Grape Vines

Just come back from our local Vineyard (Camel Valley... bit of a bizarre name for a place in Cornwall), and have secured as much of the cuttings that we can take.
Anyone used them for smoke before?

Bad news is, went to my secret rib supplier today... and they don't have any , so my plan is to do a spatchcocked chicken and a twist on ABT's done with chicken breasts tomorrow.

I haven't used them, but am curious about the results. And about those ABTs.

If you find a good source of untreated grapevines, you get amazing flavour out of it.
You just gotta be careful as lots of farmers use insane ammounts of chemicals on their grapevines, and i wouldnt want
to have that stuff on my meat.

Luckyly i know an organic farmer in south germany where i get some grapevines every now and then.


DM

I live near several Northern California wine areas along and travel through an area that produces a good portion of the worlds raisins.

Grapevines can make a great smoking wood. It provides a nice mild flavor, much along the lines of apple. I use often.

I heard that you can use it green, is this true?

Mack wrote:I heard that you can use it green, is this true?

I've never used it green before. I have several "friends" on other forums that used grape almost 100% of the time. I'll ask for you.

Thanks Larry,
I'm about to start the cook, just got the fire started.

Good luck Ian..

Be sure to take and post lots of pix.

Ok, I chicken'd out on the Vines, as they were a bit green... Won't be long before their dry and I'm always cooking something.

Mack,

I have been trying to locate grape leaves for a while now, I have recipe I want to try which requires them. When the season is upon us again will you still be able to secure some leaves?

If so I would be happy to buy a bag off you.

Beerz

Adie

Do you need the leaves green or will dry ones do?