Home and Family : Cooking
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 Any enthusiastic amateur smoker knows that the wood chips that you require for smoking can these days be bought almost anywhere from the supermarket to the internet but any serious smoker enthusiast will tell you that buying from these sources can ... |
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| Whether you are new to grilling or whether you are a seasoned professional, grilling the perfect steak is always a challenge There are so many different variables to consider so frankly making a simple instruction is not really ... |
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| I have been an avid barbecue smoker enthusiast for a number of years now for many years before that are very keen griller
During my grilling days (and rightly or wrongly) I've always been a charcoal ... |
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| It was about three of four years ago that my desire to learn more about smoking food really took off Many years ago at the food fair I bought what's best described as a shoebox smoker, very primitive but it worked and ever since then I've been keen ... |
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| When choosing the heat source for your smoker there are a number of things to consider The purist will always say that there's no substitute for wood because this provides the heat and smoke in the most fundamental way but I believe that we have to ... |
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| Unless you are an absolute purist and want to use hardwood as the heat source for your smoker then charcoal is probably the next best thing
For sure hardwood has been used for eons as a source of both heat and smoke but in this modern day and age ... |
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| Portable electric smokers have a lot to answer for because they are probably the main reason for the epidemic of smoking enthusiasm across much of the USA These products are low cost and relatively speaking are getting even lower in cost as ... |
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| I've been specific in my choice of words (energy source rather an heat source) because technically electricity isn't heat despite the fact that what we're actually going to use this energy for is to heat our smoker
Heat is desirable in a smoker ... |
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| Whenever I'm on holiday I always take my trusty charcoal grill with me It's nothing fancy, just a cast iron fire grate with an adjustable cooking grid above ... |
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| Owning or operating a restaurant entails an incredible amount of work The times, they are a changing and managements styles are changing with them as we march into the paperless world of the twenty-first ... |
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| Anyone who has ever been in the restaurant business can tell you that food is a strange and wonderful commodity with which to work It is the chameleon of the inventory ... |
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| Your wait staff is the most important part of your restaurants sales A great wait staff knows what to do and can produce, squeezing every cent possible from your hungry ... |
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| It was about five or six years ago now that I first got really into smoking and I have to say that that was primarily down to my purchase of a Big Green Egg Not something that's readily supplied in the UK but after a few attempts at searching I ... |
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| Next to media advertising, there are certain aspects of your restaurant that have to sell A restaurant has to be ... |
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| For some reason, most of the research I do into the origins of cooking always leads me back to China Don't get me wrong, Chinese food is great but why always ... |
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| The Slavic Jews created Pastrami and is related (if not developed from) a product called pastrama which is a highly seasoned, smoked pork that's very traditional and famous in the European country of Romania
Pastrami is not made from pork but beef ... |
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| I've had a number of charcoal grills in my time and even made may own on a couple of occasions but I've still to find the perfect charcoal grill, in other words something that caters for all needs
Charcoal is a challenge in itself, for many it's ... |
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| It was my father who bought the family their first charcoal grill way back in 1974 I remember it well, we bought it whilst camping in France and we'd taken some advice from one of our French neighbors on the camp ... |
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| I've been smoking meat for many years and researched the process Some advice I have found to be invaluable but other information has been of little used or plain ... |
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| I've been researching the process of both hot and cold smoking for many years and during that time I've learned a lot, much of it from information freely available over the internet In contrast however I've also read a lot of rubbish that has led ... |
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