It wasn't until I read a recent article on Texas barbecue that I considered how easily traversable is the logistical distance that separates that elevated form from simple, pedestrian grilling. (This is not to address the bald philosophical disparities, though; in writer Joel Stein's words, "Barbecuing is cooking with smoke.?
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Source: http://www.chicagoreader.com/Bleader/archives/2011/07/01/how-to-smoke-food-on-a-charcoal-grill
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