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unday afternoon, I fancied a BBQ, smokey american style.
and, I had a few cases of beer arrive at the house this week, one Lindemans Cassis, why a case god only knows... but at least the girls in my life will drink it.
all said, I had some oak chips from a winery supply store - as much for beer as anything...
so, I opened a few of these lindemans to jug them, beer punch, for fun.. . (I know... I know...) but, I though why not chuck them on the oak, and see if they soak up - and yeah they did. I fired up the coals... and placed the oakchips semi drained on the beaten embers. and dumped 2 legs of lamb butterflied on top, on the bars, and placed the lid over. I had seared the meat on hot bars prior tho. I covered over, and left.
Sliced pink, the cassis wasn’t really there, but the smoke was great. and, you could smell the cassis in the air.
just an idea, that tasted great.
beer soaked oak chips...
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I have soaked chips in beer before but not with a fruit lambic.....that sounds very interesting. I have used optimator and I have used a wit beer before in soaking chips, they impart a little flavor with the smoke. I would think you would get a hint of the casis in there....but it sounds like it would be worth a try to me.
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I might try that next time I have the smoker on.
Maybe not what you did but something different.
Maybe a good robust porter type for smoking beef and aa lighter style for chicken and pork.
I already use applewood for some of my smoking and that gives a nice sweetness to the meats.
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Don’t do it with ciders, I soaked some maple in hard cider and was not impressed. The smoke did not even smell that good. I have used applewood soaked in coffee porter to do ribs and highly recomend that combination.
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