"Billy Rose" wrote in message
...
In article ,
"Rachael Simpson" wrote:

"Billy Rose" wrote in message
...
In article . com,
raeannsimpson wrote:


So how do you mid-westerners smoke things up? Using my plain ol'
Weber,
I twist up some hicory chips in some aluminum foil, and add water to
them and just let them sit. Then I fire up the coals in one of those
chimney thingies, put a can of water on the lower grill and, when
the
coals are ready, pour them out next to the water, drain the water
out
of
the wood chips and toss the foil containing the wood chips on to the
coals, put on the meat and close the vents on the lid to about half.
Then I wait as long as I can. When doing ribs, I use real charcoal
because it burns longer.

I don't know about mid-westerners, but we usually put the chips right
in the grill (no weber, unfortunately). We use hickory, mesquite, or
whatever happens to be on sale.

Dry chips or wet? Don't have wild hickory trees here in California. Buy
the chips dry in little plastic bags. To get them to smoke, instead of
burn, I gotta soak them before use.

With ribs we will use a marinade/basting sauce but chicken is
usually
just fine as is. Left-overs (aka: planed-overs) will either find
their
way in to a salad or a tortilla or both.

Chicken is good plain - if not dried out, but marinade helps with the
moisture a little for the white pieces. And I agree with you on the
left-overs - also makes pretty good chicken potpies!

With chicken, we usually eat the thighs plain and put the breasts in
salads. Some times I put a sauce on the breasts but not usually.
Chicken
breasts can get awfully dry, like trying to swallow sawdust, but that's
where the fruit of the vine comes into the picture or, something like
celery remoulade or, slaw salad.

Always willing to learn.
ME TOO!
Right back atcha.

- Billy
Coloribus gustibus non disputatum (mostly)

I generally use them dry - i guess we do more "burning" here. with the
kids
and all - i don't always have the time it takes to smoke the meat. you
never know what will happen from one minute to the next with a 2yr old
and a
4 month old! dry chips cook faster to me, but of course, you don't
always
get a strong hickory, mesquite, etc., taste to the meat. If i know i'm
gonna have help around (or if the hubby will be in early) and I have time
for it to cook - then i will wet the chips before lighting up the grill,
and
smoke the meat. so to me - the preference of the chips (wet or dry) all
depends on my prep time.........

oh yeah, on your earlier post about the aluminum and Alzheimer's, I've
read
a little about it - ( i was a nurse before we decided for me to stay home
with the kids). I, myself, still use aluminum. I know that Alzheimer's
is
more of a hereditary thing. Unfortunately, it runs in my family. So I
don't really understand how they can think that there is a link there. I
just mark it as something's gonna get you one way or the other. that
doesn't mean that I go about my life more dangerously, mind you. That's
just my take on this matter. Would be interested to know if anyone has a
newer report on this - say something from the last couple of years - I'm
kinda out of the medical loop these days.............other than peds it
seems. (lol)

Rae
Apparently, high levels of aluminum are found in the cerebral cortex in
Alzheimer's patients. Aluminum doesn't migrate much but because it is a
metal, it will dissolve in the presence of acid (citric, ascorbic,
oxalic, ect.). Cooking instructions always tell you to do sauces with
acids in them in enamel pans and pots because iron or aluminum can
change the color and taste of the sauce.

yep - knew that part

The other way not to get Alzheimer's is to not get old or, have
circulatory problems like high blood pressure, high triglycerides or,
high cholesterol.

when someone can figure out a way to not get old, let me know..............

A lot of it is hereditary but why push your luck. If you make too many
bad bets, one is sure to come in.

oh, i try not too, but the way they come up with new "these are now bad for
you"s who knows what anyone may have inadvertently done or used. I try to
be as "green" as I can. I even make my own household cleaners. Of course,
that helps cut corners cash wise too. I definitely try not to push my luck
and I agree with you on the bad bets. i just don't see how they can single
out aluminum as the cause of alz. i guess i can understand the effect that
the aluminum can have in an alz patient, i just want to learn more as it
does run in my family. it's reared it's ugly head in every generation as
far back as i can trace my Papa's family history. my papa was the last to
have it. none of his children have been diagnosed with it yet, and i pray
that the chain has ended, but yet i can't help but wonder what i can be
doing to try to keep it from showing up in my generation.


You sound like your young enough and, have time to make adjustment.

I'm always ready to learn more.............

To your health,

your's too!

- Billy
Coloribus gustibus non disputatum (mostly)

Rae