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Post by nutsberryfarm 🏜 on Aug 13, 2021 18:37:57 GMT
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Post by goz on Aug 16, 2021 22:24:28 GMT
As a child in Australia, my Dad used to cook lamb chops on 'the BBQ' This was actually about 10 house bricks with an old metal fridge shelf over the top and he used to use newspaper gum tree kindling and a special kind of eucalpytus nicolii leaves for flavour. it was delicious.
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Post by ZolotoyRetriever on Aug 18, 2021 7:20:44 GMT
I don't know about "making or breaking" it, but I do know that different species of wood can add very different flavors and aromas to a barbecued meat. Using apple or cherry wood, for example, will yield a much different (milder) flavor and aroma than using, say, hickory or mesquite wood.
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Post by rizdek on Aug 20, 2021 23:17:55 GMT
It certainly does for salmon. I start with a small charcoal fire and seasoned live oak wood for smoke and flame...very good sweet flavor.
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