Ready, set, smoke! We’re reaching into our archives this week and reposting some of our old favorites. Here’s a three parter on smoking poultry.
First you’ll need to truss the bird
The most important knot
Next comes the brining
Going for a long dunk
And finally the smoking
A gratuitous grill shot for Greg
And the voila, the finished product:
Only a fool would consider that burned
About Rufus' Food and Spirits Guide
This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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