Explore by Tags

Entries tagged with 'smoking'

Whole Spicy Smoked Roast Chicken From 'Pitt Cue Co.: The Cookbook'

Serious Eats Maggie Mariolis 11 comments

This chicken won the Fourth of July. The recipe, from Pitt Cue Co.: The Cookbook, sounded delicious on the page: A whole bird, rested overnight in chipotle and garlic pastes, maple syrup, butter, and Pitt Cue's aromatic, spicy-sweet House Rub, then slow-smoked until perfectly burnished. Yes, please. More

Flounder in Grape Leaves From 'The Catch'

Serious Eats Kate Williams Post a comment

Wrapping fish in grape leaves (or fig leaves, or banana leaves...) is a great way to grill flaky seafood without worrying that it will stick to the grill. In Ben Sargent's new cookbook, The Catch, he pairs thin, flat flounder fillets with a tomato and caper compote (grilling the tomatoes while the heat is at full throttle) for a smoky-sweet dish. More

Montreal Smoked Meat

Serious Eats Joshua Bousel 27 comments

This Montreal smoked meat was made to correct the omission of steaming in my pastrami—fixing a problem has never been so delicious. More

Cook the Book: Chinese Roast Chicken Buns with Scallions and Spicy Hoisin Sauce

Serious Eats Caroline Russock 14 comments

David Chang of New York's Momofuku has proved that pretty much anything is delicious when served inside a steamed bun with sliced cucumbers, hoisin, and Sriracha. At Momofuku, the buns are stuffed with pork belly (the classic), shrimp, or shiitake mushrooms. These Chinese Roast Chicken Buns with Scallions and Spicy Hoisin Sauce from Mindy Fox's A Bird in the Oven and Then Some are obviously inspired by the Momofuku buns, but are filled with slices of smokey Tea-Brined Roast Chicken. More

Grilling: Rotisserie Turkey

Serious Eats Joshua Bousel 15 comments

Smoked turkey has been the norm for years around my house. While the meat is exquisite, the skin is often tough and leathery but with the addition of a rotisserie, I finally fixed this conundrum. To get an extremely flavorful bird with delicious skin, all you need is Alton Brown's recipe and a rotisserie. It sure beat out the oven-roasted version in terms of juiciness and overall taste. More

Tea Smoked Fish

Serious Eats Chichi Wang Post a comment

Tea-Smoked Chicken Wings

Serious Eats J. Kenji López-Alt 11 comments

Learn about the basics of wok smoking here » About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his... More

Apple-Brined and Smoked Turkey

Serious Eats Joshua Bousel 14 comments

Note: Each week Joshua Bousel of The Meatwave drops by with a recipe. Fire it up, Joshua! [Photograph: Joshua Bousel ] Thanksgiving is my time for turkey experimentation, from roasting to smoking to frying, I've done it all with the... More

Barbecue: Mustard-Whiskey-Glazed Ham

Serious Eats Joshua Bousel 6 comments

Ham is a funny thing in my life. It was the food that I missed most when my parents decided to keep a kosher household when I was 5. After leaving home and its kosher ways behind, I have had... More

More Posts