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 gets down to the nitty-gritty about our fine feathered friends the turkey. Hope this helps you folks! . . . . . take notes!
So, with no further adieu, we turn the mike to Smoky. You're on Smoky . . . . .
OUTDOOR COOKING WITH SMOKY HALE
By: Smoky Hale
The domesticated turkey is a large North American bird with white plumage
and a bare, wattled head and neck and fewer brain cells than a cockroach.
Its name is the result of about as much intelligence. The native American
bird was so called because observers mistakenly thought that it resembled
the South African guinea fowl, which they also thought came from Turkey;
Although sharing a distinct deficit in brain power, the Turkey is
unrelated to the guinea fowl. This dum-dumb, domestic fowl has been bred
for bigger breasts, lighter plumage and smaller brains, (does that seem
somehow familiar?) from the wily, wild fowl.
Continued on Page 2
Smoky's 5th basic position for really great barbecue'n.
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