THE NUTRITION SNOB’S GUIDE TO
While the supermarkets are now awash with sugary, ersatz Texan fare, smoking your own delivers flavour and health. Enjoy it, y’all
02 A CUT ABOVE
03 RUBBER SOUL
01 MEAT YOUR MATCH
A sticky-fingered encounter with a platter of ribs needn’t throw your macro counts off balance. ‘Authentic barbecue flavour doesn’t come from slathering meat with sugary sauces,’ says Richard Turner, the man behind Pitt Cue Co and high-quality butchers Turner & George. ‘Choose quality cuts and you can rely on the flavour of the meat itself.’ Follow Turner’s cue and your taste buds will benefit as much as your body.
Taken from the top of a hog’s ribcage between the spine and the spare ribs, these are a great source of the antioxidant selenium. A 100g portion will provide 46% of your recommended daily dose, which helps with immunity as well as supporting thyroid function.
Pigs’ heads were among the earliest meats to be cooked in makeshift firepits. Don’t want to go the whole hog? Jowls are a source of satiating fats – and a little goes a long way, keeping you fuller for longer. It’s more cheeky than a Nando’s.
Slow-cooked in a smoker, the combo of muscle, connective tissue and fat in this cut makes it perfectly suited to cooking proper pulled pork or ‘Carolina cue’. With a hefty 20g of protein per 100g slab, it’s a mouth-watering way to expedite post-gym muscle repair, too.
‘Flanken’ ribs are cut across the bone, so thin cross sections remain in each piece. These are the only non-porcine cut to make Turner’s shopping list. Beef is high in zinc (crucial for hormone-building), iron (to build red blood cells) and power-boosting creatine.
02 HOT TO TROT
Once you’ve geared up with a proper low-and-slow smoker (such as the multifunction Fornetto Razzo, pictured), don’t let your aspirations to authenticity turn to ashes. ‘Cheap briquettes from the local petrol station forecourt are covered with accelerant,’ says Turner. ‘That helps them burn, but also makes food taste of chemicals. Better to use lump charcoal with chunks of real wood.’ He recommends hickory woodchips for a traditional American flavour. When basting or applying marinades, clean up your act with a barbecue sauce mop (try ukfinefoods.co.uk). Basting maintains moisture and, as smoke is attracted to wet surfaces, it enhances flavour. With each stroke, you’re creating a masterpiece.
03 RESPONSIBLY SAUCED
Turner concedes that, when you’re busy, store-bought sauce is a saviour. HP Classic Woodsmoke tastes authentic and isn’t overloaded with sweeteners and preservatives. Once armed, fire up your smoker and tear into Turner’s recipes.
