Fire Birds ｜ Steven Raichlen's Project Smoke

Poultry is one of the most versatile meats to cook over fire. From the Republic of Georgia comes tabaka, citrusy butterflied chickens grilled under a press with piquant Rhubarb Tkemali sauce. From Fez, grilled chicken and onion kebabs marinated in Charmoula. Pound cake gets the grill treatment with fresh berry "salsa" and whipped cream. Finally, a smoke-roasted turkey with butter and truffles.
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