July 10, 2015 26 min
Overview
In this episode, learn how to make luscious barbecued Berkshire pork belly; house-cured pastrami; and Kentucky-style barbecued lamb shoulder with an unusual black barbecue sauce called "dip". Plus, check out a new take on a classic cocktail--a smoked Manhattan! Barbecued Pork Belly; House-Cured Pastrami; Barbecued Lamb Shoulder; Smoked Manhattan
Comments 0
Please log in to leave a comment.
No comments yet. Be the first to share your thoughts!