A hearty blend of Texas Mesquite and Northwest Alder for a tangy “Old West” taste. Mesquite adds a smoky campfire taste to beef, pork, and chicken.
Starleigh – August 11, 2014:
This “free sharing” of inmftoarion seems too good to be true. Like communism.
Giwrgos – August 12, 2014:
You had some very good points. Growing up in South Texas, I thuoght the only wood was mesquite, but have since learned that there are other good choices out there. Post oak is really good if you can find it and that’s what the Big 3 in Lockhart (and other places use). Pecan is nice as well. Cherry and apple both go well with chicken (and fish) and yes, chicken is acceptable bbq. But brisket is king. Enjoyed your post.
Not that bad