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Embrace Autumn Flavors: 5 Tips and Tricks for Seasonal Cooking with Just Bare® Chicken 

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Crisp autumn air, vibrant foliage, and an abundance of bountiful produce signal the arrival of everyone’s favorite time of year for flavor pairings and culinary experimentation. Fall is the perfect season to explore the rich and comforting flavors that elevate our favorite dishes. In this article, we will dive into the world of autumn cooking and provide you with tips and tricks to make the most of this delightful time of year. And what better way to celebrate the flavors of fall than by featuring Just Bare Chicken, a versatile and high-quality protein source that can be the star of any autumn-inspired recipe? Let’s get started!

1. Embrace Seasonal Produce:

Autumn brings a cornucopia of fresh produce that can enhance the flavors of your dishes. Consider incorporating farmer’s market finds like butternut squash, sweet potatoes, and apples into your recipes. These ingredients not only add a delightful sweetness but also pair perfectly with Just Bare Chicken. Roast them alongside chicken thighs or toss them in a hearty salad with grilled chicken breasts for a wholesome autumn meal.

2. Warm and Hearty Soups:

As the weather cools down, nothing beats a comforting bowl of soup. Try Just Bare Chicken Drumsticks to create nourishing broths and stews. Simmer chicken drumsticks with aromatic herbs and spices and add seasonal vegetables for a soul-soothing soup that will warm you from the inside out. Whether it’s a classic chicken noodle soup or a hearty chicken and vegetable chowder, the options are endless.

3. Cozy Roasts:

Autumn cooking calls for cozy and aromatic roasts that fill your home with inviting scents. Just Bare Young Whole Chickens are perfect for creating a centerpiece dish that brings warmth and comfort to the table. Rub the chicken with a blend of seasonal herbs and spices then roast it to perfection. The result is a succulent and tender main course that pairs beautifully with roasted vegetables or a side of creamy mashed potatoes.

4. Flavorful Marinades:

Marinating chicken is a fantastic way to infuse it with bold flavors. Use Just Bare Chicken Thighs or Whole Wings and experiment with autumn-inspired marinades. Consider combinations like maple syrup and Dijon mustard or apple cider vinegar and rosemary. Let the chicken marinate for a few hours or overnight to allow the flavors to meld together, and then grill or bake it for a deliciously caramelized exterior and juicy interior.

5. Savory One-Pot Meals:

Autumn is a busy season, and one-pot meals are a lifesaver when it comes to convenience and cleanup. Utilize Just Bare Chicken Drumsticks or Tenders in dishes like chicken and rice casseroles, creamy chicken pasta, or hearty chicken chili. These comforting meals allow you to incorporate seasonal ingredients while minimizing prep and cooking time- when your schedule is at its busiest.

As autumn brings a symphony of flavors and colors, it’s the perfect time to experiment with new recipes and celebrate the fun of seasonal cooking. With Just Bare Chicken as the star ingredient, you can create a myriad of dishes that embrace the essence of fall. From roasted chicken to cozy soups and flavorful marinades, there are endless possibilities to explore. So, head to your kitchen, embrace the crisp autumn air, and let Just Bare Chicken take your autumn cooking to new heights of flavor and satisfaction.

The Spice Trade

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Today, we are fortunate to have these spices readily available, allowing us to embark on our own culinary adventures in the comfort of our homes. So, fire up the grill, embrace the flavors, and let the spice trade transport you to distant lands with each tantalizing bite. Spices have a remarkable ability to transport us to different corners of the world with just one bite. They’ve shaped cultures, influenced cuisines, and ignited a global desire for exotic flavors. Join us on a flavorful journey as we explore three tantalizing recipes, each showcasing the vibrant spices and culinary traditions of their respective regions.

These recipes not only showcase the tantalizing flavors of their respective regions but also offer a glimpse into the rich history of the spice trade. Centuries ago, traders embarked on perilous journeys to bring these precious spices from distant lands to our tables. They traveled across treacherous seas, traversed unforgiving deserts, and navigated mountainous terrains, all in pursuit of these prized ingredients. Spices like Chinese five spice powder, tandoori masala, and the spices of Morocco were once rare and valuable commodities, sought after by empires and coveted by cooks.

First stop, China! Char Siu Grilled Chicken Thighs will satisfy your cravings for Chinese barbecue. Succulent Just Bare Boneless Skinless Chicken Thighs are marinated in a tantalizing blend of hoisin sauce, soy sauce, honey, and aromatic spices. The star of the show is the Chinese five spice powder, a fragrant combination of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds. This spice blend is the embodiment of balance, with its warm, sweet, and slightly numbing flavors. As the chicken thighs grill to perfection, they take on a tantalizing char and caramelized exterior, creating a harmonious blend of sweet and savory that will transport you to the bustling streets of Beijing.

Next, we venture to India, where tandoori chicken reigns supreme. Grilled Tandoori Chicken with Fragrant Turmeric Rice and Creamy Raita is a feast for the senses. The Just Bare Boneless Skinless Chicken Breasts are bathed in a vibrant marinade of yogurt, tandoori masala spice blend, lemon juice, and a medley of spices. Cumin, coriander, paprika, and turmeric bring depth and complexity to the dish. Turmeric rice, with its sunny yellow hue and earthy flavor, provides the perfect canvas for the aromatic tandoori chicken. And let’s not forget the cooling raita, a creamy concoction of yogurt, grated cucumber, fresh cilantro, mint, and cumin powder. Its refreshing qualities balance the bold flavors of the chicken, creating a harmonious symphony of tastes that will transport you to the bustling streets of Mumbai.

Our final destination takes us to the vibrant markets of Morocco. Grilled Moroccan Chicken Skewers with Turmeric Rice and Tzatziki will transport you to the bustling souks and enchanting riads. These Just Bare Boneless, Skinless Chicken Tenders skewers are marinated in a tantalizing blend of olive oil, lemon juice, garlic, cumin, coriander, paprika, cinnamon, and turmeric. The spices of Morocco, with their warm and aromatic profiles, create a mesmerizing flavor profile that will leave you longing for more. Turmeric rice, with its golden hue and gentle earthy notes, perfectly complements the bold flavors of the chicken. And to bring a touch of Mediterranean influence, a dollop of tzatziki sauce, made with Greek yogurt, cucumber, garlic, lemon juice, mint, and dill, provides a refreshing and cooling element to the dish.

The Flavors of Europe: A Mediterranean Exploration of Flavor

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Europe is a continent brimming with culinary treasures. But delve even closer to the Mediterranean region and a rich tapestry of flavors that have captivated food lovers for centuries stands out from the continent. Here, we embark on a delectable journey through the Mediterranean, highlighting three delightful recipes that showcase the diverse and captivating tastes of Europe. Each recipe holds a fascinating origin story, reflecting the creativity, cultural influences, and unique culinary traditions of their respective regions. So, let's jump into the tantalizing world of Southern European cuisine!

Crispy Chicken Niçoise Salad

Get ready for a refreshing and satisfying salad that celebrates the vibrant flavors of the Mediterranean. We've replaced the classic tuna with Just BareⓇ Lightly Breaded Chicken Breast Filets, perfectly complementing the hard-boiled egg, crunchy green beans, juicy grape tomatoes, briny olives, and a simple Dijon vinaigrette that ties it all together. This variation of the traditional Niçoise Salad originated in Nice, France, a coastal city known for its beautiful beaches and vibrant cuisine. The addition of crispy chicken breast filets adds a delightful twist, providing a crunchy texture and savory flavor.

Osso Bucco

Originating from Italy, Osso Bucco is a classic dish that traditionally features veal shanks braised to perfection. However, a twist on this Italian favorite introduces tender Just BareⓇ Chicken Drumsticks as an alternative. With its origins in Milan, Osso Bucco is said to have been created by a legendary chef named Salvatore Radicchio. The dish showcases a special cooking technique where the meat is slowly braised with vegetables, white wine, and broth until it becomes tender and flavorful. The result is a rich and succulent dish that embodies the essence of Italian comfort food. Milan, known as the fashion capital of the world, also boasts a rich culinary heritage.

Crispy Baked Chicken Strips with Tomato Bruschetta and Balsamic Glaze

This everyday favorite offers a playful twist on the classic Italian bruschetta. Originating from the picturesque country of Italy, bruschetta is a beloved dish that traces its roots back to ancient Rome. In its original form, bruschetta consisted of toasted bread rubbed with garlic and topped with fresh, sun-ripened tomatoes, aromatic basil leaves, and a drizzle of local olive oil. It served as a humble peasant's meal, using simple ingredients to celebrate the bountiful flavors of the Mediterranean. 

This modern adaptation replaces the traditional bread with Just BareⓇ Lightly Breaded Chicken Strips, adding a satisfying crunch and a protein-packed twist to the dish. The tomato bruschetta takes center stage, allowing the flavors to meld and intensify, highlighting the innate sweetness of the tomatoes. The chicken strips, baked to crispy perfection, provide a delightful contrast of textures and flavors that elevates this appetizer to new heights of culinary enjoyment.

The flavors of Europe transport us on a culinary adventure, embracing the diverse tastes and cultural influences that define this captivating region. From the refreshing Crispy Chicken Niçoise Salad, inspired by the sunny shores of Nice, to the heartwarming Osso Bucco from the culinary capital of Milan, and the delightful Crispy Baked Chicken Strips with Tomato Bruschetta and Balsamic Glaze, these recipes encapsulate the essence of their respective regions. As we savor these dishes, let us appreciate the creativity and passion that have shaped Europe's vibrant culinary landscape, allowing us to experience a melting pot of flavors in the comfort of our own kitchens.

7 Tips for Creating the Perfect Bento Box Lunch

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  1. Start with a Balanced Base: To pack the perfect bento box lunch, always start with a balanced base. Use a combination of grains or carbohydrates like rice or quinoa, to provide energy throughout the day. Add a healthy dose of vegetables, like steamed broccoli or colorful bell peppers to ensure your kids are getting their daily nutrients.
  1. Pump up the Protein: The star of your bento box will be a great source of protein to keep your kids’ full until snack time. With at least 16g of protein per serving, Just Bare Lightly Breaded Chicken Bites, Strips and Fillets are the perfect protein-packed addition that’s both tasty and nutritious. Plus, they’re made with all-natural ingredients, making them a wholesome choice for busy moms.
  1. Keep It Colorful: A visually appealing lunch encourages kids to eat healthily. Use a mix of colorful fruits and veggies like cherry tomatoes, carrot sticks, or sliced strawberries. Adding these pops of color will make your bento box more enticing and enjoyable!
  1. Include a Fun Dip or Sauce: Kids love dipping their food and adding their favorite flavors to mealtime. Try to include a small container to pair fruits, veggies, and Just Bare Lightly Breaded Chicken with their favorite sauce or dip. As an added bonus – make your dips homemade to keep things extra fresh!
  1. Don’t Forget the Snacks: A well-rounded bento box should include a small snack to help curb afternoon cravings. Try adding a handful of trail mix, a few pretzels, or a small granola bar for a little extra treat.
  1. Get Creative with Shapes and Sizes: Turn lunchtime into a fun and interactive experience by using cookie cutters or small molds to create fun shapes with your ingredients. This creative touch will make your child’s lunchtime exciting and memorable.
  2. Prepare the Night Before: Start your morning off right by prepping your fresh ingredients, dips and sauces the night before. Just prepare your Just Bare Chicken while you’re sipping your morning coffee with a quick run of the air fryer. Voilà – the kids are off to school!

A well-rounded, colorful, and fun bento box lunch featuring Just Bare Chicken is a surefire way to encourage healthy eating habits and keep your kids satisfied throughout the day. With these tips in mind, you’ll be on your way to creating the perfect bento box lunch for your child. Top it all off with a love note to your sweet sidekick and they are sure to thrive through the school day!

Unpacking Chicken Salad

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A fresh take for the great outdoors.

Picnic season is here, and blankets and baskets are emerging from hibernation. The big question is, what’s going in those baskets this summer? Chicken salad is a time-honored favorite, but if the usual path approach to making it is starting to feel more like a rut instead of a getaway, good news. There’s a lot of new terrain to explore. After all, general consensus traces chicken salad as it’s known in America to the 1860s. That’s a lot of history, but instead of looking back, it’s time to look ahead. 

There’s just one essential ingredient: chicken.

According to legend, the chicken salad created by a meat shop owner named Liam Gray in 1863 included chicken, mayonnaise, grapes and tarragon. Creamy and delicious, his instant classic led to new options as time passed that featured other ingredients — hard-boiled eggs, celery, pickle relish, onions, nuts, cayenne pepper and more. But the starting point is always chicken, leftover or newly prepared, cubed or shredded, all white meat or a combination of dark. From there, your journey begins.

Served cool, often with a crunch.

Mr. Gray chose mayonnaise for the binder in his chicken salad. You could choose mustard, ketchup, sour cream or a blend of ingredients. Greek yogurt with gorgonzola cheese? Why not. Throw in some chickpeas. A big part of the appeal of chicken salad is contrasting textures and flavors, and all kinds of fresh veggies work perfectly, from radishes to sugar snap peas. Keep everything chilled until just before serving, and your picnic table or blanket becomes a refreshing outdoor dining experience.

Endless summer.

Need some inspiration? A quick and easy recipe is Parisian Chicken Salad, which can be served with mixed greens or as a sandwich. An option for a complete meal is Chicken Pasta Salad with Broccoli & Grapes. The more you variations you try, the more new combinations you’ll discover. 

Picnic season may not last forever, but chicken salad offers infinite potential for creating healthy, delicious meals in the great outdoors or at home sweet home.

Turning to Veggie Noodles

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Lighter and full of flavor.

Hello, zucchini. You look so different. Same for you squashes, beets, daikon and other garden favorites. All it takes is a few quick strokes or turns of a knife, peeler or kitchen appliance, and even the most common vegetable can be completely transformed. Suddenly, they’re standing in for pasta. Who’s hungry for healthy light meals that even kids will like piling up on forks? Let’s open the knife drawer or kitchen cabinet, and get to work.

You probably already have what you need.

All it takes to cut veggies into ribbons or long shreds is a sharp knife or hand peeler. Depending on the produce, you’ll find that certain tools work better with certain veggies. A hand peeler works well to remove the outer skin of a softer, moister vegetable like a cucumber, but a sharp knife might be better suited for slicing produce that’s harder and denser such as daikon radish. The key is uniformity with the finished product. A consistent finished size means the veggies cook quickly and evenly for just the right flavor and texture.

Crank up the volume.

There are several popular appliances on the market that cut veggies into spirals, and no matter which one you use, all it takes is a few minutes to create mounds of veggies that rival conventional pasta in terms of shape and length. Veggie noodles — called zoodles when they’re made from zucchinis — are an ideal substitute for reducing carbs and boosting fiber and plant-based nutrients. A quick sauté is an ideal approach for busy weeknight meals. Veggie noodles are also perfect in salads or used in place of pasta in a dish such as a mozzarella baked spaghetti.

Presto pesto.

Here’s a 35 minute recipe that makes use of abundant summer produce and can be modified in colder months to use with fall and winter squash. Chicken with Veggie Noodles & Basil Pea Pesto is as delicious as it is healthy and family-friendly. Note, in particular, the pesto. It’s made with peas (frozen for convenience) plus fresh basil leaves, garlic and lemon for a creamy, well-balanced dressing to mix in with the veggie pasta.

Love noodles but looking for alternatives? Start slicing, shredding and spiraling. Veggie noodles tie together great flavor and creative new ideas for healthy meals.

Shepherding anew

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There are no strangers here, only friends you haven’t yet met.

From emerald isles cloaked in legend and shrouded in myth comes an unexpected find, an enchanting treasure of great worth. But it’s not in a pot at the end of a rainbow. Rather, you’ll find this prize in the oven. Indeed, ye lads and lassies, it’s actually a rediscovery of a timeless classic, a dear friend to get reacquainted with — shepherd’s pie.

Laughter is brightest where food is best.

No blarney, many a pint has fueled discussion of the differences between “shepherd’s pie” and “cottage pie” and why it’s even called a “pie” when the “crust” is made of mashed potatoes. Can a shepherd’s pie be made with chicken? Well, that’s the wee bit of magic you need to make Farmhouse Chicken Shepherd’s Pie. Potatoes, after all, were introduced to Ireland, England, Scotland and Wales. Why not chicken to shepherd’s pie? Janey Mac! This is history in the making.

Need teaches a plan.

The goal of a new take on shepherd’s pie is to maintain the simplicity and savory goodness but boost the health profile of the meal. Instead of lamb or beef, this new recipe features a lean protein choice and calls for chicken breasts. Mushrooms, red onions, garlic and fresh herbs build the flavor. The top crust — in an effort to include more veggie in addition to the peas — is a blend of mashed cauliflower and potatoes.

There is no fireside like your own fireside.

Sláinte mhaith! Serve this new classic with a fresh salad and hearty bread, and the meal fulfills the promise of the toast — good health. Linger, laugh and raise a glass to everything wonderful about shepherd’s pie.

And when dinner ends, as eventually it must, these words extend a gift to family and friends: May you have warm words on a cold evening, a full moon on a dark night and a smooth road all the way to your door.

Satisfyingly savory

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Bypassing the morning sweet tooth.

Most of us are card carrying members of the “eat as you go” breakfast club. It’s routine to grab an energy bar, hurry through a bowl of cereal while getting dressed or maybe steal an extra precious few minutes to blend a fruit smoothie.

But note the common denominator: bursts of short acting sweetness and simple carbs. No wonder everyone’s starving by 10 a.m. and snacking well before lunchtime. And despite no longer being part of a farm-based society that relied on those pre-dawn feasts to fuel long hours of morning work, our bodies still need a real energy boost soon after rising.

So what’s a body to do? American breakfast traditions include all sorts of savories, from the obvious smoky bacon and fried eggs to corned beef hash with red-eye gravy (more on that theme later.) It’s easy to widen your morning boundaries and embrace daybreak traditions that are all about nourishing dishes that not only feed your metabolism and meet far-ranging nutrient needs, but satisfy hunger all morning long. A protein-rich breakfast sets the course for a fully charged day, with fewer chances for energy crashes.    

Eye-opening flavors.

In Asia, a steaming bowl of deeply flavored broth with noodles or dumplings filled with spicy vegetables and meats define breakfast. In northern Europe, thinly sliced dried sausages, bits of smoked fish and local cheeses are the stuff of an early recharge. A running theme of these simple meals is leftovers. Why not look differently at leftover chicken, spoonfuls of roasted vegetables, or a bag of herbal salad greens as options for the morning pantry?

Relish international flavors, creating a flavor-packed way to greet the new day. Tacos can become portably delicious, with warmly toasted whole-grain tortillas, naan or tender flatbreads wrapped around fillings of chopped chicken partnered with fiber-rich beans, heart-healthy avocado, crisp veggie slaws and a generous dollop of chile salsa, mango chutney or a squeeze of fresh lime. Prep your fillings the night before, so building your tacos take minutes in the morning. Wrap in parchment and away you go.

Savory sunrise skillets.

Hash, a name derived from the French verb “to chop,” is nothing more than highly seasoned leftovers for a diner style breakfast. A one-dish wonder, lean chopped chicken hash filled with aromatic leeks, tender baby potatoes, sweet butternut squash and umami-rich mushrooms becomes an extraordinary bed to steam-cook a few eggs, finished with a sprinkle of torn fresh herb leaves.

The beauty of hash is it can be what you make of it. Rummage in the fridge for whatever you really like, chopping everything about the same size. Sauté it all in a generous splash of olive oil until golden and crisp. Eggs are optional but are highly encouraged!

The more you try protein-rich breakfasts, the more you’ll enjoy high energy mornings and fully charged days. Bypass the sweet tooth tomorrow with a creative new take on breakfast.

Rise and shine with the best breakfast in town.

No one’s hitting the snooze button when you’re cooking chicken breakfast tacos or a breakfast skillet hash. Get the recipes, and greet the day with smiles all around.

Riffs On Ramen

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Noodle shop quality at home.

No matter how popular ramen gets or how celebrated noodle shops become (a nine-seat restaurant in Tokyo earned a Michelin star in 2016), there remains one essential truth about ramen and other noodles served ramen style. Nothing warms the heart like home cooking. Home, in fact, is where the love of noodles reaches its fullest expression. Nourishing, satisfying, welcoming. What’s for dinner? Chicken Miso Ramen, just the way you like it. 

Wisdom of the ancients.

When you measure the history of anything in millennium, there’s a lot to talk about. And noodles go back at least 4,000 years. In recent decades, ramen earned a reputation as a budget friendly student staple, but that version is fried and dehydrated for fast cooking. Other options are now available to make fresh and serve in a wider range of settings.

By definition ramen noodles are wheat noodles. You’ll also find noodles in similar shapes and sizes made from rice and buckwheat, as well as other wheat noodles such as udon and somen. But ramen — which originated in China and soared to popularity in Japan after World War II — is a wheat product and is made with kansui, a mineral-rich water that’s alkaline and gives the noodles their golden color.

Broth basics, a not-so-secret process.

Much of the mystique ramen enjoys comes from the hearty broths almost always associated with the dish. The recipe for Chicken Miso Ramen outlines the steps, and note that you’ll need 2-4 hours to simmer a whole chicken (removing and refrigerating the meat after an hour and returning the bones to the stockpot). Only at the end, after you’ve strained the broth and are moments away from dinner, do you whisk in the miso along with pre-cooked noodles and shredded chicken.

What’s miso? Miso is made from fermented soybeans, sometimes with toasted barley or rice. It’s a key ingredient in Japanese cooking and exemplifies umami, considered one of the five basic taste perceptions along with sweet, sour, salty and bitter. Parmesan cheese and grilled steaks are other examples of umami. Here, miso gives this dish a rich, savory depth of flavor.

What’s your fancy?

Here’s where a humble bowl of noodles gets all showy. Top it with Napa cabbage, lotus root and corn? Perfect. Or what about carrot slices, mushrooms, hard-boiled eggs and a dash of garlic chile sauce? That’s another great combo, and the options are endless. Friends and family can complete their meals however they like. That’s the beauty of ramen. It’s a versatile backdrop for healthy, great tasting meals everyone loves.

Your own personal Zen state.

Simple yet infinitely adaptable, ramen opens the mind to all kinds of possibilities. Chicken Miso Ramen is an easy first step towards discovering the joy this age-old noodle brings to today’s favorite meals.

Where There’s Smoke

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Drifting soon through an open window near you.

You can see it. Smell it. Taste it. Yet it’s not always easy to put a finger on what makes one of humankind’s oldest cooking techniques so appealing. Different people have different reasons for loving smoked foods. For some, it’s tradition. For earlier generations, it was a valuable preservation technique. And for everyone who enjoys the simplicity — all you need are heat, wood and an enclosed space to protect the food, control airflow and concentrate the smoke — many more enjoy the subtleties of the process. But when the final embers have glowed their last, one fact remains. Smoking provides unsurpassed flavor.

A common pre-cooking step involves brining. The goal is to keep the chicken — the white meat in particular — as moist and tender as possible while it’s smoking. Both pre-cut chicken and whole birds can be brined, 2-4 hours for individual parts and as long as 8-12 hours for entire chickens (in the 3-3½ pound range). A basic brining solution is simply water and sea salt or kosher salt (1 cup salt to 1 gallon water), but you can also add sweeteners such as sugar or honey, dried or fresh herbs and spices. Just keep the meat fully submerged in the refrigerator while you’re brining the chicken, and discard the brining solution when you’re through with it.

Woods working.

The variety of wood and wood products available today for smoking has never been better. Nearly every hardware store, grocery store and cooking specialty shop offers a selection ranging from more mild in flavor (pear, apple, cherry) to stronger (hickory, oak, mesquite). Your choice of wood also influences the color of the finished food. Apple or cherry is a classic wood for smoking chicken, and you can find it in chunk, chip or pellet form. Often, wood chunks or chips are soaked in water ahead of time to produce smoke without catching fire and creating flames. And note, wood isn’t the only thing people use for smoking. Tea leaves are another option, even indoors.

You brined the birds overnight. You patiently tended the fire and kept an eye on the chickens throughout the day. Now it’s time to serve Rosemary-Peppercorn Brined Smoked Whole Chicken. Beautiful and full of flavor, this is pure smoked perfection. But wait. There’s something else you can do just before the chicken is done. An hour or so beforehand, add some veggies — halved red onions and beefsteak tomatoes, corn on the cob and fresh chiles. That’s all you need to make a simple, healthy side dish, Smoky Summer Solstice Salsa. And don’t forget about the sauce. To keep things easy, start with an off-the-shelf BBQ sauce, and make it your own with simple variations – Smoky Chipotle, Asian Zing, Tropical Zest, Sweet & Savory and North African Heat.

Want more information about smoking chicken? Those two search words yield more than 58 million results in Google. Another good resource is your county or university extension office, which often provide a wealth of information about food and cooking such as this flyer from Texas A&M. And of course, be sure and sample the local fare from the pitmasters in your region. Will they give up their secrets? Probably not, but with enough time and practice, you’ll start discovering secrets of your own.