Clubhouse Chef
At Wyndance Golf Club in Uxbridge, Ont., smoking thrills. And, says Executive Chef Michael Wood, you can duplicate your favourite smoky restaurant delight at home … without a barbecue or special smoker.
“You don’t need any special equipment or gadgets," says Wood. Although he uses an industrial-grade smoker at The Quarry Smokehouse, he insists all you need is to understand the essentials of smoking and allow yourself plenty of time.
Different ingredients require varied forms of preparation. Mollusks and vegetables don’t need much more than olive oil and salt and pepper. Pork and beef benefit from a dry rub. Wood believes poultry and fish are best prepared by brining.
Next, choose the medium you will use to create smoke. If you are using wood, check that it has never been chemically treated. Avoid woods like cedar; the strong smell would overpower your recipe. Traditional barbecue recipes call for hickory, mesquite, alder, birch, maple or fruit woods, but feel free to experiment.
|
|
|
