Taste: Dinner With … Brooke Higgins

Chef and co-owner, the Northeast’s Sweet Lucy’s Smokehouse

Your Fourth of July cooking: We go to my mom’s down the Shore, and they won’t let us cook. We show up and they feed us. Food you eat when not BBQ: I do lots of vegetables, since when I’m in the restaurant, I’m eating tons of meat. Number of Wet-Naps you go through each month: We don’t give them out — only when people ask. Most people just wash in the bathroom. Thoughts on the man-as-griller stereotype: It’s the best way to get a guy to cook. The raw meat and the fire … it’s some kind of hunter thing. Amount that business is affected during Lent: We were down 30 percent. We went through about 50 pounds of smoked salmon each Friday. What you gave up for Lent: I’m Jewish. So what about the pork? Love it. I’m not kosher. Biggest mistake home grillers make: They don’t use enough salt. When we go out, I’m salting everything. Concerns about blood pressure as a result of apparent salt addiction: I’ve always had low blood pressure, so it probably balances me out. Although my cholesterol might not be so good.

Be respectful of our online community and contribute to an engaging conversation. We reserve the right to ban impersonators and remove comments that contain personal attacks, threats, or profanity, or are flat-out offensive. By posting here, you are permitting Philadelphia magazine and Metro Corp. to edit and republish your comment in all media.