Smoke-Roasted Squab

Preparation info
  • Serves


    • Difficulty


Appears in
Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

  • About

Use a smoker that has the drip pan under the rack holding the birds. In this way, the liquid keeps a moist vapor around the squab. The sauce and the boning can be done in advance, since the squab halves can rest in the sauce. When reheating them, never let the sauce boil or they will become tough and overcooked. Plain watercress, or a mixed vegetable ragout, or a turnip and mixed root vegetable creamed gratin, would make a wonderful accompaniment.