Oak Wine Casks for Smoking/Grilling


 
LarryR

LarryR

TVWBB Diamond Member
So I'm headed back home from this business trip (stuck at the airport in MN right now and it's raining like crazy) and I"m thinking about what I'm going to smoke this weekend with all the new wood I bought at The WoodShed in OC. I bought 30 lbs of their Oak Wine Cask pieces and I'm wondering what this would work well with; I'm thinking tri-tip (grilled not smoked) or a brisket. Does anyone have experience with this kind of wood?

BTW, for you guys in The OC the guy at the Woodshed sold me these for $25 normally $39 (I think this is what he said).
 
Larry,
How about ribs and beer can chicken? As long as you are grilling yor tri-tip, why not throw a chicken on, too?

Just grilled a tri-tip steak and a salmon filet (caught the salmon last Sept. with my Dad in the Straits of Juan de Fuca) on the gasser. Made a foil pouch with some oak and alder. Man, that was good!! Had some clam chowder from an Alton Brown recipe (subbed bacon for salt pork and added a bag of frozen corn), too. Stuffed now and I'm ready for bed! (Graveyard shift worker!)

Have a safe trip home.

Steve
 
I bought a case of wine barrel staves on clearance last year. I love the aroma of the wine when smoking, so I use them primarily for that purpose. It is not so much that it imparts wine favor to the meat, as far as I can tell, as it is the aroma while smoking. The high heat of grilling burns the wood to quick to get as much of the benefit. I use the oak staves primarily with beef. I prefer the fruit woods with foul or fish.

Q'n, Golf'n & Grill'n.... too many choices!
Gary
 
Paul, that's what I was thinking, a rib roast (actually SO suggested it), I think they'll go well with any beef product.

So Gary, you don't get the wine flavor in your meat huh? I would have guessed you would. I know what you mean regarding chunks and high heat; when using chunks for grilling I always soak them as it seems to prevent them from flaming and allows them to smolder (that and controlled air flow).

Steve, it's funny you mention Alder, they had bags of Alder available but I didn't pick any up this visit. Maybe next time. I have a sister that I'm estranged from who lives in Portland, every time I eat salmon I think I need to mend that bridge so I can go salmon fishing with her husband
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It would be nice to fill the extra freezer with a bunch of salmon filets.

Dennis, I'm curious, what wood are you mixing the oak barrel staves with? Is there a mixture that seems to work better for you than another?

This looks like great wood, cannot wait to use it. I've got to go to Newport Beach late May, I have a feeling I'll be visiting The Woodshed again.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR:
I've got to go to Newport Beach late May, I have a feeling I'll be visiting The Woodshed again. </div></BLOCKQUOTE>

Larry,
I'm glad you enjoyed your trip to the woodshed, sounds like mike took care of you. I brought home some wine barrels from Napa the last time I was up there, broke one down for smoking wood and found the wine taste overpowering, it may be because they still had some wine left in them and hadn't had a chance to dry out. I ended up just burning it in the outdoor fireplace.

Did Mike say when he was having the sale?

P.s. you don't have to go to Newport, you GET to go to Newport
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Did Mike say when he was having the sale? </div></BLOCKQUOTE>

No, just asked for my info so he could send me info on it. Made it sound like it would be soon.

So I just got in from the garage and opening a couple sacks of wood and I was surprised by how big the chunks are. Much larger than what I'm used to buying. So do you split the larger chunks or just put say one large chunk on vs. say 4 fist size chunks. I suppose I could split them but I'd have to go buy splitter stuff.

Bought a tri-tip to do tomorrow with the wine cask pieces.

Regarding Newport Beach, I understand what you're saying it's beautiful and great places to eat, there are far worse places to do business I suppose. Unfortunately, going to Newport is in a string of trips where I'm in Las Vegas, Los Angeles, Minn. St. Paul, Boston, Salt Lake City and Dallas. I just want to stay home close to my WSM
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I guess I'll give him a call.

I know what you mean about the size, I usually, just bury a log in the coals that way it starts just after everytnig gets going. The size of the red oak is nice as I burn it down to coals then through on the tri-tips.

If your down in Newport over a weekend, drop me an email (in Profile) I'd be happy to through some ribs on for you,
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I'm actually in Huntington right next door.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR:

So Gary, you don't get the wine flavor in your meat huh?

</div></BLOCKQUOTE>

Larry,

You would think that there would be a hint of the wine flavor with the aroma of the smoke what it is, but I can't pick up on it in the beef. My thinking has been that wine mellows the oak a bit. I use the equivelent of three to four tennis ball sized chuncks. I am not one to hammer my cooks with smoke so perhap a little more would bring the flavor out.

I will be interested to hear about your experience.

Q'n, Golf'n & Grill'n.... too many choices!
Gary
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I will be interested to hear about your experience. </div></BLOCKQUOTE>

OK, I'm unbelievably intoxicated. I'm going to use the oak wine pieces tomorrow. I'll let you know what I think.
 
I bought 3 Wine barrels off craigslist, 2 of them were Missouri White Oak and the other was a French White Oak. The guy advertised them for $30 each.

http://i163.photobucket.com/albums/t310/swamprb/100_2338.jpg
http://i163.photobucket.com/albums/t310/swamprb/100_2341.jpg

I chunked them up and sold 5lb bags for $5 at a comp and a couple BBQ classes.

http://i163.photobucket.com/albums/t310/swamprb/100_2343.jpg

These barrels contained Cabernet Sauvignon and are VERY fragrant and the wine really has permeated the Oak.

http://i163.photobucket.com/albums/t310/swamprb/100_2342.jpg

I'm going to try some with Tri-Tips and will report back, but the feedback I've gotten have been great! I called the guy to pick up a few more and he jacked up the price to $80!! He said that's what they are going for in Phoenix! I'll have to hang on to my stash!
 
That is a heck of a find, Brian. I would not hestitate to purchase a few wine barrels should the opportunity arise, however it doesn't look good here in FL. The staves I purchased were packaged by Raichlen. I got them on clearance for about $1 per bundle ( about 1 lb). I bought the entire inventory... about 25 lbs. My comments up thread do not reflect my dislike for the wine barrel staves, just whether I can pick up on the effect the wine makes on the end product. You will enjoy your find.

Q'n, Golf'n & Grill'n.... too many choices!
Gary
 
That's a benifit of living in northern Ca. We have wine barrels available everywhere. There is a guy in Chico who sells them by the half barrel, on the side of the road. I think he charges $20 now.

Its a great wood to pair with most any beef. Especially ones that can stand up to long cook times, brisket, tri-tip, roasts, etc...
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary Bramley:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR:

So Gary, you don't get the wine flavor in your meat huh?

</div></BLOCKQUOTE>

Larry,

You would think that there would be a hint of the wine flavor with the aroma of the smoke what it is, but I can't pick up on it in the beef. My thinking has been that wine mellows the oak a bit. I use the equivelent of three to four tennis ball sized chuncks. I am not one to hammer my cooks with smoke so perhap a little more would bring the flavor out.

I will be interested to hear about your experience.

Q'n, Golf'n & Grill'n.... too many choices!
Gary </div></BLOCKQUOTE>

I was watching an episode of BBQU and Raichlen was doing a turkey on a rotisserie and was soaking the wine staves in cheap red vino and laying them on the sidebasket coals.

I chunked up 5lb bags of the staves and sold them at a comp and a couple cooking classes for $5 to folks cooking on WSM's and BGE's.
 
I'm doing a tri-tip and some chicken right now. Smells wonderful!! Can't wait to taste it.
 
Well just finished the tri-tip and while it was delicious as always I couldn't detect even the slightest hint of wine from the wood. Strange, based on the smell throughout the cook I thought for sure it would have had at least a slight wine flavor. Still great though.
 
Larry,

The aroma adds a great deal to the Q'n and Grill'n eperience. As for the end product, I think it mellows the smoke of the oak......

Q'n, Golf'n & Grill'n.... too many choices!
Gary
 
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