Barbeque…. A Family Tradition
As a boy growing up I still remember many things such as watching the Cleveland Browns playing football on Sunday afternoon (that is when they actually won) and the symbolism that barbequing offered. Every Sunday was a barbequing day almost without fail. Only very cold temperatures and rain would stop the barbeque. My dad was the pitmaster and we always had a charcoal fire with wood chips and normally steak was the main course. It as a tradition so barbeque is in my core set of cooking values. I think my perfect dinner was a steak prepared over charcoal fire, home fried potatoes and sweet corn.
Barbecue is mostly about cultural expression of the region of the country you call home. There are many tastes that define the barbequing experience. The use of rubs and sauces will define the taste experience you love the best. There are many styles and methods and with the advent of the gas grill it has almost become a daily cooking option in many families. Barbecue encompasses a variety of cooking styles, sauces, and ethnic variations. From the vinegar-based sauces of North Carolina to the tomato-based varieties of Kansas City, each region has developed its own signature flavors and techniques, enhancing the versatility and adaptability of barbecue as a culinary tradition. What I hope to share is the recipes and variations that was taught to me and I have developed by failures and thinking outside the box. And you may be surprised to learn that some of the most basic barbeque recipes required very little time on over the coals.
In this section we will share some family barbequing techniques and the side dishes that add intensity to the meal. I will share my experiences with smokers and slow cooking. We will discuss charcoal vs gas grills and how to fool your gas grill. It is really about the smoke.
