On Mon, 8 Mar 2004 15:29:56 -0500, "Jason Tinling"
> wrote:

>
>"modom" > wrote in message
.. .
><snip>
>> The really silly part is that on impulse, I picked up half a Jack
>> Daniels' whiskey barrel to use as fire wood. The store was selling
>> them for planters, but my little sledge (D calls it a Barbie sledge
>> hammer) has reduced mine to slats of old, whiskey-soaked, charred oak.
>>
>> I'll smoke the ribs about 5 hours. Could I be on to something? Or
>> just silly?
>>
>> modom
>
>Mike,
>
>You can get get JD barrell chips at the local Wally World grilling section,
>leastways round here. General consensus is that you might as well put
>straight oak in the coals. Anything residual, flavor-wise, in the barrel
>parts vaporizes fairly quick and with little flavor impact.
>
>Jason
>
I'm sure you're right, but consider the karmic load in that wood!

modom

On Mon, 08 Mar 2004 20:40:22 GMT, Cindy Fuller
> wrote:

>In article >,
> modom > wrote:
>
>> The really silly part is that on impulse, I picked up half a Jack
>> Daniels' whiskey barrel to use as fire wood. The store was selling
>> them for planters, but my little sledge (D calls it a Barbie sledge
>> hammer) has reduced mine to slats of old, whiskey-soaked, charred oak.
>>
>> I'll smoke the ribs about 5 hours. Could I be on to something? Or
>> just silly?
>>
>I dunno, it sounds like an okay idea to me.
>
>I may be doing some ribs on the grill tonight as well. I found two
>recipes for Thai green curry ribs. One recipe called for braising them,
>but it's such a gorgeous day (sunny, mid 60's--eat your hearts out!)
>here that the grill is calling out to be used.

They turned out quite good. I made a sauce of frozen limeade
concentrate, a toasted California dried chile pod, a cinnamon stick,
some Gebhardt's, a few dashes of soy sauce, a splash of balsamic
vinegar, some pumpkin pie spice blend (McCormick's), some lime juice,
two cloves of garlic, and water. After tearing the chile in pieces, I
added it to a cup or so of water. I added the other spices and
ingredients and simmered on low till the chile was soft. I used a
wand blender to pulverize the solids and blend them into the liquid.
The sauce was served on the side and never touched the ribs while they
were cooking.

The barrel wood cooked a bit hotter than I am used to, but the meat
didn't burn and after 5 1/2 hours they were very tender and tasty. No
whiskey taste, of course, but who expected that?

Sides included cole slaw, bakers w/ butter, and another jicama and
orange salad.

What about your Thai curry ribs on the grill? We all need to know
all.

modom

In article >,
modom > wrote:

> On Mon, 08 Mar 2004 20:40:22 GMT, Cindy Fuller
> > wrote:
>
> >In article >,
> > modom > wrote:
> >
> >> The really silly part is that on impulse, I picked up half a Jack
> >> Daniels' whiskey barrel to use as fire wood. The store was selling
> >> them for planters, but my little sledge (D calls it a Barbie sledge
> >> hammer) has reduced mine to slats of old, whiskey-soaked, charred oak.
> >>
> >> I'll smoke the ribs about 5 hours. Could I be on to something? Or
> >> just silly?
> >>
> >I dunno, it sounds like an okay idea to me.
> >
> >I may be doing some ribs on the grill tonight as well. I found two
> >recipes for Thai green curry ribs. One recipe called for braising them,
> >but it's such a gorgeous day (sunny, mid 60's--eat your hearts out!)
> >here that the grill is calling out to be used.
>
> They turned out quite good. I made a sauce of frozen limeade
> concentrate, a toasted California dried chile pod, a cinnamon stick,
> some Gebhardt's, a few dashes of soy sauce, a splash of balsamic
> vinegar, some pumpkin pie spice blend (McCormick's), some lime juice,
> two cloves of garlic, and water. After tearing the chile in pieces, I
> added it to a cup or so of water. I added the other spices and
> ingredients and simmered on low till the chile was soft. I used a
> wand blender to pulverize the solids and blend them into the liquid.
> The sauce was served on the side and never touched the ribs while they
> were cooking.
>
> The barrel wood cooked a bit hotter than I am used to, but the meat
> didn't burn and after 5 1/2 hours they were very tender and tasty. No
> whiskey taste, of course, but who expected that?
>
> Sides included cole slaw, bakers w/ butter, and another jicama and
> orange salad.
>
> What about your Thai curry ribs on the grill? We all need to know
> all.
>
The green curry pesto wasn't bad. I should have gone after the ribs
with a scalpel--those suckers were mighty fatty. (That's what you get
when they're on sale for 99 cents a pound.) I served them with jasmine
rice and a stir-fry of snap peas and reconstituted dried shiitake
mushrooms.

Cindy

--
C.J. Fuller

Delete the obvious to email me

modom wrote:

> D picked up a slab of pig ribs Saturday. She's been jonesing for them
> for a week or more. I rubbed them with Gebhardt's chili powder, nuoc
> mam, lime juice, and (a little silly) pumpkin pie spice blend.
> They're in the smoker now.
>
> The really silly part is that on impulse, I picked up half a Jack
> Daniels' whiskey barrel to use as fire wood. The store was selling
> them for planters, but my little sledge (D calls it a Barbie sledge
> hammer) has reduced mine to slats of old, whiskey-soaked, charred oak.
>
> I'll smoke the ribs about 5 hours. Could I be on to something? Or
> just silly?
>
> modom



the used whiskey barrels from the US are often imported to Scotland for brewing
more whisky (and more beer, e.g. the Innis and Gunn beer, see this:
http://www.innisandgunn.com/ ), so although there might not be much oak in your
ribs, but there might be something there that just can't be found in normal oak.

Ada