As spring approaches, the aroma of delicious foods sizzling on the barbecue heralds the arrival of warmer weather across the country. Most American backyards have an outdoor grill. Regrettably, however, few seem to know about one simple and often overlooked accessory for their BBQ that imparts a delectable, authentic smoke flavor: aromatic wood chips.
Long before the modern barbecue grill came to be, meats and vegetables were roasted over open wood fires. Smoke from this wood added far more flavor than today's gas or charcoal cooking methods. Fortunately, it's easy to add wood to your grill for the same effect. In some cases, the subtle taste imparted by wood smoke is all that is needed to flavor foods without seasonings or spices. Many types of wood can be used to enhance the flavor of grilled foods. Also, wood smoke works equally well whether you are cooking right on the grill or using a rotisserie. You can obtain wood from an orchard when they are trimming back some of their trees, harvest from your own backyard, or purchase chips or chunks from a specialty store that offers barbecue accessories.
There are different forms of wood that are used for grilling. Many seasoned grill chefs like chunks of wood that are fist-sized or larger. These burn slowly, so they can usually be added to the fire just before placing the food on the grill to last throughout the cooking time. As they are smaller, wood chips and pellets will burn more quickly. Thus, it is necessary to protect them from direct heat but still allow them to release smoke while cooking. Many excellent barbecue accessories are available for this purpose, including metal baskets or boxes. There are also self contained pre-filled units that come in many wood chip flavors. Pellets and chips burn faster than large chunks, so they should be checked frequently during cooking so they can be replenished if necessary.
Many types of trees have wood that is particularly good for enhancing flavors during grilling. Each variety will give food a unique taste. Hickory is probably the most common type of wood used for smoking, but others are increasing in popularity for use with different meats. Oak imparts a more subtle flavor than hickory or mesquite, so it works well with many different meats. The sweet flavor of cherry wood is often used for grilling fish, and apple is a favorite with pork ribs.
The possibilities for creating unique, delicious flavors with natural wood chips, chunks or pellets are almost endless. Novice to expert grill chefs everywhere can easily employ this technique to enhance their food this spring, and all year round.
Long before the modern barbecue grill came to be, meats and vegetables were roasted over open wood fires. Smoke from this wood added far more flavor than today's gas or charcoal cooking methods. Fortunately, it's easy to add wood to your grill for the same effect. In some cases, the subtle taste imparted by wood smoke is all that is needed to flavor foods without seasonings or spices. Many types of wood can be used to enhance the flavor of grilled foods. Also, wood smoke works equally well whether you are cooking right on the grill or using a rotisserie. You can obtain wood from an orchard when they are trimming back some of their trees, harvest from your own backyard, or purchase chips or chunks from a specialty store that offers barbecue accessories.
There are different forms of wood that are used for grilling. Many seasoned grill chefs like chunks of wood that are fist-sized or larger. These burn slowly, so they can usually be added to the fire just before placing the food on the grill to last throughout the cooking time. As they are smaller, wood chips and pellets will burn more quickly. Thus, it is necessary to protect them from direct heat but still allow them to release smoke while cooking. Many excellent barbecue accessories are available for this purpose, including metal baskets or boxes. There are also self contained pre-filled units that come in many wood chip flavors. Pellets and chips burn faster than large chunks, so they should be checked frequently during cooking so they can be replenished if necessary.
Many types of trees have wood that is particularly good for enhancing flavors during grilling. Each variety will give food a unique taste. Hickory is probably the most common type of wood used for smoking, but others are increasing in popularity for use with different meats. Oak imparts a more subtle flavor than hickory or mesquite, so it works well with many different meats. The sweet flavor of cherry wood is often used for grilling fish, and apple is a favorite with pork ribs.
The possibilities for creating unique, delicious flavors with natural wood chips, chunks or pellets are almost endless. Novice to expert grill chefs everywhere can easily employ this technique to enhance their food this spring, and all year round.
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Looking for excellent barbecue accessories? The Flavor Dome Grill Smoker increases smoke density and traps bitter wood tars for a cleaner smoke flavor. Pair it with the Rib-O-Lator rotisserie for a discount! Powered by SEO 2.0 Services
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