Some of the guests on our Lang Forum were recently chatting about smoking a duck. Thanks Tom L and MysteryMunchies for bring up the topic of smoking duck and sharing recipe tips.
Chef Paul, Thank you for sharing everything BBQ at you class at Lang. Quick question: brisket. I just ordered a case of black angus 17-19 lb briskets. I know in class we separated the point from the flat so we could all eat lunch, but how would you handle the whole brisket. I’m thinking to … Read moreBrisket