BBQ smoking is unlike any other method of meat cooking. Everyone appreciates the speed and convenience of a gas grill. Low and slow grilling with charcoal and wood brings out the best in any type of meat. All of the fat and juices locked in the meat to render and create unexcelled wonderful smoky flavor into the meat that nothing can compare.
To put it simply, smoked food is flavoring, cooking, or preserving food by exposing it to smoke. You’ve probably noticed the flavor of smoked bacon, derived from the type of wood used to smoke – usually oak, hickory, apple or peach wood.
At Pasteur Street, the kitchen team opts for a unique substitution for our smoked dishes: coconut husks. As coconut husks burn quicker than other kinds of wood do, therefore the bark* coming out is not too thick and dark. More importantly it results in a delicate smoke flavor that won’t overpower the meat original juicy flavor. However, coal and coconut husks can be added with bigger volume to make sure the bark is adequately well visible.
The chicken and sausages should take one hour give or take to be smoked. Meanwhile pork ribs may take 2 hours, and then beef ribs and brisket require 5 to 6 hours.
Smoked meat pairs well with Ales – and Pasteur Street strongly recommends Amber Ale and Pale Ale. Pale Ale’s strong hops notes will likely dance with the spices of the barbecue sauce. The malt from the beer should match up with the savory meat. Then the bright and citrusy notes of the beer will nicely cleanse the palate. On the other hand, slightly sweet nutty flavor that is the signature of Amber Ale is an excellent complement to the smoky and spicy flavors in grilled foods.
Next time you drop by any Taproom of Pasteur Street, don’t forget to give the Smoked x Ale combo a try! That’ll bring your food and beer game to a whole new level!
