So simple, and so good. Do like the South Americans and mix up an oil-based dressing that goes really well with various steaks.
Wildboar and juniper is a great, and simple, combo. We're smoking the ham with pecan wood. Do serve it with a creamy sauce for balance.
Make a sturdier sauce, both in terms of texture and flavor. The olives and sundried tomatoes give it an Italian flavor profile.
Pork ribs, fingerlickin' good. This time they get some cherry wood smoke treatment.
Here's a twist to a classic pork butt; stuff it with prunes. It adds a nice fruity sweetness.
Rubs, marinades and glazes
Why we smoke with wood, different wood types and applications.
Here's a dead simple bread recipe that more or less bakes itself.