By Mikkel Hyldebrandt It seems that with the coming of spring, much of the cooking moves outside. The sound of food sizzling on the grill and the smell of spices and glazes are practically a staple of the warmer months to come. So, we asked an authority on grilling about his freshest take on the art of grilling – and his best advice for when you decide to cook outdoors.
Jordan Wakefield – Smoke Ring Smoke Ring is a BBQ Restaurant that takes a more modern contemporary approach to the age-old style of cooking that is BBQ. Jordan is the owner and grill master of Smoke Ring, and he likes to put his own spin on Georgia-style barbeque. Anything from the BBQ section of the menu is delectable, and it is recommended to try the pork belly and the lamb belly.
Is there something you love to grill? I love to work with game cuts. Duck is my favorite food. Venison, rabbit, wild boar - I love to work with all of it.
Do you see a specific trend or technique of grilling right now? BBQ is low and slow. It can take up to 16 hours for some of our meats to cook. Smoking meats and veggies is very unique, and also very versatile.
What’s your favorite grilling tip? When barbequing and smoking foods, it’s important to just let the process happen. Don’t keep opening and closing the grill. Leave it closed. Use thermometers if you are not sure, but for sure keep the smoker or grill closed as much as possible.
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