I have a lot of rendered duck fat and was thinking of making something other than duck confit. Has anyone had success with pheasant or other birds, and is the process the same or are there modifications you would recommend? Thanks.
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Smoky-Sweet BBQ Beef Short Ribs
Beef ribs can stand up to strong flavors. Here, a spicy-sweet rub with chili powder, cumin, cayenne, garlic, and brown sugar coats the meat, which is roasted to tenderness. Finishing on the grill with a smoky chipotle barbecue sauce ensures the meat gets a nice char and the sauce lacquers. Read more.