Smoked pork jowl from the Burgers' Smokehouse: I think this stuff has been one of the big sleeper/surprise hits of the first couple months of our post-book release bacon work this year. Pretty much ...

1. Smoke Louisiana Gulf oysters for 30 minutes at 180 F using pecan wood chips and set aside. 2. Clean and peel white sweet potatoes. Place in a large pot and cover with water. Simmer for 25-30 ...

Food & Wine has showered some of its list-love on Smoke’s Tim Byres, naming his smoked pork jowls with pickles a best restaurant dish of 2010. As Editor Kate Krader describes the dish: “He slowly ...

At just 29, Matt Blondin is a kitchen rock star, with the talent and testosterone to prove it. After stints at some of Toronto's best restaurants, including Rain, Luce, Colborne Lane and Acadia, he ...

Blanch the two pig jowls in boiling salted water for 1 minute then remove and allow to cool. Place the pig jowls in a large cryovac bag and add the salted chicken stock. Seal the bag with a gentle ...

!–paging_filter–p10 ounces linguinebr 1 tablespoon olive oilbr 1/3 pound smoked pig jowl, dicedbr 1 small yellow onion, dicedbr 4–5 cloves garlic, mincedbr 1/2 large red bell pepper, dicedbr 1 ...

Check out this winter slow-cook special: a super tasty Spanish-style pork jowl - from the kitchen of Bomba's Jesse Gerner - Heat a splash of oil in a saucepan and add the onion, celery, carrot, garlic ...

Despite what the supermarket aisle may lead you to believe, there’s more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those ...

Pork jowl is the new belly, with Australia's top restaurants flocking to use the cut of swine. "It's an under utilised part of the pork," Sage Dining Rooms head chef Damian Brabender said. "It does ...

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