Thursday, August 30 2007

Oak, Not Just for Breakfast Any More

If you're like me and a lot of other folks, you might have a propane barbecue. While the convenience is great, there's just something about charcoal from a good hardwood fire that makes barbecuing even better. For years I've saved the trimmings from my grape vines, and occasionally begged some from friends who have vineyards, to do a little extracurricular 'cuing. Tossed on top of charcoal, the dried grape wood adds a delicate winey-ness to grilled foods.

(For my American friends, yes, I know it's either low and slow or hot and fast, and grilling isn't the same as barbecue. I'm sorry. My only excuse is that I'm a Canadian. Plus, I don't want to stir up the whole Texas vs. KC thing. Unless of course someone would like to supply me with unlimited samples of each so I can make a definitive judgement. It could take many years of eating, but I'm willing to try.)

One of the most fun things I've ever done was to take a retired wine barrel to pieces and dry it out. I had intended to give it to my father for woodworking projects, but one day I got a brilliant idea, and burnt it instead. In actual fact I made it into a fire and grilled some lamb over it. The coals were gorgeous and so easy to work with, the flavour was incredible and the lamb was the best I've ever made.

Now it turns out someone else has made the idea into a commercial venture: Steve Raichlen is selling 18 one foot long pieces of barrel stave (saturated with red wine) for thirty bucks (depending on where you buy it).

Note also that if you were using oak cubes or sticks you could save and dry them and do the same thing, perhaps you could even use soaking wet cubes on top of your regular barbecue set-up for a smokey-oak/wine flavour.

Posted by Tim AT 12:13AM

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