Hello folks,
I was cautiously optimistic when I discovered a local source for wood for my KBQ. It was coastal red oak and cut to a size that would fit into my KBQs small firebox. It turned out to be a local family that had a small landscaping - tree service business. I say cautious because I had no reason to trust that this was actually all red oak or that it was seasoned appropriately. I wanted to try cooking something inexpensive and easy for a test cook with this wood before I committed to a whole day and an expensive cut with mystery wood.
I went to my local grocery's deli and bough a small chub of Bores Head beef bologna. I scored it, slathered it with yellow mustard and rubbed with Killer Hogs The BBQ rub. I got the fire stabilized at between 250 & 270. I opened both poppets all the way to maximize the smoke including the dirty smoke from the top while new pieces caught fire. Two hours in it had nice color and a little shrinkage (flaring the sore marks a bit). I diluted some Killer Hog The BBQ Sauce in a pan with apple cider and heated it up. I pulled the chub and lightly glazed it with the diluted sauce and put back in the smoke for another 20 mins, being sure to keep the temp down as not to burn the sauce.
I will say I was pleasantly surprised at the color, and flavor, including the significant amount of smoke flavor. I made thick slices, fried in butter and made sandwiches with sourdough and Dukes Mayo. Not health food, but pretty darn good. I'll def use this oak to smoke some beef!
Experiment successful! See pic below.
Respectfully,
JD
I was cautiously optimistic when I discovered a local source for wood for my KBQ. It was coastal red oak and cut to a size that would fit into my KBQs small firebox. It turned out to be a local family that had a small landscaping - tree service business. I say cautious because I had no reason to trust that this was actually all red oak or that it was seasoned appropriately. I wanted to try cooking something inexpensive and easy for a test cook with this wood before I committed to a whole day and an expensive cut with mystery wood.
I went to my local grocery's deli and bough a small chub of Bores Head beef bologna. I scored it, slathered it with yellow mustard and rubbed with Killer Hogs The BBQ rub. I got the fire stabilized at between 250 & 270. I opened both poppets all the way to maximize the smoke including the dirty smoke from the top while new pieces caught fire. Two hours in it had nice color and a little shrinkage (flaring the sore marks a bit). I diluted some Killer Hog The BBQ Sauce in a pan with apple cider and heated it up. I pulled the chub and lightly glazed it with the diluted sauce and put back in the smoke for another 20 mins, being sure to keep the temp down as not to burn the sauce.
I will say I was pleasantly surprised at the color, and flavor, including the significant amount of smoke flavor. I made thick slices, fried in butter and made sandwiches with sourdough and Dukes Mayo. Not health food, but pretty darn good. I'll def use this oak to smoke some beef!
Experiment successful! See pic below.
Respectfully,
JD
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