Getting tender smoked pork shoulder requires patience, the right techniques, and care and attention to the process. Expert ...

After months of traveling to more than 30 states and eating in hundreds of restaurants, it’s not easy to keep track of all ...

Preheat oven to 240˚C/220˚C fan-forced. Remove any netting (see tip) or string from pork and unroll. Place rind side up onto a board. Pat dry with paper towel. Using a sharp knife, score pork rind at ...

Bring home the win with these game day options for when the weather turns cold, and the parking lot tailgate just won't do.

Best boneless: D'Artagnan Berkshire Best Boneless Smoked Ham - See at D'Artagnan Marbled, tender Berkshire pork that was raised ... sommeliers peeking over your shoulder, telling you how to ...

Firstly, clear some room in your fridge to fit a large pot or container. Make up the brine by combining 1/2 the water to the salt into a pot and gently heat until the salt is dissolved.

Brining is the secret to incredibly tender and tasty barbecued chicken breasts. Soaking the meat in brine before cooking locks moisture in, tenderises and seasons the chicken all the way through. The ...