Search Results (1,842 found)
www.allrecipes.com
Pork back ribs covered in a paprika dry rub are smoked for 5 1/2 hours in this easy recipe that yields melt-in-your-mouth tender ribs.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
This recipe illustrates a special technique of smoking scallops, although the same process can be used to smoke other fish and shellfish.
www.delish.com
A gourmet brunch dish that can be made in a snap. Your guests will never know!
www.delish.com
Recipe By: Marcia Kiesel Servings: 6 first-course servings
www.delish.com
Brian Perrone was reluctant to put a burger on the Slows Bar BQ menu because he wanted to focus on barbecue.
cooking.nytimes.com
This recipe is by Trish Hall and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Our family's favorite. Slightly sweet and spicy, with a light non-tomato based baste that doesn't overpower the delicious falling-off-the-bone meat. We have also used this recipe on pork shoulder. Divine!
cooking.nytimes.com
This recipe is by Julia Reed and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
One of the most popular dishes in Peru, pollo la brasa, or peruvian rotisserie chicken, is marinated in smoky spices including smoked paprika and freshly ground...
www.delish.com
"Our first day of business was brutal," says Slows Bar BQ chef Brian Perrone. We quickly realized the smoker wasn't going to be big enough I was up all hours of the night just to keep up."
www.delish.com
We can't think of a better group of ingredients: potatoes, smoked salmon, caviar, and chives. Did we mention the caviar? Sublime!