CountryByNet.com Forums :: Re: Different flavor for Smoking Meats.

Wine is too low in alcohol to burn well. The heat will drive off the alcohol and the residue will have the non-alcoholic flavors.

Cider is really good for pork and lamb but is ok with fowl and beef too. A little cinnamon in the cider is OK too (more OK with the lamb and pork) but I don't like to go too far with it.

The popular near eastern spice (originated in Northern India I think) Garam Masala makes a good rub for pork that is going to be slow cooked. It has a laundry list of ingredients and every source is likely to have some variation in ingredients and percentages but I have never found any that wasn't just fine.

Pat

"I'm not from your planet, monkey boy!"

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