Most smokers never apply the heat directly to the meat. They're constructed so that the fire is normally inside an separate fire box. This is so heat and smoke will maneuver around and throughout the meat indirectly. Your meal can never come in direct contact with the flame and therefore isn't going to get burned. Also, given that the meat isn't right on the fire, any juices or oils which might drop will never cause a flame up.Bring the broth to a boil, then add the rice cake slices. Gently simmer until it becomes tender. At this time, lightly toast the seaweed on a toaster. Cut the seaweed into 4 pieces with scissors and then into strips. Put it aside. Adjust the soup seasoning with soy sauce and put in the scallion.Recently though, I've become an advocate of the electric smoker even if it does seem to be a sissy way of cooking a turkey, pork shoulder or roast www.youtube.com/watch?v=QiC2dWMavEg - bbq beef brisket recipe - . Electricity was invented for making light bulbs work, running appliances, turning on the TV and drying your hair, not for cooking meat outside on the patio.Open in 1998 by two brothers Chris and Nick O'Sullivan who were originally from England. Race Car drivers who toured the country, they fell in love with BBQ. From the South with it's tasty vinegar BBQ sauce and pork to Texas style pulled beef brisket Brisket, they brought all of the flavors of BBQ back to Colorado and put it all in a restaurant.Are you going to be cooking with direct or indirect heat? Cooking with indirect heat means that you have the hot coals or burners on the opposite side of the grill from what you are barbequing. This is very important when barbequing ribs or brisket. Generally speaking if it is going to be on the grill for more than 10 minutes you're going to want to use the indirect heat trapped inside the grill to cook you food.After the second time my sister asked me to go with her to Indianapolis to find the Scratch Truck, I agreed to go. Heading to Indy on a Saturday night when the Brickyard Nascar Race is in town was not my idea of a good time but I had heard her talk so much roast beef brisket about this one food truck that I was curious.Any who, you can check them out in the University Area in Charlotte at 7945 N. Tryon Street. Stop by Tuesday -Thursday: 11am-8pm, Friday:11am-9:30pm, Saturday: 12pm-9:30 and of course, Sundays as previously stated.If you are in the Denver area and have a big event or meeting or convention coming up, Brother's BBQ can accommodate any size gathering. They offer the same wonderful food with the options of having them serve it for you or not. You can also pick up quantities of food. No matter how many people you need to feed, Brother's boasts the confidence www.nytimes.com/2008/07/23/dining/23sousvide.html - how to use a slow cooker - make it a memorable affair. They even say they will clean up after it is over. The prices for this seem to be fairly reasonable. Call for more details: 720-297-7801 and prices for everything they offer.