Meat Makin’ Your Mouth Water?

Monday, March 22, 2010 @ 04:03 PM
BetterCooking-BetterTasting

Who doesn’t want to sink their teeth into a juicy smoked leg of lamb after a hard day’s work? While many people would quickly answer yes to that question, they would also admit they don’t know the first thing about how to prepare the succulent smoked meat leg. If they are interested in smoking their own meat, they’ll need to acquire some basic equipment. First, anxious carnivores need to get a Brinkmann smoker that burns wood or charcoal, a high-quality meat thermometer and some cooking gloves.

When a smoker is unavailable, a grill can be used with a few modifications. Start by lighting a fire on one side and placing the meat on the grill, but as far away from the direct flame as possible. Smoking meat is all about cooking it at a low temperature slowly. The opposite of smoking is grilling, the process by which foods like hamburgers are seared quickly at high temperatures.

Regardless of how you go about the smoking process, one rule of thumb always applies: safety. Make sure to be familiar with the smoker you use, to keep it away from children and animals, and to have a fire-extinguishing device nearby.

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