CarterQ
Moderator
Picked up some of the new wine soaked oak pellets from BBQr's delight and gave them a whirl-
Seasoned up a tri tip with granulated garlic, salt, pepper, and parsley
Onto the upper rack of the MAK @275, Big Poppa Style
Pulled at 140 and rested for 20 minutes
This came out great, the wine flavor definitely came through and adds a great dimension to the oak smoke. There are a lot of restaurants here in California that use wine barrel oak as a flavor wood and these pellets match that well. Definitely will be trying these with some other meats as they add a nice flavor twist. One note these are some hard pellets, I could hear my auger working overtime the whole cook!
Seasoned up a tri tip with granulated garlic, salt, pepper, and parsley
Onto the upper rack of the MAK @275, Big Poppa Style
Pulled at 140 and rested for 20 minutes
This came out great, the wine flavor definitely came through and adds a great dimension to the oak smoke. There are a lot of restaurants here in California that use wine barrel oak as a flavor wood and these pellets match that well. Definitely will be trying these with some other meats as they add a nice flavor twist. One note these are some hard pellets, I could hear my auger working overtime the whole cook!
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