Bacon. Bourbon. Boom. The smokiness of cured pork lends its subtle loveliness to the South’s smoothest booze.
- Quick Glance
- 15 M
- 12 H
- 4
About Steve Raichlen
Steven Raichlen is the author of several cookbooks related to grilling, barbecuing, and smoking and teaches these techniques to home cooks at his Barbecue University.
Brandy-Brined Turkey Breast
The surest way we know to guarantee moist turkey? Brine it. Preferably with this boozy brandy-infused brine. (Hiccup.)
- 2 H
- 18 H, 20 M
- 2