{"id":306,"date":"2006-07-18T23:22:21","date_gmt":"2006-07-18T23:22:21","guid":{"rendered":"http:\/\/localhost\/wp_genova\/?p=306"},"modified":"2006-07-18T23:22:21","modified_gmt":"2006-07-18T23:22:21","slug":"food_for_though_2-12","status":"publish","type":"post","link":"https:\/\/blog.dongenova.com\/site\/food_for_though_2-12\/","title":{"rendered":"Food For Thought &#8211; BBQ Part One"},"content":{"rendered":"<p><a rel=\"lightbox\" href=\"\/images\/various\/img_2042.jpg\"><img loading=\"lazy\" decoding=\"async\" title=\"Img_2042\" height=\"150\" alt=\"Img_2042\" src=\"\/images\/various-small\/img_2042.jpg\" width=\"200\" border=\"0\" style=\"FLOAT: left; MARGIN: 0px 5px 5px 0px\" \/><\/a> My latest triumph, a &#8216;spatchcocked&#8217; chicken marinated with Caribbean seasonings and slowly grilled on my Napoleon gas barbecue.&nbsp; This week&#8217;s Food For Thought is part one of my series on summer grilling and barbecuing.&nbsp; To listen to the item in streaming RealAudio, click <a href=\"\/files\/fft_week29-06.ram\">here<\/a> .<\/p>\n<p><a rel=\"lightbox\" href=\"\/images\/various\/smoker_exploded.jpg\"><img loading=\"lazy\" decoding=\"async\" title=\"Smoker_exploded\" height=\"157\" alt=\"Smoker_exploded\" src=\"\/images\/various-small\/smoker_exploded.jpg\" width=\"200\" border=\"0\" style=\"FLOAT: left; MARGIN: 0px 5px 5px 0px\" \/><\/a> If you want to find more links and photos about some of the barbecues and gadgets I talked about this week, go to this <a href=\"\/2006\/06\/barbecuealooza.html\">previous blog entry<\/a>, where I covered the topic for my Pacific Palate program.&nbsp; After that show, I received a note from George Radke at Bradley Technologies.&nbsp; He told me that his company manufactures the <a href=\"http:\/\/www.bradleysmoker.com\/\">Bradley Smoker<\/a> in Delta, BC.&nbsp; I&#8217;ve seen these in operation before and was impressed with the results, so if you&#8217;re into something specifically built for smoking foods, you might want to check them out.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>My latest triumph, a &#8216;spatchcocked&#8217; chicken marinated with Caribbean seasonings and slowly grilled on my Napoleon gas barbecue.&nbsp; This week&#8217;s Food For Thought is part one of my series on summer grilling and barbecuing.&nbsp; To listen to the item in &hellip; <a href=\"https:\/\/blog.dongenova.com\/site\/food_for_though_2-12\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,12],"tags":[],"class_list":["post-306","post","type-post","status-publish","format-standard","hentry","category-barbecue","category-food-for-thought"],"_links":{"self":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/306","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/comments?post=306"}],"version-history":[{"count":0,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/306\/revisions"}],"wp:attachment":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/media?parent=306"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/categories?post=306"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/tags?post=306"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}