Cavemen weren’t always barbaric in their daily lives, between gathering food and knocking one and other over with big sticks they utilized the outdoor oven known as at barbeque pit. Our cave brothers knew what they were doing when they smoked turkey and chickens over the hot coals of the pit, they were unknowingly [...]

            Cavemen weren’t always barbaric in their daily lives, between gathering food and knocking one and other over with big sticks they utilized the outdoor oven known as at barbeque pit. Our cave brothers knew what they were doing when they smoked turkey and chickens over the hot coals of the pit, they were unknowingly crafting a cooking method still utilized today. The barbeque pit is a great way to cook food, gather with friends, and create some spice to that boring yard of yours.

            Barbeque pits are traditionally used by restaurants, cooking enthusiasts, and outdoorsmen, but they are becoming more popular in our backyards. The location of the barbeque pit is the first essential ingredient to making this outdoor oven work for you and your family. I wouldn’t recommend putting the barbeque pit in your front yard if you live on a busy street, the next door neighbors might think you’re trying to send smoke signals to the sky for rescue. Then again if you live on a farm, or ranch, a front yard barbeque pit might be just what the doctor ordered. The most logical way to pick a location for the barbeque pit is away from leaves, trees, and anything that can catch on fire. That being said it can also be a trendy looking landmark if you put it in the center of your backyard, as long as the pit won’t cause anything near it to catch fire.

            Once you have selected the perfect location for your barbeque pit, it’s time to start digging. Typically you would want to dig about 5 feet into the ground, and create a circle big enough to house whatever size metal grill you will be topping your pit off with. Once the hole is dug you want to line it with wood, or charcoals of your choice. Be sure to choose the correct wood or coals because this is what will generate that smoked flavor. Many wood fanatics go for hickory or oak woods to burn in their pits, while charcoal is usually basic grocery bought coals.

            You don’t need a toga and a wooden club to be able to cook on your new barbeque pit. Many get the idea that Neanderthal ovens are meant for Neanderthal foods, this is not the case. Feel free to toss on some vegan burgers, or exotic tilapia fish. Whatever is your delight will be cooked to perfection on your in ground barbeque pit.

            The final step is making the pit a family friendly by adding wooden stools in a circular fashion a few feet back from the pit. This will take roasting marshmallows to the next level.

Caviar’s role as the premier delicacy of kings, emperors, and other heads of state stretches all the way back to the Persian Empire and the “Cake of Power” days of the delectable Sturgeon Roe. It’s hard to come by, even harder to pay for, and what many people might not realize, hard to prepare and [...]

Caviar’s role as the premier delicacy of kings, emperors, and other heads of state stretches all the way back to the Persian Empire and the “Cake of Power” days of the delectable Sturgeon Roe. It’s hard to come by, even harder to pay for, and what many people might not realize, hard to prepare and serve.

The most important thing to remember is that when you buy caviar, you have a limited window to use it. Fresh caviar is good for at most four weeks. Though, if you decide to purchase pasteurized product, you’ll be safe for a while longer. After opening though, you’ll want to use your caviar as quickly as possible, within a couple days at most.
In terms of taste, caviar is a very fickle food. It’s incredibly tasteful, evoking every response in the various arenas of your tongue. However, you’ll want to make sure that when you serve it to guests, you don’t disrupt that taste by drowning it out.

photo credit: t i n a | r a v a l

The best way to serve your caviar is to leave it in the tin, surrounding it with ice. If you try to take it out and pretty it up, you risk breaking the grain and losing the flavors before it even reaches your mouth. Secondly, you want to make sure whatever you serve it with doesn’t offset its flavors.

As an hors d’oeuvre it is best served on lightly toasted bread or crackers, usually with butter. You don’t want the bread or cracker to be too hard or you will risk losing flavor once more. There is a common misconception that serving caviar with eggs or other strong tastes like sour cream or yogurt is a good choice, but more often than not you only succeed in completely drowning out the taste of your caviar in doing so.

In terms of beverage, there are a few different opinions on the matter. Firstly, there is the classical choice of Champagne with your caviar. Many find it to be too sweet though, once again taking away from the taste of the caviar, but the tradition is old and so too is the draw of that tradition. Vodka is another traditional pairing, cleaning your palate each time to taste in full the various flavors.

Caviar is a delicacy of the highest order, and accordingly it’s foreseeable to be confused or even nervous about how best to serve it. There are many aspects to take into consideration; its freshness, its palatability, the after taste, and how strong other flavors come across. Keep all of these in mind when serving to get the most and the best out of your caviar.