Smoking Brisket with Glace de Volaille | Foodie 

Experimenting w/ melting glace over smoked meats (ribs, briskets, tri-tip, grilled steaks)
The results are savory, tacky and moist while taking on loads of smoke and meaty flavor.
Chef Nicholas Shriver is a graduate of the prestigious Culinary Institute of America with the Degree of Associate in Occupational Studies of Culinary Arts.
Nick has worked in world renowned restaurants including Thomas Keller's Michelin 3-starred The French Laundry and Iron Chef Masaharu Morimoto's self-styled restaurant in Napa, CA while being a proud Veteran of the United States Air Force.
Nick's unique combination of experience and passion for gastronomy and sustainability has influenced this RU-vid series with the intention of communicating and preserving food knowledge.
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