Where there’s smoke…
Spending time outdoors suggests activity. Summer’s too hot to be runnin’ around. So, while some folks hike and bike in the great outdoors, some of us seek more sedentary activities under the sun. Hiking and biking for the Backroads crowd. Running and sunning for all you hardbodies. Birding and trainspotting for the eclectic company.
Regardless your shape, size, race, color or creed, we all gotta eat. And if you wanna eat good, learn to cook — preferably outside.
Whether you call it barbecue, barbacoa, barby, braai, BBQ, churrasco, bulgogi, yakiniku or you smoke with indirect heat, water pan or (gasp) indoor contraption, we’ll discuss it, share methods, recipes and anecdotes.
First order or business: When basting or mopping meat, avoid tomato-based sauce. Tomato is bitter when it burns, as you would be, and can ruin a good piece of meat. Try mustard-vinegar based bastes or mopping on a little mix of apple juice and Lousiana hot sauce instead. Pour on the thick stuff just as you remove the object of your desire from the grill or serve it on the side. I like mine warmed up a little.
David Cathey,
Eater
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