You already know that at our house we'll grill or smoke just about anything, and not just in summer. As long as Dave has a beer in hand, he'll be out there at Thanksgiving or Christmas, braving snow and freezing rain, wrestling a bird from raw and pink to bronzed and beautiful to put on our holiday table.
So when I got the assignment from the Oregonian's FoodDay to write about chef Jennifer Buehler's love of grilling, it was a great opportunity to pick up some tips from a pro about cooking large hunks of meat. As a summer primer, you can read "Some Like It Smoked" to find out how to turn your charcoal grill into a smoker and what types of meat work best with direct and indirect methods. It could change your (entertaining) life this summer!
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