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