There is some famous guy who prefers his martinis shaken not stirred. Well, I prefer my meats cooks low and slow in a bath of savory smoke. I use this method for ham and ribs and brisket and ckickens and turkeys and tendrloins and sausage and just about everything. Cooking in a smoker can't be beat. But I still enjoy a bologna sandwich every now and then.
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Chef Paul says:It is always fun to cook something that is fun to cook. Archives
July 2014
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