Search results

So, I want to do a Jamaican Jerk, calling for Pimento Smoke. In Cooks Illustrated, knowing the wood would difficult or expensive to obtain, their work around was to add some allspice berries to some hickory chips. Seems reasonable. So off I go to buy some allspice berries. Well, those are...

I'll basically be using the Cooks Illustrated recipe. It calls for a sear, braise in sauce for 90 minutes, and then back on the hot part to crust up the sauce a little. I've never done 'em before, so if anyone has any advice, I'd love to hear.

I am loving this hobby. Now I really really want to retire so I could do this all the time. But, reality says I must work. So, with limited time to get dinner done, I am wondering if there is a way to split the work up across days, particularly as it applies to smoke and finishing, or also, to...