SMOKING BBQ WOOD  - COOK IN WOOD

COOK IN WOOD - Smoking oak from barrel staves that have previously contained whiskey, brandy, sherry wine, sweet white wine, red wine, muscatel wine, port wine and brandy can add a distinctive flavour and rich aroma to a variety of foods. Here are some recommendations for the types of foods that pair well with smoking using oak steeped in various liquids:

Beef: Beef, especially the fattier, marble-rich cuts, can benefit from the intense flavors brought on by smoking with oak soaked in whiskey, brandy or port wine. The rich, deep flavours of these spirits can combine well with the intense taste of beef.
Pork: Pork, especially fattier or smoked cuts, can be enriched with the complex flavors brought on by smoked oak soaked in whiskey, red wine or brandy. The sweet and slightly spicy flavours of these liquids can complement the delicate taste of pork.
Chicken and turkey: Chicken and turkey meat, especially breast or drumstick, can benefit from the subtle flavours brought on by smoking with oak soaked in sweet white wine or muscatel wine. These drinks can give poultry a slightly sweet and fruity note, adding complexity to the final taste.

Fish and seafood: Fresh fish or seafood such as salmon, tuna, prawns or squid can be enriched with the delicate flavours of smoked oak soaked in sherry or sweet white wine. These drinks can add a subtle touch of sweetness and acidity to fish and seafood dishes.
Vegetables and cheeses: Vegetables such as aubergines, courgettes or peppers can be enriched with the complex flavours of oak smoking with various spirits and wines. Soft or semi-hard cheeses such as Brie, Camembert or Gorgonzola can also benefit from the rich, deep flavours of this type of smoking.
In general, oak from barrel staves that have previously contained various spirits and wines can pair well with a wide range of foods, and the taste experience can be explored according to personal preference and culinary creativity only with COOK IN WOOD.

COOK IN WOOD - Wood from Mediterranean trees can be successfully used to smoke a variety of foods, giving them a distinctive taste and pleasant aroma. Here are some recommendations for the types of foods that pair well with smoking using wood from Mediterranean trees:

SMOKING BBQ WOOD  - COOK IN WOOD

Poultry: Chicken, duck or turkey can benefit from the subtle flavours brought by Mediterranean wood smoking. The delicate taste of poultry meat blends beautifully with the natural flavours of the wood, giving dishes a deep, rich taste.
Fish and seafood: Fresh fish or seafood such as salmon, tuna, squid or prawns can be enriched with the characteristic flavours of Mediterranean wood. This type of wood can provide a subtle balance between the natural sweetness of seafood and its slightly spicy flavour.
Vegetables and fruit: Vegetables and fruit, such as aubergines, courgettes, peppers, tomatoes or even tropical fruits, can become more tasty and interesting when smoked with Mediterranean wood. The subtle flavours of the wood can add a distinctive touch to vegetarian or vegan dishes.

Cheeses: Soft or semi-soft cheeses such as mozzarella, feta, brie or halloumi can be enriched with the rich flavours of Mediterranean wood smoke. This can give a surprising new dimension to the taste of cheeses, bringing out their natural flavours.
Grilled vegetables and meat: Any grilled dish, from burgers and sausages to vegetables and kebabs, can be enriched with the intense flavours of Mediterranean wood. Smoking can add depth and complexity to the taste of grilled food.

SMOKING BBQ WOOD  - COOK IN WOOD

In general, Mediterranean wood pairs well with a wide range of foods, and the taste experience can be explored according to personal preference and culinary creativity only with COOK IN WOOD.