Testimonial about a member

[Neal ManBear]

Testimonial about ribs

Cooked over an open wood fire; hickory preferred. Yummy!

Apple wood ain't bad, either, especially with pork.

If I cut down the apple tree, I'll have nothing to stick in the piggy's mouth.  

  You don't prune your tree and save the prunings?

Haven't done the apple tree in about four years, and it's a small dwarf tree. I do have a big maple tree that I pruned last spring, (took three branches off, in excess of 12 in. dia.) so have that for my wood fires at present. Maple is also excellent for flavor in open fire cooking. The better chunks I save for wood turning, and cabinet work. 

Oh, I see. Wild apple is best. After that, crab apple and then the various other varieties. Unless you have a good sized grove of them, dwarf apple trees won't give you enough prunings to bother.

Flavor of the maple tree -- mmm-mm!