Salt And Smoke
COOK MAGAZINE|April 2018
Salt And Smoke

I don’t think I am alone in thinking that barbecued meat is probably one of, if not the most appetizing thing you can watch on TV. Of all the cuisines that play on the food channels, only barbecue has multiple shows on its specific cuisine. It even beats shows on burgers or pizza or TexMex on the amount of coverage it gets.

Chef Dino Datu

One reason might be that among American regional cuisines, barbecue, specifically Southern barbecue is the most well loved and universally accepted. The unique subculture that barbecue has created has fuelled the ever increasing interest on all things meaty and smoked. Another important factor is the simplicity of barbecuing. In its purest form, barbecue is meat, seasoned and smoked over live fire. And as much as there are countless versions and variations on rubs, woods, sauces and cuts and kinds of meat, the basic elements of barbecue never changes.

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April 2018