bacon

In article <[Only registered users can see links. ]>,
Sqwertz <swertz@cluemail.compost> wrote:


<lol> I generally do combine it with other wood actually, but that's
mostly to stretch it. I start my fires with what I have in the yard.
Post oak, Hackberry or Elm. I only have 2 mesquite trees (possibly just
one now <sigh>) so the wood is precious. I save it for "topping" prior
to starting my cook.

I don't understand why others have issues with Hackberry. It burns just
fine for me and is not a bad wood for grilling. Works for me anyway...

Having a yard full of trees is almost a pain. Constantly having to clean
up and cut up fallen branches. Especially after ice storms.

I also have a couple of cedar, but obviously I do NOT use that for
cooking!

I also have a limited supply still of Mimosa. My tree died and fell over
so once that's gone, I'll have to rely on what I can scrounge. <g> It
is WONderful for smoking. Milder than Mesquite but similar in flavor.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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In article <2fmybkzvgp9s$.[Only registered users can see links. ]>,
Sqwertz <swertz@cluemail.compost> wrote:


<snork> Both you and I caught hell on the cooking lists for talking
about that practice. ;-) I do do that often, but discreetly!

I use more dried shitake than fresh anyway as the wet equivalent cost is
far lower. I do prefer the fresh, but...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>
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