Smoked shellfish makes a classy, impressive appetizer

How to Smoke Succulent Shellfish

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Article and Photos by Mike Stines, Ph.B. Here in the Northeast most folks eat shellfish – hard-shell clams, mussels and oysters – the way God intended: raw and maybe with a dash of hot sauce and a spritz of lemon juice. Scallops and shrimp are usually cooked and served as an appetizer or as an entrée. But smoked shellfish is becoming …

Book Excerpt: Startin’ the Fire

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An Excerpt From: Startin’ the Fire Everything you need to know about starting a competition BBQ team (except the recipes) By George Hensler Published by Rio Grande Books Copyright 2010 100 Pages $12.99 ISBN 978-1-890689-14-8 Available on here Chapter 1 Competitive cooking, is it a sport? I finally found a competitive sport that I like. I tried my hand …