BBQ
Ah, barbeque! Nothing else quite signifies Summer than the smoke from a good BBQ. The right wood, the right charcoal, and the right BBQ are essential to great tasting food. Gas grills are better than stoves, but they just aren't the same. For me, the best BBQ's are big brick pits. But since not every one can have one, ya have to work with what you got. And I do have to mention that if you chop your own wood for the fire, it tastes that much better. Nothing else quite demonstrates a man's abilities as his skill in front of a grill.
Before we proceede, I must say that my dad is possibly one of the greatest BBQ masters that I have ever known. Of course, sometimes even he is off and chars things just a bit too much, but that just shows that he is human. He can grill anything to perfection: chicken, steak, ribs, salmon, corn, eggplant, zucchini, etc.. You name it, he'll grill it.
Since an early age, I was taught to experiment with my marinades and grilling methods. I was taught on two different apparatuses; a big brick grill that my grandfather and great-uncle built by hand, and a ceramic Kumoto. The grill, everyone should be familiar with. The Kumoto, is a Japanese smoker, really. It is phenomenal for overnight smoking of meats (the greatest pork tenderloins) and cheese (real smoked, not with immitation smoke flavoring added). Back to my preferences. I go through phases where one ingredient seems to be dominant (usually depends upon what I find on the spice rack). These ingredients to tend to stay around in the repetoire and rear their ugly heads evey now and then. Some of the past favorites include mustard powder, hot paprika, cumin, a whiskey soak (to tenderize), garlic salt, Wright's liquid smoke, sumac, sesame seeds, soy sauce, and many more.
