Over the years I’ve had the pleasure of working with a plethora of charcoal varieties and brands. Of late I’ve come to the conclusion that Lump Charcoal is the way to go. I needed to dig a little deeper to figure out exactly which brands were best suited for my style and needs. Thus I came up with this fairly in-depth analysis of a few brands that I have used as well as some that I hadn’t up until now.
In North America and most places across the globe ribs are a de facto rights of passage for BBQ purveyors of all types. A simple google search will turn up pages of concise evidence that people not only enjoy eating BBQ ribs but more so the art of cooking them. There’s just something to be said about a seasoned PitMaster who can effectively cook a slab or two of ribs.
In the world of smoked BBQ, beef and pork cuts have been and will likely always be the kings of the pit but there is an often forgotten about third party! BBQ chicken offers a sense of added versatility as well as ease. BBQ chicken is a great place to start for aspiring PitMasters attempting to demystify the art of smoked meat. Manipulating the flavor of chicken can be much easier than that of pork or beef. With just about three hours and some flavor enhancers you’ll be well on your way to top notch BBQ chicken in a relatively short amount of time. Not only that but you can also reap many more health benefits. So it’s a no brainer when it comes to BBQ chicken. It’s good and it’s good for you!
*BBQ is an arbitrary science at best! Due to a myriad of uncontrollable factors it can never be done the exact same way more than once. When it comes to beef brisket there are a few simple guidelines that will ensure that it comes out right each and every-time you try. While there’s no one right way there are a lot of wrong ways to smoke brisket. Ultimately your own personal preference should be the determining factor as to the level of success you attain. With this detailed guide I hope to share with you a few things to avoid as well as a few tips and tricks that will get you the crown whether it’s in your backyard or on the competition circuit.
Beef brisket is often regarded as one of the most difficult cuts of meat to master due to the complexity in the process. Do note that the process does not have to be adhered to 100% of the time but if you want the best chances at an excellent beef brisket then you’ll want to follow a certain set of rules and guidelines to get you through the entire process. That process starts well before you even purchase the chunk of meat.
When it comes to producing some of the world’s best BBQ two factors have been and remain a constant requirement in getting it done the right way. Time and temperature are probably the two most paramount aspects of all things cooking, especially great BBQ. This guide shall serve as an informative piece of literature aimed at helping those in search of a top of the line digital thermometer or two.
As with any other line of work or hobby there are a myriad of options available to you that will get the job done just the way you need it. The real work is just figuring out exactly what job you want to accomplish and which tools are best suited to help you on your way to BBQ superstardom. Continue reading “Digital Thermometers – The Smofried Guide”
Those who have enjoyed the fruits of open fire cooking can attest to the efficiency in which cast iron Dutch ovens get the job done. Camp style cast iron Dutch Ovens possess many great characteristics even though they are fairly minimal in design. For starters they pack a good bit of weight. This allows for the outdoor cooking stoves to perform at peak capacity no matter what the conditions present. The overall versatility of cast iron allows for gourmet level results whether you’re using the Dutch oven in your backyard, at the park or in your kitchen.
This piece has gone through about ten different iterations since I first started writing it in mid May 2016. Ultimately, it is nothing more that a high school level research article about cast iron cookware. My understanding of cast iron cookware has improved immensely since I first began writing this piece. I must say that without the abundance of information on the Internet regarding cast iron cookware I would not have been able to formulate this piece on the ins and outs of the cast-iron lifestyle. Continue reading “Cast Iron Cookware – The Smofried Guide”
For just about all first time Big Green Egg owners there are a few hurdles one must overcome in order to get cooking at full capacity. From learning how to control air flow to using the correct amount and types of charcoal there can be several nuances that may turn someone off after they just dropped close to or a little over a grand on what’s supposed to be the greatest cooking apparatus known to man. This piece is an effort to alleviate the burden of trying to figure out which EGGcessories a first time Big Green Egg owner should purchase. Continue reading “Big Green EGGccessories – The SmoFried Guide”
Cooking with fire is such a primitive method of culinary madness that one must expand on the simplicity every now and then. Users of the Big Green Egg already know to never use lighter fluid to start the beast but how does one go about starting a good fire in a decent amount of time without the help of any artificial igniters. Personally, I like to treat the BGE as if it where a charcoal chimney to start fires especially for my low and slow excursions. Below are a few easy steps to make the task of using the BGE as a charcoal chimney a breeze. Continue reading “Big Green Egg Charcoal Chimney – The SmoFried Guide”
Whenever wood smoke fills the air you can almost garnet that it will attract a crowd. Whether that crowd wants in on the food or they’re just their simply to watch. There is something unmistakingly unique about one of the if not the most primitive methods to prepare food. Even after thousands of technological advances in the culinary field over the years there is still a premium feel when it comes to food prepared over hot fire and smoke. Continue reading “Smoking With Wood – The SmoFried Guide”