Summer Cooking: Smokers, Boils, and Tradition
Written by Slow Food USA Associate Director of National Programs, Angelines M. Alba Lamb
If you ever find yourself driving up the Bronx River Parkway in New York City on a weekend evening after 6pm, try to make a detour off the 233rd Street exit. If you eat meat, I promise you won’t be disappointed. A crew of Trinidadian men set-up two smokers and a variety of grills and cook jerked chicken, pork, beef, and fish until dawn, relying on the after-party crowd to flood the block despite the early hour. The food is deceptively simple and delicious. Relying on family recipes and pure instinct for flavor these men carry on a tradition that spans all if not most cultures, ethnicities, nations, and families: cooking outdoors.
Outdoor cooking is most celebrated here in the U.S, during the summer. We’re encouraged to buy grills for our fathers on Father’s Day, are accosted by displays of hot dog and hamburger buns every time we enter a grocery store, and doesn’t it seem like every national holiday or birthday is celebrated with a BBQ? But there is more to outdoor cooking than just barbecue and $500 grills.
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