Below you'll find a list of all posts that have been categorized as “Smoking 101”
Story and photos by Rick Browne, Ph.B. Beef brisket: probably the most difficult cut of meat you’ll ever attempt on a barbecue. But it can be simple; time consuming for sure, but simple. Some claim that cooking a brisket is like cooking a snow tire, but I disagree. Snow tires taste like rubber; perfectly cooked briskets taste like heaven. But …
by Paul Ross Alabama Barbecue, c. 1890s Photograph by Mary Morgan Keipp (1875-1961) of Selma. Keipp was known internationally for her documentation of rural African American life in the Black Belt around the turn of the twentieth century. Courtesy: Encyclopedia of Alabama. Recipes: Almost Dreamland’s BBQ Sauce Big Bob Gibson’s Hickory-Smoked Chicken with White Sauce Almost …
by Dave DeWitt Who woulda thunk it? Barbecue was the subject of a serious (somewhat) and academic (sorta) symposium at the Southern Foodways Alliance at the University of Mississippi in Oxford in October, 2002, entitled “Barbecue: Smoke, Sauce, and History.” I had not been to Mississippi in 32 years, so I was really looking forward to my return to the …
By Mike Stines, Ph. B. One of my traditional favorites for the smoker, grill, summer get-togethers and tailgating parties is sausage. Whether it’s smoky Louisiana andouille, spicy Mexican chorizo, Texas hot links or German bratwurst, sausage is a perennial favorite on the grill. Food historians can’t document the start of sausage making but we know that the process began as …
By Mike Stines, Ph.B. Above, Cameron’s Stovetop Smoker Recipes Apple-Stuffed Stovetop-Smoked Pork Loin Roast Apple Stuffing Stovetop-Smoked Pork Chops Stovetop-Smoked Prime Rib Smoked and Braised Lamb Shanks with Roasted Spring Vegetables Stovetop smoking, once the domain of restaurant chefs looking to diversify their menu without investing in an industrial smoker, is now a popular and affordable alternative for home cooks, …
