BBQ

Love the BBQ! I do but am a bit of a purist when it comes to the flame. Granted it is more work but I strongly prefer cooking over a wood fire. I also am a big fan of the Weber grill design. Put the two together and you get perfection. The best hamburger I ever had was one I cooked using that combo. The reason they work so well together is that you can control the flame with the lid of the Weber while optimizing the smoke. You need to stay on top of the fire while you are cooking. If you leave the lid on too long the fire will die and if you leave it off too long the food will burn.

Different types of wood give you different flavors. Now, if you can't find any wood or just don't want to deal with a wood fire, you can always get wood chips from the store. My favorite is hickory. Soak them for at least a half hour and then throw them on the coals. The coals should be white hot and totally ready. This is a good simulation of a wood fire since it gives you all that good smoke flavor.

One minor draw back to both methods is that you end up smelling like a wood fire. Not an unpleasant smell but not one you want lingering around. Humm, time for a shower... see post on robes.

Until the next time.
Carpe Diem