Issues Online
Feb  Mar  Apr  May
Search Tips

Narrow your search results by using '&' or 'AND' between keywords

Use quotes to search for phrases such headlines eg. "this is the headline"

Also try a Google search of our site

Restreignez et centralisez votre recherche en utilisant “&” ou “ET” entre les mots”

Utilisez les guillemets pour rechercher des expressions et titres précis, par exemple. "c'est le titre"

Utilisez aussi l’outil de recherche Google pour notre site.

   

A guide to grilling with wood and smoke

(NC) Slow smoked chicken, ribs, and brisket are staples of the traditional 'southern barbecue'. The deep smoky flavours and fall-off-the-bone tenderness are hallmarks of the low-and-slow cooking technique. Originally, open pit fires were used for the slow cooking process at low temperatures, but now, a backyard chef can achieve the smoky flavour with a smoker box, wood chips, and a gas barbecue.

Here, the grilling experts at Broil King offer these helpful tips for adding smoky flavour to your next backyard meal:

• Wood chips should be soaked in water for at least an hour before using. Drain them and add them to a stainless steel or cast iron smoker box.

• Fill the smoker box two-thirds with chips and place the box on either the heat plate above the burner or on the cooking grids.

• Add wood chips 5 – 10 minutes before putting your meat on the grill. Raw meats take on smoky flavours much better than even slightly cooked meats. Having a smoky environment to start will enhance and deepen flavours.

• Smoked meats will have a deep pink ring on the outside – this indicates how deep the smoke has penetrated your meat.

• Hickory is probably the most famous smoking hardwood. It imparts a strong hearty flavour to meats and is used mostly to smoke pork shoulders and ribs.

• Mesquite is also one of the most popular woods, it is sweeter and more delicate than hickory, and is a perfect complement to richly flavoured meats such as beef, duck or lamb.

• Apple has a sweet, mild flavour and is used mostly with pork and game, but can be used for poultry as well.

Find a wood flavor pairing guide and delicious recipes at www.broilkingbbq.com

www.newscanada.com

Word count: 284


Terms of Use

Articles are provided free of charge. Articles appearing on web sites, must credit www.newscanada.com. Articles appearing in Print, must credit News Canada with (NC) at beginning of an article or – News Canada at the end. Any source/sponsor of the information quoted in the text must also be identified as presented. Images are only to be used with corresponding editorial copy. Usage of News Canada articles constitutes your acceptance of these terms and an agreement between you and News Canada.


Image Instructions - Note: Illegal to use without News Canada editorial.

To open/download image(s) used in this article, please click the following links:

Click here for image file: «80469H.jpg»
Subscribe