Jason Wood, a name that lends itself to barbecue and food smoking.  See what I'm cooking, eating and drinking.

I'm a firm believer that mistakes are for making as long as you learn from them.  Science and innovation has not got us to where we are today by people getting it right all the time.


What you will see on this site are my failures in proportion to my successes as what you learn from your mistakes is more important than what you learn from your successes.

I have just finished an MBA with the University of Northampton, where I conducted research on sustainability in barbecue.  As a result I have a Barbecology section on the site for the more academic side of the barbecue world that I discovered during my studies.

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August 7, 2018

A mid-week barbecue, which meant grilling as a low n slow isn't really an option due to time constraints.  I have had some Pizza Seasoning from Quiet Waters Farm that I've still yet to actually use on a pizza, but it is getting some good use on other dishes, including...

July 16, 2018

I've been doing beef burgers on the barbecue for a while and to be honest I've got a little bit bored of them.  Especially as beef burgers are best done as simply as possible, don't mess around with them too much.  So I decided instead to mess around with some lamb min...

July 5, 2018

I did a blog about beef ribs with mashed smoked parsnips and potatoes just recently, but what I did with the other short rib that I cooked on the same day is even better! I promise you! As per the last beef short rib recipe the short ribs were rubbed with a mocha rub,...

July 2, 2018

Beef rib is an awesome cut of meat and great cooked low and slow with some smoke.  I started this cook by marinating the short ribs in red wine vinegar, salt and Worcestershire Sauce for about 5-6 hours in the fridge.  I got them out of the fridge and let the marinade...

June 27, 2018

Despite some quite good slow cooked lamb I've had in the last few months (some featured on this blog) I've fallen out of love with lamb a bit. So, I decided to get my grill on and sear some lamb, really get that fat charred up, and got some lamb leg steak.  I marinated...

June 12, 2018

I love fish grilled over live coals, one of if not the best way to do fish, period.  I took some inspiration from the recipe from Christian Stevenson aka DJ BBQ from his Sea Bass recipe in his latest book Fire Food.  Once gutted, de-scaled and cleaned I stuff...

May 21, 2018

I had just got back from holiday in South Devon where I was without barbecue my barbecue for over two week.  During this time I managed to just about stave off going cold turkey/ [insert other type of meat here] with a visit to the Pig and Pallet in Topsham and so...

April 15, 2018

I have previously tried doing a single chicken on the rotisserie, and now it was time to see if I could do more.  We had a few more people round for lunch which warranted the second chicken.  First, there was an overnight marinade in Greek yoghurt, lemon juice, lemon z...

April 14, 2018

Now I have the Hellfire Halo all seasoned up it is only right that I start doing a variety of cooks on it.  Tonight, a simple halloumi burger for myself and halloumi wrap for my wife. 

I started by chopping up some peppers into quarters, so they would make a d...

April 3, 2018

(I wrote this article for the Spring 2018 edition of UK BBQ Mag, after reading below please check out the magazine here.)

The aromas and flavours we get from our barbeques as they flavour meat with smoke and turn large inedible pieces of meat into unctuous morsels, evok...

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