Nothing. I find it too powerful and bitter.
Beef. (Brisket, ribs, steaks, prim rib, etc.) If you like a mild smoke then smoke for less time.
I find myself with a box of mesquite pucks, and I'm not sure what to smoke with them. I tend to think of mesquite as a wood to grill steak over...I suppose I could do a reverse sear on some steaks? An hour of smoke at 130-140, let them rest then give them a quick sear for crust.What do you like to pair with mesquites?Sent from my iPad using Tapatalk
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