Smoking chicken is notoriously tricky because getting it perfect requires balancing two opposing forces: cooking it low enough to absorb smoke, but hot enough to render the fat and crisp the skin. Combining sous vide and smoking creates the ultimate chicken by completely solving these two issues. Sous vide cooking it first for a few hours guarantees it will remain juicy, while smoking it afterward slowly ensures a great smokey flavor. Here is a foolproof way to cook some of t

I love Ribs. I have cooked them just about every way imaginable. Smoked, Sous Vide, Oven, Slow Cooker and Pressure Cooker. One way I have never tried is using a Rotisserie on a Gas Grill. I didn't even know it was possible to cook a rack of Ribs on the Rotisserie, until I saw a YouTube clip of someone cooking it that way. So I knew I had to try it myself. Typically using the Rotisserie guarantees even cooking and juicy meat. So I am looking forward to this. Ingredients: Rack