People have been barbecuing food for centuries past. In the beginning, an open fire and a spit were all that was used to cook meat. Over the decades we refined our cooking methods and adopted more sophisticated culinary techniques. The modern barbecue grill is probably one of the most revolutionary inventions and it changed the culinary world forever. It changed our methods for cooking meat, making it much easier and the meat much tastier. You can now have a barbecue in your own backyard with minimal hassles. However, as our cooking methods developed, they also got more complicated.
There are a variety of factors to be kept in mind while barbequing meat. The type of barbeque grill used, the temperature, the BBQ sauce, all play an important role in the quest for the perfect barbeque method. While all of the listed factors are important and should be considered, one oft-ignored factor in barbeque is the flavor of the pucks being used. The puck flavor plays a big role in the taste of the meat. If the meat is paired with the right puck flavors, it will enhance the taste of the meat. The wrong puck flavor can diminish the taste of the best and most well-prepared cuts of meat. So, all barbecue beginners should adhere to the guide below when choosing the puck flavor for your meat.
Hickory is probably the most popular puck flavor used. Many people use hickory with all kinds of meat but this is a grave mistake. Hickory has a strong, pungent aroma with smoky undertones. It can be paired with pork, bacon, in particular, chicken and beef.
Mesquite is another popular puck flavor widely used by barbecue enthusiasts. The use of mesquite is justified as it goes well with most meats and even vegetables. This is the best puck flavor for barbecuing beef. It has a sweeter flavor than hickory and is not as pungent.
Apple pucks have a sweet, fruity flavor that is perfect for barbecuing poultry, beef and especially pork. The sweetness in apple pucks goes well with the sweet undertones in barbecue sauce.
Like apple flavored pucks, cherry also has a similar fruity flavor, though it isn’t as smoky as apple. Cherry flavored pucks go well with pork, poultry, and game birds.
Maple has a distinctive, slightly smoky and sweet flavor. Mable mixed with corncobs is the perfect blend for barbecuing ham. However, maple can also be used to barbecue vegetables and poultry.
If you are barbecuing seafood or light meats, alder is the way to go. Whether it is salmon or swordfish, alder will give your seafood the perfect flavor. It also works with chicken and pork.
Pecan is similar to hickory but is it milder and has a richer flavor. If you are barbecuing on very low heat, you should opt for pecan. It can be used to barbecue fish, lamb, and chicken.
Oak has a strong flavor and is quite versatile. It blends best with beef, pork, and poultry. Your barbecue exploits are sure to be successful if you pair meat with a suitable puck flavor. Using the above tips, you can throw the best backyard barbecue party of the season! And if you need more help, you can read more at Chadsbbq.com. This article by him is really something of an eye opener!