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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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 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...

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