A version of this recipe first appeared on delish.com by Lindsay Funston
Recipe by Darren Doyle, Editor:
I normally try to stay out of the kitchen when it comes to cooking; however, I've been known to achieve some great things on both the grill and the smoker. One of my favorite dishes is BBQ Ribs and this week I'd like to share my own recipe.
Smoking meat can be quite the challenge for beginners, so there's a learning curve with this style of cooking. There are also all sorts of smokers and I've had them all: egg-type, indirect smokers with fire boxes, and the one I have now, which is an electric smoker. The key to properly smoking meat is monitoring both your meat's temperature and your smoker temp, and thanks to technology, there are easy ways to do that.
Beware: this is not something you decide for supper as you're coming home from work. This takes about 6 hrs of cooking time, and some of the prep work will have to be done the night before. There are three things you need to remember when smoking meat: patience, taking your time, and patience. Smoking meat properly can get a bit pricey. High-quality smokers and temperature monitoring devices aren't found at the local food mart...The art of smoking is a labor of love.
(I often double this or even triple and place in a jar with a lid filled with holes to make a large shaker)
In a salad bowl, whisk together the lemon yogurt, honey, and lemon juice until smooth, and gently fold in the watermelon balls, cantaloupe balls, and strawberries. Toss to coat, and serve.
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