Every time that I serve a smoked chicken to guests, they all say, ‘Wow, I never thought of smoking chicken.’
A staple of French cookery, côte de boeuf is immensely versatile.
I could eat brussels sprouts just about every day of the week, and I love doing them on the fire.
We caught up with Aaron Franklin, author of ‘Franklin Smoke’ and the man behind the restaurant, Franklin Barbecue in Texas. Learn about his ultimate comfort food cooking hacks and more.