Barbecue for dummies: a matter of smoking

Barbecue is probably the oldest method of cooking food. The one on coals and on direct fire, in fact, was the first cooking method experimented by man and the one that made him make a real evolutionary leap. In fact, a study conducted by researchers at Harvard University has shown that cooked meat provides more energy than raw meat, and that cooking has played a key role in directing human evolution.

Archaeological studies have shown that our ancestors ate meat 2.5 million years ago, but consumed it raw, as they did not yet have the ability to control fire. However, about 1.9 million years ago, the early humans' body became larger and the brain increased in size and complexity. The aforementioned studies have shown that the sudden increase in human brain volume has been linked to animal proteins and food cooking, with the peace of mind of vegans.

Perhaps this is precisely why, for some reason of ancestral genetic memory, which still today we are so attracted to the food cooked on the coals, with its aromas and flavors, and the conviviality that often accompanies it. And in fact, what could be better and more popular than spending time cooking on a barbecue for loved ones and friends, with a nice frozen beer in hand, and then enjoying excellent food cooked to perfection in company?

Here, then, that we have decided to offer you a new section on these pages, entirely dedicated to the world of barbecue, starting from the basics and then going more and more to investigate the topic, presenting the many facets of this wonderful culinary universe. But first we have to ask ourselves:

what is barbecue?

As we said in the opening of this article, the barbecue is probably the method of cooking the most ancient in the world . And this is the only thing that is not discussed. Everything else is controversial and in some circles of enthusiasts, the taliban is likely that a discussion on what the barbecue leading to a brawl, especially between the us, the real masters of this method of cooking.

For the vast majority of italians, barbecue is synonymous with barbecue , often cooked on the rickety, and the super cheap devices with ultra-lightweight sheet metal, in those species of masonry chimneys that dot the many (too many) gardens of dwellings and an italic, or even in those positions for a barbecue in the cement that you can find in some public parks and areas of rest and refreshment. But the vision is extremely limited in the barbecue and, to be honest, not even one of the best, indeed!

A barbecue statement, one of the worst possible choices... And in fact, for many americans this is all defined grilling and not barbecue . Some of us say that the barbecue is only the slow cooking of pork, other that it's just a beef. The Kansas City Barbeque Society (KCBS) says that the barbecue can easily do with both types of meat and it also adds to the chicken. Still others think that the true BBQ is the only one where you cook a whole hog. And we could go for a nice piece, if we wanted to bring all of the opinions. So, everyone has a say and will defend to the death their beliefs.

But, in the end, going to the essential, what differentiates barbecue from other types of cooking it is only the presence of a single ingredient: smoke . Around the world, in fact, there are numerous forms of barbecue, from the hibachi and the kamado (here you can find a good model of a kamado ) japanese tandoor indian, passing to the kitchenette in the ditch like the one used in Sardinia for the preparation of the Su Proceddu to Carraxiu , and it is the presence of the smoke is the leitmotiv that unites them all .

And yes, we have defined the smoke an ingredient and truly is, in all senses. That is the simple smoke produced by the vaporization of the fatty fallen on the coals red-hot, moving up invests the food and gives it the features the aromatic notes typical of the “barbecued”, or that produced by a smoke made ad hoc with special aromatic wood (here you can find a good selection of wood for smoking ), the smoke gives the food a special taste and distinctive , like herbs such as basil or rosemary, or vegetables such as garlic and onion, and it is imperative to treat it as a real ingredient. Also because, especially in the case of smoking, if not well managed and measured, as we shall see in a future article explicitly devoted to this topic, instead of giving a pleasant aromatic note of would be to give the food the flavor of an ashtray .

smoked incorrect, to the left, and correct, to the right

Barbecue, so many different ways to cook your food

But there was really need of a book like this? That he wants us to cook a good steak on a grill? You say... Well, nothing, if you settle for those steaks, half-boiled and half-burned (and then unhealthy) that usually come out by the cooking devices mentioned above, which dot the Beautiful Country, or of those pork chops dry and scorched or even rubbery consistency , the only possible result of the baking, according to the classic grilled Italian.

With this section we want to introduce you to the best cooking devices, going to analyze the differences between a barbecue with charcoal, gas, electric bullet smoker and offset , that will allow you to use cooking techniques that would be impossible with the grill commonly used , as well as the essential accessories (the chimney of power is really necessary), that you can do less to get great results.

Some different types of cooking equipment And also cooking techniques, from’ ember roasting (cooking in contact with the embers) cooking direct from the indirect to the low & slow indirect cooking slow and low temperature), will be the protagonists of this book, and discover how on a barbecue it is possible to cook not only meat, fish and vegetables, but also dishes with the most complex, or even the bread! And if I told you that anyone who writes on the bbq cooks even lasagna?

anyone Who writes to you has started to grill right on those devices, rickety that we were talking about, with the usual mediocre results, and they were content. But since the bbq is a passion , has dedicated time, study (I recommend this book to start to study), energy and economic resources, and opened up a new world of dishes is amazing that, once tried, they did not come back. Pass by ribbed rubbery and scorched, which we talked about earlier, an entire side of pork, cooked indirect for about four or five hours is an experience that really will revolutionize your taste buds.

Peppers and eggplant in the ember roasting not To mention when you approccerete to the two most important preparations of the barbecue facilities in the usa: the pulled pork and the brisket , two dishes that require a lot of time and effort , but will give you a gastronomic experience of the highest level.

in Short, stay with us, follow us regularly and also to you will open a new world that, once you have made your own, I will look at the old grill with a smile sardonic. In the next article we will see all different types of cooking devices and why we can ignore a barbecue with lid .

Lasagne cooked in the barbecue you are Not more in the skin of to wait for the next article and can't wait to start cooking on the barbecue? On Amazon you can find a good selection of cooking devices , accessories , and the necessary thermometers, probe and a good selection of books on the subject to study it thoroughly.