February - 2017

BARBECOLOGY

Jason Wood, a name that lends itself to barbecue and food smoking. See what I'm cooking, eating and drinking.

I'm a firm believer that mistakes are for making as long as you learn from them. Science and innovation has not got us to where we are today by people getting it right all the time.

What you will see on this site are my failures in proportion to my successes as what you learn from your mistakes is more important than what you learn from your successes.

I have just finished an MBA with the University of Northampton, where I conducted research on sustainability in barbecue. As a result I have a Barbecology section on the site for the more academic side of the barbecue world that I discovered during my studies.

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MBA Essay: Barbecue in UK Food Industry

Grilled Lamb's Kidneys Wrapped In Parma Ham with Black Pudding and Grilled Polenta

Crusted Halloumi Flatbreads...with added lushness! ;-)

When I discovered American style low and slow....

I had my Weber about 6 months and done loads of grilling and roasting joints of meat as well as a bit of hot smoking. I then spent two weeks near Kansas with work where I converted not just myself but a fair few of my colleagues to American style low and slow. Obviously being in Kansas City you are spoilt by simply being in barbecue Mecca (or barbecue Vatican, to spread any religious offence I may have caused, but meant none). We took in Joe's Kansas City BBQ in downtown Ka

Hot Smoking...a progression!

After sharing my initial 'deferred success' on the hot smoking front I persevered when my father-in-law (or his slightly better fisherman neighbour) caught some more trout for me. In addition I added some sardines into the mix which I butterflied, removing the spine and bones from the fish without filleting. I actually smoked these with silver birch chunks (which In got from horticulturally-minded father, of whom I get most of my smoking wood - I'll do a post in the barbecue

The first Hot Smoke!

True to my beliefs that mistakes are there to be learnt from and innovation, progression and development only happen through experimentation and trial and error, I'm sharing the first thing I ever hot smoked. It was trout, a delicious piece of fish caught by my father-in-law somewhere in the Salisbury area (I would tell you but there are at least five rivers which run through Salisbury!). The trout had been frozen first, but properly thawed out I have still had great success

Barbecue Cuisine in the British Restaurant Industry.

The first piece of work I had to complete as part of my Top-Up MBA was an essay on 'Critical Issues in Business'. Well, the fast-paced growth of 'real' barbecue food in the UK was definitely deemed by me as a critical issue! And so it was, a bit of a gamble doing a literature review with some okay-ish industry publications and a barbecue food book, but it worked and I got an A (77%)! I even managed to get James Douglas and Scott Munro's (off of Red's True BBQ fame) Let The

BARBECOLOGY

THE ART AND SCIENCE OF LIVE FIRE FOOD

BARBECOLOGY

Recent Posts

Grilled Lamb's Kidneys Wrapped In Parma Ham with Black Pudding and Grilled Polenta

Crusted Halloumi Flatbreads...with added lushness! ;-)

When I discovered American style low and slow....

Hot Smoking...a progression!

The first Hot Smoke!

Barbecue Cuisine in the British Restaurant Industry.

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