Savory smoked meat is a must-have for any cookout, which is why selecting the right wood for the process is so crucial. Different woods produce unique flavors, and some complement certain proteins better than others.
Meat-smoking experts from Redneck BBQ, a Southern-style restaurant based in Cooperstown, NY, are here to give you the inside scoop about which materials can be used during the smoking process:
- Mesquite: Mesquite wood is one of the hottest burning varieties, and therefore one of the more popular ones used for smoking meats. It offers a rich, heady flavor that pairs best with most red or dark meats.
- Cherry: Another common selection is cherry. This wood lends a delicate sweet flavor that goes well with all kinds of meats, including poultry.
- Apple: This is perhaps one of the most sought-after fruit woods for smoking. The subtle fruity flavor produced by apple wood pairs best with poultry, lamb, ham, and game birds.
- Hickory: Hickory wood is a hardwood frequently used to smoke meats. It offers a heavy sweetness that brings the best out of pork dishes, such as bacon and ribs.
If you love old-fashioned smoked meat and are craving some mouthwatering barbecue, stop by Redneck BBQ in Cooperstown. Their restaurant offers a wide variety of classic lunch and dinner options, including burgers, ribs, and pulled pork sandwiches, as well as a variety of Southern-style seafood dishes, such as the catfish po’ boy and crab cakes. You can even join them for drinks, as they have a well-stocked bar perfect for washing down pulled pork sandwiches. To make a reservation, call (607) 547-2678 or check out their menu online before stopping in any day of the week.