Welcome to “Real Men Cook With Wood”. This is my “Home” page for introducing the site. Blogs can be found by clicking here or the “Blogs” link above, under the wood pile.
This site is a blog about some of the things I will be doing on my smoker grill. Far from any sort of champion Pit Master, I’m just a guy who enjoys “grillin and chillin” all year round. I’m also open to allowing “guest contributors” post to my blog, so if you’re a guy like me who loves to show off some good BBQ and can take pictures and write about it, let me know!
I’ve been grilling, BBQ’ing, and smoking at home since around 2002 or something like that, slowly learning, slowly cooking, and loving every minute of it. I’ve smoked hams and turkey’s (a Thanksgiving tradition in our house), ribs, chickens (whole, legs, wings, breasts, etc), Brats, Hot Links, leg of lamb, steaks, tri-tips, briskets, pork loin, pork chops, pork butts. I love smoking up some salmon, trout and catfish too. As a matter of fact, if it’s meat, I’ve either done it, or I’m looking forward to doing it.
It’s not all about the meat though, we’ve done some amazing sides with baked beans, corn on the cob, carrots, peppers, mushrooms, and of course onions!
While man has been cooking foods over wood and charcoal since discovering fire, it seem to have become almost a lost art. Most people don’t have the patience or skills anymore to cook anything unless it comes with microwave directions. There are those who do still venture out into the back yard to char their hamburgers and hot dogs over a gas grill, but to be honest that’s no different than cooking in their modern ovens or on the stove.
A similar taste can be created on a gas grill using wood chip boxes, foil packs, etc to let some smoke drift over the meat, but lets face it, Real Men Cook With Wood!
Cooking with wood and charcoal is more than just dowsing some charcoal with lighter fluid, waiting 10 minutes and throwing a frozen hamburger on. Sure you can do that when you want a tasty hamburger and don’t have a lot of time, but BBQing and smoking is about the process and the time it takes just as much as it is about the taste of the meat. I find it relaxing and rewarding, and usually learn something new each time I do it, which can be anywhere from 3-6 times a week. That’s why I started this blog. As much for me, as for the rest of the world, I want to share my triumphs and failures as it applies to cooking on a smoker-grill. Join me! It’s sure to be a delicious adventure!
–Mike