If not for cultural, religious, ethical or heart reasons, everyone should be eating pork...
Pork is an amazingly versatile piece of protein which can be cooked in a Forest Gump Shrimp like rant... Baked, Braised, Broiled, Cured, Grilled, Smoked, Steamed... and I'm sure I've missed a few. According to the infallible Wiki, people have been consuming pork in an domesticated manner for over 7000 years.
In all of that time, cultures have found ways to use almost every cut of meat in a delicious way.
Today we'll focus on bacon.
Sunday, December 20, 2009
Tuesday, December 1, 2009
Equipment Review: Bradley Smoker
Original Bradley Smoker - 4 Rack Electronic Smoker System
I love the flavors you get from smoking. Meats, vegetables, even salt can take on an amazing flavor from a little time in a smoke box.
Prior to making the jump into an actual smoker, I had used the inexpensiveWeber-Grill method. Here, you keep a very low, indirect fire on one of the grill with some water-soaked wood chunks to generate the smoke, and place you meat on the other side with the cover on. This is a great method for people who want to hot smoke only a few times a year. For those who smoke foods often, or need more precision this method is much too inefficient, and imprecise.
I first saw a Bradley Smoker at the Culinary Institute of America's BBQ Class at their Hyde Park Campus. Its a pretty simple system, a gravity fed smoke generator heats up a compressed wood disk, which is fed into a smoker box which resembles a refrigerator. In the smoker box, a thermostat works with an electric heating element to bring the internal temperature to a maximum of 275 degrees. It can fit four fill racks of ribs, several pounds of sausage, 4 pork butts, a few whole chickens or a mix of all four! Best of all, its almost completely automated.
I love the flavors you get from smoking. Meats, vegetables, even salt can take on an amazing flavor from a little time in a smoke box.
Prior to making the jump into an actual smoker, I had used the inexpensiveWeber-Grill method. Here, you keep a very low, indirect fire on one of the grill with some water-soaked wood chunks to generate the smoke, and place you meat on the other side with the cover on. This is a great method for people who want to hot smoke only a few times a year. For those who smoke foods often, or need more precision this method is much too inefficient, and imprecise.
I first saw a Bradley Smoker at the Culinary Institute of America's BBQ Class at their Hyde Park Campus. Its a pretty simple system, a gravity fed smoke generator heats up a compressed wood disk, which is fed into a smoker box which resembles a refrigerator. In the smoker box, a thermostat works with an electric heating element to bring the internal temperature to a maximum of 275 degrees. It can fit four fill racks of ribs, several pounds of sausage, 4 pork butts, a few whole chickens or a mix of all four! Best of all, its almost completely automated.
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