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Marian Bull favorited

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Porcelain Enamelware Cups

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Sankaku Japanese Bandana

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Slab Galette with Swiss Chard and Gruyère

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2 answers 1005 views
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Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

added almost 2 years ago

Check out these hotline threads -- you might find some useful information there: http://www.food52.com/hotline...

Steve_r_640_-_version_3
Steven Raichlen

Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.

added almost 2 years ago

Hi, Nichole,
I'd do it Israeli style--brined with salt and sugar and smoked over cherry. For full recipe, see Planet Barbecue page 405.
SR