Smoking meat —the technique behind favorites like barbecued brisket, ribs and pulled pork — is the process of cooking an item at a low temperature, surrounded by smoke from burning wood. Sometimes ...

A Greek-style smoked leg of lamb is cooked “low and slow” surrounded by the smoke from a wood fire. Credit: AP Sign up for the Concord Monitor's morning newsletter and get essential news each day.

Smoked leg of lamb served with gyro and homemade tzatziki sauce. Panera Bread confirms nationwide closures in massive ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 12 servings 4 cloves garlic, peeled 1 tablespoon fresh rosemary 1 tablespoon fresh thyme Note: The cooking time will ...

The French are famously talkative, but any conversation at table pauses for the arrival of a gigot de sept heures, or seven-hour leg of lamb. Once tasted, never forgotten, the lamb is poached just ...

It's summer in the Barbecue Belt of America, where the smell of slow-burning hickory never quite fades. In other regions, wood-smoking is left to the professionals because the technique is thought to ...

It’s summer in the Barbecue Belt of America, where the smell of slow-burning hickory never quite fades. In other regions, wood-smoking is left to the professionals because the technique is thought to ...