- How to Make the Perfect Crouton
- The Ultimate Triple-Egg Breakfast
- How Stephanie Izard Makes Amazing French Toast
- How Not to Ruin Your Pan with Stuck Scrambled Eggs
- Expert Fish Tips From Chef Michael Anthony
- Charcuterie from Around the World Stars at Sydney’s Nomad Restaurant
- The Ultimate Margarita
- Chef José Andrés Thinks Beets Are Sexy
- How Ugly Carrots and Monkfish Heads Could Change the World
- What Is Spatchcock and Why It Will Improve Your Chicken Experience
Already known for its masterful fried chicken, Thomas Keller’s Ad Hoc in Yountville, California, is now focusing on America’s other favorite comfort food: barbecue.
Already known for its masterful fried chicken, Thomas Keller’s Ad Hoc in Yountville, California, is now focusing on America’s other favorite comfort food: barbecue. After weeks of perfecting the technique, chef de cuisine Katie Hagan-Whelchel has mastered the art of mopping and smoking. The fruits (or meats, in this case) of her labor can be tasted at Addendum, Ad Hoc’s takeout spot, from 11 a.m. to 2p.m., Thursday through Saturday. The meats are smoked with hickory and local Napa Valley grapevines and topped with one of Hagan-Whelchel’s three sauces: sweet tomato, Carolina gold, or hot and spicy. To get a first-hand look at Hagan-Whelchel’s technique, we strapped a GoPro to her head and set her to smoking a rack of ribs. Watch the hunger-inducing video above to see how she does it.