Although evidence of slowly cooking meat in an earth oven over hot coal (aka smoking) can be traced back to central Europe about 30,000 years ago, imparting a smoky aroma on meat is credited to Native ...
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There’s nothing quite like the aroma of a turkey slowly taking on smoke, the skin turning bronze while the meat gently cooks inside. It promises a deeply flavorful bird, tender to the bone, and far ...
Picture this: Instead of hovering over the stovetop, shooing siblings and cousins out of your increasingly cramped kitchen as you turn on the oven light for the thousandth time to get a peek at the ...