Quote:
Originally Posted by mapuc
Barbecuing is for some a lifestile.
I like a good steak that's between medium raw and well done.
I Like spicy food and I have been thinking of using Hickory woodchips to smoke my marinated steak*, next time we are barbecuing
(In our store you can buy bags with 1 kg with Hickory woodchips or cherries woodchips.
*Offcourse I will even try to smoke a steak who isn't marinated
But is Hickory the best woodchips to use if I want it to taste spicy or keep it spicy in it's flavor(If I have marinated it to have a spicy flavor)
Markus
|
There is a website that since I've found it I haven't bought pre-mixed spices since. Think of it as a one stop shop for all your spice needs.
http://www.deejayssmokepit.net/Spice...piceBlends.pdf
As for what wood will make it spicy, wood doesn't make food spicy (I may be wrong. If there is a wood out there that does, I would like to know so I can be a better cook) it just enhances the food. If I may add another link this is a good place to build your knowledge on woods to smoke by.
http://www.smokingmeatforums.com/a/g...-to-smoke-food
As for my personal preference, and my better half's. I do a dry rub and let it rest in the fridge for a minimum of 12 hours, as my 13 year old son would say "They (spices and meat) are talking and getting to know one another". For my wood when I'm cooking beef I use a 70-30 mix of hickory and mesquite OR a 70-30 of Jack Daniels (
http://www.amazon.com/Daniels-Tennes.../dp/B000QI9VM4) wood chips and mesquite.
I didn't put a rub down because as ya'll well know wives don't want the same flavor on everything and she challenges me to surprising her with flavors, she will say sweet/savory or hot/spicy and I do my Iron Chef impression.
If you have anymore questions, let me know.
Edit: typos and clarifying wood choice for cooking beef.