Barbecue Letters from Our Readers
Every once in a while we get a letter from our visitors. Here's some. Thanks for visiting our site! Thanks for reading! Thanks for enjoying this smoky thing together with us!
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.