Summer is Smoking!

Barbecue and smoking have long been cherished culinary traditions in America, bringing together a fusion of flavors and aromas to tantalize taste buds. The choice of wood used during the cooking process is a crucial element of the distinct character of barbecued and smoked meats. Different types of wood impart unique flavors and infuse the meat with a subtle smokiness to enhance its taste and texture. From the robust flavor of mesquite to the delicate sweetness of fruitwoods, each wood variety adds a signature touch to the barbecue experience. Let’s explore some of the most popular woods used for BBQ and smoking in America.

Types of Smokers

There are different types of wood smokers for food. Traditional offset smokers use wood logs, while charcoal smokers rely on charcoal and wood chips. Electric smokers are convenient and offer temperature control. Pellet smokers use compressed wood pellets. Propane gas smokers also allow for a controlled temperature without electricity. Finally, small smoker boxes with wood chips can be added to traditional grills to infuse smoke into anything on the grill. Each type has its own advantages, allowing users to choose based on preference and desired flavor.

Smoke vegetarian dishes

Smoking isn’t limited to meat alone. It can be an excellent technique to infuse vegetarian dishes with unique flavors and aromas. Various types of wood can be used to add a smoky element that complements the ingredients and elevates the taste of vegetarian dishes. Fruitwoods, such as apple or cherry, provide a gentle and sweet smoke that pairs well with vegetables and plant-based proteins. The subtle smokiness adds depth to grilled vegetables, tofu, tempeh, or even meat substitutes like seitan, enhancing their natural flavors without overpowering them. Hardwoods like oak or maple can lend a robust, earthy and intense smokiness to vegetarian dishes. Wood choices for smoking vegetarian dishes allow for endless experimentation and the creation of unique and satisfying flavor combinations.

Types of wood smoke

Mesquite wood has a bold and robust flavor. It’s a favorite choice for Southwest barbecues. Its strong, distinct aroma infuses meat with an intense smokiness that is earthy and slightly sweet. Dense mesquite hardwood creates a steady and long-lasting burn, which provides a consistent heat source throughout the cooking process. Mesquite can easily overpower delicate cuts of meat or seafood. However, when paired with heartier meats like beef or lamb, mesquite adds a smoky essence of an authentic Southwestern barbecue.

Hickory wood is a classic choice for barbecuing and smoking. It has a strong and rich flavor with a robust smoke. The hickory aroma is pungent and sweet. Hickory wood burns relatively hot and adds a moderate smoky flavor. It pairs with a wide range of meats such as pork, poultry, and beef. It is especially popular for smoking pork ribs, as it complements and adds a savory depth to the meat.

Oak wood is widely used throughout America. It produces a moderate smoke flavor that is mellow and well-balanced. It is suitable for a wide range of meats without overpowering the natural flavors of the meat. It provides reliable and consistent smoke that complements the hearty flavor of beef. Oakwood burns slowly and evenly, which makes it excellent for longer cooking sessions, ensuring a steady heat source throughout the smoking process.

Maple wood smoke adds a touch of sweetness and complexity to a variety of dishes. This hardwood produces a slightly sweet smoke reminiscent of maple syrup. It enhances both savory and sweet dishes. It works exceptionally well with poultry, pork, and vegetables. Maple wood smoke even enhances desserts like glazed fruits or pastries. Pecan wood smoke is a hidden gem among barbecue enthusiasts. It has distinct and flavorful, mild and sweet smoke. Pecan wood aroma is rich, nutty, and slightly fruity. Pecan wood creates a unique sensory experience to enhance poultry, pork and beef. Whether used as a standalone wood or in combination with other hardwoods, pecan wood delivers a distinctive flavor.

Apple wood comes from apple trees and its smoke provides a mild and subtly sweet flavor. This fruitwood adds a delicate and fragrant smoke with a touch of sweetness without overwhelming natural flavors. Applewood is a popular choice for smoking poultry, pork and fish. Its gentle smoke enhances the meat’s tenderness and imparts a light fruity aroma. When combined with other hardwoods like hickory or oak, applewood can create an excellent balance of flavors.

Cherry wood smoke has a delicate and fruity essence. It adds a touch of sweetness and complexity to smoked meats. The hardwood brings a mild yet distinct flavor to enhance the overall taste experience. Cherry wood smoke aroma is fragrant and slightly sweet with subtle hints of cherry blossoms. Cherry wood creates a reddish hue on the meat’s surface to enhance its visual appeal. This wood is particularly well-suited for poultry, pork and fish. The versatile option works well as a standalone wood or in combination with other fruitwoods or hardwoods.

Please view or download the whole Information Of Value booklet or my other books for free.

I’ve Got Your Six!

Mark M. Hancock, GRI, MRP, AHWD
REALTOR, New Build certified
214-862-7212
DFWmark.com

#DFWmark #REALTOR #InformationOfValue #IOV #smoker #barbecue #BBQ #food #cooking #VeteranOwned

Our Gift to You: Mom's Cookbook

Before Mom passed in 1994, she made a cookbook of her favorite recipes from her travels and friends around the world. It still has some “vintage” recipes, but the layout and instructions have been updated. It’s a gift from our family to you. You’re welcome to share it with friends. It’s located on my Google Drive, and you can view or download from this link.

Happy Holidays from our family to yours!

What’s in the book?
The book is designed to be viewed on computers, as a PDF on a tablet computer in the kitchen or printed out. It can be bound and added to your kitchen collection. It has a horizontal layout to ensure easy viewing.

The recipe index is on Page 3. The recipes are listed alphabetically by food types. The broad categories are Beverages, Soups, Salads, Vegetables, Dips & Sauces, Casseroles, Cookies, Candies & Desserts, Breads & Pastries, Pies and Cakes. The dishes range in complexity from Caramel Sauce, which is literally peeling the label off a can and cooking the sealed can in a pot of water, to the PTA Layer Cake - a challenge for anyone.

About Mom
Mom had many interests and facets. Marjorie was born during the Great Depression. She loved the colors red and mauve. She joked that it was “mauv-elous.” She had sophisticated tastes and could tell unbelievable - yet true - funny stories from around the globe.

She grew up in the inner city of Chicago. Her mother died when Mom was very young. She was raised by her father. Although she had a lifelong love of food, she never learned to cook during her youth.

She got a degree in Special Education from Loyola University Chicago. She was also an artist like her mother. She could crochet, draw, paint, arrange flowers, sew, make elaborate paper dolls, and much more. She married my father, William “Tex” Hancock, who was a boot camp trainer at Great Lakes for the U.S. Navy. Together, they traveled the world and had four children who knew how to eat!

Dad initially taught Mom how to cook basic foods. Much of this book features the basic food that fed our large family and any friends who happened to be around the house. Much of it can be made quickly and in high volumes with over-the-counter items like canned chili or frozen pie crusts to fill gaps and save time.

Cultural influences from their friends and worldwide travels are scattered throughout the book. Dad eventually retired from the Navy and they settled down in Richardson, Texas. Many festive parties with happy friends occurred in our house and around the pool.

Later, the artistic side of cuisine appealed to Mom. She loved parties and enjoyed making special moments with snacks, finger foods and lots of wine. Between her travels and curiosity, she experimented with making more difficult dishes. However, she often said, “Every meal is five minutes away from dog food.”

Her last few years were spent living with my devoted sister, her husband and their daughter. She originally wrote this cookbook for family, friends and clients. The whole family contributed in one way or another to produce the first version of this book in 1992. This book is an edited and updated version.

Mom died in 1994. The book is a toast to Mom.

I've Got Your Six!

Mark M. Hancock, GRI, MRP, AHWD
REALTOR, New Build certified
214-862-7212
DFWmark.com

Calorie Charts

One pound of fat is approximately 3,500 calories. It’s good to watch calorie consumption and burn rates if health or weight control is the goal – especially before the holidays. Weight can be lost or gained through a combination of food consumption and/or exercise.

This month’s Information of Value is a handy chart that can go on the fridge as a reminder of which choices might be best for your needs. It is also available as a hyperlinked PDF for viewing, printing or download from my Google Drive (t.ly/snn8). 

Feel free to share this information with your family, friends and associates.

I’ve Got Your Six!

Mark M. Hancock, GRI, MRP, AHWD
REALTOR, New Build certified
214-862-7212 (call or text)
DFWmark.com

#DFWmark #REALTOR #calories #CalorieChart #RefrigeratorSheet #exercise #BurnRate #ThisNotThat #GoodChoices #WeightManagement

Summer Fruit Tips

Summer starts this week, and many fruits are in season. This month’s Information Of Value (IOV) has some suggestions for how to select fruit at its peak.
Also, I’ve assembled all IOV posts into a convenient, no-cost book. All future IOV updates will be added to the book. You can view, bookmark, download or share it with friends from my Google Drive: LINK.

I’ve Got Your Six!

Mark M. Hancock, GRI, MRP, AHWD
REALTOR, New Build certified
214-862-7212 (call or text)
markhancockrealty@gmail.com

DFWmark.com


#DFWmark #REALTOR #summer #fruit #tips #InformationOfValue #vegetarian #vegan #NewBook #FreeBook

Information of Value Book

Since you enjoy the Information of Value (IOV) sheets that I create and post monthly, you’ve probably wanted them all in one place. I’ve Got Your Six!

I assembled and updated a book of all the IOVs that I’ve produced since March 2020. The book will be updated with each new IOV on my Google Drive. Because it’s a PDF file, it can be printed at home in full size without additional rasterization. Also, all the websites mentioned are hyperlinked in the PDF.

Bookmark this address: link.

When you need access to information such as what to do after severe weather hits or where to take visitors for fun in DFW, it’s all in one place at no cost to you!

I’ve Got Your Six!

Mark M. Hancock, GRI, MRP, AHWD
REALTOR, New Build Certified
214-862-7212
DFWmark.com

#DFWmark #REALTOR #UsefulInfo #InformationOfValue #IOV #EmergencyInfo #safety #home #fun #Frisco

Frisco Food To Go Group

Hutchins BBQ in Frisco remains open for business with Food To Go orders.

Mark M. Hancock / © DFWmark.com

I've started a Frisco Food To Go Group on Facebook!
This group helps Frisco residents and guest find food and supports local restaurants in Frisco, Texas. Takeout and Delivery are acceptable. Please post information and photos!

Join the conversation and post your photos!

I've Got Your Six!
DFWmark