Brining is a bit of a double-edged sword ... dissolve into the meat while simultaneously giving the smoke time to absorb. As mentioned above, smoking meat is an age-old technique that not only adds a ...

Mashed spoke with a professional chef to get the facts on how to smoke meat like an expert. It all comes down to these two ...

Barbecue burnt ends can technically be made with other cuts of meat, but for the best flavor and texture, you should only ...

Another option would be to only use cherry wood to smoke the more flavorful bits of the chicken. Legs and thighs have the right amount of fat and well-worked dark meat to handle cherry's depth. Read ...

Dry-salting a fish, is quicker and produces something called a pellicle on the exterior of the meat—which is a thin, sticky membrane to which smoke can ... s a little bit sticky.

Smoke turkey, skin side up, covered with lid, until meat around ends of drumsticks pulls ... mahogany brown and evenly speckled with charred bits.) Generously mop with remaining 2 1/2 cups sauce.

After competing on his high school's competition barbecue team and being featured in the series BBQ High, Marc Fadel is translating his experience into a commercial enterprise.

How Umansky, owner of Larder in Cleveland, uses koji and other global methods of culinary preservation to cure all kinds of ...

The meat arrived sliced and served with horseradish mashed potatoes, mushrooms and a smoked demi glaze ... apples and a ...

Sixteen local food trucks, 16 craft vendors and two musicians gathered Saturday at the Allen County Fairgrounds for the first ...

The bologna was thickly sliced and deeply scored to get as much smoke flavor as possible into the meat. A little bit of the spicy barbecue sauce on the bun, and you had a sandwich that was ...