Thank You for Smoking

Westexbbq · Sep 14, 2008

Barbecue-pit flavor, minus the pit.

Submitted for your perusal, and comments, from today's Sunday NY Times Magazine;

[FONT=Times New Roman,Times,Serif][SIZE=-1] MAGAZINE [/SIZE][/FONT] [FONT=Times New Roman,Times,Serif][SIZE=-1] | September 14, 2008[/SIZE][/FONT]
[FONT=Times New Roman,Times,Serif][SIZE=+1] The Way We Eat: Thank You for Smoking [/SIZE][/FONT]
[FONT=Times New Roman,Times,Serif][SIZE=-1] By JILL SANTOPIETRO[/SIZE][/FONT]
[FONT=Times New Roman,Times,Serif] Barbecue-pit flavor, minus the pit. [/FONT]

Bacon · Sep 14, 2008

Im am glad they chose actual wood instead of liquid smoke.

never thought of using a wok to smoke food indoors.

Rookie'48 · Sep 15, 2008

At first I was afraid it was going to be another boiled ribs POS article. Sure am glad that I was wrong.

BBQ Grail · Sep 15, 2008

Actually a nice article that pays tribute to real smoke.

Thanks for sharing.

vr6Cop · Sep 15, 2008

Article said:
...and even bartenders like Eben Freeman at Tailor in New York, who smokes Coke over cherry and alder woods to mix with bourbon for his Waylon cocktail.

Well, that's just wierd. Can anyone explain how to accomplish this?

Thank You for Smoking

Westexbbq

Quintessential Chatty Farker

Bacon

is Blowin Smoke!

Rookie'48

Quintessential Chatty Farker

BBQ Grail

somebody shut me the fark up.

vr6Cop

is Blowin Smoke!

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