Appetizers & Snacks
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SaucesTips & ToolsWild Caught / Foraged
This post is an overview of the equipment I use for grilling and smoking. It focuses on the Cook'n'Kettle cast iron grill, smoker and rotisserie and a...
There are hundreds of versions of this basic formula, mostly related to regional traditions, each of which seems to have the force of downhome religio...
We took a couple of rods and a few beers out on an absolutely fabulous September afternoon to check up on the bluefish activity, which is usually pret...
A friend who heard about my having smoked 8 sides of bluefish (about 12 lb before cooking, probably about 9 after) the other day asked me what I was g...
I was afraid that the saltiness and the agressiveness of the smoked-fish flavor would be too much for a risotto, since the process can concentrate fla...
Well, there's nothing easier than this, and it's pretty hard to beat. Boston butt is cheap and the result is irresistible. Some people brine the pork ...
A pound of smoked salmon is nice to have in the kitchen, especially when the cost and cut of it encourage you to go beyond the beautiful delicately-fo...
When I've got the smoker going I don't like to waste rack space, so the other day when I was doing a smoked pork shoulder I also did some shellfish. I...
I smoke shellfish whenever I have the smoker going and some space on the rack, so sometimes the problem is: what to do with the resulting goodies? Th...
There are many satisfying ways to serve smoked seafood. This is one of my favorites is this easy, refreshing and addictive salad. A good choice for a ...
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