Food suggestions for Jack Daniels wood chips please ?

[Rita Y]

I just found a bag of Jack Daniels wood chips while reorganizing my wood stash. Anyone have any suggestions for food matches?

Thanks,
Rita

 

[Guest]

Jim Beam wood chips flavored steak and burgers to perfection.

 

[Greg Rempe]

Ritya, squeeze the chips as hard as you can to get any remenant JD...then light as normal!

 

[Steve (Merc) McMurtry]

Rita,

I have used them with rib, really good!!!!

Cheers

 

[Paul G.]

I've used them on a pork tenderloin seared first and then cooked indirect in my Performer. Wait to add the chips till the meat is moved to the cooler side.

Paul

 

[Rita Y]

Thanks for all the good suggestions.

Paul, I'm curious....will the meat absorb much smoke flavor after it's been seared? For grilling, this seems to be contrary to the 140*F rule in smoking.

Rita

 

[Paul G.]

I've heard from the experts here that the 140 rule is a fallacy. Meat absorbs smoke as long as it's exposed to it. Yes, I could taste it and it added flavor.

Paul

 

[Chet Johnson]

The 140 degree reference is related to the formation of a smoke ring, not imparting smoky flavor. I don't recall ever seeing a smoke ring on grilled meats.

 

[Rita Y]

Well, that settles it. It's on the menu for tonight.

I usually brine my pork tenderloin. Or did you use a special marinade or a rub on yours?

Rita

 

[Paul G.]

I usually just marinade with Moore's for a day or an afternoon. The rub I used last time which I thought was very good was a Lemon/Garlic combo made by Tone's, I believe. Used some Kosher salt and then a light dusting of cajun seasoning. Oh yes, my secretary had given me a cajun injector with a bottle of garlic butter, I think. I shot it up with a good bit of that and really thought it came out great. Pulled it around 140 and let it rest and climbed to 145-150.

Paul

 

[Keith H.]

Rita:

Do Shawn's Butter-Smoked Rib-eye!...Course, boneless porkchop would work well done that way also.

All things considered, how could any thing be wrong? How much ya got? Do a couple smokes.

 

[Keri C]

1st place brisket at Lebanon TN was done on a WSM with Jack Daniels smoke.

 

[Rita Y]

Chet....you're right. My typing fingers got ahead of my brain.

Paul...I have 2 tenderloins ready to go tonight. Thanks for the procedure.

Keith...Rib-eyes are our favorite steaks but I just put on 10 pounds while reading Shawn's Butter-Smoked Rib-eye post. Does that sound delicious, or what!!! It sure is tempting and I might try it and just not mention how I did it to anyone.

 

[Rita Y]

That's good to know, Keri. I need to do a brisket in the next week or two. That bag of JD chips I found is going to be gone before I know it.