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 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...

October 22, 2017

This is the first time I'd cooked pigs cheeks, and I struggle to remember whether I have actually tried them before, but I tell you what, if you thought pulled pork was good then you NEED to try pigs cheeks (they also take less time to cook so you're not up all night t...

October 21, 2017

I still had some more rubs to test that I was sent to test by Macs BBQ as part of the Don Marcos range that they sell, this time it was the turn of Pork Powder!!  The recipe was simple, charcoal in a starter chimney lit, wait for the flames to die down and some decent...

October 15, 2017

My eldest son, Raff, asked me the other day for a McDonald's (who hasn't actually had one yet, not out of principal, but he just hasn't).  So I offered to make him a special, better, homemade version of ol'Ronald's classic.  A few simple ingredients: 20% fat mince (usu...

October 7, 2017

I spent today helping Tom Bray, the man at Country Fire Kitchen and Argentinian Cross, catering for an event of 160 people.  Lamb was the order of the day, three and a half of them, spread eagled out on the asado crosses like smokey, tasty, parachutists waiting to land...

October 5, 2017

The basis for this meal was that I still haven't tried all of the Don Marco's rubs sent to me by Mac's BBQ, and I had some duck breast.  Duck and cherry go together famously so the obvious rub of choice was Don Marco's Cherry Bomb.  Once rubbed I grilled it direct over...

October 4, 2017

My wife was away tonight, so I didn't think I'd be able to do dinner on the barbecue, what with the kids' dinner, bath, bedtime and lunch boxes etc.  Well, I was mistaken and testament to the abilities of the chimney starter and the gas starter on the Weber to get the...

August 14, 2017

I did a barbecue last weekend for some family and visiting relatives from Texas, so there was little point trying to impress them with some brisket or ribs, although I did do some pulled pork to satisfy the masses.  What I decided to do was take some inspiration from t...

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