We usually smoked pork ribs and certain cuts of beef. We even tried some things like a whole turkey
for Thanksgiving, salmon fillets, and crispy pork belly. Using a smoker takes hours to cook food. The slang for this type of cooking is “low
and slow.” That is, a low temperature
and a long time to cook. The meat is tender
and flavorful because of this style of cooking.
So, as you can see, I’m a barbecue fan. Barbecue is my favorite way to eat meat. I like it so much that I shipped my smoker
all the way from Tucson to Taoyuan.
Shipping takes a while though, so I’m stuck waiting for it to get
here. In the meantime, I can go to StoneYakiniku, a barbecue place near my home.
Stone Yakiniku is an all you can eat barbecue place. You order meat and then you can barbecue
right at your table. They have these
ingenious grills that pulls the smoke into a ventilation system that vents it
outside. There’s an old song in the US called,
“Smoke gets in your eyes.” At Stone
Yakiniku smoke never gets in your eyes.
In addition to barbecue, they serve hot pot and have a selection of sushi and sashimi that you can order as well. Prices can vary depending on your choice from $899 NTD ($27.24 USD) to $1099 NTD ($33.30 USD). It seems a little expensive, but it’s so worth it.
我是個燒烤的忠實愛好者。在亞利桑那州，我們經常嘗試西南風味的燒烤。這種烹飪風格在美國西南部很受歡迎，例如德州和亞利桑那。我們在那裡使用了一種燻烤爐，這是一種戶外烤箱。燻烤爐使用燃燒的木材，利用煙霧和溫度慢慢烹煮肉類。煙霧的香氣與肉類的調味相結合，結果既美味又芳香。
我們通常會燻烤豬肋排和一些牛肉部位。我們甚至試過感恩節的整隻火雞、三文魚排，以及酥脆的豬五花。使用燻烤爐烹煮食物需要花上好幾個小時。這種烹飪方式的俚語叫做「低溫慢煮」（low and slow）。也就是說，用低溫長時間烹煮。因為這種烹飪風格，肉質變得嫩滑多汁，味道也更加濃郁。
所以，正如你所見，我是一個燒烤迷。燒烤是我最喜歡吃肉的方式。我喜歡燒烤到一個程度，甚至把我的燻烤爐從圖森運到了桃園。
I think it is hard to find wood for your backyard smoker in Taiwan. We use charcoal more often.
ReplyDeleteIt uses pellets, I can get them on Shoppee. I checked before I shipped it.
ReplyDelete