Posts Tagged ‘duck’
Barbecue University™
Grilling with Cherry Wood and Fresh Cherries
When it comes to flavor, nothing can beat the aroma of wood smoke. You may be familiar with using hickory, apple or oak wood, but have you tried smoking with cherry wood? Cherry can be used the same way you would other varieties: toss soaked wood chips on the coals of your charcoal grill or add them to the smoker box of your gas grill. I came to appreciate fragrant cherry wood during my sojourn to the Pacific Northwest—Cherry Wood Chips are...
Read more →Under the Hood
Come Out of the Cold: Recipes for Electric Smokers
There are a lot of lingering stereotypes in the world of barbecue. There’s still a perception that bona fide pit masters have to have a beard, a beer belly, brawn, and a hella big offset smoker out by the woodpile pumping out clouds of blue smoke day and night. Another pervasive misconception is that barbecuing low and slow should be hard work. Which is why electric smokers are often criticized for being “too easy.” Let me tell you something:...
Read more →Barbecue University™
Smoke-Roasted Goose for Christmas
When I was a child, goose was the centerpiece of the Christmas Day table. Ordered in advance by my grandmother from a local farmer, the freshly plucked bird was liberally seasoned with salt and Watkins-brand pepper, packed with bread stuffing, and roasted slowly in her largest speckleware roasting pan. It always reminded me of my favorite scene from A Christmas Carol: There never was such a goose. Bob said he didn't believe there ever...
Read more →Planet Barbecue
Sizzling and Sexy: Grilling with a Plancha
What do South Carolina’s oyster roasts have in common with Colombia’s arepas and Japan’s teppan yaki feasts? All are cooked on a flat piece of metal analogous to a griddle, often over an open fire. In fact, nearly every cooking culture on Planet Barbecue has a historical relationship with this simple form of food preparation, none more than Spain. In Spain, the term plancha (literally, “plate”) refers both to the device itself and...
Read more →Grilling in the Chinese New Year
Two men celebrating with bak kua (grilled pork jerky) While many of us were preparing for Super Bowl parties last weekend, the Chinese welcomed a bronco of a different sort: the Year of the Horse. Fortunately, it’s not too late to celebrate the Chinese New Year: Festivities last for 15 days, making this the longest holiday on the Chinese calendar. Perfect for guys like me, who despite the best intentions, don’t always post holiday cards on time. My first impulse is to celebrate...
Read more →
