I've taken up a new hobby lo these past few months - smoking meat. Everything else in life moves much too fast, so slow cooking is literally a nice change of pace. This chicken, along with two racks of beef ribs took about five hours, but man, was it all worth it.
(And yes, I realize I got out of order with these posts.)
1 comment:
If you've never tried brining your chicken (or pork), you really owe it to yourself to. Here's a good starting point: http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html
Scaled down, of course.
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