April - 2018

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! ;-)

Marinated Rotisserie Chicken

I have previously tried doing a single chicken on the rotisserie, and now it was time to see if I could do more. We had a few more people round for lunch which warranted the second chicken. First, there was an overnight marinade in Greek yoghurt, lemon juice, lemon zest, Thai green curry paste, milk, salt and pepper. The next morning I managed to get both birds on one spit (in a head-to-head arrangement, but reversed so both breast sides weren't on the same axis, which see

Halloumi Burgers on the Hellfire Halo

Now I have the Hellfire Halo all seasoned up it is only right that I start doing a variety of cooks on it. Tonight, a simple halloumi burger for myself and halloumi wrap for my wife. I started by chopping up some peppers into quarters, so they would make a decent size to cover a brioche bun once cooked, same with the aubergine. I then sliced the halloumi into wrap sized pieces and one larger, burger sized piece, for the brioche. I then threw the entire lot into a pyrex bow

Meat, Fire and Evolution: How Barbeque Made Us Human

(I wrote this article for the Spring 2018 edition of UK BBQ Mag, after reading below please check out the magazine here.) The aromas and flavours we get from our barbeques as they flavour meat with smoke and turn large inedible pieces of meat into unctuous morsels, evokes in us a sense that it is in some way a link to our distant past, where our early ancestors only had live fire as a cooking method. I used to think this emotional response was little more than a romantic nod

Hellfire Halo Burgers

I was given the Hellfire Halo cast iron grill set for Christmas and its shameful that it's taken me till Easter to use it. Well now I have, and it doesn't disappoint. The main reason I wanted one was to have a larger cast iron surface area to cook burgers and other such items that benefit from not being cooked over the coals. The Hellfire Halo also has a grill grate in the middle for the items that might want a bit of direct grilling action over the charcoal. First, howev

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! ;-)

Marinated Rotisserie Chicken

Halloumi Burgers on the Hellfire Halo

Meat, Fire and Evolution: How Barbeque Made Us Human

Hellfire Halo Burgers

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