Bring 2 quarts of water to a boil. Hold the duck by the neck and very quickly dunk the bird into the boiling water once or twice until the skin tightens. (Do not let the meat start to cook.) Allow the ...

Subtle. Smokey. Fancy AF. Tea Smoked Armarock and Battle Chef Brigade are properties of Trinket Studios. Flavor Dust: 1 tbl ...

When January calls for lighter meals and better routines, the grill and smoker step in as smart kitchen tools. They free ...

Trim the fat off of the sides of duck leaving it attached to the breast. Score the remaining fat in a checker board design. Mix together the cloves, shallot and canola oil in a small mixing bowl.

As soon as it's warm enough to fire up the grill, cookout season has begun. Turn on Wendy Rene's "Bar-B-Q" (the ultimate outdoor cooking song) and dig out that bag of woodchips. It's time to smoke ...