Smokin’ hot
Covid lockdowns kick-started a wave of cooking creativity, both in the kitchen, and using barbecues, to spice up eating at home.
One of the most popular has been the low and slow movement, aligned with barbecues and smokers. Barbecues are no longer just for steaks and sausages, and slow cooking is not just about brisket. Low and slow is firing up your barbecue or smoker to the desired temperature, adding your meat (often cheaper cuts), and leaving it to cook for anywhere from three to 10 hours.
The benefits include soft, pull-apart meats, and a moist, smoky flavour. Increasingly, people are using their barbecues throughout the year, rather than just in spring and summer.
They’re also cooking with larger cuts and experimenting with different cuts for barbecues and smokers. The humble “snag” has been replaced with smoked carved brisket, and sumptuous pulled pork, and the Sunday roast with slow cooked, prime rib roast.
Marinades, rubs, and seasonings all add flavour, and can be dictated by personal tastes. Visit your local barbecue outlet for ideas, and check out what to serve with them.
