Wood and Herb Flavoring Options For Grilling
Wednesday, June 10th, 2009
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Different herbs and woods affect grilled meat’s overall aroma, after taste and even presentation. Choose aromatic additions to enhance your grilled meat to take your dish to the next level.
Alder Chips: Marry well with salmon and other fish and light meats.
Apple Chips: Enhance chicken and game birds, pork, salmon, sweet glazes, and fruit sauces.
Cherry Chips: Are similar to apple and complement poultry and seafood.
Hickory Chips: deliver a slightly nutty flavor to pork, chicken, and turkey.
Mesquite Chips: Enhance fish, chicken, turkey, and pork.
Oak Chips: Complement pork and beef.
Pecan Chips: are similar to hickory and pair well with chicken and pork.
Dried Basil Stems: infuse a wide variety of foods with a sweet herbal scent.
Dried Rosemary Sprigs: Give a pleasantly woodsy flavor to beef, lamb, pork, chicken, and meaty fish fillets or steaks.
Mixed Herbs: Create fragrant smoke that suits a wide variety of foods; they are sometimes sold in tea bag type packages.
Grapevine Cuttings: A by product of wine making, add fruity flavor to such grilled foods as beef, lamb, chicken, and fish.
