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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Norfolk Pine Leaves

for smoking with food. I know that the sap from pine trees is not good for food, but these leaves don't appear to have sap. Any thoughts are eggpreciated.

http://en.wikipedia.org/wiki/Araucaria_heterophylla

Richard Melbooooring Fl.

Comments

  • henapplehenapple Posts: 10,455
    no pine....
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • nolaeggheadnolaegghead Posts: 10,863
    Fir needles are used to smoke Black Forrest Ham (Schwarzwälder Schinken)


    We have Norfolk Pines around here - they don't like a freeze, but fortunately we don't get many of those in NOLA.  I read some people have a strong allergic reaction to the plant, don't know if that would transfer to eating something smoked with it or not.  http://wiki.answers.com/Q/Can_you_have_an_allergic_reaction_to_Norfolk_Island_pine
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  • gdenbygdenby Posts: 4,171
    Um, why? Have you nibbled some, and thought the flavor was good?

    Juniper berries are used for flavor in gin (I don't like the flavor at all), and the wood to smoke 1 kind of French sausage. Scotch pine needle buds are used to flavor beer. And then there is Retsina wine, that has pine resin flavor, but is, as far as I'm concerned, only a non-fatal version of turpentine.

    Try mashing some up, and let them sit in heated butter. Breathe deeply from the vapors. If your nose and eyes don't swell, at least its not like using poison ivy for flavoring.


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