You might be preparing to fire up your grill this holiday weekend.
The University of Tennessee’s Institute of Agriculture teaches a “smoking school” for chefs, livestock owners, and home cooks— or really anyone interested in learning how to prepare protein.
Charles Denney brings us the story.
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Dis is a delightful dish. You can serve it by itself or with a good gravy or gumbo. It is so easy to fix, I garontee!
