Low and Slow - Tender meat for your meal

 

If you're like most people around the world, there's something to be said about eating good food. The cultures of the world that engage in smoking meat are on to something that's guuuuuuud. 

I became quite interested in smoking meat within the last 15 years. You're never perfect but can always get better if you're committed to improving. There is so much diversity in the presentations of various basic cuts that you can go a long time without eating the same thing twice. 

I've smoked cuts of meat from chicken, lamb, pig, cows, fish and seafood for starters and am considering some of the more non-traditional foods as well. 

My preference is for smoking as opposed to grilling. There's something to the said for what the BBQ Pitboys call, the Low and Slow. I like to use coals and woods like apple, mesquite, and hickory, which are among my favourites. The flavours are delightful to the palate and the tastes are memorable. 

Done properly, the meats melt in one's mouth; but you must commit to the time that's needed. The process can't be hurried. 

BBQ is not exclusively for meat products, and this is evidenced by vegetables that are grilled and presented in appetizing manners so that regardless of whether or not you are a meat eater, you can enjoy the flavours that accompany the BBQ process. 

BBQ allows us to experience layers of flavour. Every bite can create a different experience for the person who is eating. 

Over the course of this blog, we will take a closer look at foods, recipes, presentations, cultural nuances, and the preparations of these foods. Food can be prepared and presented in a variety of ways and we will examine as many of them as possible. Sometimes we may even call on various practitioners for their take on BBQ, smoking and grilling. 

One thing is for sure, the experiences are usually enlightening. Let's begin our journey. Tell me what you'd like to see highlighted in the comments. Yes, I'll even look at some of the well-known names associated with this kind of cooking, inclusive of those who have food channels. Stay tuned.