Whoever it was that first had the bright idea to lean food against a fire, where it received only smoke instead of flames, was perhaps the world's first genius. Can anything not be improved upon by smoking it? I love it all smoked: cheese, fish, tomatoes, garlic, red peppers, beef jerky, onions and pretty much anything else under the sun.
I cooked a smoked pork chop on the grill today for lunch, and just now, I finished breaking down a smoked chicken, sampling quite freely as I did my work. I'm going to whip up a chicken salad with it, and add some smoked almonds for some more smoky goodness and a nice bit of crunch.
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