Summarize the following:
The smoking technique can be used on any type of meat, but it's usually best for tough cuts that need a long, slow cooking time. The slow cooking process breaks down the fat and connective tissue so that the meat becomes extremely tender. You also want to choose meat that will taste good with a smoky flavor. Here are a few types of meat that taste great smoked: Beef ribs, brisket, corned beef Ham, pork crown roast, pork spare ribs Turkey and chicken drumsticks Salmon, trout, lobster, tilapia It's common to use a brine, marinade or rub to add moisture and/or flavor to meat before smoking. Of course, the smoke itself will impart a huge amount of flavor, so it's not absolutely necessary to use one of these preparation methods - however, it can add an element of depth and ensure that your meat comes out as juicy as possible. Brining is often used to treat ham and poultry before smoking. If you plant to brine your meat, mix up a brine recipe and soak your meat in the brine overnight or for at least 8 hours. Keep the meat in the refrigerator while it brines. Be sure to remove the meat from the refrigerator and bring it to room temperature before you begin the cooking process. Marinating is often used to treat brisket and other beef cuts before smoking. Use the same technique to marinate the meat. You can score the meat in a few places to help the marinade soak in. Drain the meat and bring it to room temperature before you cook it. Rubs are commonly used to treat ribs before smoking. Rubs are usually made with a combination of salt and spices. The rub is applied all over the meat and left to rest for a few minutes before cooking. This is an important step to take before you begin smoking any type of meat. It will ensure that the meat cooks evenly and reaches the right internal temperature by the end of the cooking process. Depending on how large your cut of meat is, set it out on the counter 1/2 hour to 2 hours before you begin smoking it.

summary: Choose a type of meat to smoke. Consider brining the meat or using a marinade or rub. Bring the meat to room temperature.

Summarize the following:
Make it as long and sappy as you like. This will let out some of your feelings and may help you understand them better. When you feel no need of it any longer, burn it in a fireplace or fire pit. Don't leave traces of a romance that will never be again behind to torment you (or embarrass you) later.

summary: Another thing you can do is to write a letter with any things you felt have been left unsaid. When you've finished it, store it away somewhere far.

Summarize the following:
Remove the cap from a dry erase marker. Carefully color over the permanent marker stain with the dry erase marker. Let it sit for 1 minute. Use a dry, clean rag to wipe the stained area. As you wipe off the dry erase marker, the permanent marker stain should come off too. If the dry erase marker only removed part of the stain or caused the permanent marker stan to fade, repeat the process. If this did not work, try a different method.
summary: Draw over the permanent marker stain with a dry erase marker. Wipe the stained area with a dry, clean cloth. Repeat if needed or try a different method.