Let’s say you have decided to have a smoky, fragrant wood-based barbecue this summer for that family reunion. You certainly want to get everything right, from the meats to the marinades to the accompaniments and most definitely to the wood. Especially the wood because smoke is the best way (and indeed the time honored way) to add flavor to food. Different woods leave different flavors to meats, and getting the right wood can definitely add that extra something to your barbecue. People who have worked on and used woods for barbecue have these recommendations:

By and large, and wood that is hard and free of resin or sap is good for smoking. Any tree that produces nuts or fruit is usually good for smoking.

Among the fruit trees, apple and cherry wood impart a sweet, fruity taste and works particularly well on ham and poultry. Cherry is suited to fish as well. Alder is another wood great for fish, especially salmon.

A different category of wood is the hickory, more pungent and suitable for ribs and red meats. Another popular wood that could also get overpowering is the mesquite. This works well when used along with another type of wood. Avoid using the mesquite for larger cuts. If using larger cuts, in fact, go for the oak. It produces a strong smoke flavor, but is not overpowering and is a good wood especially for briskets. Another wood that works well on briskets and pork roasts is the pecan. The pecan also works well with the chops, poultry or fish.

Grapevines are tart and produce a great deal of smoke. Their rich and fruity smoke infuses pork, poultry, lamb and red meats. Sweet fruit woods like apricot, plum, peach, and nectarine are great with most white or red meats, including chicken, turkey, pork, and fish.

There are some woods which should never be used for grilling. These include the woods from coniferous trees like pine, fir, spruce, redwood, cedar, cypress, etc. Remember that a great many trees and shrubs that grow in the world contain toxic chemicals, at least chemicals toxic to humans. When you are using an unknown wood, you may be consuming particles and chemicals that are harmful. Woods of an unknown

Meats and vegetables can also be braised in a pot on top of a gas or electric charboil grill. The advantages of braising are that it allows the meat to brown on the grill directly before the braising and then adds texture to the meat through glazing with the sauce and then finishing it directly over the fire.

Grills can be created by wood, charcoal, gas or electricity. While cooking over wood imparts aromas to the meats, charcoal has other advantages, in that it is more manageable and easier to purchase. Grilling with gas or electricity is popular because these grills are easier to handle and are even considered safer and cleaner.

But whatever the method used, no one will, perhaps, dispute that the barbecue is the most delectable of all food preparations, especially those that involve meats of any kind. Whatever method you may choose, and whatever equipment you may pick, rest assured that the outcome will indeed be gratifying.

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Category: Cooking
Keywords: outdoor grills