A long time ago man discovered fire. Some time after that, it’s likely that he realized the smoke keeps bugs away. It’s possible that this is how smoking foods became a way of preparation and preservation. In this week’s show, Lyle and Danny discuss the finer points of smoking and barbecuing foods.
Historically, people smoked and dried meats to preserve them. In times of plenty, they’d use various techniques to dry the meat, thus giving it a long shelf life–think beef jerky. Over time, and with the advent of refrigeration, smoking meats as a form of preservation became less necessary in more developed areas. Now, it’s more common to smoke meats as a form of flavoring.
Smoking meat, of course, is a close cousin to barbecuing. There are four basic types of barbecue:
- Texas Style
- Memphis Style
- Kansas City Style and
- Carolina Style
These styles vary a good bit in terms of preparation, but they all have their merits. Have a listen and find out more about smoking foods and Lyle’s love of meat.
Last Show’s TRIVIA Question:
”There is a brewery, right here in Pensacola, FL. What is it called?”
A: Pensacola Bay Brewery
This Show’s TRIVIA Question:
At or below what temperature should foods be stored to prevent bacteria growth?
On the next show, Lyle and Danny talk about some of the lesser known facts about our founding fathers.
Links and references
- Pretty good write-upon the history of smoking salmon, or pretty much anything.
- Has a cool bit about cold smoking.
- Gristle turns into different types of sugars when cooked low and slow, like in smoking.
- Wood/Meat pairings
- Smoking long enough will preserve like jerky
- But smoked for flavoring, and not completely dried, it only lasts as long as other cooked meats
- Steve’s interview with Greg Rempe
- The history of barbecue, part I