BBQ
American BBQ Explained
Normal American bar-b-q isn’t what your old man did to burgers and hot dogs in the yard on that hot summers day. That was grilling ( cooking at once over flames ) a great practice however it ain’t real BBQ. B.B.Q and barbecuing are commonly confused because both involve flames and cooking food. Real Old Skool [...]
You can do it when you BBQ it!
Ah summer is nearly here, or is it over already? The British and summertime, go hand in hand with burnt sausages in a bun. The BBQ is a summer staple. However they have changed, like everything else these days, and got all fancy. These days the electronic components in a BBQ could equal those to your PC! From integrated ignition controls, adjustable stainless steel burners and pressure regulators that allow you to cook better in an effort to not burn the sausages. [Read More...]
Food Preservation and its History
Smoke is an anti-microbial and anti-oxidant, but smoke alone is insufficient for saving food in practice, unless mixed with another preservation technique. The primary problem is the smoke compounds stick only to the outer surfaces of the food ; smoke doesn’t essentially penetrate far into beef or fish. Recently, pretty much all smoking is carried [...]
Types of Smokers used for Smoking
Offset smokers- the primary traits of the offset smoker are the cooking chamber is mostly cylindrical in shape, with a shorter, smaller diameter cylinder attached to the base of one end for a firebox. To prepare the food, a little fire is lit in the firebox, where airflow is firmly controlled. The heat and smoke [...]
Types of Wood For Smoking
Choosing the sort of wood you would like to cook with could be a puzzle if you don't know what wood is available, and how each sort of wood will effect the meat you are cooking re flavour. The paragraphs below list a quick outline of some of the finest woods to use for cooking and when to employ them. Being from Texas, naturally my favourite sort of wood to use is … [Read More...]
Smoking for Cooking
Smoking is the method of flavoring, cooking, or saving food by exposing it to the smoke from burning or smoldering plant materials, most frequently wood. Meat and fish are the commonest smoked foods, though cheeses, veggies, and ingredients used to make drinks such as whisky, Rauchbier and lapsang souchong tea are also smoked. In Europe, [...]