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

Cook the Book Maggie Mariolis Post a comment

This chicken won the Fourth of July. The recipe, from Pitt Cue Co.: The Cookbook by Tom Adams, Simon Anderson, Jaime Berger and Richard H. Turner, 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, which is slow-smoked until perfectly burnished. Yes, please. More

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

Grilling: Smoked Lamb Barbacoa

Grilling Joshua Bousel 4 comments

Smoking a lamb shoulder roast prior to braising adds a smoky flavor to the already layered earthy and spicy barbacoa sauce. More

Flounder in Grape Leaves From 'The Catch'

Cook the Book Kate Williams 1 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

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

Guide to Grilling: Smoking on a Charcoal Kettle Grill

Joshua Bousel 24 comments

Nobody should be denied the satisfaction of taking a large, tough piece of meat and transforming it into something of sheer ecstasy by smoking it low-and-slow—and yes, this can be accomplished on the grill. 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

Seriously Asian: Tea Smoking

Seriously Asian Chichi Wang 8 comments

Though I never went through a rebellious stage, where I took up vices like drinking and drugs, I have gotten in trouble in the past for smoking. Smoking fish and meat, that is. The first time I tried smoking a fish in a wok, the fumes from the kitchen crept underneath my front door and attracted the ire of my passing landlord, who wasn't even the least bit assuaged by offerings of smoked cod perfumed with the scent of charred jasmine tea and jasmine rice 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

Gadgets: Double-V Smoker Box by Steven Raichlen

Gadgets Nikki Goldstein 5 comments

I'm not an expert when it comes to smoking, but there's no better time to learn than the first few weeks of summer. To aid in the process, the new Double-V Smoker Box by Steve Raichlen comes in handy. More

Quiz: How Much Do You Know About Food Preservation?

Katie Quinn 19 comments

Though pickling, freeze-drying, smoking, and other forms of food preservation were a way of survival before, now they've become more of fun, crafty projects. The kitchen has become a workshop space for food lovers to produce artisanal, hand-labeled creations. But how much do you really know about the work that goes into it? 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

How to Turn Your Kettle Grill into a Smoker

Robyn Lee 6 comments

Photographs take by Elise Bauer You don't need a fancy smoker to make great barbecue in your backyard. With the help of Hank Shaw at Simply Recipes, you can learn how to turn your kettle grill into a smoker. Just add water (in pans) along with a mix of charcoal and water-soaked wood chips beneath the grate. The meat should only lay on the side of the grate above the water pans. You'll have to periodically check the coals and pay close attention to the temperature to make sure it's low enough for a long, slow cook, but judging from these mouthwatering photos, the results will be worth it. Related How To Build a Cheap-Ass Grill for Under $10... More

In The News: Kill E. Coli, Heathly Food Trends, Smoking Bans

Alaina Browne Post a comment

Cooking ground beef to 160°F kills E. coli (and perhaps your desire to eat it). [TCPalm] Five healthy food trends: Cooking Light identifies five good-for-you food trends. [Cooking Light/CNN] Beverly Hills institutes smoking ban in outdoor dining areas: California law prohibits smoking inside restaurants, cafes, and bars. A growing number of cities have taken things a step further by banning smoking in outdoor venues. [L.A.Times] Gamble away your money and your health: In Tunica, Mississippi, "a 560-seat Paula Deen's Buffet will be installed at the Grand Casino Resort Tunica." Deen is the woman, you'll remember, who offers a deep-fried butter recipe. [Associated Press] Battle over best way to ensure food import safety: Government and food industry officials favor high-tech... More

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