Barbeque with Peat
Cooking
food over a peat fire isn't new. Obviously it's been done for years.
Deliberately choosing to use peat as a fuel or a smoke additive seems
questionable. I've seen many sites on the Web that sell peat, but no one
is specifically saying how it tastes. While I love the smell of peat
smoke, I'm skeptical about how it would taste attached to meat. Call me
skepticow.
So here goes, I'll sacrifice some time, meat and peat product in order to
be able to satisfy my curiosity and hopefully yours as well.
|
|
Peat
Products
 |
3lb sack of Peat BBQ Chips -
Approximately 30 peat chips good for 30
smokes or closed barbequing , a must for that rich peaty aroma and
flavor. All the BBQ chips are meant to be used with natural charcoal. |
 |
Irish Turf/Peat Approx 29-32 sods per case -
Not to be mistaken
for briquettes, these sods come from the bogs of Co. Donegal, a must
for special occasions and holidays approx 29-32 sods per case , 19 x
19 x 15 inch case |
Irish Smoke
- sells Irish and peat products for cooking. Has a good
history of
peat page.
Sneaky Pete's
- a variety of peat related products for sale.
eIrish.com - has small 1lb containers of peat chips. |
| Meats
I plan on trying a variety of meat. The obvious choices are
chicken (whole and skinless breasts), pork (shoulder, ribs and chops),
beef (ribs, steak and maybe a brisket). I'll start with chicken as it is
less expensive and requires less peat. If it works, I'll move on. If it
doesn't, I'll try some beef. This feels intuitively like the best meat to
go with peat. If my brother or other friends are lucky during the hunting
season, I might give venison or elk a try as well. |
| Recipes and Process
Coming soon |
|
