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  1. #1
    frenchie1936 Guest

    Default hickory or mesquite?

    now, this is always a huge debate between me and my friends. i personally happen to prefer hickory over mesquite. i'm having a BBQ this weekend so i figured i would go with the majority. i feel hickory gives ribs that nice soft wood smoked flavor. to me mesquite seems to have a bite to it. a sort of sharpness that doesn't really compliment ribs very well. any thoughts? oh yeah, you already know there are going to be plenty of mint juleps going around. this ain't your grandmas BBQ! mmmm..... bourbon.......drool..........

  2. #2
    frenchie1936 Guest

    Default Re: hickory or mesquite?

    there isn't a single grill conesiuer? amongst us? no opinions at all? hmmm.... a few mint juleps will help me decide then....

  3. #3

    Default Re: hickory or mesquite?

    i like either but it has to be the real chips and not the flavored brickets..and some good bbq sauce..try some johnny walker black label whiskey..not the red label crap.

  4. #4
    frenchie1936 Guest

    Default Re: hickory or mesquite?

    Quote Originally Posted by lockjaw
    i like either but it has to be the real chips and not the flavored brickets..and some good bbq sauce..try some johnny walker black label whiskey..not the red label crap.
    yeah i agree, real chips. soak em in water first. yeah to hell with that red label junk. i like to use famous dave's BBQ sauce. the rich and sassy stuff is the best. when i'm feeling fiesty i'll use the devil's spit stuff.

  5. #5

    Default Re: hickory or mesquite?

    hickory

  6. #6
    Chef-Kergin Guest

    Thumbs up Re: hickory or mesquite?

    frenchie - you boil your ribs first?

    i'd suggest the day before you grill em, get them in some water in a pot you can fit in your stove. but first, place it on the stove-top, and bring the water to a rapid boil with the ribs in there, cut up some onions, carrots, and celery and throw it in, and maybe a glass of that bourbon you'll be drinking.

    once it's boiling, put a lid on it, and toss it in your oven on low (200-250 degrees) for a couple hours. pull em out, and let them sit four a couple hours so the liquid cools down. find a tupperware or container you can fit the sides in w/out cutting them too small. strain the liquid over top of the ribs and place it in the fridge over night. best way i've found to keep a good flavor.

    i'd use hickory chips on ribs, and my personal favorite BBQ sauce (if i don't have the sh*t to make my own) is Sweet Baby Ray's BBQ. just keep feeding coals to your inital batch, after they've been gray for a while, and then toss your soaked (but strained out) chips on the fire.

    you are doing a colder-smoking, right, like with coals on one side of the pit and the ribs on the other near the chimney? or are you using a chip-box w/ a propane grill? i got me a nice propane grill, but keep my old crappy charcoal grill for just such occasions.

    good luck, and take some pics. i love ribs.

  7. #7

    Default Re: hickory or mesquite?

    I like both, however I do like to ad fruit tree (pear)

  8. #8
    frenchie1936 Guest

    Default Re: hickory or mesquite?

    i'm old fashioned man. i don't boil, and if i can get my hands on it i use oak and not charcoal. charcoal gives it an unnatural taste in my opinion. i have a huge 55 gallon drum split in two with hinges on it. i can cook half a pig in that thing. i put the chips in foil with holes in it and surround the coals with it. it takes a couple of bundles, but it gives it a really nice smoked flavor. i also like to baste with apple juice. my god i can't wait till tomorrow! low and slow is the rule!

  9. #9

    Default Re: hickory or mesquite?

    Quote Originally Posted by frenchie1936
    i'm old fashioned man. i don't boil, and if i can get my hands on it i use oak and not charcoal. charcoal gives it an unnatural taste in my opinion. i have a huge 55 gallon drum split in two with hinges on it. i can cook half a pig in that thing. i put the chips in foil with holes in it and surround the coals with it. it takes a couple of bundles, but it gives it a really nice smoked flavor. i also like to baste with apple juice. my god i can't wait till tomorrow! low and slow is the rule!
    i baste with beer..me and the meat roast slowly ..im gone fire the grill up this weekend..hot links,linguisa,and some fat steaks..couple twelve packs....you guys got me hungry.
    Last edited by lockjaw; 09-28-2007 at 06:41 PM.

  10. #10

    Default Re: hickory or mesquite?

    Quote Originally Posted by frenchie1936
    now, this is always a huge debate between me and my friends. i personally happen to prefer hickory over mesquite. i'm having a BBQ this weekend so i figured i would go with the majority. i feel hickory gives ribs that nice soft wood smoked flavor. to me mesquite seems to have a bite to it. a sort of sharpness that doesn't really compliment ribs very well. any thoughts? oh yeah, you already know there are going to be plenty of mint juleps going around. this ain't your grandmas BBQ! mmmm..... bourbon.......drool..........
    now myself i don't use a grill for ribs or that i built myself a pit a while back that instead of really cooking em fast it does em real slow.now the trick with mine is the flame is real low and off to the side in a corner,i use a 60/40 of both the woods and let em simmer for quite some time.now whats great about this pit i have is meat is filled with moisture and over time that moisture drips out and causes a massive steam bath causing you to have the most tender flavorfull meats around and with that 60/40 mixture your in good business.use 60 % hickory to your 40% mesquite,and you will see what i mean.

  11. #11

    Default Re: hickory or mesquite?

    I also hear that orange tree wood is good wood to use!!!! I myself am a PROPANE man!!

  12. #12
    frenchie1936 Guest

    Default Re: hickory or mesquite?

    Quote Originally Posted by Old Timer
    now myself i don't use a grill for ribs or that i built myself a pit a while back that instead of really cooking em fast it does em real slow.now the trick with mine is the flame is real low and off to the side in a corner,i use a 60/40 of both the woods and let em simmer for quite some time.now whats great about this pit i have is meat is filled with moisture and over time that moisture drips out and causes a massive steam bath causing you to have the most tender flavorfull meats around and with that 60/40 mixture your in good business.use 60 % hickory to your 40% mesquite,and you will see what i mean.
    i'll have to give that a whirl next time. i've never been a fan of mesquite, but i'll try anything that is recommended once to see how itm works out. now it's time to get back to my mint juleps! thank God for the weekends.

  13. #13

    Default Re: hickory or mesquite?

    ok let me know how you liked it.

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