Smoked Carnitas: Oak‑Kissed Pork Then Confit Crisp
Section
178 pages
Posts
Smoked Birria with Shank and Short Rib, Chili Adobo, and Consomé
Pheasant on the Pit at 300°F: Bard, Basque, and Doneness
Smoked Hot Dogs at Home: Emulsion, Poach, Smoke, Bloom
Equilibrium Curing for BBQ Cuts: Safe Percentages and Timing
