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Welcome at Hot Smoke BBQ!

On the Web!

So here it is! Juancho's own hot smoking barbecue website!

After messing with html codes and secret css language for like two or three years, in 2006 I finally managed to get something off the ground and on the web.

We keep smoking, summer and winter, so this website will stay under construction more or less permanently. (Don't worry, this kind of smoking is not so unhealthy!)

Please have a look around on the site and come back soon to check out what's been smoking lately!

Juancho Meanwhile, have fun with your own backyard barbecue adventures!

With smokey regards,

Juancho




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Contents of this page:



Blauwe Rook



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Culinary Roots ?

Before we get to my Weber Grill: My culinary roots are in my mother's kitchen. She is really a very good cook. I was also so lucky to marry a beautiful woman who happened to be an excellent cook as well. To me, the cooking of these two women is the standard to which I compare, knowingly or unknowingly, all other food.

I further enjoy a lot of inspiration from the countries where I lived and where I travelled. My barbecue adventures are particularly influenced by the passionate food cultures of the United States, Venezuela, Mexico, Cuba, Belgium, the Netherlands, Surinam, Spain, India, Indonesia and - of course - China.



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With Juice a Little Help from My Friends...

Some of my just a little bit crazy friends... Some of my just a little bit crazy friends... And then there's my friends, who fortunately are just a little bit crazy...

Some of my just a little bit crazy friends... Some of my just a little bit crazy friends... Who support me through good times and through bad times...

Some of my just a little bit crazy friends... And who are always at the ready to come over and try my latest smokey creations...


I owe them. A lot!



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My Barbecue History

Our third Hibacho had a double grate After some 25 years of grilling meat on a Hibachi grill I can assure you that most of the time it was a lot of fun and with good results. Especially my honey-glazed Oriental spare ribs were always a big hit.

However, I must also admit that during those years I must have blackened a couple of tons of meat, or at least that's my feeling, while - after some quite gruesome experiences - I didn't even dare to touch chicken anymore.

Grilling a steak or pork chops went excellent on the Hibachi, but I simply could not manage to get the insides of a chicken leg properly well done without turning te outside into a charred mummy that people would't even touch with a ten foot pole...



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A Nice Father's Day Present...

It was on this Saturday in June 2004 that I decided that for Father's Day I should be entitled to one of those black shining Weber kettle grills.

A bit expensive maybe, but what the heck, why not spoil myself a little bit?

With hindsight, this was probably one of the most inportant decision in my life. (Guys, of course my wife doesn't agree, but you understand what I mean... ;-)

And so, in June 2004 I discovered the combination of indirect grilling and hot smoking, which is a very relaxed way to barbecue your food, and which can yield unbelievable results.



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Primitive Innate Impulsions ?

Danger! Open flames! Real smoke! Heat! The smell of roasting meat! Outdoors!

I think that, by nature, men have a fascination with fire and danger, and that this is the reason why men are so fond of barbecue. Could it be that these are primitive impulses that go back a couple of hundred thousand years, to when we were all still living in caves? Maybe it has settled in the genes, who knows...

Anyway, I do feel these innate impulsions quite regularly, and I just love to listen to them...

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Summer or winter, I just love to light that fire!

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I really enjoy to be standing in that lovely fragrant smoke!

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Nothing more beautiful than that shower of sparks from my charcoal fire starter!

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Nothing better than sitting under my sunshade on a hot and sunny day, with a cold cold beer, watching my hot and smoking barbecue!

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Nothing better than standing dry under my little shelter on a cold and rainy day, with a cold cold beer, watching my hot and smoking barbecue!

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Nothing more satisfying than a super-juicy chicken or some six pounds of spare ribs cooked in my hot and smoking barbecue until almost falling apart!




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Hot Smoke BBQ Philosophy

There's no need for tasty food to be expensive. Fresh ingredients, properly prepared, in the right combination, those are the things that matter. Of course the looks of the food are important too, and the setting of the meal is not unimportant. But you don't need lobster or caviar to put something really good on the table.

A good steak should be prepared on the grill, right above hot glowing charcoal. However, a straight grill is not suitable for the thicker cuts of meat such as pork shoulder, leg of lamb, whole chicken or turkey, or a less tender cut of meat such as beef brisket that needs hours of slow roasting to cook properly without burning the outsides.

"Hot Smoke" refers to the Hot Smoke generated by chuncks or chips of wood that are added to the glowing charcoals. During the slow roasting in a closed barbecue this wood will give your meat that wonderful smokey flavour.



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My Other Hobbies...


Here's some of my other hobbies:


Barbecue & Music! Music !!!
Music is one of my big passions.

If you want a particular atmosphere for your party, the right kind of music may help tremendously.

Cool Grills at Hot Smoke BBQ Toys for Boys: Cool Grills !!!
While I just love that whisp of fragrant Hot Smoke curling up from my barbecue, it's not the only kind of Hot Smoke that I'm fond of...





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At Hot Smoke BBQ we love Chile Peppers!




Keep Smokin' !