Hang, brine & smoke grouse on a Traeger. Hanging your birds (guts & feathers intact) ages the meat and improves the flavour and texture. Next, a simple brine is used before smoking the meat for maximum flavour. Hang, Brine & Smoke Grouse The first I heard of hanging a game bird, was in Hank Shaw’s…
Hang, Brine & Smoke Whole Grouse on The Traeger
The Peasant's Daughter is a journey through the traditional recipes and stories of the women who came before me. 
