I don't drink hard liquor anymore, but I sometimes order Lagavulin just for the smell. It's so good. It's unbelievable.
I like barbecuing because it's easy.
I can't imagine Japanese food without dashi, a broth made with kelp and dried bonito flakes. It has the aroma of the sea, tinged with a subtle smokiness, and adds a very important, distinct flavor.
Smother me in your hot sauce woman until smoke comes from your thighs.
There's nothing that can replicate the smoky flavor of char, so when I've got the hankering for it, I tell my wife that I'm taking care of dinner. I have three different types of barbecues - a coal, gas and smoker - so I can experiment a lot.
Bacon, bacon, oh I love me some bacon! It's the secret ingredient to all my favorite recipes. I also could have it for breakfast, lunch, and dinner!
This, my children," Alistair said proudly, "was barbecue pork." Dan rapped his fingers against the latch. "Been out in the sun for a long time.
While it's typical to find steamed clam recipes which include a bit of bacon or sausage, you might not think of adding shredded ham hock, but it's another way to pair the lusty, smoky flavor of animal fat with the briny ocean flavor of shellfish.
I grill, therefore I am.
There's nothing like a nice piece of hickory.
It's my favorite thing to do, grilling.
I definitely enjoy my barbecue.
I love super crispy, almost burned, snapping-crispy bacon.
Unlike charcoal grills, which take up to 30 minutes or more to heat up, wood pellet grills can give off an even heat quite quickly. And, unlike propane grills which heat up quickly but lack flavor, foods cooked on pellet grills are rich in smokiness and succulence.
Comfort is key for a barbecue.
Scatter soaked hardwood chunks over your coals for a quick and easy way to add a smoky nuance to your grilled foods.
In Alabama, we have ribs with a white sauce, which is really great.
Bacon. Let's talk about bacon. There's no meat more glorious than bacon. You can add it to pasta instead of cheese. You can stick it in a sandwich, er... instead of cheese.
Good barbecue has to fall off the bone when you grab it, and, to me, it's not pull-hard chewy.
The laying of fish on the embers, the taste of the fish, the feel of the texture of bread, the round and the half-loaf, the grain of a petal, the rain-bow and the rain.
Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed rice with strips of omelette and a few baby veg stir-fried with soy.
There is nothing worse than grilled vegetables.
The key to good grilling is to recognize that you are setting yourself up to cook in a whole new environment. This is actually one of the main purposes of grilling - to get yourself outside.
I don't know if there is too much bacon! I used to have bacon parties. That's how much I love bacon.
Whether you are new to the scene or a long-time grillmaster, everyone has unique preferences when it comes to their cooking method of choice. From propane to charcoal to wood, people take their method of grilling quite seriously, and some argue quite passionately about the pros and cons of each method.
