TFM® wrote in alt.food.barbecue

> Mesquite as I understand it is for grilling at high temps for short
> times. Maybe it'd be tolerable at those smoke infusion levels. For a
> smoking wood, I've used it twice on chicken and found it completely
> unacceptable. Leave it for the Texans. They're immune to such
> toxins.
May I take offense to this remark, TFM?
I'm a Texan and I only use mesquite for grilling or very small
amount if smokin. Just cause I can eat a spoiled balonga sandwich
with mayo that's been in the car during the summer for 4 hours
and not have it bother me doesn't mean... oh hell, never mind.


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BigDog
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