Pinney’s of Orford has been smoking fish over whole oak logs in their smokehouses next to the Butley river since the 1950s. Their smoked cod’s roe is a favourite. This dip is big and bold and superbly ...
Patrick Feges is in charge of smoked meats at the Heights restaurant Southern Goods and has a catering company, Feges BBQ. He frequently cooks for pop-ups, special events and private parties. His ...
This was inspired by pintxos in San Sebastian. Quail eggs always delight; the steaming technique called for here keeps them from being overcooked and makes them easy to peel. You’ll need toothpicks to ...
Place the quail eggs in a small steamer basket. Seat the basket over a small saucepan of barely bubbling water; cover and steam for 6 to 8 minutes (depending on how well cooked you like the yolks), ...
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Instructions: Pat the quail dry with paper towels, mix together dry rub ingredients and season the quail. Let stand in the refrigerator for at least 4 to 24 hours prior to smoking. Set smoker to ...
Let's bring smoking out of the smokehouse and into your living room, right in front of you. Recipes include: Mezcalini, Danish Smoked Shrimp, Hay-Smoked Quail Eggs, Bacon Sundaes, Smoked Chocolate ...
Naser Alzer never planned to be a pitmaster. Palestinian by birth, he moved to San Antonio when he was 17, then joined the Army. He got his degree in electrical engineering, plus an MBA. He was ...
It is tempting to feel resentful when you read about world leaders quaffing disgustingly expensive wines and gobbling “fruitwood smoked quail” at the G-20 summit. Oh the hypocrisy, and so on and so ...
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