#barbecue — Public Fediverse posts

https://www.europesays.com/ie/591550/ Tesco pulls disposable barbecues from all Irish stores after government raised wildfire concerns #Barbecue #bbq #BreakingNews #BreakingNews #DisposableBarbecues #Éire #FeaturedNews #FeaturedNews #Fire #Headlines #heat #IE #Ireland #killarney #KillarneyNationalPark #LatestNews #LatestNews #MainNews #MainNews #News #temperature #tesco #TopStories #TopStories #wildfire

The burning question: what can I serve at a vegan barbecue?
By Anna Berrill

Jerk aubergines, lentil-stuffed courgette, griddled pineapple with maple syrup … Meat-free doesn’t need to mean treat-free when it comes to barbecue season

https://www.theguardian.com/food/2026/jul/14/what-can-i-serve-at-a-vegan-barbecue-kitchen-aide

#Chefs #Food #Vegetables #Fruit #Maincourse #Sidedishes #Dessert #Barbecue #Veganfoodanddrink #Vegetarianfoodanddrink #Summerfoodanddrink #TheGuardian #AnnaBerrill

The burning question: what can I serve at a vegan barbecue?
By Anna Berrill

Jerk aubergines, lentil-stuffed courgette, griddled pineapple with maple syrup … Meat-free doesn’t need to mean treat-free when it comes to barbecue season

https://www.theguardian.com/food/2026/jul/14/what-can-i-serve-at-a-vegan-barbecue-kitchen-aide

#Chefs #Food #Vegetables #Fruit #Maincourse #Sidedishes #Dessert #Barbecue #Veganfoodanddrink #Vegetarianfoodanddrink #Summerfoodanddrink #TheGuardian #AnnaBerrill

You don’t need that giant fork. These 20 grilling tools will actually upgrade your outdoor cooking game
By Sal Vaglica

If you’re looking to up your grilling skills this summer, investing in a handful of well-made essentials is all you need

https://www.theguardian.com/thefilter-us/2026/jul/11/best-grill-tools-tested-reviewed

#Barbecue #Summer #Lifeandstyle #Food #TheGuardian #SalVaglica

You don’t need that giant fork. These 20 grilling tools will actually upgrade your outdoor cooking game
By Sal Vaglica

If you’re looking to up your grilling skills this summer, investing in a handful of well-made essentials is all you need

https://www.theguardian.com/thefilter-us/2026/jul/11/best-grill-tools-tested-reviewed

#Barbecue #Summer #Lifeandstyle #Food #TheGuardian #SalVaglica

Chakalaka and spicy wings: Nokx Majozi’s South African braai favourites
By Nokx Majozi

Vibrant, big-flavoured chakalaka and sweet but fiery mango chicken are always a smash at family summer barbecues

https://www.theguardian.com/food/2026/jul/13/chakalaka-spicy-chicken-wings-mango-south-african-braai-recipes-nokx-majozi

#Barbecue #SouthAfricanfoodanddrink #Food #Summerfoodanddrink #Maincourse #Sidedishes #Vegetables #Tomatoes #Chicken #Fruit #Snacks #TheGuardian #NokxMajozi

Chakalaka and spicy wings: Nokx Majozi’s South African braai favourites
By Nokx Majozi

Vibrant, big-flavoured chakalaka and sweet but fiery mango chicken are always a smash at family summer barbecues

https://www.theguardian.com/food/2026/jul/13/chakalaka-spicy-chicken-wings-mango-south-african-braai-recipes-nokx-majozi

#Barbecue #SouthAfricanfoodanddrink #Food #Summerfoodanddrink #Maincourse #Sidedishes #Vegetables #Tomatoes #Chicken #Fruit #Snacks #TheGuardian #NokxMajozi

It’s 30 degrees outside. Uncomfortably hot. So my wife has decided that I am going to cook a #barbecue.
#weather

It’s 30 degrees outside. Uncomfortably hot. So my wife has decided that I am going to cook a #barbecue.
#weather

It’s 30 degrees outside. Uncomfortably hot. So my wife has decided that I am going to cook a #barbecue.
#weather

It’s 30 degrees outside. Uncomfortably hot. So my wife has decided that I am going to cook a #barbecue.
#weather

It’s 30 degrees outside. Uncomfortably hot. So my wife has decided that I am going to cook a #barbecue.
#weather

https://www.europesays.com/lu-fr/17325/ Vague de chaleur : feux interdits en Brabant wallon et Namur #barbecue #Belgique #BrabantWallon #forêt #INCENDIE #InterdictionDesFeux #Luxembourg #Namur #RisqueIncendie #SECHERESSE #VagueDeChaleur

https://www.europesays.com/be-fr/169442/ Vague de chaleur : feux interdits en Brabant wallon et Namur #barbecue #BE #BEFr #Belgique #Belgium #BrabantWallon #Forêt #incendie #InterdictionDesFeux #Namur #RisqueIncendie #sécheresse #VagueDeChaleur

https://www.europesays.com/be-fr/169406/ Vague de chaleur : feux interdits en Brabant wallon et Namur #barbecue #BE #BEFr #Belgique #Belgium #BrabantWallon #Forêt #incendie #InterdictionDesFeux #Namur #RisqueIncendie #sécheresse #VagueDeChaleur

WATCH: London Fire Brigade gives advice on staying safe this summer

Last summer, the London Fire Brigade faced the highest number of wildfires in the capital since 2022. Richard…
#London #UnitedKingdom #UK #GB #England #Headlines #News #Europe #EU #advice #Barbecue #BBQ #Britain #GreatBritain #london #LondonFireBrigade #Safety #Wildfires
https://www.europesays.com/uk/1078217/

https://www.europesays.com/uk/1078217/ WATCH: London Fire Brigade gives advice on staying safe this summer #advice #Barbecue #BBQ #Britain #England #GreatBritain #london #LondonFireBrigade #Safety #UK #UnitedKingdom #Wildfires

Roma’s Italian Bistro to open Grapevine eatery | Grapevine – Colleyville – Southlake https://www.diningandcooking.com/2716462/romas-italian-bistro-to-open-grapevine-eatery-grapevine-colleyville-southlake/ #Barbecue #BistroFood #calzones #FamilyOwned #Grapevine #hawaiian #Italia #Italian #ItalianBistroFood #italiano #italy #MargheritaDishesAlsoIncludeGarlicBread #MinestroneSoup #Pasta #Pizza #RomasItalianBistro #salads #SeaFood #Stacey'sFurniture #SubSandwiches

Roma’s Italian Bistro to open Grapevine eatery | Grapevine – Colleyville – Southlake https://www.diningandcooking.com/2716462/romas-italian-bistro-to-open-grapevine-eatery-grapevine-colleyville-southlake/ #Barbecue #BistroFood #calzones #FamilyOwned #Grapevine #hawaiian #Italia #Italian #ItalianBistroFood #italiano #italy #MargheritaDishesAlsoIncludeGarlicBread #MinestroneSoup #Pasta #Pizza #RomasItalianBistro #salads #SeaFood #Stacey'sFurniture #SubSandwiches

Roma’s Italian Bistro to open Grapevine eatery | Grapevine – Colleyville – Southlake https://www.diningandcooking.com/2716462/romas-italian-bistro-to-open-grapevine-eatery-grapevine-colleyville-southlake/ #Barbecue #BistroFood #calzones #FamilyOwned #Grapevine #hawaiian #Italia #Italian #ItalianBistroFood #italiano #italy #MargheritaDishesAlsoIncludeGarlicBread #MinestroneSoup #Pasta #Pizza #RomasItalianBistro #salads #SeaFood #Stacey'sFurniture #SubSandwiches

Snapped a photo of the #barbecue sauce section at HyVee while in #kansascity because friends in PA roll their eyes when I complain about the anemic selection in our aisles.

Snapped a photo of the #barbecue sauce section at HyVee while in #kansascity because friends in PA roll their eyes when I complain about the anemic selection in our aisles.

Snapped a photo of the #barbecue sauce section at HyVee while in #kansascity because friends in PA roll their eyes when I complain about the anemic selection in our aisles.

Snapped a photo of the #barbecue sauce section at HyVee while in #kansascity because friends in PA roll their eyes when I complain about the anemic selection in our aisles.

Snapped a photo of the #barbecue sauce section at HyVee while in #kansascity because friends in PA roll their eyes when I complain about the anemic selection in our aisles.

Roma’s Italian Bistro offers New York-style pizza, pasta in Grapevine | Grapevine – Colleyville – Southlake https://www.diningandcooking.com/2716179/romas-italian-bistro-offers-new-york-style-pizza-pasta-in-grapevine-grapevine-colleyville-southlake/ #Barbecue #BistroFood #calzones #FamilyOwned #GarlicBread #Grapevine #hawaiian #Italia #Italian #ItalianBistroFood #italiano #italy #margherita #MinestroneSoup #Pasta #Pizza #Roma'sItalianBistro #salads #SeaFood #StacyFurniture #SubSandwiches

Roma’s Italian Bistro offers New York-style pizza, pasta in Grapevine | Grapevine – Colleyville – Southlake https://www.diningandcooking.com/2716179/romas-italian-bistro-offers-new-york-style-pizza-pasta-in-grapevine-grapevine-colleyville-southlake/ #Barbecue #BistroFood #calzones #FamilyOwned #GarlicBread #Grapevine #hawaiian #Italia #Italian #ItalianBistroFood #italiano #italy #margherita #MinestroneSoup #Pasta #Pizza #Roma'sItalianBistro #salads #SeaFood #StacyFurniture #SubSandwiches

Roma’s Italian Bistro offers New York-style pizza, pasta in Grapevine | Grapevine – Colleyville – Southlake https://www.diningandcooking.com/2716179/romas-italian-bistro-offers-new-york-style-pizza-pasta-in-grapevine-grapevine-colleyville-southlake/ #Barbecue #BistroFood #calzones #FamilyOwned #GarlicBread #Grapevine #hawaiian #Italia #Italian #ItalianBistroFood #italiano #italy #margherita #MinestroneSoup #Pasta #Pizza #Roma'sItalianBistro #salads #SeaFood #StacyFurniture #SubSandwiches

#klampenborg #beach #volley #dive #bike #reading #sports #music #games #conversation #park #urbex #mussels #barbecue #frisbee #archery #not getting hurt #injury #ice #bath #plunge #share #drink #walk #spark #sit #find #food #dogs #fishing #fruit #peaches #milk #sauce #football #haircut #mirrors #exercise #pale #squishy #business #school #degree #dropout #fuckit #makeitbig #jetoff #youknowtheway #bring what you need. #forget again #pale figure sweat #party til you're #dead you've seen before now is your chance #impress #print #stay #take #capture #value #inquire #take note #take a safe route. under the #furniture if you need you know the #spot. #trees #climbing #wild #houses #encampment #gypsy #car #caravan #wheels #camper #travel #distance #sleep #lock #electronic #spark #cuffs #key #remote #radio #shock #novelty #wide eyes #squeeze by #fill #page #novel #keyboard #led #window #reflection #etch #glare #dream #pray #jehova #show up. #tea kettle #feet washed #dare #gamble #betting #kiss

#klampenborg #beach #volley #dive #bike #reading #sports #music #games #conversation #park #urbex #mussels #barbecue #frisbee #archery #not getting hurt #injury #ice #bath #plunge #share #drink #walk #spark #sit #find #food #dogs #fishing #fruit #peaches #milk #sauce #football #haircut #mirrors #exercise #pale #squishy #business #school #degree #dropout #fuckit #makeitbig #jetoff #youknowtheway #bring what you need. #forget again #pale figure sweat #party til you're #dead you've seen before now is your chance #impress #print #stay #take #capture #value #inquire #take note #take a safe route. under the #furniture if you need you know the #spot. #trees #climbing #wild #houses #encampment #gypsy #car #caravan #wheels #camper #travel #distance #sleep #lock #electronic #spark #cuffs #key #remote #radio #shock #novelty #wide eyes #squeeze by #fill #page #novel #keyboard #led #window #reflection #etch #glare #dream #pray #jehova #show up. #tea kettle #feet washed #dare #gamble #betting #kiss

#klampenborg #beach #volley #dive #bike #reading #sports #music #games #conversation #park #urbex #mussels #barbecue #frisbee #archery #not getting hurt #injury #ice #bath #plunge #share #drink #walk #spark #sit #find #food #dogs #fishing #fruit #peaches #milk #sauce #football #haircut #mirrors #exercise #pale #squishy #business #school #degree #dropout #fuckit #makeitbig #jetoff #youknowtheway #bring what you need. #forget again #pale figure sweat #party til you're #dead you've seen before now is your chance #impress #print #stay #take #capture #value #inquire #take note #take a safe route. under the #furniture if you need you know the #spot. #trees #climbing #wild #houses #encampment #gypsy #car #caravan #wheels #camper #travel #distance #sleep #lock #electronic #spark #cuffs #key #remote #radio #shock #novelty #wide eyes #squeeze by #fill #page #novel #keyboard #led #window #reflection #etch #glare #dream #pray #jehova #show up. #tea kettle #feet washed #dare #gamble #betting #kiss

#klampenborg #beach #volley #dive #bike #reading #sports #music #games #conversation #park #urbex #mussels #barbecue #frisbee #archery #not getting hurt #injury #ice #bath #plunge #share #drink #walk #spark #sit #find #food #dogs #fishing #fruit #peaches #milk #sauce #football #haircut #mirrors #exercise #pale #squishy #business #school #degree #dropout #fuckit #makeitbig #jetoff #youknowtheway #bring what you need. #forget again #pale figure sweat #party til you're #dead you've seen before now is your chance #impress #print #stay #take #capture #value #inquire #take note #take a safe route. under the #furniture if you need you know the #spot. #trees #climbing #wild #houses #encampment #gypsy #car #caravan #wheels #camper #travel #distance #sleep #lock #electronic #spark #cuffs #key #remote #radio #shock #novelty #wide eyes #squeeze by #fill #page #novel #keyboard #led #window #reflection #etch #glare #dream #pray #jehova #show up. #tea kettle #feet washed #dare #gamble #betting #kiss

#Barbecue Techniques from #IndigenousChef #SeanSherman

Posted on June 29, 2026

"Understanding Smoke and Flavor

One of the most essential aspects of barbecue is the smoke. Indigenous Chef Sean Sherman emphasizes the significance of using natural woods and herbs to infuse flavor into meats. Each wood type offers distinct characteristics that can elevate a dish, creating a unique culinary experience.

When selecting wood for smoking, consider these indigenous options:

- Pecan: Known for its sweet and nutty flavor, pecan wood is a popular choice for smoking meats and can pair wonderfully with poultry and pork.
- Hickory: Hickory wood provides a strong, smoky flavor that complements beef and ribs, making it a staple in many barbecue recipes.
- Cherry: The subtle sweetness of cherry wood can enhance the natural flavors of meats without overwhelming them, especially for lighter proteins like chicken or fish.
- Mesquite: With its bold and intense flavor profile, mesquite is best used sparingly. It works well with beef and lamb, creating a rich, smoky taste.

In addition to the type of wood, the way it’s prepared can also influence the final product. Chef Sherman recommends soaking wood chips in water for at least an hour before using them to create a slower burn, which helps produce a consistent smoke that enhances the meat over a longer cooking period.

Traditional Marinades and Rubs

Marinades and rubs are crucial for infusing flavor into meats before the cooking process begins. Chef Sean Sherman often draws on traditional Native American ingredients to create unique marinades that reflect the flavors of the land. Here are some techniques and tips to consider:

- Use Local Ingredients: Incorporate herbs and spices native to your region. For example, juniper berries, sage, and wild garlic can add depth to your marinades.
- Acid Balance: A good marinade typically includes an acid component, like vinegar or citrus juice, which helps tenderize the meat. Chef Sherman often uses wild berries or fruit juices for a unique twist.
- Salt and Sugar: Salt is essential for flavor enhancement, while sugar can create a caramelized crust when grilled. Consider using natural sweeteners like maple syrup or honey in your rubs.
- Time to Marinate: Allow meats to marinate for several hours or, ideally, overnight. This time allows the flavors to penetrate deeply, resulting in a more flavorful end product.

Cooking Techniques to Master

Barbecue is as much about technique as it is about ingredients. Here are some cooking methods that Chef Sean Sherman advocates:

- Indirect Heat: This technique involves setting up your grill so that the food is not directly over the flames. This method is perfect for larger cuts of meat that require longer cooking times, allowing for even cooking without burning.
- Wrapping in Leaves: Inspired by traditional cooking methods, wrapping meat in leaves can enhance flavor and moisture retention. Consider using corn husks or maple leaves to impart their unique essences.
- Searing: For smaller cuts or when finishing larger pieces, searing can create a flavorful crust. This technique involves cooking meat over high heat for a short period to lock in juices.
- Resting the Meat: After cooking, let the meat rest for at least 10-15 minutes before slicing. This practice allows the juices to redistribute, resulting in a more succulent bite."

Learn more:
https://howigotjob.com/uncategorized/barbecue-techniques-from-indigenous-chef-sean-sherman/

#SolarPunkSunday #IndigenousFoods #NativeAmericanFoods #NativeAmericanCookingTechniques #AnimalProducts #SiouxChef #TraditionalCookingMethods

#Barbecue Techniques from #IndigenousChef #SeanSherman

Posted on June 29, 2026

"Understanding Smoke and Flavor

One of the most essential aspects of barbecue is the smoke. Indigenous Chef Sean Sherman emphasizes the significance of using natural woods and herbs to infuse flavor into meats. Each wood type offers distinct characteristics that can elevate a dish, creating a unique culinary experience.

When selecting wood for smoking, consider these indigenous options:

- Pecan: Known for its sweet and nutty flavor, pecan wood is a popular choice for smoking meats and can pair wonderfully with poultry and pork.
- Hickory: Hickory wood provides a strong, smoky flavor that complements beef and ribs, making it a staple in many barbecue recipes.
- Cherry: The subtle sweetness of cherry wood can enhance the natural flavors of meats without overwhelming them, especially for lighter proteins like chicken or fish.
- Mesquite: With its bold and intense flavor profile, mesquite is best used sparingly. It works well with beef and lamb, creating a rich, smoky taste.

In addition to the type of wood, the way it’s prepared can also influence the final product. Chef Sherman recommends soaking wood chips in water for at least an hour before using them to create a slower burn, which helps produce a consistent smoke that enhances the meat over a longer cooking period.

Traditional Marinades and Rubs

Marinades and rubs are crucial for infusing flavor into meats before the cooking process begins. Chef Sean Sherman often draws on traditional Native American ingredients to create unique marinades that reflect the flavors of the land. Here are some techniques and tips to consider:

- Use Local Ingredients: Incorporate herbs and spices native to your region. For example, juniper berries, sage, and wild garlic can add depth to your marinades.
- Acid Balance: A good marinade typically includes an acid component, like vinegar or citrus juice, which helps tenderize the meat. Chef Sherman often uses wild berries or fruit juices for a unique twist.
- Salt and Sugar: Salt is essential for flavor enhancement, while sugar can create a caramelized crust when grilled. Consider using natural sweeteners like maple syrup or honey in your rubs.
- Time to Marinate: Allow meats to marinate for several hours or, ideally, overnight. This time allows the flavors to penetrate deeply, resulting in a more flavorful end product.

Cooking Techniques to Master

Barbecue is as much about technique as it is about ingredients. Here are some cooking methods that Chef Sean Sherman advocates:

- Indirect Heat: This technique involves setting up your grill so that the food is not directly over the flames. This method is perfect for larger cuts of meat that require longer cooking times, allowing for even cooking without burning.
- Wrapping in Leaves: Inspired by traditional cooking methods, wrapping meat in leaves can enhance flavor and moisture retention. Consider using corn husks or maple leaves to impart their unique essences.
- Searing: For smaller cuts or when finishing larger pieces, searing can create a flavorful crust. This technique involves cooking meat over high heat for a short period to lock in juices.
- Resting the Meat: After cooking, let the meat rest for at least 10-15 minutes before slicing. This practice allows the juices to redistribute, resulting in a more succulent bite."

Learn more:
https://howigotjob.com/uncategorized/barbecue-techniques-from-indigenous-chef-sean-sherman/

#SolarPunkSunday #IndigenousFoods #NativeAmericanFoods #NativeAmericanCookingTechniques #AnimalProducts #SiouxChef #TraditionalCookingMethods

#Barbecue Techniques from #IndigenousChef #SeanSherman

Posted on June 29, 2026

"Understanding Smoke and Flavor

One of the most essential aspects of barbecue is the smoke. Indigenous Chef Sean Sherman emphasizes the significance of using natural woods and herbs to infuse flavor into meats. Each wood type offers distinct characteristics that can elevate a dish, creating a unique culinary experience.

When selecting wood for smoking, consider these indigenous options:

- Pecan: Known for its sweet and nutty flavor, pecan wood is a popular choice for smoking meats and can pair wonderfully with poultry and pork.
- Hickory: Hickory wood provides a strong, smoky flavor that complements beef and ribs, making it a staple in many barbecue recipes.
- Cherry: The subtle sweetness of cherry wood can enhance the natural flavors of meats without overwhelming them, especially for lighter proteins like chicken or fish.
- Mesquite: With its bold and intense flavor profile, mesquite is best used sparingly. It works well with beef and lamb, creating a rich, smoky taste.

In addition to the type of wood, the way it’s prepared can also influence the final product. Chef Sherman recommends soaking wood chips in water for at least an hour before using them to create a slower burn, which helps produce a consistent smoke that enhances the meat over a longer cooking period.

Traditional Marinades and Rubs

Marinades and rubs are crucial for infusing flavor into meats before the cooking process begins. Chef Sean Sherman often draws on traditional Native American ingredients to create unique marinades that reflect the flavors of the land. Here are some techniques and tips to consider:

- Use Local Ingredients: Incorporate herbs and spices native to your region. For example, juniper berries, sage, and wild garlic can add depth to your marinades.
- Acid Balance: A good marinade typically includes an acid component, like vinegar or citrus juice, which helps tenderize the meat. Chef Sherman often uses wild berries or fruit juices for a unique twist.
- Salt and Sugar: Salt is essential for flavor enhancement, while sugar can create a caramelized crust when grilled. Consider using natural sweeteners like maple syrup or honey in your rubs.
- Time to Marinate: Allow meats to marinate for several hours or, ideally, overnight. This time allows the flavors to penetrate deeply, resulting in a more flavorful end product.

Cooking Techniques to Master

Barbecue is as much about technique as it is about ingredients. Here are some cooking methods that Chef Sean Sherman advocates:

- Indirect Heat: This technique involves setting up your grill so that the food is not directly over the flames. This method is perfect for larger cuts of meat that require longer cooking times, allowing for even cooking without burning.
- Wrapping in Leaves: Inspired by traditional cooking methods, wrapping meat in leaves can enhance flavor and moisture retention. Consider using corn husks or maple leaves to impart their unique essences.
- Searing: For smaller cuts or when finishing larger pieces, searing can create a flavorful crust. This technique involves cooking meat over high heat for a short period to lock in juices.
- Resting the Meat: After cooking, let the meat rest for at least 10-15 minutes before slicing. This practice allows the juices to redistribute, resulting in a more succulent bite."

Learn more:
https://howigotjob.com/uncategorized/barbecue-techniques-from-indigenous-chef-sean-sherman/

#SolarPunkSunday #IndigenousFoods #NativeAmericanFoods #NativeAmericanCookingTechniques #AnimalProducts #SiouxChef #TraditionalCookingMethods

#Barbecue Techniques from #IndigenousChef #SeanSherman

Posted on June 29, 2026

"Understanding Smoke and Flavor

One of the most essential aspects of barbecue is the smoke. Indigenous Chef Sean Sherman emphasizes the significance of using natural woods and herbs to infuse flavor into meats. Each wood type offers distinct characteristics that can elevate a dish, creating a unique culinary experience.

When selecting wood for smoking, consider these indigenous options:

- Pecan: Known for its sweet and nutty flavor, pecan wood is a popular choice for smoking meats and can pair wonderfully with poultry and pork.
- Hickory: Hickory wood provides a strong, smoky flavor that complements beef and ribs, making it a staple in many barbecue recipes.
- Cherry: The subtle sweetness of cherry wood can enhance the natural flavors of meats without overwhelming them, especially for lighter proteins like chicken or fish.
- Mesquite: With its bold and intense flavor profile, mesquite is best used sparingly. It works well with beef and lamb, creating a rich, smoky taste.

In addition to the type of wood, the way it’s prepared can also influence the final product. Chef Sherman recommends soaking wood chips in water for at least an hour before using them to create a slower burn, which helps produce a consistent smoke that enhances the meat over a longer cooking period.

Traditional Marinades and Rubs

Marinades and rubs are crucial for infusing flavor into meats before the cooking process begins. Chef Sean Sherman often draws on traditional Native American ingredients to create unique marinades that reflect the flavors of the land. Here are some techniques and tips to consider:

- Use Local Ingredients: Incorporate herbs and spices native to your region. For example, juniper berries, sage, and wild garlic can add depth to your marinades.
- Acid Balance: A good marinade typically includes an acid component, like vinegar or citrus juice, which helps tenderize the meat. Chef Sherman often uses wild berries or fruit juices for a unique twist.
- Salt and Sugar: Salt is essential for flavor enhancement, while sugar can create a caramelized crust when grilled. Consider using natural sweeteners like maple syrup or honey in your rubs.
- Time to Marinate: Allow meats to marinate for several hours or, ideally, overnight. This time allows the flavors to penetrate deeply, resulting in a more flavorful end product.

Cooking Techniques to Master

Barbecue is as much about technique as it is about ingredients. Here are some cooking methods that Chef Sean Sherman advocates:

- Indirect Heat: This technique involves setting up your grill so that the food is not directly over the flames. This method is perfect for larger cuts of meat that require longer cooking times, allowing for even cooking without burning.
- Wrapping in Leaves: Inspired by traditional cooking methods, wrapping meat in leaves can enhance flavor and moisture retention. Consider using corn husks or maple leaves to impart their unique essences.
- Searing: For smaller cuts or when finishing larger pieces, searing can create a flavorful crust. This technique involves cooking meat over high heat for a short period to lock in juices.
- Resting the Meat: After cooking, let the meat rest for at least 10-15 minutes before slicing. This practice allows the juices to redistribute, resulting in a more succulent bite."

Learn more:
https://howigotjob.com/uncategorized/barbecue-techniques-from-indigenous-chef-sean-sherman/

#SolarPunkSunday #IndigenousFoods #NativeAmericanFoods #NativeAmericanCookingTechniques #AnimalProducts #SiouxChef #TraditionalCookingMethods

#Barbecue Techniques from #IndigenousChef #SeanSherman

Posted on June 29, 2026

"Understanding Smoke and Flavor

One of the most essential aspects of barbecue is the smoke. Indigenous Chef Sean Sherman emphasizes the significance of using natural woods and herbs to infuse flavor into meats. Each wood type offers distinct characteristics that can elevate a dish, creating a unique culinary experience.

When selecting wood for smoking, consider these indigenous options:

- Pecan: Known for its sweet and nutty flavor, pecan wood is a popular choice for smoking meats and can pair wonderfully with poultry and pork.
- Hickory: Hickory wood provides a strong, smoky flavor that complements beef and ribs, making it a staple in many barbecue recipes.
- Cherry: The subtle sweetness of cherry wood can enhance the natural flavors of meats without overwhelming them, especially for lighter proteins like chicken or fish.
- Mesquite: With its bold and intense flavor profile, mesquite is best used sparingly. It works well with beef and lamb, creating a rich, smoky taste.

In addition to the type of wood, the way it’s prepared can also influence the final product. Chef Sherman recommends soaking wood chips in water for at least an hour before using them to create a slower burn, which helps produce a consistent smoke that enhances the meat over a longer cooking period.

Traditional Marinades and Rubs

Marinades and rubs are crucial for infusing flavor into meats before the cooking process begins. Chef Sean Sherman often draws on traditional Native American ingredients to create unique marinades that reflect the flavors of the land. Here are some techniques and tips to consider:

- Use Local Ingredients: Incorporate herbs and spices native to your region. For example, juniper berries, sage, and wild garlic can add depth to your marinades.
- Acid Balance: A good marinade typically includes an acid component, like vinegar or citrus juice, which helps tenderize the meat. Chef Sherman often uses wild berries or fruit juices for a unique twist.
- Salt and Sugar: Salt is essential for flavor enhancement, while sugar can create a caramelized crust when grilled. Consider using natural sweeteners like maple syrup or honey in your rubs.
- Time to Marinate: Allow meats to marinate for several hours or, ideally, overnight. This time allows the flavors to penetrate deeply, resulting in a more flavorful end product.

Cooking Techniques to Master

Barbecue is as much about technique as it is about ingredients. Here are some cooking methods that Chef Sean Sherman advocates:

- Indirect Heat: This technique involves setting up your grill so that the food is not directly over the flames. This method is perfect for larger cuts of meat that require longer cooking times, allowing for even cooking without burning.
- Wrapping in Leaves: Inspired by traditional cooking methods, wrapping meat in leaves can enhance flavor and moisture retention. Consider using corn husks or maple leaves to impart their unique essences.
- Searing: For smaller cuts or when finishing larger pieces, searing can create a flavorful crust. This technique involves cooking meat over high heat for a short period to lock in juices.
- Resting the Meat: After cooking, let the meat rest for at least 10-15 minutes before slicing. This practice allows the juices to redistribute, resulting in a more succulent bite."

Learn more:
https://howigotjob.com/uncategorized/barbecue-techniques-from-indigenous-chef-sean-sherman/

#SolarPunkSunday #IndigenousFoods #NativeAmericanFoods #NativeAmericanCookingTechniques #AnimalProducts #SiouxChef #TraditionalCookingMethods

Pittsburgh BBQ and Bands Fest in Monroeville for Fourth of July

Organizers of the Pittsburgh BBQ & Bands Fes…
#dining #cooking #diet #food #Food #band #bands #Barbecue #barbecueevent #extraday #festival #FoodTopics #foodvendor #fourth #holidayweekend #july #manyyear #Monroeville #MonroevilleConventionCenter #music #people #pittsburghbbq #PittsburghBBQandBandsFest #salrichetti #Sunday #Texas
https://www.diningandcooking.com/2712305/pittsburgh-bbq-and-bands-fest-in-monroeville-for-fourth-of-july/

Pittsburgh BBQ and Bands Fest in Monroeville for Fourth of July

Organizers of the Pittsburgh BBQ & Bands Fes…
#dining #cooking #diet #food #Food #band #bands #Barbecue #barbecueevent #extraday #festival #FoodTopics #foodvendor #fourth #holidayweekend #july #manyyear #Monroeville #MonroevilleConventionCenter #music #people #pittsburghbbq #PittsburghBBQandBandsFest #salrichetti #Sunday #Texas
https://www.diningandcooking.com/2712305/pittsburgh-bbq-and-bands-fest-in-monroeville-for-fourth-of-july/

Pittsburgh BBQ and Bands Fest in Monroeville for Fourth of July

Organizers of the Pittsburgh BBQ & Bands Fes…
#dining #cooking #diet #food #Food #band #bands #Barbecue #barbecueevent #extraday #festival #FoodTopics #foodvendor #fourth #holidayweekend #july #manyyear #Monroeville #MonroevilleConventionCenter #music #people #pittsburghbbq #PittsburghBBQandBandsFest #salrichetti #Sunday #Texas
https://www.diningandcooking.com/2712305/pittsburgh-bbq-and-bands-fest-in-monroeville-for-fourth-of-july/

Pittsburgh BBQ and Bands Fest in Monroeville for Fourth of July

Organizers of the Pittsburgh BBQ & Bands Fes…
#dining #cooking #diet #food #Food #band #bands #Barbecue #barbecueevent #extraday #festival #FoodTopics #foodvendor #fourth #holidayweekend #july #manyyear #Monroeville #MonroevilleConventionCenter #music #people #pittsburghbbq #PittsburghBBQandBandsFest #salrichetti #Sunday #Texas
https://www.diningandcooking.com/2712305/pittsburgh-bbq-and-bands-fest-in-monroeville-for-fourth-of-july/

Pittsburgh BBQ and Bands Fest in Monroeville for Fourth of July https://www.diningandcooking.com/2712305/pittsburgh-bbq-and-bands-fest-in-monroeville-for-fourth-of-july/ #band #bands #Barbecue #BarbecueEvent #ExtraDay #festival #food #FoodTopics #FoodVendor #fourth #HolidayWeekend #july #ManyYear #Monroeville #MonroevilleConventionCenter #music #people #PittsburghBbq #PittsburghBBQAndBandsFest #SalRichetti #Sunday #Texas

Pittsburgh BBQ and Bands Fest in Monroeville for Fourth of July https://www.diningandcooking.com/2712305/pittsburgh-bbq-and-bands-fest-in-monroeville-for-fourth-of-july/ #band #bands #Barbecue #BarbecueEvent #ExtraDay #festival #food #FoodTopics #FoodVendor #fourth #HolidayWeekend #july #ManyYear #Monroeville #MonroevilleConventionCenter #music #people #PittsburghBbq #PittsburghBBQAndBandsFest #SalRichetti #Sunday #Texas

Pittsburgh BBQ and Bands Fest in Monroeville for Fourth of July https://www.diningandcooking.com/2712305/pittsburgh-bbq-and-bands-fest-in-monroeville-for-fourth-of-july/ #band #bands #Barbecue #BarbecueEvent #ExtraDay #festival #food #FoodTopics #FoodVendor #fourth #HolidayWeekend #july #ManyYear #Monroeville #MonroevilleConventionCenter #music #people #PittsburghBbq #PittsburghBBQAndBandsFest #SalRichetti #Sunday #Texas

Françoise Sagan : Aimez-vous le poisson ?

Vixen, Russ Meyer, 1968
#fish #books #movie #food #summer #barbecue

Françoise Sagan : Aimez-vous le poisson ?

Vixen, Russ Meyer, 1968
#fish #books #movie #food #summer #barbecue