I had these in gloucester (ma) the other night and it was perhaps one of the best dishes I've ever eaten. the rest of the food was good, but this was unbelievable. the smokiness, the outer bark, the still delicate meat inside. oh man.
I can't find any recipes online for similar. it's like no one has thought of this before this restaurant which seems a little crazy and could not possibly be true.
chefs and non chefs alike, how would you go about making this at home? I NEED to know
by alphabatic
5 Comments
I’m guessing a glaze then onto the pellet grill for a smoke/cook, kind of like you might salmon.
Smoked chicken with pappadelle .looks awesome
This is one hell of an idea
clever. poor man’s lobster. I see them laying in seafood displays where I live just for decoration, but they’re fun to eat.
looks really great. I so miss the east coast.