Smoking with RoseMary

Unknown

Here's a tip I picked up recently... Have done this with steaks and roasts... any red meat...[p]When grilling... just throw a couple of rosemary sprigs onto the grate, close the top... and let the rosemary smoke envelope the meat.[p]Does some wondrous flavoring![p]A little goes a long way -- [p]~ Broc

Richard

Broc -- Just across the Mighty Mo from Omaha!,[p]You are right. Have been doing that with lamb for years. After I take the green for the marinade the twigs have a lot better demise.

thirdeye

Broc -- Just across the Mighty Mo from Omaha!,[p]Also try using the stems for skewers....seasoning from within. LOL[p]~thirdeye~

Unknown

<p />Broc -- Just across the Mighty Mo from Omaha!,
or maybe just put it right there on the meat[p][p]

Unknown

Rick's Tropical Delight,[p]Putting rosemary directly onto the cast iron grate, and letting it smoke and burn is quite different from putting it right in/on the meat. You could even push the herb between the grid and onto the burning coals -- but that seems to be a little too "bitter" for me, and doesn't "release" as evenly as the slower burn on the grate.[p]I haven't used rosemary as a skewer, yet -- but will try that right soon![p]Thanks![p]~ B[p]

Car Wash Mike

Broc -- Just across the Mighty Mo from Omaha!,
Can't wait to try in Omaha. You can't post something like that so close to an eggfest and not cook it. LOL[p]Mike