Sunday 17 June 2007

Father's Day Supper

After sitting around all day, being pampered, I decided to treat my special family to some tasty BBQ food (the fact that I felt like some myself, also helped).
There wasn't too much to choose from in the freezer, but I remembered that I had some prime pork loin steaks, squirreled away, which would make a quick and easy BBQ meal.

To prepare the steaks, all I did was baste them with some apple juice, sprinkle a few herbs and spices on...... mainly rosemary, then just let them sit in the fridge for 30 minutes.
Next, set up your grill to cook indirectly, this only works if you have a grill with a lid. You want to cook them in this way for 20 minutes at around 300F. I added some Hickory wood chunks to the charcoal, to give me a smoky flavour.
After 20 mins, you want to grill them directly over the coals/ heat for 2-3 minutes either side.
They should now be ready to serve........ enjoy!

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Smoked Foods

There are 2 types of smoking, Hot and Cold. These processes are 2 completely different methods for preparing food. Hot smoking cooks the food, whilst Cold smoking is a part of the process designed to cure food that will, in most cases, be cooked at a later stage. No one can be sure of when it all started, but it was probably discovered, by accident, sometime during the Stone Age. In the case of Hot Smoking, you can imagine a group of hunters bringing meat back to their cave and hanging it above the fire they used for warmth. Cold Smoking/ Curing may have been discovered in this manner... picture freshly caught sea fish, being filleted on site and then left to soak in a rock pool for a few hours, before being returned to the cave where it was hung further away from the fire, possibly nearer to the roof, where the smoke gathered. In both scenarios, man might have been pleased with the resulting flavour (he may even have been given a hearty smack on the back, known as a pat, from the people sharing the meal, to show their approval). He may have also noticed, in the case of the fish, that the food lasted a lot longer, without spoiling. As with most men, he more than likely got impatient, whilst waiting for his meal and ended up by first moving the meat closer to the fire (Barbecuing) and finally, by throwing meat directly onto the fire (Grilling).