April - 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! ;-)

Easter Lamb...BBQ food the way the UK does it.

As my Aunt-in-law (if that is such a term) invited us over for Easter Sunday I had to get my Easter cook in on Saturday. I started with a leg of lamb which I attempted to butterfly (and think I did ok with!). Once butterflied I cut the joint in half, kind of, but it sort of split into large chunks as opposed to two nice, neat butterfly halves (this was remedied by tying them up with string to make a nice, neat, cohesive joint of meat). Rubs: A UK take on longstanding Americ

The scotch eggs-periment.

I'd seen various scotch eggs being done well in various places including Country Wood Smoke (original and with the black pudding), The Beard and the BBQ, and of course the famous Manchester Egg, that substitutes all sauasage meat for black pudding and includes a pickled egg. All inspiration led me to try several versions on a variation of soft boiled and pickled eggs (homemade of course!), the addition of black pudding, wrapping in bacon and the addition of panko breadcrumbs.

Learning to Barbecue, the Bunch of Swines way.

This weekend I was taken on an intense, smoke-fuelled journey of barbecue learning by Ed and Emma from the Bunch of Swines competition barbecue team. I've been force fed detail on how to properly low'n'slow cook of all the competition meats (brisket, pork butt, ribs and chicken) as well as force fed enough meat to put me in a coma, all from the best team in Europe at the moment. It turns out I've been using way too much wood for smoking (my in-laws comments on my previous att

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! ;-)

Easter Lamb...BBQ food the way the UK does it.

The scotch eggs-periment.

Learning to Barbecue, the Bunch of Swines way.

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