Expert offers guidelines for working with a BBQ smoker, additionally smoked pineapple recipe

With Father’s Day this weekend, quite a few of us will be outside the house by the grill, striving to keep awesome as we cook on high heat.

But possibly in its place, attempt going reduced and slow for a delicious smoky taste.

If you have been having to pay any interest to my social media accounts lately — not that I propose you do — you’ve likely discovered I have formulated a bit of an obsession with barbecuing.

I have generally cherished grilling, but that passion kicked up an additional notch just lately when I was launched to the fine artwork of working a smoker. I use a 16-inch Char-Broil Bullet Smoker — and hey, it may possibly not be best of the line, but it undoubtedly gets the career completed.

It’s been an entertaining pair of months, with assignments ranging from some thing as simple as hamburgers, brats and hen breasts — for which Lawry’s 30-moment marinades are a godsend — to much more time-consuming ones this kind of as spare ribs, smoked pineapple and even a full turkey, which I very propose if you continue to have one particular sitting all around in the ice box from turkey time or the holidays.

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