Aromatic Wood Chips Enhance The Flavor Of Barbecued Food
With spring just around the corner, it’s time to start looking forward to our favorite outdoor activities, and nothing says springtime like the aroma of succulent foods cooking on a barbecue. The majority of American households sport an outdoor grill, but few people seem to realize how much more flavorful their barbecued foods could be if they just added one often overlooked grilling accessory: natural aromatic wood for an authentic smoke taste.
Prior to the invention of modern grills, food was mostly cooked over open wood fires. The smoke from the wood enhanced the flavor of the food (far more than charcoal or gas cooking ever could. Wood is easy to use in your grill, and its smoke imparts a natural, subtle flavor that can enhance or even replace the need for seasonings and spices altogether. Wood smoke is excellent for cooking right on the grill as well as using a rotisserie, and many different types of wood can be used. You can purchase many different varieties of wood from a store specializing in barbecue accessories, obtain some from a local orchard when they’re trimming trees, or even harvest it from your own backyard!
There are different forms of wood that are used for grilling. Many seasoned grill chefs like chunks of wood that are fist-sized or larger. These burn slowly, so they can usually be added to the fire just before placing the food on the grill to last throughout the cooking time. As they are smaller, wood chips and pellets will burn more quickly. Thus, it is necessary to protect them from direct heat but still allow them to release smoke while cooking. Many excellent barbecue accessories are available for this purpose, including metal baskets or boxes. There are also self contained pre-filled units that come in many wood chip flavors. Pellets and chips burn faster than large chunks, so they should be checked frequently during cooking so they can be replenished if necessary.
Wood from several different tree varieties can be used to enhance the taste of grilled food. Each type of tree imparts a different flavor. While hickory may be the most commonly used wood for this purpose, oak gives a more subtle taste than either hickory or mesquite. This makes it a good choice for most meats. Cherry wood gives a sweet flavor that’s excellent with fish, and of course applewood is favored for cooking pork ribs.
With so many culinary possibilities, using wood to smoke food on the barbecue is an experience that everyone can enjoy this spring.
Looking for excellent barbecue accessories? The Flavor Dome Grill Smoker increases smoke density and traps bitter wood tars for a cleaner smoke flavor. Pair it with the Rib-O-Lator rotisserie for a discount! Powered by SEO 2.0 Services