Sunday, November 30, 2008

A dragon in winter

Hey, here's a great idea: see if you can slow smoke meat in freezing temperatures. Well, it turns out you can. Quite well, actually. The key was the larger smoker a couple friends (Kansas!) let me use in return for a crack at the finished results. Seriously, this thing was a fire-breathing beast. But while the meat was cooking (three hours), my ass was freezing. Check out the goods at DCFoodies.

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