Quote:
Originally Posted by KC Tattoo
On the grill now two cross cut shanks. Never had before look scrumptious and I marinated them overnight while I was at work. Also some potatoes and carrots and melting some cheese for some smoke cheese to put on the taters and carrots.
I'm using pine spruce wood and it makes much better heat than charcoal and smoking better.
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Dude, I'm not going to lie, everything about this sounds absolutley awful.
Do not, under any circumstances, smoke with soft wood. It burns too readily, creates WAY too much creosote and makes your food taste like a campfire. Moreover, you have to constantly feed it so you're constantly combusting rather than the 'cool blue' smoke you want for the flavors of the smoke to actually be discernible.
And smoking a shank rather than braising it. I...uh...wouldn't recommend anything you just did.