smoked meats

If You’re Smoking Barbecue At Home, Wood Is The Essential Ingredient

Acacia to walnut, these logs make the best smoke
May 13, 2015 1:00 pm

Joe Carroll effectively jump-started the barbecue boom in Brooklyn with the opening of his Williamsburg restaurant, Fette Sau, in 2007. In his new book, Feeding the Fire, Carroll dishes up various techniques for making excellent fire-cooked meats at home none more important than choosing the right kind of wood. Here is an excerpt.

East Tennessee Bacon God Allan Benton Will Not Be Stopped

In the smokehouse for decades, he's still obsessed
Feb 25, 2015 10:00 am

Since 1973, Allan Benton has been creating some of the most delicious cured hams and smoky bacon using the same basic method he learned during his mountain upbringing. Chris Chamberlain sits down with the esteemed yet ever-humble pork purveyor.

Smoked Meats King Bob Nueske, Behind The 'Beluga Of Bacon,' Has Passed Away

High-end meats were a favorite of chefs
Jan 22, 2015 1:30 pm

Robert “Bob” Nueske has passed away in Chicago at age 67. Nueske was the son of company founder R.C. Nueske and President of the eponymous Nueske’s Applewood Smoked Meats in Wittenberg, Wisconsin. Though the company continues to operate out of the 1,100-person town, its products have attracted a national following over the years and have been the favorite of many high-end restaurants.

New York Barbecue Is Coming To Los Angeles

So Cal sandwich chain enlists Brooklyn pitmaster
Nov 18, 2014 2:30 pm

Mendocino Farms announced this week that it will be opening its own dedicated smokehouse facility in Los Angeles. And, which renowned pitmaster did the company choose to bring in as a consultant on the project? Not some dude in bib overalls from any of the usual BBQ hotspots. It's the guy with the fancy watch and suede Pumas: Brooklyn's own Billy Durney.

15 Ways To Eat Bacon On A Weekend Morning

Got a craving? Chow down on 15 crunchy solutions
Jul 19, 2014 10:00 am

Sure, you could fry up bacon and eggs like you do all the time. But what will you have learned by the time you're done, other than bacon and eggs are, as you suspected, delicious and satisfying? We've gathered 15 new and exciting ways to have your pig candy and eat it too. In fact, one recipe actually IS pig candy — ever had praline bacon in 20 minutes flat? It's your weekend, make it a good one. 

Sam Edwards Tells Us How Virginia Peanuts Are Key To His Legendary Ham

Curemaster uses methods developed in the 1700s
Jun 12, 2013 2:01 pm

If you're a prosciutto snob or smuggle Ibèrico in your checked bag, domestic country ham is the next haute thing to add to the charcuterie board. And Sam Edwards is the man who makes it.

Smoked Crack-Back Chicken Recipe

A cool technique for making a whole smoked chicken
May 8, 2012 5:01 pm
smoked chicken recipe
Photo: Simon Wheeler

Crack the bones of the intact chicken, then stab it repeatedly. The result looks like a chicken that ran into a truck. But by cracking the bones and stabbing, I can smoke the chicken whole and still get the flavor-rich juices from the bones.

Smoked Duck Breast Recipe

With caramelized squash, onions, bacon & spinach
Feb 17, 2012 5:01 pm
smoked duck breast
Photo: Quentin Bacon

Smoked duck breast pairs wonderfully with seasonal fall and winter ingredients like squash and dark greens. Sliced paper thin, it's a highlight of a great charcuterie platter, and as a main course (especially when prepared by Marc Murphy) you may forget chicken breasts ever existed.

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