The first step along the road to becoming a
competent charcutier is to start experimenting with smoking meat. Although it won’t preserve the meat, a
light smoking adds a tasty new dimension to a regular barbecue. And it’s incredibly easy.
1. When buying meat, we recommend a loose-grain cut such as the skirt steak or vacio. Rib-eye and sirloin can be used, but perhaps smoke for another two to three minutes.
2. Light some barbecue smoking chips or sawdust (smokinlicious.ca) in an enclosed container. If you don’t have a smoker, use a large pot and suspend a grill 10 cm from the bottom. Cover and smoke the meat for eight minutes.
3. The meat should now be lightly smoked. Barbecue the meat to taste and leave to rest for 10 minutes. Sit down with red wine and enjoy this lightly smoked steak.•
Illustrations by Kate Thornley