4 Saison
52 Épisode
Barbecue University - Season 2 Episode 5 Épisode 5
Where there's smoke, there's flavor. And to many pitmasters smoking is the only thing they consider "true barbecue." In this master class, Steven covers the slight differences between smoking in a smoker, a kettle and a gas grill; the differences between chunks and chips as fuel; and the effect the variety of wood smoldering away in your grill has on the flavor of the finished dish. He demonstrates a range of recipes, from simple Smoked Brats to Memphis-style Pork Ribs, the epitome of barbecue to much of the country east of the Mississippi.
- An: 1970
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- Jeter: Steven Raichlen
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