In the summer months it seems like everyone loves to fire up the barbeque and enjoy outdoor dining.
Many of us today enjoy the convenience of a propane grill,
but miss the flavor of charcoal. You can add a great smoky
flavor to your barbeque with the addition of wood chips. Most
hardware stores, home centers, or kitchen stores carry
bags of wood chips. Varieties include: apple, cherry, hickory,
mesquite, alder, and cedar.
Just as in the use of spices,
pick a wood that will compliment your dish. Mesquite and hickory
are famous for barbequed ribs, chicken, and brisket. Cedar
and alder woods match perfectly with salmon and other seafood from
the Pacific Northwest. Apple and cherry go well with pork.
Dried woody branches of rosemary or grape vines are great
with lamb.
gas grill
Place a couple of handfuls of wood chips in your smoker box, or wrap them in aluminum
foil and perforate the package several times with a knife. Place directly on top
of your burning element. Make sure to cover the grill to intensify the smoke flavor.
charcoal grill
Soak a couple of handfuls of wood chips in water for at least 30 minutes to prevent them from burning too quickly. Right before grilling, sprinkle the drained wood chips over the hot coals. Make sure to cover the grill to intensify the smoke flavor.
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