Category: Barbecue
On June 10,2012
Is there anything better on a hot summer day than driving in your car with the windows open and getting hit with the stop-you-in-your-tracks aroma of chicken being barbecued somewhere?
On May 20,2012
When it comes to flavor, cooking with wood is the definitive game changer. Meat over a wood fire—it’s a link to our earliest ancestors. It’s earthy and primal and tastes like nothing else. Whether used as fuel, flame accelerator, or smoking medium, wood logs, chunks, and chips contribute their highly individual flavors to the finished dish as equal in importance as any other seasoning, spice, or herb.
On May 20,2012
When home grilling began its rocket-rise in popularity all over the U.S. in the post-war 50s, everybody was sort of feeling their way along about the special do-it-yourself requirements of cooking over a hot fire. That meant adapting tools that were common to indoor food preparation. As necessity is the mother of invention, reaching and working over a wide, flat cooking surface required extension, which gave us long-handled tongs, spatulas, and forks. It also required more protection than potholders could provide, giving rise to heat-resistant gloves and mitts.
On August 14,2011
Southern-style barbecue—the low-and-slow cooking process that transforms tough cuts of meat into meltingly tender morsels of rapture—is uniquely American. And, as the early Americans moved westward, barbecue accompanied them and changed dramatically in the process. Barbecuing, or cooking in a smoker, is very different from grilling in terms of heat intensity and technique. Smoking woods are chosen for their regional availability and ability to complement the flavors of the meat.
On August 14,2011
Low and slow. The very words make mouths water. Nothing caps off a lazy summer day more perfectly than a meal of sumptuous proportions from your smoker. And nothing stokes a smoke master’s ego more than some positive comments about his or her smoke ring. That’s the true test—the visible evidence of the smoke’s penetration. The deeper the smoke ring, the more masterful the man or woman at the helm. If you think nothing tastes better than food cooked with wood, flame, and smoke, you will discover a whole new world of enjoyment and possibilities when you add smoking to your arsenal of cooking techniques. |
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