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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August 7, 2018

A mid-week barbecue, which meant grilling as a low n slow isn't really an option due to time constraints.  I have had some Pizza Seasoning from Quiet Waters Farm that I've still yet to actually use on a pizza, but it is getting some good use on other dishes, including...

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 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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