Published June 20, 2012, 06:20 AM
CHEF JEFF: Flavor makes smoked meat appealing
I can trace my fondness for smoked food back to the 1950s, when my Uncle George used to give to my dad northern and whitefish that he smoked in an old refrigerator he had converted into smoker. I’ve been a big fan ever since, gobbling up any food that was smoked whenever the opportunity arose.
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