Chef Tanya Holland uses an industrial deck smoker at B-Side BBQ, her Oakland restaurant, but an ordinary backyard grill, infused with smoke from wood chunks, works too. Although a charcoal grill will give you the smokiest flavor, a gas grill's heat is easier to keep steady. The smoke should be prodigious throughout the 3 hours of grilling. Don't worry about the meat's internal temperature when it comes off the grill because you will finish cooking it afterward, in the oven.
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|Serving Size: 1 Serving (477g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 10 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 7380.8mg||255 %|
|Potassium 151.5mg||4 %|
|Total Carbohydrate 20.1g||6 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 16g|
|Protein 1.5g||2 %|
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Calories per serving: 126
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