We’re grilling cubed celeriac which is then served with a wild garlic aioli. Quick and tasty!
A rich, creamy potato gratin is so tasty, and goes well with most meats. Here’s how to make it.
Ceviche is a wonderful dish that is easy to make, consisting of lime-marinated fish. It has a lovely citrus freshness and can be made with various types of fish.
Skrei, which is a delicate type of Cod, is very well suited to caveman grilling by wrapping in a flavorful package. Here’s how.
Here’s a tasty dish were we combine chargrilled butternut with salty, tangy and sweet. A perfect sharing platter.
Osso buco is a very classic Italian dish. We’re taking it to the next level, flavorwise by smoking the veal shanks first on the grill. Wonderful!
Here’s how to first smoke, and then crisp up that pork belly. Cracklin’s here we go!
Turkey breast is lean meat, and we’re giving it a savory flavor boost with double cream, cognac, prunes and apples.
Building your own offset smoker is no small feat, but it is a lot of fun. This is how I approached it. This is part V.
We’ve got some good stuff for you. Learn new techniques, check out DIY builds, different ways of flavoring foods.
Hank’s True Smokers™
My passion for barbecue has led me to manufacture offset smokers. I’ve used all of my experience as a pit master, and all my engineering knowledge to be able to offer a bonafide offset smoker that will be your backyard companion for life.