Sufferin' Sassafras!

[squirtthecat]

Up In Smoke sent me a box of goodies today...

(I apologize in advance for the feline photo bomber)



Roughly a pound of Sassafras limb trimmings, and a bottle of a very interesting sauce...

I'll let the wood dry for a few weeks, then bust it down to use in the Traeger (or even the Bradley) in small pieces.

Gonna try the glaze this weekend on some pork and/or chicken!

Thanks Jerry!

[camoghost]

Let us know how it come out, looks good.

[Up In Smoke]

You're welcome Pat.
I am looking forward to your creations with it for sure!

I am thinking i may grill some wings this weekend and see how they turn out with that glaze.

[classicrockgriller]

That Jerry is a mean guy sending you stuff for you to make something special. ;D

Just awesome!

[NePaSmoKer]

Pat

I have 200 lbs of Sassafras but ya have to come get it   ;D

[Quarlow]

Mmm that glaze sounds tasty.

[Wildcat]

Sassafras sounds interesting. I've drank many gallons of home brewed Sassafras tea but never thought of smoking with it. I'm guessing a flavor similiar to oak.

[Habanero Smoker]

I have that stuff growing like weeds along my lawn line. The wood smells sweet like its sap; sassafras. One benefit I get from it is that I can make my own Gumbo File powder. I've never attempted to use it to smoke food. I may try it some day.

[squirtthecat]

I'll try it on some chicken or something simple like that.   Load the Traeger with Alder, so the sassafras flavor comes through..

[BuyLowSellHigh]

Didn't NePaS use some sassafras on some old school Andouille he made a while back?

STC, those chunks look almost the right size to do a little crosscut and make a puck for the Bradley.

[squirtthecat]

STC, those chunks look almost the right size to do a little crosscut and make a puck for the Bradley.

We're on the same wavelength...    ;)

I'll dry them a bit and hit them with a sharp blade and a steady hand.  (neither of which I have - I'll bribe one of the woodworking guys at the office w/ some pulled pork)

[KyNola]

Didn't NePaS use some sassafras on some old school Andouille he made a while back?

Yep, he sure did!