“Understanding how the human sense of taste operates can help hosts pick the right thirst quencher to accompany their barbecue. Just as food changes the way wine tastes, one bite of food affects how the next mouthful tastes, said Corriher. Salt tends to suppress bitterness. Similarly, eating or drinking something sweet intensifies the taste of the next mouthful. So, she noted, serving a bitter beer with food swaddled in a sweet barbecue sauce might not work out too well.”
“The flavor chemistry of barbecue varies from region to region. One of the biggest debates among barbecue connoisseurs, for example, involves sauce. Across large swaths of the Midwest, cooks prefer ketchup-based sauces. But in some locales, such as North Carolina, people mix sauces using only vinegar, salt and pepper “and they think it’s an outrage to do anything else,” Corriher said. In some parts of the Southeast, heaven forfend, grillers add mustard to their barbecue sauces.”
Mustard-based sauces are the best.
Cracking an egg with one hand.
I’ve been known to grill some meat in my day.
That grill is like a forge… you could make a battleaxe in there. Or obliterate some chicken.
A wise man knows his way around a kitchen.
We just assembled our new grill last week, and used it for the first time on Memorial Day. It’s a Kingsford charcoal grill/smoker we got for our wedding. It’s got full cast iron grills and an adjustable-height charcoal tray, as well.
We made some bratwurst, kabobs (onions, red peppers, and zucchini), potatoes, and some marinated chicken. I’m extremely happy with the results.
(Pardon the ass blurry iPhone pics)
Tips on when to use specific spices and their function in the dish.
