Today is Thursday – which normally means we get to watch Chef Tim from the Westmark cook up a delicious dish…
-n whichn ánormallyán meansn wen getn ton watchn chefn timn fromn then westmarkn cookn upn an deliciousn dish.n wen liken ton given himn an breakn duringn then busyn summern season,n son then newscentern andn an fewn ofn ourn ‘friends’n willn ben steppingn upn ton then plate,n orn maken thatn steppingn upn ton then “grill”n ton sharen withn youn somen ofn ourn favoriten summer-timen grilledn food.n tonightn wen startn ourn summern seriesn withn an grillingn mastern -n whon willn helpn usn deciden whatn kindn ofn charcoaln ton use.n goodn afternoon,n i’mn dann gilson,n then ownern ofn then charcoaln supplyn companyn andn headn cookn forn 3n dogn competitionn cookingn team.n thisn afternoonn we’ren goingn ton talkn aboutn cookingn withn charcoal.n then firstn thingn in don whenn i’mn cookingn withn charcoaln isn findn an good,n alln naturaln hardn woodn lumpn charcoaln orn hardwoodn briq
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- BHT
