Top Results for Smoked Herbs

Barbecue beef ribs, often nicknamed dino ribs due to their massive size, consist of thick cuts of beef plate or short ribs. The preparation method involves slow-smoking the meat for eight to ten hours at low temperatures to render the heavy fat content. This style of barbecue was heavily popularized...

Carolina pulled pork is a traditional American barbecue dish consisting of a whole pork shoulder cooked slowly over low heat until it can be easily shredded. The preparation is rooted in the culinary traditions of North and South Carolina, where pitmasters rely on local hardwoods for extended smokin...

Kansas City-style burnt ends are a barbecue delicacy made from the point cut of a beef brisket, which is the highly marbled, fatty section of the muscle. The meat is slow-smoked, cubed, seasoned, and returned to the smoker, allowing the caramelized exterior to form a sweet, crusty bark. They origina...

Texas smoked brisket is the central dish of the Central Texas barbecue tradition, consisting of a whole beef brisket cooked low and slow over post oak wood for 12 to 18 hours. The raw meat is typically seasoned with nothing more than coarse salt and black pepper, a preparation method often called a...

Memphis dry rub ribs are a regional American barbecue specialty consisting of pork ribs coated in a blend of spices and slow-smoked without the use of sauce. The dry rub typically includes ingredients such as paprika, garlic powder, onion powder, black pepper, and celery seed, creating a caramelized...

Larb, also spelled laab, is a type of Lao meat salad that is widely consumed in Laos and the Isan region of northeastern Thailand. The dish is typically prepared using minced meat, most commonly chicken, beef, duck, or pork, which is cooked and thoroughly mixed with a robust blend of seasonings. Cor...

Smoked pork shoulder, often referred to as 'pulled pork' when prepared in the traditional Southern American barbecue style, involves slow-cooking a bone-in pork shoulder over wood smoke for 8-14 hours at temperatures between 225-250°F. The extended cooking time breaks down the tough connective tissu...

Smoked pastrami is a preparation of beef, typically derived from the brisket or navel cut, that undergoes a multi-step curing and cooking process. The meat is first brined, coated with a blend of spices such as black pepper, coriander, and garlic, and then smoked and steamed. The technique shares ro...

Idiazabal Ahumado is a hard sheep’s milk cheese originating in the Basque Country and Navarre. It’s notable for its traditional production method involving smoking with local woods like cherry or beech. The aging process develops a distinctive smoky flavor. This cheese is typically enjoyed by those...

Idiazabal DOP is a traditional Spanish hard cheese hailing from the Basque Country and Navarre. It’s produced using raw sheep's milk—typically Latxa or Carranzana breeds—and aged, often smoked, developing a complex flavor profile. This protected designation of origin ensures its unique production me...

Memphis wet ribs are a regional American barbecue preparation consisting of pork ribs basted with a tomato and vinegar-based sauce during and after the smoking process. This style represents the sauced counterpart to Memphis's signature dry-rub ribs, where the meat is coated only in spices. The wet...

Fattoush is a traditional Levantine salad popular in the eastern Mediterranean region, including Lebanon, Syria, and Palestine. The dish is made by combining seasonal vegetables, such as tomatoes, radishes, cucumbers, and fresh herbs like mint and parsley. It is distinguished by the inclusion of toa...

St. Louis Style Spare Ribs are a specific preparation of pork spare ribs characterized by a uniform, rectangular shape achieved through precise butchering. The process involves removing the sternum, rib tips, cartilage, and the excess flap meat from the bottom of the rack. Originating from meatpacki...

Tasso ham is a highly seasoned, smoked pork product associated with Cajun cooking in Louisiana. Despite its name, it is commonly prepared from pork shoulder rather than the hind leg traditionally used for ham, then cured or seasoned with salt, pepper, garlic, cayenne, and other spices before smoking...

Kalam polo Shirazi is a traditional Persian rice dish originating from the city of Shiraz in southern Iran. The main ingredients consist of basmati rice layered with finely shredded cabbage, fresh aromatic herbs, and spiced miniature meatballs. The components are steamed together to create a tender,...

The pulled pork sandwich is a staple of Southern United States barbecue, consisting of slow-smoked, hand-shredded pork shoulder served on a soft bun. Cooks typically season the meat with a dry rub before smoking it over hardwood for several hours until tender enough to pull apart by hand. The sandwi...

South Carolina Mustard BBQ Pork is a regional American barbecue dish consisting of smoked pulled pork dressed in a yellow, mustard-based vinegar sauce. The flavor profile is distinct to the Midlands region of South Carolina and originated from the culinary traditions of 18th-century German immigrant...

Cecina de León is a traditional cured meat product from the Castile and León region of Spain, made from the hind legs of cattle. The production process involves salting, smoking with oak wood, and air-drying the meat for a minimum of seven months. It holds a Protected Designation of Origin (PDO) sta...

Ash-e shole ghalamkar is a traditional Iranian lentil dish, rich in flavor and texture. It features lentils simmered with meat, herbs, and grains—a staple of Persian cuisine. Historically significant as a celebratory soup originating during the Qajar period in Tehran, it remains popular among those...

Nam tok is a northeastern Thai and Lao salad of grilled, sliced beef dressed while still warm with fish sauce, lime juice, ground toasted rice, dried chili, sliced shallot, mint, and cilantro. The Thai name translates to "waterfall," referring to juices that drip from the meat during grilling. Like...

Andouille is a spicy Cajun smoked pork sausage originating in Louisiana. Traditionally made with coarsely ground pork and generous amounts of cayenne peppers, it’s known for its intense smoky flavor. This sausage plays a crucial role in classic Louisiana dishes like gumbo and jambalaya. It's particu...

Provençal cuisine is a style of French cooking rooted in the southeastern region of France. It utilizes locally sourced ingredients – particularly fresh vegetables like tomatoes and eggplant – alongside herbs such as herbes de Provence and abundant olive oil. This culinary tradition reflects the Med...

Cecina de León is a Spanish cured-beef product associated with the province of León in Castile and León and protected by a European geographical indication. Whole cuts of beef are salted, rested, smoked, and slowly dried and matured, producing firm, dark red slices with a concentrated savory flavor...

The BBQ beef brisket sandwich is a Central Texas barbecue staple consisting of slow-smoked beef brisket, typically seasoned with a dry rub of salt and pepper, sliced or chopped, and served on slices of white bread or a bun. It often includes pickles, raw onions, and sometimes barbecue sauce on the s...

Yam Nuea is a Thai salad featuring thinly sliced grilled beef that is tossed with a spicy, sour, and savory dressing. The dressing consists of lime juice, fish sauce, ground dried chili, and palm sugar, which coat the meat and vegetables. The salad is traditionally mixed with shallots, lemongrass, f...

Schwarzwälder Schinken, or Black Forest ham, is a dry-cured and cold-smoked pork product originating from the Black Forest (Schwarzwald) region of Baden-Württemberg in southwestern Germany. The ham is seasoned with salt, pepper, garlic, coriander, and juniper, then cured for several weeks before bei...

Nasi Kerabu is a traditional Malaysian rice dish originating in Kelantan. The distinctive blue hue comes from butterfly pea flower infusion coloring the rice. It’s typically served alongside an assortment of fresh herbs and vegetables, creating a flavorful and textural experience. This dish is popul...

Kabanosy are long, thin Polish sausages traditionally made from pork that is seasoned, smoked, and dried. Their low moisture content, compact shape, and firm texture make them comparatively durable and easy to carry, which helped establish them as food for travelers, soldiers, and outdoor activities...

Texas Hot Links are coarsely ground beef sausages traditionally prepared for East Texas barbecue. The distinctive spicy flavor comes from seasoning with cayenne pepper and black pepper. These smoked meats are a key component of regional pit barbecues, frequently cooked alongside brisket. They’re par...