I just made a wing recipe I really like with some smoke flavor and crispy skin. The technique is from Cook's Illustrated. In their version everything is done in the oven but I am doing 30 minutes in a Cookshack before moving to oven. I am also using Cookshack Spicy Chicken rub and...
You want the spice rub to be caked over every inch of the surface like a thin, crispy crust. What to serve with it There’s no wrong way to serve smoked brisket, whether you pack it into sandwiches, make it the centerpiece at the barbecue, or enjoy it as the main on St. Patrick...
After you place the turkey legs on the smoker you are going to let them smoke until the internal temperature gets to 140°F. At this point, I turn up the heat in my smoker to 350°F. The reason I do this is that the high heat helps get the turkey skin nice and crispy. No rubbe...
Pigeon Recipes Shallot Recipes Jerusalem artichoke Recipes Cavolo nero Recipes Related Recipes Pigeon with saffron risotto and cavolo nero by Francesco Mazzei Great Italian Chefs 'Trigabolo 1994' – pigeon breast salad with crispy vegetables, candied orange and balsamic vinegar by Igles Corelli Squab pi...