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7/10/2005

the smell is still there

That's right, we cleaned up about 16 hours ago. But as I walked in from church today, the kitchen still smelled distinctively of smoked meat. Now that is a good weekend.
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2 comments:

  1. Anonymous7/12/2005 11:39 AM

    That is great, and certainly something that I don't get a chance to do in the Bronx. What sort of wood do you use? Regular? Mesquite? Apple?

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  2. Nathaniel7/12/2005 12:54 PM

    We used mesquite chips this time. You soak some overnight in water and use some dry. We did turkey breast, beef round, pork loin, and lamb. Mmmmm.

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