Remember that the methods of cooking you choose are based on your personal tastes. I use a charcoal grill - never an outdoor gas cooking machine. Gas is for cooking indoors; charcoal and wood are for cooking outdoors. When smoking meat, whether barbecuing or not, you can add another layer of flavor by using wood for your smoking. There are many kinds of wood and some of the more popular woods to use for cooking are, hickory, mesquite, cherry, apple, - really any fruit wood will add good flavor.
What you use will depend on availability and personal preference. Hickory grows abundantly where I am so I was raised on hickory smoked barbecue. I was an adult before a business trip took me to Texas where mesquite is the more available wood and I tasted that wonderful and distinctly different (from hickory) flavor. I like variety so I alternate what I use.
I have found that cherry wood works well for beef when you want to add that rich, sweetness to your steaks or burgers. The more woody taste of hickory works well with pork and chicken. If I had mesquite available, I would certainly give you my opinion on that too. There is no right or wrong answer. Just use what you like.
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