Smoke Flavoring of Meats

April 9, 2009 - "Smoke Flavoring of Meats" by Joseph Parish. There is only one true method of natural barbecuing and that is gradually cooking the food over an open flame fire. Even though this style of food preparation is slow and tiresome, it allocates for the complete saturation of the smoke into the meat. When prepared with this approach the smoke aroma is a pleasure to behold. Shockingly it is simpler to carry out then you may well expect. Click here