All right, I was approached by a colleague one day and he asked why I never smoke French cuisine, only ribs and briskets and pig.
My first response was "because im American and its my smoker", immediately after I drew a blank along the lines of ???.
What exactly IS french cuisine.. I have been in france for many many years yet I have no idea why I never thought about it.
Besides the obvious being frog legs (and if you have a good recipe on smoking some, im game!)
what would you consider french food and how would you go about doing it?
I would like to smoke (offset smoker) a magret canard, some beef bourguignon.. everything french but on the grill or in the smoker!