According To Smoky

Welcome to According to Smoky. Here you will find the latest and greatest from C. Clark "Smoky" Hale notable 'baster', author, publisher, television star in both the barbecue and 'the real' world. And yes, he is a real person and not the webmaster.

Smoky will be offering his talents, techniques and secrets discovered over the last 150 years, or so. He will be to the point, pull no punches and if you suffer through the process, you will become a much better outdoor cook, turning out masterpiece meals for friends and family alike.

In this column, Smoky will offer several ways to cook your lamb and one way that should be avoided! . . . . . take notes!

So, with no further adieu, we turn the mike to Smoky. You're on Smoky . . . . .

Thanks PC,

Tender verses... Mary had a little lamb, bell peppers
and tomatoes skewered with an onion
sliced and broccoli with potatoes.

I think of it as tender, versatile meat that is as healthy as it is delicious. Being of extremely mild flavor, it joins easily with a variety of seasonings and treatments. Lamb pleasures the palate in plebeian pots or regal racks. It is economical and deserves to be included in your repertoire.

A quick way to prepare a healthy, delicious and beautiful main course on the grill is to skewer small pieces of meat or seafood with alternate slices of savory vegetables. The smaller pieces cook more quickly and provide more surface area for introducing flavors. The variations of flavors, textures and colors are limited only by your own imagination.

While skewers are usually shown loaded as in the above poem, I find it more practical to hoist the vegetables on their own skewer and use only small pieces of essential savory vegetables - peppers, onions, lemon/lime - with the meat. Veggies need a slower fire and different time than meat. Separation provides better control and allows for more variety.

To give six people delirium nibblin's, try this savory broiled Lamb Shish Kebob.

Crush two cloves of garlic into 1/4 cup extra-virgin* olive oil and set aside. Trim fat and membrane from a leg of lamb and cut about two pounds into 1 - 1 1/2 cubes. (cut up and store the remainder for stew and save the bone for stock to use another day). Spread cubes in a shallow pan or tray.

Continued on Page 2


Smoky's 5th basic position for really great barbecue'n.

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