Field and Stream - - CAMPFIRE - —J.M.

Brais­ing means these ribs aren’t quite as smoky as tra­di­tional ribs. If you’re a smoke­head, there’s a rem­edy: Rauch­bier is a Ger­man style of beer that gets its name (rauch means “smoke”) and its fla­vor from smoked malts. Aecht Sch­lenkerla is a clas­sic brand. Or you can smoke some “ice” for your cock­tails: Sneak a wa­ter-filled metal pan into the smoker for about 20 min­utes, then freeze the wa­ter in an ice-cube tray. The smoked ice adds wild new di­men­sions to a mar­garita, Man­hat­tan, even a whiskey-and-Coke.

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