For all you 'q-ing cooks out there, How would I mesquite grill an item (fish or steak)?

I've never tasted something mequite, is it a very unique flavor that would make everything on the grill taste like it?

I've got an open flame char-grill with lava rocks, is is just changing out the rocks for mesquite chips?  is there any way for one grill to accomodate both regular and mesquite?

I would like to experiment, but since I dont know anything bout it, im hoping some of you can fill in the gaps.

Thanks,

Rami

Rami,

Many larger models of char-grills have a rack under the flame/lava rock bed.  This is where you'd put your wood.  If not, I'd suggest you keep it soaking in a large garbage can of water until you need it; it'll burn slower.  Put if off to the side of your grill and let the heat of the grill slowly burn the wood.  I've found that one good sized piece under each grill segment will last through most of the rush.

Mesquite has a definite flavor/smell, but I've never really thought it to be too overpowering.  It works well for red meats, chicken, and seafood (salmon, especially).

Your rep should have it in their catalog.

Ciao,

Hi, Rami:

Mesquite is very distinctive (some would say strong) and, IMO, goes well with any grilled/smoked meat:  Beef, fish, chicken, pork.  Mesquite-grilled mahi mahi or shark is just phenomenal, and beef or pork with that mesquite edge just kicks Tex-Mex way up on the flavour scale.  

If ya got a gas grill, don't dig out those lava rocks and then just toss in the wood chips -- you'll get a mess that's a royal pain to clean.  Try one of these instead:  

http://www.amazon.com/Onward-Cast-Iron-Smoker-00150/dp/B000FJG4R4

(You might find something similar at your local Home Depot.)

Leland

www.outlawmagician.com

I have to agree- I've tasted nothing quite like mesquite, and it adds a delicious "pop" to the flavor of just about any meat. It also blends well with other flavors- BBQ, steak sauce, marinades...

The big trick with mesquite is smoke- not fire. It's the smoke that flavors the food, so keep that in mind. I've seen folks put mesquite directly on the coals (which they regretted later when they didn't want the mesquite flavor- and got it anyway).  The most effective approach is a smoker box, where you drop in mesquite chips, place it over the rocks, and remove it when you're done.

After experiencing the raw mesquite flavor by itself, here's something to try so you can see how it blends with other flavors:

Mesquite Marinade Recipe

DynamicRevelation

Working with only the best Kitchen Equipment

Ramis:

If you've already gone through your experiments you probably should disregard this. Otherwise, I believe if you will soak the chips, chunks, or whatever and place them in a tinfoil pan on your rocks you will get the desired results without a mess of ashes to clean out. You can expect flares if the chips flame, however, a little char never hurt a good piece of meat. I use strictly Pecan logs.

I apologize if I've steared you wrong as the closest thing to a char-grill I've been on is propane on the deck.

John

Thanks, come back, bring friends and money!!!

"Mesquite" is vague and with weak base/description: just as any other American term.

"Mesquite" mix (aka: generic rub+smoke/wood flavor) can be probably found anyplace that has white bread in stock.

Anticipate a salty-bitter/sour taste.

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_{I apologize for my language: I realize it is a few "****s" short of industry standards.}

Thank you for all your replies,

I will have to put my experimenting on hold for now, kinda got busy with other things.

Thanks again!

Rami