Pitmaster John Lewis is known not only for his mouthwatering South Carolina brisket, sausages, and ribs, but also for his dedication to “perfecting” the art of barbecue by customizing his own smokers, and getting creative with brining, rubbing, and smoking techniques.
Barbecue is so much more than just throwing meat on a grill. It is a time for family and friends to come together in celebration. From Turkey’s shish kebabs, which originated from hunted animals skewered on swords, to earth ovens in the South Pacific, which involve cooking food underground, we’ll take a look at how cultures barbecue around the world.
Japanese A5 Wagyu (600g) from Kagoshima, the winner of the ‘Japanese Wagyu Olympics’ – 全国和牛能力共進会 held every 5 years in Japan – Wagyu Olympics: 全国和牛能力共進会 – short 全共 (Zenkyo) – winners in recent years: 2007 – Miyazaki / 2012 – Miyazaki / 2017 – Kagoshima
Grass-fed, free-range, Irish. Bone-in steaks usually require a bit more heat around the bone to not undercook the meat right next to the bone.
While New York City may not be a city known for its barbecue, Hometown Bar-B-Que stands apart as a truly great spot to meet your smokey meat needs. We sent Alex Delany to go try one perfect bite of every item on the menu at this joint, and we also sent his buddy Brad Leone along for the ride.
From a Dezeen.com online review article:
The creators of Noori based the product on the traditional rocket stove design, which burns small-diameter wood fuel in a combustion chamber linked to an insulated vertical chimney.
It was developed by three friends who studied together on the Permaculture Design Course at the IPEMA university in Ubatuba, Brazil. Permaculture focuses on working with, rather than against nature, with the goal of integrating design and ecology.
Brazilian brand Noori aims to transport users to a time when “cooking with fire was at the core of our rituals” with its multipurpose stove, which can be used as a barbecue, a pizza oven or a fire pit.
The Noori stove comprises a curved body made from heat-resistant refractory concrete that is split into two sections. Within the stove an L-shaped enamelled pipe contains the fuel and directs heat up through the centre of the stove towards a grill surface.
To read more: https://www.dezeen.com/2019/09/28/noori-stove-modular-design-multipurpose-burner-barbecue/?utm_medium=email&utm_campaign=Dezeen%20Weekly%20641&utm_content=Dezeen%20Weekly%20641+CID_618a7d7ae18dedf9c7d7ca66b31d52c6&utm_source=Dezeen%20Mail&utm_term=Read%20more
From a Bon Appétit Magazine article by Amanda Shapiro:
While it may be unassuming, B.T.’s is hardly undiscovered. The lines get long, so time your trip to hit the smokehouse when it opens at 11 a.m. or during the late-afternoon lull. Order your meat to go, grab a beer at the convenience store next door, and park yourself on the hood of your car, the curb, or anywhere you can find a spot. It isn’t glamorous, but it is astonishingly good.
Situated between I-84 and I-90, B.T.’s is an ideal pit stop for any drive that takes you up to (or down from) Boston, New Hampshire, or Maine. Brisket is the thing here—smoked for 24 to 30 hours on local apple and hickory wood. You can order it à la carte, in a Reuben-style sandwich, or—my favorite—on a platter with classic sides like collard greens and mac and cheese.
To read more from article click on following link: https://www.bonappetit.com/story/bts-smokehouse-sturbridge-massachusetts