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In Reply to: Pine Cones?! posted by GrizzAFwx on April 10, 2011 at 09:05:31:
Number 1, I'm jealous. I spent 3 years in Germany from 73 to 76 and REALLY miss the beer and brats over there. In particular the curry wurst and hard rolls (brochen) they served with it. Takes me back a couple years (almost 40!!).
Anyway I would get them reduced to coals before putting the meat on. Even pine wood, if reduced to coals wouldn't be as pungent as a fresh chunk tossed in. And an open pit method as compared to a closed pit as most use, makes a big difference. Start with the coals and move from that point. Hell it's only a few pieces of meat, if you don't like it, make changes as needed. Might have a new thing going, who knows.
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