Tom Mylan, co-owner of The Meat Hook in Brooklyn, uses cherrywood to smoke bacon at his shop “because it imparts a sweet but not wimpy smokiness.”
America is experiencing a pastrami renaissance with soulfully cured, assertively spiced smoked meat turning up at top barbecue joints across the country. Darkly crusted with crushed coriander seed and fiery with black pepper. Meat so moist it squirts when you cut into it and so flavorful, you don’t really need mustard, pickles, or rye bread.
Here’s an easy, virtually foolproof method for cooking perfect, crusty on the outside, meltingly tender inside prime ribs every time.
As anyone who has eaten real-deal Jamaican jerk can tell you, it hurts. Smoke gets in your eyes and Scotch bonnet chiles scorch your gullet. Gary Feblowitz explains. “You need to sweat while you’re eating jerk,” says my new friend (we met on the set of Project Smoke) and go-to guy for indispensable jerk supplies.
It never fails to amaze me how one simple idea can give birth to so many great regional variations. Consider ribs. The pork rib is one of the most perfect morsels ever to occupy a grill.
There’s a myth perpetuated by the French chefs I trained with in Paris—that a great roast chicken is a difficult dish to make. That myth has something to do with the contradictory attributes of a perfect roast chicken: skin so crisp it crackles when you bite it, yet meat so moist it squirts when you cut into it.
This is about the easiest and best way I know to cook lamb chops. You find them everywhere in Provence, from backyard cookouts to country inns and roadside restaurants.
“Quiet on the set, please. Cameras rolling. ACTION!” With these words, our Director of Photography, Richard Dallett, launched the taping of Steven Raichlen’s next Public Television show, Project Smoke.
Bool kogi is eaten like moo shu or fajitas, using lettuce instead of a pancake or tortilla.
The pork shoulder may be the world’s simplest cut of meat to cook. Simpler than steak. Simpler than brisket. Simpler than ribs. But simple doesn’t mean simple-minded. You’ll need to know about some essential gear and techniques to get it right.
Grilled pizza is easy to make, impressive to serve, and arguably one of the best things you’ll ever put in your mouth. Enough said.
Call it the latest outbreak of a smoke fever sweeping a nation hungry for barbecue that goes beyond meat. Or call it the next big thing for one of the New World’s great vegetable gifts to Planet Barbecue: potatoes hit the grill.
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