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 27, 2019

It's been a while since I blogged on here and it's also been a while since I've had kidney.  It's also the first time I've ever done kidney on the barbecue, and I was a little apprehensive as it isn't something you see a lot of.

I started by marinating them in some oliv...

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...

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 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...

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