Chef Husband had been marinating a lovely set of chicken breasts for 24 hours. When the time arrived to get cooking, he opted to smoke them in our 55-gallon drum smoker, also known in our family as the chicken barrel. Normally he would hang half-chickens on hooks; however, hanging just the breasts, without the additional structural support of the bones and skin, posed a problem.
Hi, we are the DeMercurios. This is our journey, one of chef and wife. It may end up being more than a Hundred-Foot Journey, or possibly an adventure that rivals Julie and Julia, but in the end we pray it’s one that continually teaches us the joy of pursuing cooking…together.