Grill with Real Wood
Adam Perry Lang, chef at New York City’s Daisy May’s Barbecue USA and author of the book Serious Barbecue, uses wood to boost the smoky flavor of a charcoal fire. He recommends using wood chips for quick-cooking items, like steaks and chops, and wood chunks for slow-cooked meats like ribs and pork shoulder (grillingwood.com and mainegrillingwoods.com are good sources). “Don’t use freshly cut wood, because it smokes too heavily and makes food taste bitter,” he says.
© Carin Johnson
Alder This wood gives off a light, mild smoke. Best for fish, especially salmon.
© Carin Johnson
Cherry or Apple Sweet and fragrant but not overly strong. Best for mild meats like chicken and pork.
© Carin Johnson
Oak A great all-purpose wood. It burns evenly and has a clean flavor.
© Carin Johnson
Mesquite Burns superhot and gives off an intense flavor. Best for game meats.
20 Grilling Tips
- Tip 1: Baste burgers with butter
- Tip 2: Dip meat in cold water
- Tip 3: Use mayo in marinades
- Tip 4: Crisp vegetables in ice water
- Tip 5: Tenderize in onion juice
- Tip 6: Add yogurt to marinades
- Tip 7: Prevent bones from burning
- Tip 8: Sweeten rubs just a little
- Tip 9: Leave some fat on steaks
- Tip 10: Grill your sauce on a stick
- Tip 11: Cook ribs low and slow
- Tip 12: Know your ribs
- Tip 13: Create faux wood flavor
- Tip 14: Grill with real wood
- Tip 15: Tie fresh herbs to a basting brush
- Tip 16: Use a citrus squeeze
- Tip 17: Try different leaves
- Tip 18: Wrap delicate fish fillets
- Tip 19: Build one fire for two dishes
- Tip 20: Plan for leftovers
Comments
Add A Comment