Roger and Andrew rub complete chickens with fruity green peppercorns and hang them to slowly spin over coals. To full the meal, they stuff complete squash with a medley of hearty vegetables and farro to cook hot and quick by the flames. Roger Mooking visits two Texas pitmasters who give breakfast a wake-up name Food & Cooking by adding barbecue. Reid Guess’ custom-built rigs and smoked meats are on full show at Guess Family Barbecue in Waco, Texas. Reid and Roger fireplace up a 1,000-gallon offset smoker and fill it with seasoned pork butts and tri-tip steaks. They pull the pork, add it to fluffy pancakes and top with whiskey butter and maple syrup.
Usually, meals which were fried have a characteristic crisp texture. This is as a result of oils and fat can attain greater cooking temperatures than water, which finally ends up in the food being seared. Common …