Smoked Pork Gyro, Pork Shawarma, Pork Souvlaki, Pork on a stick, it doesn’t really matter what you call it, this recipe of stacked, marinated pork cooked over fire and stacked on pita with cheese and veggies is one of the most satisfying street meals you can get.
Do you love Shawarma, Donairs, or Gyros? Make your very own Smoked Chicken Shawarma right at home on your BBQ for an explosive jump in flavour.
Would you believe that Duck Fat is one of our top selling seasonings! The duck fat spray that we sell consistently falls into our top 5 seasonings almost every month of the year. That is because duck fat is delicious, so when you think about that it makes me wonder why I don’t cook duck more often! I love the taste of duck and it’s also easy to cook. The breast is the most sought-after piece of meat on the bird, so that’s what we are going to tackle today. We are going to be searing the duck breast and then finishing it on the smoker to a perfect medium rare.
The elusive crispy skin coming off a smoker is something that has evaded professional BBQ teams for years. Well with a little bit of meat science and no real tricks, just a little bit of seasoning and paper towel, you can have wings that taste like they are straight out of the deep dryer but made on a smoker. I made these wings with just some seasoning salt and baking powder, and I got a message from a friend who ate them that said “can’t believe they crisped up like this on the smoker” and another message that said “Soooooooo goooooooood, Thanks!!!”. I learned the basics for this recipe from my friend Diva Q, but adapted it for our own uses. https://www.instagram.com/p/B-hkgP7l0_d/?hl=en
