News

Here's what's happening this month with Lake Norman's Small Businesses. Be a part of it! Hello everybody!Welcome to our very first monthly info email for all our LKNSBN members.Although the days of 80 member meetings are on hiatus, we hope to reach many of you with this “newsletter”. Many of you have not been to our Zoom calls or OTPH since March 11. We plan on keeping you posted. This newsletter is for you!  Supporting Our Community Our LKNSBN Community chest is truly in need of support so we can help contribute to The Kiwanis Thanksgiving dinners for the needy,...

As with many folks, we smoke our bird outside every year. Since we are avid meat and cheese smokers all year long, we have made a bunch of errors over the years. We now get it right every time!  We use charcoal and fruit wood. I suggest never using heavy smoke wood on poultry like hickory. You can use just wood, propane, pellets or an electric smoker.   Even if you still cook inside, the 1st BIG tip is BRINE your bird from 8-24 hours ahead.(Thaw it in the refrigerator first). The brine I use is Kosher salt, apple juice...