Low and Slow is the Way to Go!

 If you’re preparing something special for your sweetie this Valentine’s Day, consider cooking “low and slow” and using aromatic woods. Follow these helpful tips from Big Green Egg, the original American-designed ceramic cooker that works as a grill, oven, and smoker.

• Cooking slowly over low heat infused with wood smoke is what smoking … and what some call “real BBQ” … is all about. This method breaks down connective tissue and tenderizes tough (and typically less expensive) cuts of meat like beef brisket, pork shoulder, pork butts, and spare ribs.
• For smoking these kinds of foods, cooking times are measured in hours instead of minutes. But boy, is it worth it! The result is succulent, fall-off-the-bone tenderness with the tangy, complex combination of spices, smoke, and natural meat flavors.
• Aromatic smoking woods add flavor to foods without adding a single calorie or gram of fat! Each variety of wood, from apple to mesquite to hickory and beyond, infuses food with its unique flavor. Mix and match your foods and woods. Experimenting is half the fun!
• Try soaking your wood chunks in water several hours or overnight before using them. This allows the wood to smolder and release the smoky aromas and flavors to permeate food.
• Instead of water, you can use wine, beer, or fruit juice to soak the wood and add another flavor dimension.

Stop by Parrish and Company for more information on the Big Green Egg, and have a delightful (and delicious!) Valentine’s Day!