smoked meat

639. Smoked Meat

You know how an entire year ago I went on vacation to Quebec? Well, for some reason it took me this whole time to realise that I did in fact have smoked meat whilst I was there and I took a picture and I should have posted it on the blog. Quite how I managed to forget for 12 full months is beyond me; I’m a huge ditz obviously. Anyway, my smoked meat was served on top of poutine, which was probably just about the best thing ever. If anyone can tell me a better combination than chunky chips, cheese, rich gravy and piles of salty, smoky meat, then I will probably not believe them. I’ll just be over here googling flights to Canada.

639 down, 1157 to go


Tasty, juicy, delectable. My only regret from this first time of smoking meat? That I didn’t put more chicken on the grill.

I’ve never even seen the process of smoking meat besides the big commercial ovens at BBQ places, but I know how to read directions so I tried my hand at it today.

Next time I’ll do salmon or turkey wings. :)

The coals are still warm. I’ll put some homegrown tomatoes in there now… for salsa tomorrow.

I had one piece. I’ll save another in the fridge and put the rest in the freezer (individually bagged) to have on salads or in sandwiches. :)


Smoked Meat and Pirates,

Before Europeans arrived in the Caribbean the native Arawaks had their own methods of smoking and preserving meats.  One such method used the buccan, which was a simple wooden rack on which the meat was laid upon over a fire to slow cook, dry, and smoke.  When French settlers began to settle some Caribbean islands, they learned to smoke meats with the buccan from the Arawak.  Thus they were often called boucanier.

By 1630 the Caribbean was a sea of turmoil as English, French, and Dutch privateers and pirates preyed on the rich Spanish treasure fleets carrying gold, silver, and jewels from America to Spain.  Since pirates often spent long months on the open ocean without a friendly port of call to get supplies, they too had to learn how to smoke meat.  Just like the French boucanier they learned the Arawak technique of smoking meats on a buccan, thus they were often nicknamed buccaneers.