smoked meats

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.

Tim Love: It's All About The Wood

Texas pitmaster on his new restaurant, Woodshed
Feb 1, 2012 10:01 am
Tim Love photo

If you think a cowboy hat paired with a white chef’s uniform is just a shtick for Tim Love, you’re wrong. For one thing, he doesn’t always don both, like some other chefs always spike their hair or wear consistently ugly footware. For another, the guy has both country and cooking running through his veins.

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