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Bkhuna

Take Your Spatchcocked Turkey to the Grill for Extra-Moist, Evenly Cooked Meat

I've been using this technique for the last few years, except for the stuffing component, there is no finer way to cook a turkey. I use apple wood or cherry wood.

My wife doesn't particularly care for smoked turkey and for years I would have to cook one in oven for her and one on the smoker for me. Grill roasting a spatchcocked bird with a mild wood solved that problem.

In Praise of a Turkey-Free Thanksgiving

"Why would I want to eat a dried-out, chewy bird"?

I make a few turkeys a year. I spatchcock them usually, and grill roast them with cherry or apple wood. They are never dry or chewy. As for the legs, I smoke them, vacuum pack a bunch of them, and use them to season greens throughout the year.

Besides, how do you make a turkey, stuffing, and cranberry sandwich without turkey?

Thanksgiving Pie Head to Head: Classic vs. Salted Chocolate Pecan Pie

Sweet potato pecan pie is the only alteration to the traditional that I care for.

Breakfast of Champions: Why New Jersey is Crazy for Pork Roll

I live in Central Florida and the Publix supermarket chain carries Taylor. I eat it occasionally, but it's nowhere near as good as SPAM.

The Hollywood Effect: How Fried Green Tomatoes Became a Southern 'Classic'

As son of a son of a Sourthron, fried green tomatoes have been on my plate for the last 57 years.

Crispy Filipino Fried Spareribs With Vinegar Dipping Sauce

One more reason to have a wok insert on the grill.

Cracklin' Cornbread From 'Heritage'

I'm from the deep South. No flour - no sugar isn't just a mountain thing, it's also the way everyone I know makes their cornbread.

Doritos Migas With Pepper Jack Will Rock Your Morning, Hangover or Not

The only thing missing is an extra shot of gluten!

Cider-Braised Country-Style Pork Ribs With Creamy Mashed Potatoes

I used the braising liquid last night to cook some chicken quarters. They were very good.

Next time I make this, I'm going to up the amount of braising liquid I make and freeze some for future use.

The Food Lab: Make Your Own Just-Add-Hot-Water Instant Noodles (and Make Your Coworkers Jealous)

You should get a Nobel Economic prize considering how much money this is going to save me ...

Thank you.

Cider-Braised Country-Style Pork Ribs With Creamy Mashed Potatoes

I made this for supper last night. Magnificent. Served over parmesan and garlic mashed potatoes.

The Best Po' Boys in New Orleans

Thanks for making my eating list for my next trip to NO.

A Beginner's Guide to Olives: 14 Varieties Worth Seeking Out

I just went backed and looked at a photo of a market in Spain. We had 34 different olives and olive preperations in one stall alone.

Jamon, Olives, Sherry. Rinse, lather, repeat.

Ask a Cicerone: The Best Pilsner (and What to Eat With It)

Budvar!

'Nuff said.

Grilled Orange-Glazed Baby Back Ribs With Chile-Peanut Dust From 'The Big-Flavor Grill'

Much of our enjoyment of food comes from the visual appeal. The photograph accompanying this article, along with the photo from "Beef Ribs From 'Pitt Cue Co.: The Cookbook'" are really very bad.

How to Make the Crispiest Shredded Hash Browns

@BFK - I don't live in the South. I live in central Florida. Grits and hashbrowns are two things I won't order any longer. Nobody seasons anything because the waiting-to-die-crowd from up North will soil their Depends if something actually has flavor.

Win a Copy of 'The Big-Flavor Grill'

Smoke from real wood fires. No fancy schmansy secret ingredients required.

From Scientific Cuisine to Southern Icon: The Real History of Pimento Cheese

emu48 - I'm sorry your Mother didn't know how to make pimento cheese.

Smoky and Spicy Apricot-Glazed Barbecue Ribs

Since when does 2 racks of ribs serve four? :)

From Scientific Cuisine to Southern Icon: The Real History of Pimento Cheese

From Scientific Cuisine to Southern Icon: The Real History of Pimento Cheese

Sorry wiggiebear, Augusta's pimento cheese maker uses orange cheese of an undisclosed type but definitely not the ppcf drek. If it's got any velveeta or swiss (WTF) it isn't Pimento Cheese.

From Scientific Cuisine to Southern Icon: The Real History of Pimento Cheese

It's Pimento Cheese, not Pimento flavored Pasteurized Processed Cheese Food Product.

Bratwurst-Stuffed Cabbage Rolls With Smoky Bacon-Tomato Sauce

This just moved to the top of the "must make" list. I really enjoy your recipes.

Stuffed Chicken Adventures: Chicken Breasts With Chorizo and Queso Sauce

Velveeta? Really. I'll pass and use cheese instead.

7 Ways to Use a Cast Iron Frying Pan (Besides Frying)

sundancekidd85 - Excellent point. And for those who cook their steaks in an oven (for whatever reason), a sizzling hot cast iron skillet is the tool of choice.

Anyone heard of a Corvette Summer?

A friend was telling me about a drink called the Corvette Summer. I've looked all over the internet and can't seem to find it. Anyone know a reference to the drink?

The closest thing I found to the ingredients he described is The Paloma.

Touching food story

We need to see more of this kind of story on TV:
http://www.cnn.com/2011/US/08/11/cnnheroes.ashe.love.kitchen/index.html?hpt=hp_t2

Food Joke

"A new report shows that due to the weak economy right now, more Americans are canceling their cable television. Good luck trying to live without eight shows about cakes."

From Conan O'Brien. How true, how true.

Cook the Book: Roast Beef on Marrow Bones

The Applestones always have plenty of marrow bones lying around their shop and, knowing the beefy, buttery goodness that rendered marrow bones produce, they decided to incorporate them into a roasting bed. The marrow bones are set on the bottom of a roasting pan along with onions and garlic that have been caramelized. The seared beef is placed on top and stock and butter are added before this meaty dish is roasted in the oven to a rosy medium-rare. More