4 Akoko
52 Isele
Barbecue University - Season 4 Episode 12
Pit masters are obsessed with breasts. (Chicken and turkey breasts, that is.) This week, BBQ U Professor Steven Raichlen takes on America’s most popular cut of poultry. It's all about how to keep white meat juicy when grilling and barbecuing. First, from . Balthazar, the boisterous, "see-and-be-seen" bistro in Lower Manhattan, come easy and fabulous Tarragon Chicken Paillards, which are pounded paper thin and smokily seared on the grill. And then Maple-Smoked Turkey Breast gets a triple-blast of flavor from maple sugar rub, a maple syrup glaze, and a long slow smoke over…you guessed it…maple wood.
- Odun: 1970
- Orilẹ-ede:
- Oriṣi:
- Situdio:
- Koko-ọrọ:
- Oludari:
- Simẹnti: Steven Raichlen
"
