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...

July 16, 2018

I've been doing beef burgers on the barbecue for a while and to be honest I've got a little bit bored of them.  Especially as beef burgers are best done as simply as possible, don't mess around with them too much.  So I decided instead to mess around with some lamb min...

June 27, 2018

Despite some quite good slow cooked lamb I've had in the last few months (some featured on this blog) I've fallen out of love with lamb a bit. So, I decided to get my grill on and sear some lamb, really get that fat charred up, and got some lamb leg steak.  I marinated...

May 21, 2018

I had just got back from holiday in South Devon where I was without barbecue my barbecue for over two week.  During this time I managed to just about stave off going cold turkey/ [insert other type of meat here] with a visit to the Pig and Pallet in Topsham and so...

March 26, 2018

It's almost Easter and after all the recent snow from the 'Beast from the East' had cleared it was time to fire up the barbeque again, and no other way than a bone out leg of lamb.  I love tea, particularly Earl Grey, and have wanted to use it more culinary purposes fo...

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...

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...

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