HOP SMOKE FIRE

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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November 21, 2017

My last post featured some skirt steak that very was very simply rubbed with a staple, but one of my favourite rubs.  Tonight was for something a bit different, and I was in the mood for something Chinese.  The skirt steak had been marinading in the same mixture of red...

November 18, 2017

This is the first time I've made my own chimichurri, that classic South American salsa-style sauce that is served with grilled steak.  So I went to one my local butchers, The Weyhill Farm Shop in Andover, and got some skirt steak.  I happened to be in there getting som...

November 12, 2017

This was a really simple combination of ingredients, and in this case all vegetarian.

First, I made a baba ganoush after cooking the aubergines dirty style direct on the coals.  Then I made a cous cous salad using giant cous cous and vegetables that had also been roaste...

November 5, 2017

Whilst in my local farm shop the other day (https://www.theweyhillfarmshop.co.uk/) I was perusing the counter deciding what to cook on the barbecue this weekend and as it t'was the season I decided on pheasant.  I knew this was going to be a bit of a challenge on the b...

November 4, 2017

The method of cooking the chicken is by using a 'vortex', which sounds epic (and makes the food taste epic!) but is actually just a stainless steel food bowl with the bottom cut off!  Yes, it is possible to buy these, but why when you can make them at a fraction of the...

November 1, 2017

I have posted on my hot smoked trout on two other occasions, the first one was not so successful, the second one was much better, and now I think I've pretty much nailed it.  I changed the cure recipe slightly by adding some cracked black pepper (about a tablespoon) an...

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