November - 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! ;-)

Chinese-Style Steak Wraps with Far East Chimichurri

My last post featured some skirt steak that very was very simply rubbed with a staple, but one of my favourite rubs. Tonight was for something a bit different, and I was in the mood for something Chinese. The skirt steak had been marinading in the same mixture of red wine vinegar and Worcestershire Sauce from the weekend so was well and truly marinaded. I made a Chinese-style rub from the recipe below and rubbed this into the skirt steak and once it went tacky on the surfa

Skirt Steak with Chimichurri

This is the first time I've made my own chimichurri, that classic South American salsa-style sauce that is served with grilled steak. So I went to one my local butchers, The Weyhill Farm Shop in Andover, and got some skirt steak. I happened to be in there getting some pork loin for a special batch of bacon, and they had some skirt out. I marinaded the steak in a mixture of red wine vinegar and Worcestershire Sauce, then rubbed it in Black Ops Rub from Oakridge, which I so

Grilled Halloumi with Giant Cous Cous and Dirty Vegetable Salad in Yoghurt Wraps

This was a really simple combination of ingredients, and in this case all vegetarian. First, I made a baba ganoush after cooking the aubergines dirty style direct on the coals. Then I made a cous cous salad using giant cous cous and vegetables that had also been roasted dirty style on the coals, in this case I went for beetroot and butternut squash. The beetroot gave the cous cous an amazing red-purple colour, that set itself off against the vibrant orange and yellow pepper

Roasted Pheasant Wrapped in Bacon

Whilst in my local farm shop the other day (https://www.theweyhillfarmshop.co.uk/) I was perusing the counter deciding what to cook on the barbecue this weekend and as it t'was the season I decided on pheasant. I knew this was going to be a bit of a challenge on the barbecue as its renown for being a dry meat, and even with a slow cook it wasn't going to be easy to keep it moist. I didn't really have time to brine, so I went for bacon to let some of the fat melt into the bi

Vortex Chicken

The method of cooking the chicken is by using a 'vortex', which sounds epic (and makes the food taste epic!) but is actually just a stainless steel food bowl with the bottom cut off! Yes, it is possible to buy these, but why when you can make them at a fraction of the price, and not care when they inevitably rust or become blackened through overuse, and once you've tried this method of cooking things you'd like crispy you will definitely be using it regularly. The principle

Home-cured Hot Smoked Trout

I have posted on my hot smoked trout on two other occasions, the first one was not so successful, the second one was much better, and now I think I've pretty much nailed it. I changed the cure recipe slightly by adding some cracked black pepper (about a tablespoon) and some crushed juniper berries (about half a tablespoon). The brine for the cure is made up, then once the fish has been filleted, leave in the brine for at least 24 hours. I judge when it is done by feel, it

BARBECOLOGY

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BARBECOLOGY

Recent Posts

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

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

Chinese-Style Steak Wraps with Far East Chimichurri

Skirt Steak with Chimichurri

Grilled Halloumi with Giant Cous Cous and Dirty Vegetable Salad in Yoghurt Wraps

Roasted Pheasant Wrapped in Bacon

Vortex Chicken

Home-cured Hot Smoked Trout

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