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BBQ Evolution
Many of my recipes have evolved over time.
They have taken years of experimentation.
I’m always open to changes.
Sometimes, even though it tastes good, I wonder, hmmm, should it be a little smoother, should it be a little hotter, I wonder what some pineapple would add, I wonder if some habanero would give it some zing.
Making good BBQ is as much about what you come up with over time, as it is what you start with.
Great serious barbeque starts with lots of components, not the least of which is the fire. The wood can dramatically affect flavor. You practically have to become a wood expert, too. Different wood yields different results, both in terms of flavor, and in how the meat cooks up. BBQ is a science using charcoal along with wood for smokeyness.
Patience is another virtue when it comes to BBQ. On a low heat it can take almost 24 hours to cook some meats. So you have to be in pretty good shape to keep up with the grill through the night when we’re talking something like whole hog which I’ve done a few times for special occasions.
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