Smoking is done much more slowly than grilling, so less tender meats benefit from this method, and a natural smoke flavoring permeates the meat.

熏制比烧烤使食物熟得慢，因此用此方法使肉类不太嫩，并且自然的烟味会渗入肉中。

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The former national synchronized swimming gets up at 6 am every day for a morning yoga session, and does not drink, smoke or eat meat.

这个前国家花样游泳运动员如今还保持着每天早上6点钟起床做瑜伽的习惯，而且不喝酒、不抽烟，只吃素食。

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After curing, remove meat form the pickle; wash and dry or smoke.

腌制完成后，将牛肉从腌汁中取出，洗干净并进行干燥或烟熏。

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Good ribs are all over the place, but the best brisket is in Texas, and to me that means The Salt Lick, a rock-your-world temple of fire, smoke and meat outside Austin.

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And when it comes to the sirloin, the pan should be so hot it is beginning to smoke before the meat goes into it this, Mr. Anthony said, is the key to a proper sear.

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For the next five months or so, backyards across America will be filled with the smell of smoke, the sizzle of cooking meat, and the fun and camaraderie of families and friends grilling.

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