| T O P I C R E V I E W |
| chuckbqn |
Posted - 05/13/2012 : 19:51:51
I have a whole row of lilacs in my yard they are getting old and are in need of cutting back to the ground to allow them to restart, My big question is has anyone ever use lilac for smoke wood. If so what was the outcome ?? I just hate to throw out some good wood if it is right in my back yard.
We are not just blowin smoke Contagious BBQ |
| 15 L A T E S T R E P L I E S (Newest First) |
| chuckbqn |
Posted - 05/24/2012 : 20:19:28
We had a big lilac on the farm when I grew up too not used as smoke wood for food but a switch or two has smoked my hind end a time or two not much fun there I still got away with way more than I got caught for. Turkey is in the brine with a couple of chickens and think there is some good ol corn fed missouri white tail on the menu for this weekend too
We are not just blowin smoke Contagious BBQ |
| BILLYBONESBBQ |
Posted - 05/22/2012 : 08:13:22
I'M TRYING TO GET TO A STREAM IN MESICK THIS WEKEND.. USUALLY A 22/23 INCH BROWN HAS MOVED INTO MY FAVORITE HOLE OVER THE WINTER AND JUST WAITING THERE FOR MY MAY FLY. WE HAD LARGE LILACS ON THE OLD FARM SOME NEARLY ROOFTOP HIGH . NEVER SAW MY DAD MAKE A MOVE ON THEM FOR SMOKE , HE USED NEARLY EVERTHING ELSE. INCLUDING BUTTERNUT. HAHAHAH
locate billy in Red Keg, michigan - half way between Paradise and Hell |
| chuckbqn |
Posted - 05/21/2012 : 20:29:22
Billy got beer butt chicken with leini amber and some nice lilac wood set for this weekend, can not wait to hit the old smoker up at camp ride around on the golf cart and knock a few down and a buddy is bringing two wild turkey breast for the smoker going brine them and then inject them with ?????? wild turkey honey and butter man iam going to over eat this weekend
We are not just blowin smoke Contagious BBQ |
| chuckbqn |
Posted - 05/21/2012 : 20:25:16
Scott the ones I used were dead and about that big too , but have a bunch cut and in dry mode now plus a whole row about 30yards long that need cut out . I cut some out this spring before they set buds and they have went nuts over five feet tall now so cutting them back will only turn them on to grow. Have fun with them lets smoke some thing but just not with Willie
We are not just blowin smoke Contagious BBQ |
| sfisch |
Posted - 05/21/2012 : 15:29:59
just cut some branches from the big lilac bush in our yard yesterday, they are about big around as a baseball bat. I'll set them aside for a few weeks and give them a try.
Scott |
| BILLYBONESBBQ |
Posted - 05/21/2012 : 08:50:25
THAT "FRUITY" TASTE IS PRETTY TASTY ON CHICKEN BREASTS. I LEARNED ABOUT GRAPEVINE SMOKING FROM A FRENCH TEAM 1984 CLEVELAND EVENT. ALSO GAVE ME AN IDEA FOR "ALL GIRL" COMPETITION TEAM. OLE BROWN EYES EDUCATED, NEICES, MOMS, AND DAUGHTERS WHICH DEVELOPED INTO "SWEETCHEEKS" BBQ TEAM.. I NEVER GOT MEDIA ATTENTION AFTER THOSE BLONDES SHOWED UP .. 1985 THE LATE NIGHT TELEVISION MOVIE GROUP (MOVIES ONLY THE DESPERATE WATCH) ASKED FOR THE GIRLS TO BE ON CAMERA DURING COMMERCIAL BREAKS .. I UNDRSTAND RATINGS WERE GREAT AND THE CROWDS MADE WONDERFUL LINES FOR LAST THREE DAYS OF THE EVENT.. NEVER HURTS TO HAVE SOME BLONDAGE AT THE SERVING LINE ... 
locate billy in Red Keg, michigan - half way between Paradise and Hell |
| chuckbqn |
Posted - 05/20/2012 : 13:49:17
Used some dry limbs of lilac over the weekend mixed it with white oak for my heat soaked the lilac in some water , used the lilac for the smoke used it early on in smoking ribs after the ribs reached 165 I stopped using lilac. The ribs came out pretty good the smell was almost fruity as the lilac burned , smoke was very soft , and produced a light smoke on the ribs. All in all I think I will save the wood and use it even if I only blend it into my cherry and oak wood.
We are not just blowin smoke Contagious BBQ |
| BILLYBONESBBQ |
Posted - 05/17/2012 : 05:46:12
HUBERT GREEN OF EULESS TEXAS SAID HE NEVER TRUSTED A WEED THAT THE STATE OF TEXAS HAD SPRAYED WITH EVERY CHEMICAL KNOWN TO MAN AND IT STILL WOULDN'T DIE .. HAHAHAHAHAHAHA
locate billy in Red Keg, michigan - half way between Paradise and Hell |
| Cactus1 |
Posted - 05/16/2012 : 23:49:41
I use a little mesquite to grill from time to time. Brother-in-law used to have 14 acres about half way between Luling and Lockhart. i'd say baout 12 of it was covered in mesquite - he said you virtually can't get rid of it - cut it, burn it. try to dig it out - it just keeps coming back.
* IHP Cactus Farm & Sauce Shack *
" A Balanced Diet Is A Rib Bone In One Hand
And ... Uh ... Oh Yeah ... Maybe A Chicken Wing In The Other!"
Member - IBS, Nelsen's Hall Bitter's Club, & West Side Rooters Social Club
Whatever You Do - Wherever You Go - Have A Great One!
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| BILLYBONESBBQ |
Posted - 05/16/2012 : 11:10:08
RED OAK IN MICHIGAN IS TOO RESINEOUS FOR MY TASTE. WHITE OAK TOLERABLE HERE BUT WHITE CALIFORNIA OAK IS BETTER. CALIFORNIA THE OAK HAS BEEN PRETTY WELL DEVASTATED FOR BARREL MAKING AND SOME LAND OWNERS GET A LITTLE PROTECTIVE WHEN TALKING ABOUT BURNIN SOME FOR MERE BBQ .. LOL HERE.
locate billy in Red Keg, michigan - half way between Paradise and Hell |
| CarolinaQue |
Posted - 05/16/2012 : 07:39:14
Looking forward to your finding Chuck!
Tim
"What you achieve, or fail to achieve is only decided by YOU"!!! |
| chuckbqn |
Posted - 05/15/2012 : 18:19:37
Tim I have used red oak here in Missouri with some luck but white oak is my wood to build a good coal base in my cooker. Iam going to cut down the lilac this week sometime and will put some aside to try there are some dead limbs so will use them first and let the rest start to dry down . Will post my findings.
We are not just blowin smoke Contagious BBQ |
| CarolinaQue |
Posted - 05/15/2012 : 07:35:08
I agree with the region difference Billy. Red Oak here is no good for cooking in my opinion, but I like the stuff in Cali. I guess, like most things, it's all relative.
Tim
"What you achieve, or fail to achieve is only decided by YOU"!!! |
| BILLYBONESBBQ |
Posted - 05/15/2012 : 06:44:52
TRIED USING MESQUITE EARLY ON, IN FACT, I TRADED MESQUITE FOR APPLE MANY TIMES IN ATTEMPT TO TRY THIS WOOD THAT IS TREASURED BY SO MANY COOKS. 2001 I WAS TRAVELING SOUTH EASTERN ARIZONA, THE "DUKES RANCH LAND" AND FOUND GREAT BBQ JOYNT IN RAIL CAR. THAT BBQ PLACE STACKED SMALL OLD MESQUITE LIMBS, IN FACT IT WAS VERY OLD MESQUITE, GATHERED IN THAT AREA. LONG STORY SHORT. I LOVED THE NUTTY FLAVOR OF THAT PARTICULAR MESQUITE AND FOUND MYSELF BUYING A BUSHEL FOR MY HOME SMOKER. GEOGRAPHY AND TOPOGRAPHY SEEM TO HAVE A LOT TO DO WITH FLAVOR. SPECIES EXIST WITHIN FAMILIES OF TREES THAT WORK WELL BUT NOT, THROUGHOUT THEIR KNOWN RANGE.. I GIVE EM ALL A TRY ONCE. STILL USE WILD GRAPEVINE FOR THAT FLOWERY FLAVOR I LIKE SO WELL WITH SMOKED DUCK ..
locate billy in Red Keg, michigan - half way between Paradise and Hell |
| CarolinaQue |
Posted - 05/15/2012 : 05:01:52
No disrespect to you Bob, but I have to argue with this chart. I use Oak all the time, and it is no where near similar to Mesquite. I also disagree with the comparison of Peach to Hickory.
Tim
"What you achieve, or fail to achieve is only decided by YOU"!!! |
