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The Origins of Barbeque
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This cook has a new toy that would make any man happy. Found at Collier's Hardware for $45, the smoker/grill/steamer resembles a sexy version of R2D2, and can accommodate up to 25 pounds of ribs, turkey, chicken, steak, fish, sausages, burgers, shellfish or vegetables. This Thanksgiving, smoked turkey will definitely be on the menu, as will the peppers that aren't found worthy of S & J's chili powder.
There is a plethora of potential possibilities for smoking and grilling. While charcoal is the most common ingredient for grilling gurus, mesquite, almond wood, cedar, applewood, and oak are all quite popular as well. Chips are readily available at hardwood stores, as are duraflame logs, which are nice if you want to keep it simple, but can leave a petrol-like residue.
According to Steve Raichlen, the term "Barbeque" is used as a catchall for cooking meats over an open flame, though it has evolved a long way from since its origins: the Oxford English dictionary claims the first references are to "a crude wooden structure," used by the native Caribbean Taino people to smoke yucca and fish. My new R2BQ is anything but crude (insert joke here),though it still needs to be cured. It isn't nearly as burly as Scotty C's smoker, or as brawny as the wood-fired ovens at Jupiter, E&O Trading Co, or a plethora of other places. It will suffice for my own private culinary endeavors however, which will include roasting duck with apple wood and salmon smoked with cedar, as well as smoked lamb and rosemary.
With all the suggestions in Raichlen's book BBQ USA it's clear the sky is the limit, and I won't run out of ideas anytime soon. From camembert and cassava to pineapple salsa and shrimp, I look forward to exploring the savory, spicy, sweet and smoky sides of life. Abalone, anyone?
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