Posts Tagged ‘smoke’
Barbecue University™
How to Cold Smoke Cheese at Home
If you’re looking for an easy project to expand your grilling and smoking repertoire, there’s nothing more gratifying than cold smoking cheese. It’s easy, requires very little in the way of equipment, is relatively inexpensive, and is a fantastic addition your pantry. (Not to mention, it makes a great gift.) Wintertime is the perfect time to try your hand at cold-smoking; you should have no trouble maintaining temperatures below 90 degrees in your smoker or grill, especially if you live in a northern state. If you’re...
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Winning Baby Backs for Your Backyard Bash
If ribs epitomize barbecue for most Americans, the baby back epitomizes ribs. Cut from high on the hog, just next to the spine, baby backs have tender meat—more so than spareribs—abundant fat, and a convenient shape and size that makes one rack perfect for feeding two people if side dishes are served. (A rack contains 8 ribs at a minimum and 13 at a maximum.) You’ve heard the phrase “fall-off-the-bone tender.” Never, in my opinion, have five words done more harm to the notion of what constitutes good eating. Show me ribs...
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Kingsford Launches Smoker Pellets: Authentic Smokehouse Flavor On Your Pellet Grill
This blog is brought you by Kingsford Pellets, which provided advertising support. Using Kingsford Smoker Pellets in your pellet grill adds a smokehouse depth of flavor to any meat or vegetable. Kingsford has brought their 90 years of grilling tradition to a new endeavor: smoker pellets. The pellets are made of 100% natural hardwood, with no added filler woods or artificial flavor oils. By using 100%...
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Cool Smoke: The Art of Barbecue
From time to time we offer guest blogs on Barbecuebible.com. This one comes from Tuffy Stone, author of Cool Smoke: The Art of Great Barbecue. Classically trained French chef, restaurateur and head cook on the "Cool Smoke" competition barbecue team, Tuffy is a versatile pitmaster. We've asked Tuffy for the low-down on how he uses 2-zone techniques. ______________________________________________________________________________________ The Art of Barbecue...
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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...
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Make 2018 Your Best Year With 12 New BBQ Products
Did you know that one of the best barbecue stores on the planet resides quietly on my website, barbecuebible.com? It’s true. For several years, my staff and I have vetted the many hundreds of products that come our way and placed the worthy ones on our virtual shelves. You’ll find everything from the latest barbecue accessories (including grills and smokers) to hard-to-find provisions and specialty foods: the Alaskan spruce salt that’s incredible on beef; Vermont Maple Sriracha Hot Sauce; authentic bomba rice for grilled paella; and much, much more. To celebrate the new year and its possibilities,...
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Indoor Grilling
Here in Miami, we break out the warm hoodies and jackets when temperatures dip into the fifties. But I realize other parts of the country, particularly the Northeast, are enduring real cold this winter. (The wind chill in Vermont last week was an unfathomable -100 degrees.) There’s certainly no shame in taking the party indoors when temperatures fall below zero. Or maybe you’re one of millions of condo or apartment dwellers who are prevented from...
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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...
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Kalamazoo Cabinet Smoker and Russ Faulk, the Man Who Created It
Most grill and smoker designs have been around for decades, even centuries. It’s not often that a manufacturer comes along with something radically new. Well, Kalamazoo Outdoor Gourmet has, and I got to test drive it during the taping of Project Smoke, Season 3. (We used it to smoke pastrami bacon and Korean pulled pork shoulder.) It’s the Kalamazoo Cabinet Smoker and it’s simply one of the most intriguing fusions of high design, ingenious engineering, and primal smoke and fire on Planet Barbecue. You’ve probably heard of Kalamazoo—the manufacturer of super premium grills that perform like Ferraris—and are priced like Ferraris, too. Kalamazoo’s first grill—the...
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How to Buy A Smoker, Part 2
If you own a charcoal grill with a tight-fitting lid, you already have a smoker. Simply set it up for indirect grilling, add wood chips or chunks to the coals, and you’re in business. (If you own a gas grill, you can add subtle smoke flavor to your food by using a smoking pouch or smoking box, but the grill’s rear vents will allow most of the smoke to escape.) There are some drawbacks, however. Because kettle grills are designed for grilling, it’s difficult to maintain an even heat at lower temperatures....
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