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Re: Jerk Chicken
I use a paste recipe from the New York Times four years ago. The paste keeps almost forever in the fridge. 2 3 1/2- to 4-pound chickens, quartered, or 8 whole legs, or 5 to 6 pounds bone-in, skin-on …2 · -
Re: Scotch Eggs on the Egg
If you soft cook the eggs first, they end up perfectly hard cooked. Just had a slice as I came into the house at 9 p.m. and they are fantastic. Funny how the smoked flavor intensifies over time. Real…1 · -
Scotch Eggs on the Egg
This is the first time I've posted a cook. We usually eat late, and my husband might not be too pleased if I held up dinner to take photos and plate carefully. But I made these in the afternoon.…4 · -
Re: Thanksgiving Turkey
You can do a search and get plenty of answers, but I can't resist hyping my favorite, from amazing ribs. I don't use any smoke wood. This is absolutely fantastic. The page has information o…1 · -
Re: Sugesstions??
This recipe is unbelievably good. Cook the pork at 275 with placesetter until the meat registers 140 degrees, about three hours. I use maple for smoke. This rub is for a 2-pound loin. Double for 4 po…1 ·
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