Mesquite wood one of the best.

[Kyote]

Mesquite


When thinking of Texas BBQ, the mesquite tree stands out in the world of Barbeque and grilling. It also covers half the state and is widely available. The Mesquite tree is a shrub or a small tree indigenous to America's Southwest.

This type wood burns hot, and smokes heavy, excellent for larger cuts of beef. Its flavor is distinct, sweet, and smoky. My Favorite by the way, can be expensive if you live far away but is worth buying some for thoose special cooks.

There is no lack of flavor with Mesquite, however it can be overbearing to some. I have heard it been referenced as a noxious weed, but you just have to be one that enjoys smoked foods. Some folk just dont! I know its hard to imagine. Mesquite compliments brisket, ribeye, and whole chickens as far as barbecueing. It is also commonly used in grilling steaks and hamburgers, the only wood I know of that can put enough smoke out to taste it in the short time of cooking a steak or hamburger.

yummy. take it to coals and put a steak on and sear then let it ride on the side till done. just awesome good.

[gmotoman]

I've said it before, and I'll say it again. I love and I mean really love grilling steaks over Mesquite lump. I like the flavor,and because it smokes heavy you get a lot of good flavor in a short time without it being overbearing. Nice post Kyote.

[THE ICEMAN]

Mesquite smoked pulled pork is to die for. Love it.

[Wingman]

I love this post! I have done allot of smoking with Mesquite since I was 16 years old. However, I have learned over time it's best when mixed in a 30/70 ratio with a fruit wood. Mesquite gets a bad name because folks try and burn only mesquite and if the air flow to the fire is not appropriate it will be extremely over bearing. This also occurs with other woods but mequite is stronger and more pronounce.

So toss a stick of mesquite on and 2 sticks of fruit wood. You will have excellent smoked meats. I use it on poultry and beef. just MHO...

[Ecto1]

I grew up in the middle of Mesquite country down in Deep South Texas. One thrisk is to have the fire burn in a separate area then to shovel the coals into your pit. This is how we Tex-Mex smokers do it. The coals will still give you plenty of flavor. Lots of work but worth it.

[HawgHeaven]

I grew up in the middle of Mesquite country down in Deep South Texas. One thrisk is to have the fire burn in a separate area then to shovel the coals into your pit. This is how we Tex-Mex smokers do it. The coals will still give you plenty of flavor. Lots of work but worth it.

I've seen this done quite a bit by some of the comp teams. Makes a ton of sense.

Great thread yote!

[Fishawn]

Personally, not a fan..... BUTT, it has been a couple years since I put the old Mesquite box away..... I will get it out again & give it another try....

[Slanted88]

Skeet is for Friday Night Steak Night!

[blues_n_cues]

I grew up in the middle of Mesquite country down in Deep South Texas. One thrisk is to have the fire burn in a separate area then to shovel the coals into your pit. This is how we Tex-Mex smokers do it. The coals will still give you plenty of flavor. Lots of work but worth it.

same here. we also cut it w/ oak or pecan.
i also miss me some mesquite bean jelly.

[ThunderDome]

I like it, but advise against it in a bullet style smoker (WSM, or UDS).

"the air flow to the fire is not appropriate it will be extremely over bearing"

This is true, and can lead to a sour creosote taste.

[Squirrel]

I think using it sparingly is the key. First time I ever smoked with it I used way to much and the food was inedible. I like to use apple wood and throw a small piece of skeet in a couple of times. My fave is on turkey breast then glaze it with a maple glaze. Mmmmmm....

Speaking of maple, anybody know where I can get me some??

[Hippy]

Thanks Kyote for the post!

Mesquite is a fantastic smoking wood and an even better grilling wood.

Like Wingman, I mix it with a fruitwood. I have been using it since the early 90's and attribute it to many "that is the best barbecue" moments.

The best ribs i have ever eaten were done over mesquite coals and served with jalapeno apple jelly.

[Richtee]

No accountin' fer taste I suppose ;{)

[Richtee]

I've seen this done quite a bit by some of the comp teams. Makes a ton of sense.

Kind of like I'd do the pre-burn... when I was trying to make the WSM a stick burner... heh. It DOES work. Not very efficient tho...

Guess that don't matter when the stuff grows like weeds everywhere

[BBQ Engineer]

One of the best...don't know bout that.

to each his own, but gimme some apple wood as an all around smoke wood, or a pecan cherry mix, and I'm good.

Mesquite is way to harsh for a long "low and slow" smoking session IMHO. Now, I haven't done the preburn to coals thing...that may give a different result.

Go ahead and fire me a steak on it, however.