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Regional
Cuisine
Grilling comes naturally
to all the worlds’ chefs and home kitchen cooks -- that’s
right, even you. From Asia to South America, from Russia to England
from Greenville, SC at Henry’s on Wade Hampton Blvd. to Daddy
Bruce’s in Boulder, CO on Arapahoe every place on the planet
loves the smoke of the grill. Barbequing, open pit and deep hearth
ovens have inspired generations of 100's of cultures -- so get ready
for a little inspiration.
From the earliest of
times pits were dug in the earth and lined with bricks. Wood was
placed and lit, and the meat was put on metal racks high above the
smoldering embers to cook very slowly. Specific “pitmen”
were picked to tend these fires and they took great pride in this
job. Feel free to call yourself or your man a pitman, it’ll
make you/him feel virile.
Some of the secrets of
success in this day and age include old kettle grills, home made
contraptions, inexpensive water smokers and surefire metal pits.
The basics of this type of cookery have been important for centuries
— the elements of which are “TIME” and “TEMPERATURE”.
With the understanding of these two ingredients even the inexperienced
can create delicious, mouth-watering food.
The various American
flavor enhancers include these various woods — Alder (Pacific
Northwest), Apple and Cherry (Northeast and Northwest), Hickory
and Pecan (Southeast), Mesquite (Southwest), Oak and Maple (National).
Maybe you can even try throwing in a bunch of twigs from the backyard.
Spices and Marinades enhance and activate flavors in your foods.
Some of these include Vinegars, infused oils, fresh herbs, mustards
and fruits. The World’s flavor infusions inspire us to turn
an ordinary meal into an artistic achievement.
Check the related articles
for recipes and specific flavors.
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