Savour the Flavor

Hello Again,
Getting to the best part of barbecuing it is the mixing of spices. After you have treated your meat with Fresh Lemon juice, Fresh Lime Juice, Apple juice..The meat has soaked for a day in the fridge. It is ready for the for the grill. Before you can place your meat on the grill.

You have to have the right kind of wood and charcoal. You can use Hickory wood or Cherry wood, and Oakwood. These woods are very good for beef, and chicken..fish needs a milder wood so the flavor can come through..Fish is delicate and mild..We usually use plain charcoal for fish.

You can mix charcoal and wood together for a powerful effect. It adds power to beef and chicken,
and Pork.

When you have used charcoal ,and it has burned through you can use the ash and mix it with wood chips and makes the wood burn longer and it cooks the meat lovely.
Spices to use
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1. Tarragon
2. onion
3.Pimento
4.black pepper
5.salt-sea salt
6.Cane Vinegar
7.Cayenne Pepper
These spices are used for beef and pork and chicken. NOT FOR FISH
We use these spices to set the meat and treat it.
The longer the meat sets, the more tender it becomes.
So if you are cooking a brisket of beef, It is best to let it set for a day or more.

Chicken is different it can set for hour or more and be ready for the grill..
Pork ribs and potions of pork should set for a day or more, because it is a denser meat.

Thats it for today: Just savor the flavor...You can't go wrong

tata for now