Flavor Profile
The Low-and-Slow Pitmaster
You cook American, you finish British.
You cook American, you finish British. You love the smoker: brisket, pulled pork, ribs. You make your own dry rub. You know sweet smoked paprika from hot. Sugar in the savory doesn't scare you (maple, honey, brown sugar) and you practice the long braise. But…
Your main traits
- smoke
- warm spice
- generous
- long
Your aromatic portrait
You love the smoker: brisket, pulled pork, ribs. You make your own dry rub. You know sweet smoked paprika from hot. Sugar in the savory doesn't scare you (maple, honey, brown sugar) and you practice the long braise. But you're not all American: you love the British classics too, fish and chips, roast beef, scones. You finish everything with flaky salt. You put tamari in your marinades instead of Worcestershire. You cook for twelve on a Sunday. You like warm, sweet spices: cumin, paprika, cinnamon, cardamom. Basic black pepper does the job, but you'll trade up to Tellicherry. You hate food that's too fine, too fussy, too precious, and you'll happily say so.
Your 5 signature products
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« Maldon, in light crunching flakes, is your finishing salt everywhere: steaks, salads, chocolate, roasted vegetables. About $7 a box and it lasts a year. »
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« Danish smoked salt signs your brisket, pulled pork, and long cooks with a natural smoke, no liquid smoke. Finish with it, off the heat. »
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« Tellicherry, ample and chocolatey, is your pepper on seared meats and the Sunday roast. The trade-up from the supermarket tin that's worth it. »
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« Manuka honey, medicinal and robust, perfumes your meat marinades and your barbecue glazes. Pricey, so save it for the glaze, not the toast. »
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« Smoked paprika de la Vera, oak-smoked DOP, is your rub base for long cooks and your dust over deviled eggs. The real smoke, not the dye. »
Your signature dishes
- smoked brisket
- honey-glazed ribs
- roast beef with Maldon
Your go-to occasions
BBQ, Sundays, big tables
Your opposite profile
At the other end of the spectrum:
The Citrus HunterYou chase the bright, lemony lift in every dish.