Personally, I vote men who can cook EARN man cards with every tasty meal.
And just grilling the steaks doesn't count. Any caveman should be able to do that well.
Fired up the smoker yesterday morning.
Once it was loaded up with apple wood chips, it got both racks stuffed with a pork shoulder roast, one nice lake trout, several seasoned russet potatoes, and several pounds of salmon fillets.
The pork shoulder was injected with my mix of apple cider, white vinegar, worcestershire sauce, and salt. Then it was patted down in A1 dry rub before going into the smoker for 8 hours.
The potatoes got poked with a fork, drizzled in olive oil, with fresh ground black pepper and sea salt applied before getting wrapped up in foil and living in the smoker with the pork shoulder.
The trout and salmon were simply sprinkled with ground sea salt and allowed to do their thing in the smoker for about 4 hours. I consider this my contribution to multi-tasking.
I took care of Sunday night dinner, and have smoked trout and smoked salmon to share with medium cheddar and club crackers this week!