- Food and Cooking
From the famous Eric's Cooking Corner -- fake smoking?
I have a very special place and space to barbecue.
It is called:
So you have a perfect beginning charcoal base.
Today as always I recommend Mesquite charcoal or oak charcoal. Remember now real charcoal is pre-burndt and about the size of a fist of the chef. Today go ahead and add, about a third after about 15 minutes. Pre-dowse this last third with lighter fluid. let it soak in for about four to five minutes. After that it just evaporates, which is cool but not too fast.
So you see what we got is a charcoal pit with two thirds coaling up just right and in ten minutes another third between flame and coal. Perfecto. Now you get to the fun.
Smoke is used in liturgical stuff to signify the raising to heaven. I like that, what until you taste this technique.
Sit around and whittle a while.
What I like to do is get my two foot long branch of wood and just sit over a bucket and whittle awhile. Our favorite wood can be a fruit wood like Cherry or Apple, or it can be Mesquite or Oak. Birch works but not so well. Again, not coniferous, the pitch is wrong. What you do is find a stool and get a 5 gallon or less bucket. Clean it. Put in a gallon of perfect water. and a half cup of sugar, brown I hope.
Whittling is something us old timers used to do to pass the time as we told stories and passed the cider. There is a time of day, too hot to work, not for us, but because touching dirt and plants during the heat of the day is bad for 'em. Take a siesta or hang out with us and whittle. Whittling is stroking a stick of wood with a rigid blade and carving pieces off of it. If you want to you can shape something. I has probably carved/whittled at least 40 hardwood letter openers for folks as presents.
But what we do today is to let those shavings fall into our bucket and get all soaked up wet. All we need is 4-6 cups worth. Then drain excess water. Set out in the air. Watch close now as the outside begins to dry and turn lighter you are right on time.
This here is tough desert country. Barbecuing here is necessary so as to keep heat out of the kitchen.
How fun. This is for any good barbecue with a cover.
Wow I feel bad for saying that, my apologies to poor folk. A cheapo fake Weber will do. So you get any meat all ready and then you take and spread a thin layer of your chips over the charcoal, quickly place your meat on the grill and close the lid with every vent open.
And run away for ten minutes. Then come back with a crew. And open the lid fancy pantsy style. Whalah! Cover your eyes of jump back Jack. A big flame should ignite. And you must remain calm and turn you meat once. Then replace the lid and tell a ridiculous story to those who now think that you are a master grill master.
American Native Indians only barbecued and baked.
I fully suggest doing this alone first.
I know, I know doing things for the first time is half the excitement. But it is kind of fun to play first with your new toy/method. Here is a fun one to try: No water to soak the chips. Another is to use lemon juice and wine vinegar to soak them.
A real cheap bottle of red wine/merlot to soak the chips is awesome. I personally cheat here. I sprinkle liberally on the chips, Oregano and Garlic salt. Oh my the smell is wah wah wah baby!
Even skeptics come waddling out to see what smells so good.
Sunset is the time to create for the next day may be too late.
Cooking must be an event.
Women, here me clear and hear me well. Having a plate of food ready is nothing compared to the anticipation when you are cooking. Seize this day and all days. Never finish the smells and fun in your kitchen before others congregate there. Fun finger/snack food is just wonderful to draw the bastards from their nests.
Cheat, steal, trick and fraudulently get them into my kitchen to talk about the day and the things that make the stomach worth feeding.
All people who read this, take away a truth. Nobody every blamed nobody for making the day better with food.