Tuesday, July 25, 2017

Grilling...It's In The Wood





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You might not think so, but there's flavor in those wood chips!  And the kind of wood you use could make all the difference with what you're barbecuing.  Kevan Vetter with McCormick Kitchens talked with Tonia's Kitchen about experimenting with the kinds of wood you use.  Kevan told Tonia to look beyond Mesquite and Hickory, and move into Pecan and Maple woods, as they provide a lighter kind of smokey flavor that can really make meat sing.  Kevan's got a great chart to help you decide which kind of wood to use, check it out at grillingflavorforecast.com