Roger helps Aaron smoke 30 racks of pork ribs in an offset smoker and steam clusters of regionally harvested oysters in a customized rig. It’s a powerful low-country feast featuring a typical pig pickin’ and a classic oyster roast. Studies have also shown that when you often put together home-cooked meals, you’re additionally extra prone to make more healthy selections on those occasions if you do eat out. Cooking at residence can be an efficient way to spend time with others—and you don’t need to be an achieved chef. Whatever your abilities or experience as a cook, you’ll be able to study to arrange fast and wholesome meals that can have real benefits on your psychological and bodily health. Class is in session at the Culinary Institute of America in San Antonio and Roger gets a lesson in getting ready Mexican-style brief ribs cooked within the floor.
For Paco Martin Romano, chef at Tapa in Edinburgh, salsa española is one other important base. In an excellent olive oil, fry chopped onion, mushrooms and garlic, add a splash of Spanish brandy, then stir in a little flour to make a roux. Loosen with pink wine and meat stock , cut back, then blitz smooth; a vegetarian model is perfectly acceptable, too. Use with roast meat and as a base for paella and all manner of different rice dishes. A sofrito, in the meantime, is the first base for many a Spanish meal. In Linton’s e-book The True Food of Spain, she warns that it is not a quick fix, nor does she advise using out-of-season tomatoes.
In St. Augustine, Fla., Roger meets Nick Carrera, a grill master and grill maker behind Urban Asado. They roast whole lambs and greens on Nick’s asado crosses and asado grills for an Argentinian cookout. In Smyrna, Ga., Roger hangs out with Chef Andre Gomez, the owner of Porch Light Latin Kitchen, who cooks up Puerto Rican classics in his yard when he’s off the clock. Roger and Andre build a rustic cinder block pit to roast an entire pig. While the meat cooks, they make empanadas by encasing shredded braised pork cheeks in a dough produced from green plantains, they usually shallow-fry them in a pan of oil set over a mattress of hot coals. From live-fire cooking to low-and-slow barbecue, Roger Mooking meets up with two couples making fiery feasts and creating sparks in California.
In Solvang, Calif., the Alisal Guest Ranch and Resort is residence to 10,000 acres of land with horses, cattle and a bevy of fiery cooking contraptions. Roger helps fire up a meal of juicy beef ribs and grilled chickens for their weekly ranch cookout. In San Diego, Roger visits the outdoor kitchen of caterer Clyde Van Arsdall of 3 Squares Gourmet to slow-roast herb and citrus-stuffed turkeys on the spit while greens roast in the oven.
The American barbecue belt in the South stretches from the Carolinas to Texas, and right now Roger Mooking heads to the guts of …