Sean M.
TVWBB Fan
An interesting article http://www.americanwaymag.com/issue/shahin.asp?archive_date=7/15/2004 was passed to me from the July 15 issue of the American Airlines - American Way magazine (pg 124)
Title: Eau de BBQ by Jim Shahin.
This is what triggered my question:
Folks also stereotype us as arguing about arcane matters such as which wood should be used to smoke which meat. Hickory, oak, mesquite, apple wood, cherry, pecan - they're all good. Of course, the finest is a little-known variety indigenous to, well, as it happens, the Texas Barbecue Triangle. It's called post oak. It burns slow and smoky and massages the meat with ghost fingers of wood
smoke, resulting in meat ambrosia.
What say you?
~ Sean
Title: Eau de BBQ by Jim Shahin.
This is what triggered my question:
Folks also stereotype us as arguing about arcane matters such as which wood should be used to smoke which meat. Hickory, oak, mesquite, apple wood, cherry, pecan - they're all good. Of course, the finest is a little-known variety indigenous to, well, as it happens, the Texas Barbecue Triangle. It's called post oak. It burns slow and smoky and massages the meat with ghost fingers of wood
smoke, resulting in meat ambrosia.
What say you?
~ Sean