How Smoked Salmon Is Made Here’s how traditional London cure smoked salmon is made. H. Forman & Son has been smoking fish since 1905. Lance Forman, owner, discusses the history of smoked salmon.
Sirloin Picanha Sirloin Picanha or “sirloin cap roast” is a delicious cut of beef found on the top of the sirloin. It’s typically served in Brazilian steakhouses where it’s cooked on a rodizio grill and served right off the skewer. Picanha should have a ¼” of fat cap over the meat. This fat renders as
Smoke-Roasted Chicken With Alabama White Sauce Chef Tom cooks up a barbecue classic; Smoke-Roasted Chicken with Alabama White Sauce.
Montreal’s Best Smoked Meat Sandwich On today’s episode of Dining on a Dime, Lucas is in Montreal at Snowden’s Deli eating the best smoked meat in the city.
Smoked Fried Ribs Get your BBQ Shoes on. It’s sweet candy sticky ribs on the menu at the Pit this time. And it’s quick and easy to do using these simple tips shown here by the BBQ Pit Boys.
Meat Preservation By Smoking One of the first things on our homestead we built was a cold smoker. We have smoked venison, beef, lamb, fish and even SALT! I have meat hanging in my off grid home that is over a year old, never cooked or refrigerated, just salted, celery powder for nitrates and SMOKE
“The Science Of Smoked Brisket” By George Motz Dr. Phil and Chef Michael collaborate with Texas barbecue experts to explore fire, smoke and beef brisket.
Beef Negimaki On The Smoker Chef Eric is joined by Chef Andy of Blue Fin Sake Bar (Wichita, KS) and they whip up some Beef Negimaki on the Kamado Joe Classic II.
Beer Battered Smoked Sausage Corn Dogs Chef Tom gets a little inspiration from State Fairs all over the US and cooks up some Beer Battered Smoked Sausage Corn Dogs.
Pork Belly Burnt Ends Recipe for Pork Belly Burnt Ends. You’ve heard of brisket burnt ends. But have you tried them with pork belly? This pork version is super tender, full of flavor and so easy to make.
ULTIMATE CHICKEN KEBAB Soft, juicy, buttery aromatic, smoky… This untraditional kebab will blow you away! It is cooked in our forest, on fire, using organic ingredients. Enjoy!