LISTEN TO THE PODCASTThe debate rages. Are you barbequing with charcoal or gas? How about the sauce, red Texas hickory style or Carolina vinegar? It's been a discussion that's lingered since cavemen figured out that food tastes better heated up. But John McLemore, who wrote the cookbook Dadgum That's Good ...And Healthy has a different way to BBQ. He told Tonia's Kitchen that wood smoking is the new grilling and it is light years ahead of what you're doing now. John told Tonia he uses several different kinds of wood in his smoker, depending on what he's making. For chicken, John uses Applewood, for fish, it's Alderwood and for beef and pork he favors Hickory and Mesquite. It doesn't end there. In every smoker there's a water bowl, but John says you can make that into a flavor fountain. He says adding fruit juice or Apple Cider Vinegar can really bring out the flavor of your BBQ and turn it into something special. Find out more about his book here
