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RE: Breakfast - Chicken Piccata - 568
Maybe I'll try doing a leg of lamb sometime. I think over the fire is better though and that's hard to do and probably impossible for me since I don't have an outdoor rotisserie thing. Plus it would probably take like 4 hours.
My son has a large smoker/grill, it's made for some interesting experiences. This is his third summer with it and his skills have improved quite a bit. He doesn't take criticism easily so it's made for some creative lie telling.
LOL Is he overcooking?
He tends to over cook when he grills but not so much when smoking. Smoking you use a lot of different flavored wood chips...finding the right combo and the amount of infusion of flavor into the meat is crucial. Just like seasonings...there's one's that are made specifically to bring out the flavors in different meats so some you wouldn't necessarily want to try on a meat it's not recommended for and if you are going to smoke with two different types of wood chips it's no different then mixing different seasonings and knowing which one's work best with each other.
The Thanksgiving before last he brought in his turkey he smoked...man that smelled bad, real bad, not spoiled bad or anything like that it was just the smell coming off the turkey of whatever flavor wood chips he used...we had to wait till he went into the living room to sit down while we quietly closed the swinging door between the kitchen and dining room then open all the windows and doors. It's on occasions such as this that there is no request to put the dog in another room or outside while we are eating...he can come in real handy to save face and he's never picky about what he consumes when it comes to meat. You don't tell him the dog loved it you just have to tell him it tasted great.