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  2. Smoking (cooking) - Wikipedia

    en.wikipedia.org/wiki/Smoking_(cooking)

    An electric smoker with a slab of hot-smoked salmon inside The most convenient of the various types of smokers are the insulated electric smokers. These devices house a heating element that can maintain temperatures ranging from that required for a cold smoke all the way up to 135 °C (275 °F) with little to no intervention from the user.

  3. Smoked Pork Tenderloin with Bourbon-Rosemary Sauce

    www.aol.com/food/recipes/smoked-pork-tenderloin...

    When smoke rises from all sides, set the pork on the rack; reserve cup of the marinade. Cover and smoke for 40 seconds; remove from the smoker. In an ovenproof skillet, heat the oil until shimmering.

  4. Pulled pork - Wikipedia

    en.wikipedia.org/wiki/Pulled_pork

    A non-barbecue method uses a slow cooker, a domestic oven, or an electric pressure cooker. For the meat to 'pull' properly, it must reach an internal temperature of 195 to 205°F (90.5 to 96°C); [1] the smoker temperature can be around 275°F (135°C). Cooking time is many hours, often more than 12 hours (though much shorter with electric ...

  5. List of Cook's Country episodes - Wikipedia

    en.wikipedia.org/wiki/List_of_Cook's_Country...

    Recipes for spice-crusted steaks and grilled bacon burgers with caramelized onion. Featuring an Equipment Review covering electric griddles and a Tasting Lab on supermarket bacon. 148

  6. The Best Food Truck in Every State - AOL

    www.aol.com/best-food-truck-every-state...

    1. Saw’s Street Kitchen. Birmingham, Alabama. For ribs, burgers, fries, and other southern barbecue classics, Saw's Street Kitchen is a winner. Meatloaf sandwiches all night. Related: Best Hole ...

  7. List of smoked foods - Wikipedia

    en.wikipedia.org/wiki/List_of_smoked_foods

    Aliya - smoked dish originally from the Luo tribe of Kenya. Bacon – a meat product prepared from a pig and usually cured; [13] [14] some versions are also smoked for preservation or to add flavor Back bacon; Baleron, Polish smoked pork neck cut; Brési; Burnt ends – flavorful pieces of meat cut from the point half of a smoked brisket [15]

  8. Smoke ring (cooking) - Wikipedia

    en.wikipedia.org/wiki/Smoke_ring_(cooking)

    A smoke ring is a region of pink colored meat in the outermost 8-10 millimeters of smoked meats. [1] It is usually seen on smoked chicken, pork, and beef. There is some debate as to whether or not the presence of the smoke ring is actually an indicator of quality of the finished barbecue product but it is widely considered to be a desirable ...

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