Those SMOKING CUTS

Smoking was traditionally a method of preserving meat. It was also a way of taking what would be considered a bad cut of meat and using time, temperature and spices to tease out the magic within those gristly and tough cuts. This slow-cooking technique brings out flavours in a variety of meat cuts, such as pork ribs, chicken and other larger pieces. If done correctly, you will have a moist and delicious entree that will make your mouth water. If done improperly, you can dry out your main-dish meat into leathery jerky.

These tips will help you accomplish a barbecue feat with culinary finesse.

Depending on what you are cooking, use wood that has low or high flavour profiles. In India, the wood that is available abundantly is casuarina and mango. At the Smoke Company, I have settled on mango wood as our choice of fuel. It has a light and sweet profile, burns evenly and slowly. Prepare meats ahead of time. Whether using marinades or dry rubs, make sure you treat the meat well ahead of the actual smoking time.

If you’re looking, you ain’t cooking. Meaning, once you put your meat into the smoker, DO NOT open the lid until the time required has passed. Keeping temperatures constant is a critical part of the process. Opening and closing lids brings down temperatures and you will end up with a sub standard product. Be patient.

The merry season calls for juicy cuts of meat, charcoaled and wooded to perfection. We got a smoked meat expert and chef to decode it for you