A parking lot in South Philly is not really the place one expects to find top notch barbecue, but the chefs at the NovaCare Complex have been turning out smoked delights since 2007. But everything changed for the kitchen team when they went from a single barreled smoker to a double-barreled beauty.
It opened up a world of smoky possibilities. From meat, fish, vegetables and even cheese, there was nothing that wasn’t smoked. You could say an addiction to the smoker was developed. It elevated the everyday and provided an opportunity for the kitchen staff to learn something new.
From curing meats to making brisket, the possibilities really did seem endless. Coaches and players were fascinated by what came out of the two barrels. We have cooked mac and cheese on it, brussel sprouts and a spicy, sweet, smokey cornbread.
It’s almost like the kitchen had a new chef on the team… almost.
Check it out!
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