Mulberry Wood... - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-17-2007, 09:50 PM   #1
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Well even though I have stepped onto many squishy ripe Mulberrys in the bare foot made when I had cheeks of tan I aint never had the pleasure to cook with any that I can recall. General concensus over the years has been it whut might be called sappy. Which I dont know how to take it eggxactly but I would make sure it was real dead perhaps. Thats all I know. Now how it could produce a bad flavor on the meat I aint quite sure. I think it must be ok just be sure it aged propaly. Keep up the good work.

bigwheel
__________________

bigwheel is offline   Reply With Quote
Old 03-18-2007, 11:53 AM   #2
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Glenn, a practice run with the wood and maybe a chicken or two should give you the answer you need. If you do try it, let us know.
__________________

__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 03-18-2007, 02:13 PM   #3
Smoker


 
Join Date: Jan 2007
Posts: 311
Re: Mulberry Wood...

[/quote]
Here's what I find:
Mulberry (Red); medium, fruity, rich; used on beef, poultry and vegetables.

I've never used it; a red flag to me is that it is used on beef and poultry; that's unusual that a wood is interchangeable on those two meats. Wouldn't keep me from trying it though.[/quote]


I don't understand the logic here? You can use many woods on both beef and poultry. Oak, hickory, and pecan all come to mind.

Why would that be a red flag?

Tim
CarolinaQue is offline   Reply With Quote
Old 03-18-2007, 03:31 PM   #4
Smoker


 
Join Date: Jan 2007
Posts: 311
I see.....I just different amounts depending on what I'm cooking. Less hickory and more oak for chicken kida thing. Actually, pecan is my favorite all around wood.

Tim
CarolinaQue is offline   Reply With Quote
Old 03-18-2007, 03:32 PM   #5
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Re: Mulberry Wood...

Quote:
Originally Posted by wboggs
Here's what I find:
Mulberry (Red); medium, fruity, rich; used on beef, poultry and vegetables.

I've never used it; a red flag to me is that it is used on beef and poultry; that's unusual that a wood is interchangeable on those two meats. Wouldn't keep me from trying it though.

I don't understand the logic here? You can use many woods on both beef and poultry. Oak, hickory, and pecan all come to mind.

Why would that be a red flag?

Tim[/quote]
Poor choice of words, to me poltry and beef or pork are different enough in caractoristic that the same wood on all of them sounds a unique as salt and pepper; that's all. IMO for example, hickory just doesnt fit well with chicken or turkey.[/quote]

I've used hicory on chicken & turkey but very lightly. One or two chunks in the WSM is all thats needed, imho
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 03-18-2007, 08:28 PM   #6
Pope O'Que
 
Smokey_Joe's Avatar


 
Join Date: Jul 2006
Location: North Central Massachusetts
Posts: 2,378
Hickory smoked chicken ...MMMMMMMMMMMMMMMM

Hickory bacon....double MMMMMMMM
__________________
JFOA

The weather is here.... wish you were beautiful

Imagine my disappointment if i were here to make you happy
Smokey_Joe is offline   Reply With Quote
Old 03-18-2007, 08:38 PM   #7
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Use it.
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 03-18-2007, 08:48 PM   #8
Pope O'Que
 
Smokey_Joe's Avatar


 
Join Date: Jul 2006
Location: North Central Massachusetts
Posts: 2,378
Many different kinds of Hickory....I use shag bark Hickory.....can't vouch for any others

I assume you've (Finney) used it and didn't care for it? What kind is around N.C. ?
__________________
JFOA

The weather is here.... wish you were beautiful

Imagine my disappointment if i were here to make you happy
Smokey_Joe is offline   Reply With Quote
Old 03-20-2007, 10:34 AM   #9
Wizard of Que
 
Green Hornet's Avatar


 
Join Date: Jan 2006
Location: Port st. Lucie, Florida
Posts: 1,811
I was told that if the tree bears fruit or has broad leaves it is suitible for BBQ...try it and report back
__________________
YABBA DABBA DOO!
Green Hornet is offline   Reply With Quote
Old 03-20-2007, 02:22 PM   #10
Pope O'Que
 
Smokey_Joe's Avatar


 
Join Date: Jul 2006
Location: North Central Massachusetts
Posts: 2,378
http://www.kingfishbbq.com/smokingwoods.html
__________________

__________________
JFOA

The weather is here.... wish you were beautiful

Imagine my disappointment if i were here to make you happy
Smokey_Joe is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:47 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×