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Smoking - meat, at least - signals next big cuisine craze
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NEW YORK Each year, one trend surfaces in the barbecue and grilling
arena. This year, smoking is expected to be the season's
pace-setting technique.
The process calls for foods to be smoke-cooked slowly in moist
heat within a tightly closed cooking compartment.
With the outdoor cooking season across the country getting ready
to bloom, this is the perfect time to learn more about this flavorful
cooking style.
While a water smoker is the ideal piece of equipment to achie...
Related newspaper, magazine, and journal articles from HighBeam Research
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Smoking - meat, at least - signals next big cuisine craze
Chicago Sun-Times
; NEW YORK Each year, one trend surfaces in the barbecue and grilling arena. This year, smoking is expected to be the season's pace-setting technique. The process calls for foods to be smoke-cooked slowly in moist heat within a tightly closed cooking compartment. With the outdoor cooking season
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 "Express & Echo (Exeter UK)")
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Smoking now a must-have in restaurants! ; Smoked, cured, pickled - for many, these words evoke images of hard salty meats and slimy fish. They can also be seen as dated culinary methods when the emphasis was on preserving food rather than making it taste good.
Express & Echo (Exeter UK)
; Smoked, cured, pickled - for many, these words evoke images of hard salty meats and slimy fish. They can also be seen as dated culinary methods when the emphasis was on preserving food rather than making it taste good. But, with a modern twist, smoked foods can be mouthwateringly delicious
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Smoking out meaty flavor // Cool technique keeps food crisp
Chicago Sun-Times
; Early June is the perfect time to re-activate those dome-topped smokers that sat like deprogrammed R2-D2s on suburban patios and apartment balconies through the long winter months. In the Southwest, where smoke-cooking is big, patio chefs cook, cure and kipper the family's favorite proteins, be
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 "The Mail on Sunday (London, England)")
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TIME TO TAKE UP SMOKING; TOM PARKER BOWLES.
The Mail on Sunday (London, England)
; Byline: TOM PARKER BOWLES I'm addicted to smoking: fat chunks of chewy ham, elegant slivers of intensely flavoured salmon, buttery kippers - and glorious packets of Marlboro reds. All right, forget the last one - I've managed to give up smoking fags recently and I can't stop fantasising about one
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 "Sentinel, The (Stoke-on-Trent UK)")
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League scores own goal by smoking out true fans
Sentinel, The (Stoke-on-Trent UK)
; If You were looking for reasons not to watch Stoke City or Port Vale, the dangers of passive smoking would never have been high on the list. No, you might moan about the weather, the toilets, the view, the seats, the opposing fans, the referee's eyesight, the chairman's parsimony, the manager's
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