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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July 3, 2017

My grandparents hail from the oft-passed less-stopped county of Lincolnshire.  It's the second largest but least populated county in the UK, you would only really have good reason to go there if you were travelling up the A1 and skimmed Grantham.  However, as a huge fa...

April 16, 2017

As my Aunt-in-law (if that is such a term) invited us over for Easter Sunday I had to get my Easter cook in on Saturday.  I started with a leg of lamb which I attempted to butterfly (and think I did ok with!).  Once butterflied I cut the joint in half, kind of, but it...

April 9, 2017

I'd seen various scotch eggs being done well in various places including Country Wood Smoke (original and with the black pudding), The Beard and the BBQ, and of course the famous Manchester Egg, that substitutes all sauasage meat for black pudding and includes a pickle...

April 2, 2017

This weekend I was taken on an intense, smoke-fuelled journey of barbecue learning by Ed and Emma from the Bunch of Swines competition barbecue team. I've been force fed detail on how to properly low'n'slow cook of all the competition meats (brisket, pork but...

March 31, 2017

I decided to take the opportunity to barbecue some vegetarian food.  A pepper, some cream cheese, red leicester, chives and seasoning.  Unfortunately the whole thing then fell on a very neatly-made bacon weave that had been carelessly left lying around, four of them in...

March 8, 2017

Since I did the reverse seared ribeye steak I wondered whether the same principle could be applied to a larger joint of meat.  After some social media engagement the answer was a resounding 'yes'!   However, when it came to try and find some rough and ready measures of...

March 2, 2017

Less than a day after the reverse sear ribeye I did the cover wasn't even back on the Weber so I decided to cook the evening's meal on it, well some of it.  Mrs Wood wanted grilled halloumi with some cous-cous, I agreed on the halloumi and raised her a pitta with grill...

March 2, 2017

I have had a reverse sear on my 'to do' list of cooks for a while, and thankfully I got the chance to do it last week.  I took inspiration from some reverse sears done by Jess Pryles, Marcus Bawdon (from CountryWoodSmoke) and Dan from UnitedQ.  I used Oakridge's Black...

February 10, 2017

I had my Weber about 6 months and done loads of grilling and roasting joints of meat as well as a bit of hot smoking.  I then spent two weeks near Kansas with work where I converted not just myself but a fair few of my colleagues to American style low and slow.  Obviou...

February 10, 2017

After sharing my initial 'deferred success' on the hot smoking front I persevered when my father-in-law (or his slightly better fisherman neighbour) caught some more trout for me.  In addition I added some sardines into the mix which I butterflied, removing the spine a...

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