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Suckling pig hams coming out of their 12-hour smoke
12 Aug 2011 06:46

Suckling pig hams coming out of their 12-hour smoke 



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Rick Bayless

Chicago

Chef/Owner of Frontera Grill, Cookbook Author, Host of Mexico-One Plate at a Time

web www.rickbayless.com

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I'm imagining that not many chefs have mise like this in their kitchen. Black mole prep Suckling pig hams coming out of their 12-hour smoke Our pastry station working on the plating of a new dessert
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