This ...is ...BARBECOLOGY ...!
So, I get to day 24 of Barbecology Advent 2022. This is after I decided on the last day of November that I'd finally publish the...
Weber Go Anywhere Modifications
Over the years I've done a few modifications to my Weber Go Anywhere, or WGA. This is despite the fact that I haven't really been...
Anthony Bourdain
Anthony Bourdain has been a hero of mine as soon as I started getting into barbecue, but that's not as he's specifically linked to...
Cold smoking...mostly salmon!
Cold smoking is natural progression for those hooked on grilling (usual start point), and then smoking (gateway drug!) to then finding...
The Barbecologist's Library
Not sure if the title is as dull as dishwater or as intriguing as something by Edgar Allan Poe, probably the former. I use this post to...
Meathead: Science of Great Barbecue and Grilling
This book by Meathead Goldwyn, is a renown barbecue bible for all things low and slow and grilled. It is not simply a barbecue cookbook...
Fire: Part I of Michael Pollan's 'Cooked'.
I have read, and own, many of the great food writer Michal Pollan's books. Today I explore the first part of his book 'Cooked'. In it,...
Rotisserie Porchetta
Porchetta (pronounced porketta) is simply Italian for 'little pig' and refers to a rolled pork joint, in this case pork belly. I had...
Competition Barbecue
I previously wrote an article on competition barbecue with a focus on the competing aspects, i.e the teams that do the competing. I had...
Flip'n Grate Spatchcock Chicken
The Flip'n Grate is a device that is a grill 'basket', which lies parallel to the ground whilst held up by a pole at one end, the photo...