Do you love to cook outdoors? Like over an open flame after setting up camp for the night? Okra is one of my favorite vegetables, especially in gumbo, oxtail stew, stir-fry, and Middle Eastern food. Tracing its origins, did you know that West African chefs use it as a thickening agent, even today? Some strip the slime of the okra by cooking it off before adding it to their gumbo. In the early 1700s, slaves brought okra seeds from Ethiopia to the Americas through the Caribbean. Deep-fried okra is still a favorite in the South, thanks to Black history. The enslaved people would add it to stews and enjoy how the slimy consistency fattened up the meal, making the flavor profile more complex. They often would cook their stews over an open flame outdoors and let the aroma remind them of back home.
Consider becoming a pit master.
BBQ is another skill to enjoy cooking outdoors with a high flame. The future of pitmasters depends on having a fire with glowing embers and the right amount of time. Some put their proteins in pits or open flames, leading to smokers. Who doesn't love a good BBQ, like beef tenderloin or wild game in Texas? Or pulled pork in parts of the South? Perhaps your future includes being a Master of sauce and smoke. Did you know when enslaved people had access to cheap cuts of meat: feet, snouts, fatback, jowls, chitlins—they turned a negative into a positive and made the most of it? To this very day chefs are challenged on taking the cheap cuts of proteins and make the dishes taste delicious. All over the World has taken some form of cheap ingredients and making them into gourmet meals, or memorable experiences.
Chef, what's the difference between Wet and Dry BBQ?
With the wet method, the pit master slathers a hot peppery or vinegar-based BBQ sauce on the proteins while cooking, then adds more sauce while serving. Think ribs, BBQ chicken, or pulled pork. With the dry method, the pit master uses dry seasoning and salt only, not a liquid, and the protein is done dry. Think brisket.
What are some of your favorites to cook over an open flame? Please share your ideas with me! I'd love to hear about them.