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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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...

April 3, 2018

I was given the Hellfire Halo cast iron grill set for Christmas and its shameful that it's taken me till Easter to use it.  Well now I have, and it doesn't disappoint.  The main reason I wanted one was to have a larger cast iron surface area to cook burgers and other s...

March 26, 2018

It's almost Easter and after all the recent snow from the 'Beast from the East' had cleared it was time to fire up the barbeque again, and no other way than a bone out leg of lamb.  I love tea, particularly Earl Grey, and have wanted to use it more culinary purposes fo...

March 4, 2018

I love ribs, and what got me hooked on them was the smoky taste, the sticky glaze and the 'bite' of the meat on the bone.  This doesn't, however, mean that you always have to have them in the traditional American barbeque style.  I went to Sri Lanka a few years ago to...

February 18, 2018

This chicken story started with a large bird, I didn't get an accurate measurement but she was a large lass.  I then took this bird and covered her in a whole pot of yoghurt, yes one of the big ones, the 500g version, along with a decent, heaped tablespoon of salt and...

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...

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