Hooligan Smoke Club: A Taste of Summer
By Julie Horner Working BBQ magic, Rudy Kuhn tends the firebox of his triple smoker in the driveway of his Brookdale home. It’s time to get the ribs on. He opens the main cooker. A pair of pork shoulders are looking near done, somewhere on their 12-hour cook schedule. The sausages are on low heat and will take about six…
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