Smokin’

Published on Tuesday, June 22, 2010, by Jill Santopietro / Edit Post

Smokin’

Recipes for smoked ribs, chicken, fish, and more

By Jill Santopietro

I recently traded my New York City fire escape for a San Francisco backyard patio with a grill, where I’ve been getting high lighting fires and burning meat. Once you start smoking, you can’t stop. You’ll begin by smoking the obvious: ribs, chicken, trout. But then you’ll start grabbing random stuff from the fridge and pantry: almonds, salt, cheese, chocolate, foie gras (it’s been done). Sure, you can also smoke tomatoes and corn, but remember: Smoke likes fat. Smoking truly is as addictive as they say.

Jill Santopietro is senior food editor at CHOW.

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POST A COMMENT |3 Comments

COMMENT

  • Man started eating meat after seeing a lion devour a man and then lay in the shade with a bloated stomach - what a concept for a quiet Sunday afternnon.

  • Good stuff guys, kept a log of how many species you have smoked? Gotta love the weber BBQ Rob from Oz

  • looking for classes in pittsburgh to help establish some solid meat cutting/ butcher skills. any help is welcomed!