Cooking Book Review: Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue (Non) by Cheryl ...
Download Smoke & Spice: Cooking with Smoke the Real Way to Barbecue By Cheryl Alters Jamison
Smoked meat is the result of a method of preparing red meat , white meat , and seafood which originated in the Paleolithic Era. Smoking adds flavor , improves the appearance of meat through the Maillard reaction , combined with curing preserves the meat. Generally wood is smoked using hardwood or wood pellets made from hardwood, softwood is not recommended due to increased PAH from the resin. American barbecue 's roots start with the Native Americans who smoked fish and game to preserve food for leaner times. Beef ribs , smoked sausage , brisket are the prevalent meats in Texas.