super bowl gastronomic day of food and excess:
finally a perfect time to experiment with a whole rabbit. typically quartered and sauteed / oven finished the opportunity now presents itself for a long slow oak smoke.
marinade of mustard seeds (black & yellow), calvados, dandelion greens, sorrel, pepper & coriander.
three hours between 230-250 (windy day of damp wood) followed by a tight wrap oven finish to bring to temp (155) yielded a beautiful sweet yet smokey moist meat.
Tuesday, February 9, 2010
smoke kiss
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