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06/09/2010 in How-To, Preserving (Can, Pickle, Dry & Freeze), Seafood, Smoke, BBQ & Grill, Sustainability | Permalink
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Hey Sarah - The next episode in fact....airing tomorrow is covering exactly that...what to smoke in and how to do it.
BTW - miss ya much!
Marc Osten |
06/14/2010 at 08:07 AM
Hi Marc, this is great, I love it...could your next installment also cover alternative vessels to smoke with? you know biscuit tins etc....or have you already prepared it? :)
Sarah Lord Soares |
06/14/2010 at 07:58 AM
So Col, the same theory applies to poultry. Smoked turkey or chicken for example are great smoked. I know it isn't your favorite, smoked foods, but with the right marinade/brine the flavors could infuse the meat just right.
Marc Osten |
06/09/2010 at 06:47 PM
Love the marinade ingredients, just not the tuna. The kids are hooked though, they love it.
06/09/2010 at 06:16 PM
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