The Red Mosquito BBQ Shack

[doug rr]

Doug, have you ever used maple for smoking?

i have not..you?

[wease]

Doug, have you ever used maple for smoking?

i have not..you?

Not have I. I just thought about it on the way home the other day. I would think it would impart a sweetness to the meat like a fruit wood does. I’m very interested in finding some and trying it.

[Chris_H_2]

Doug, have you ever used maple for smoking?

i have not..you?

Not have I. I just thought about it on the way home the other day. I would think it would impart a sweetness to the meat like a fruit wood does. I’m very interested in finding some and trying it.

Maybe you should ask others if they have

[wease]

Doug, have you ever used maple for smoking?

i have not..you?

Not have I. I just thought about it on the way home the other day. I would think it would impart a sweetness to the meat like a fruit wood does. I’m very interested in finding some and trying it.

Maybe you should ask others if they have

Others, have you ever smoked using maple?

[Chris_H_2]

Doug, have you ever used maple for smoking?

i have not..you?

Not have I. I just thought about it on the way home the other day. I would think it would impart a sweetness to the meat like a fruit wood does. I’m very interested in finding some and trying it.

Maybe you should ask others if they have

Others, have you ever smoked using maple?

I have not. Maybe other others have.

[spike]

https://www.smokingmeatforums.com/threa ... ple.95663/

[spike]

Smoking salmon fillets this afternoon. Will be nice meat candy for the week.

[wease]

Are you using maple?

[spike]

Nah just using what I have around. Hickory I think?

[spike]

Salmon turned out well; small bits so only took a couple hours. Probably on just a bit long actually.

Adding brown sugar and ginger to the overnight brine imparted a nice amount of sweetness.

[wease]

Looks good

[Orpheus]

Any Indian BBQ fans here? I'm pretty new to it, but I've been loving these spice beef patties called chapli kabab. Super duper flavorful and amazing with some lime juice and mint chutney.

[doug rr]

Salmon turned out well; small bits so only took a couple hours. Probably on just a bit long actually.

Adding brown sugar and ginger to the overnight brine imparted a nice amount of sweetness.

i missed this somehow ...nice

[doug rr]

hey chicago guys...i was just watching a show that featured lem's bbq....any good?

[spike]

I’ve never heard of it.

[spike]

Oh lem’s not hem’s. It’s on the south side, so it’s probably awesome.

[doug rr]

you should go and let us know..

[doug rr]

the rib tips and livers caught my eye

[spike]

since leaving my job, i'm taking a break from rough chicago neighborhoods for a bit.

[E.H. Ruddock]

Ate here today. Only open Saturdays at 11 and until they sell out. Got there at noon and waited an hour, but it was pretty good.

https://www.jongsbarbecue.com/