Looks like I’ve been having my fill of BBQ this summer. Every Friday I pull it out and start improvizing with whatever I have at hand that day. So the other day I opened an almost empty, un-inspiring fridge, to discover that I sill have a couple frozen chicken breasts, cream and blue cheese, olives, lemons, parsley and garlic and butter. “Garlic and butter!” I thought to myself… I am saved!
So, yeah… Lately I took on a new habit. Smoking… meat, you silly! The need came as I was prepping some Hungarian Gyulai Sausage (post will follow soon) that needed about 8 hours of cold smoke, at 90 F degrees maximum. I needed a simple device that would house the meat, and where smoke went in then smoke went out. Here’s how I did it!
I thought of adding a weekly Wordless Friday post (following the same concept from my foodie pal Nicole from her Pinch My Salt blog, to just photograph the dish with no text added, etc.), mainly to keep a track of my meals, that I cook for the house every Friday. Who knows, over time it might become an inspiration for the days you and I need to cook and have no ideas what to prepare.