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It's All in the Char: Orange and Leek Loukaniko (Greek Sausage)

While loukaniko can refer to any number of sausages in Greek, it's the orange-spiced version that's most associated with the name, and for good reason. The citrus gives these links a distinctive, bright flavor that gains depth from a mix of herbs, spices, and leeks, all of which come together to create a fresh-tasting sausage that fits seamlessly into a summer cookout. More

The Secret to Delicious Chicken Fajita Kebabs: It's All in the Marinade

Chicken isn't generally the go-to meat for fajitas (flavorful skirt steak is the deserving star usually), but this flavor-packed marinade made with cilantro, tart lime juice, brown sugar, cumin, and crushed red pepper makes it a worthy stand-in. Here, we thread the chicken pieces onto skewers and cook them kebab-style. It's everything there is to love about chicken fajitas on one stick, minus the tortilla, of course. More

How to Cook Ribs for 12,000 People: 2 Days at the Big Apple Barbecue Block Party

I've covered the Big Apple Barbecue Block Party for four years now, always as a civilian eating his way through the entire barbecue line up. But this year it was time to step on the other side of the smoker and see what it's like to cook for one of New York's largest food events. So I embedded myself with a crew that's been more than kind to me over the years: 17th Street Barbecue. More

Mustard Manual: Your Guide to Mustard Varieties

Mustard is one of the oldest condiments and hasn't changed much through the years. In it's essence, mustard is combination of mixing the ground seeds of the mustard plant with liquid, but its the variety of seeds and type of liquid used that creates all the varieties of mustard we know today. More

6 Grilling Hacks to Step Up Your Live-Fire Game

@joy see For handling the hot items—cast iron, cans, bricks, etc—I use welding gloves, one of the best tools a grillmaster can have.

Tangy and Creamy Macaroni Salad

@hat19 You can make it ahead and it'll be fine. You may want to just add the veggies in the day of to keep them fresh and crunchy. I ate my pasta salad for 4-5 days after I made it and it seemed to hold up well, just wasn't quite as creamy after a couple days, but a little extra dressing can fix that up.

How to Make Extra-Tangy, Extra-Creamy Macaroni Salad

@rascoretto Peppadews sound like a great idea for a mac salad!

Mini Grilled Gyro Burgers With Tzatziki and Pickled Peperoncini

@couldbeonthemoon Done in a cast iron skillet would work great.

Mustardy Coleslaw

@Packo My original tests with that amount of salt left the cabbage a tad too salty for my taste. I lowered it just a bit and was totally happy with the results already around—great crunch and seasoning without being too salty. I also have slightly less veggies needing to be salted because I removed the one large onion.

Orange and Leek Loukaniko (Greek Sausage)

It's the thick layer of fat right under the skin on the back of a pig.

Smoky Pulled Barbecue Chicken

@Bryan_Aiello Try using smoked paprika in the rub and/or sauce—that's my favorite way to add smoke flavor instead of liquid smoke.

It's All in the Caul: How to Make Sheftalia (Cypriot Sausages)

It's All in the Caul: How to Make Sheftalia (Cypriot Sausages)

@anaya Likely you'll need to go to a butcher, especially for the caul fat, and it may even be special order there. I live in a Greek neighborhood where caul fat use is common enough the butchers usually have it on hand, but that's probably not true for most areas.

Herb-Crusted Lamb Skewers with Dijon Mustard

@scaramoche This would be great on either, but particularly with beef.

@mojomarc Can't help with the sous vide, never used one yet, but that'll change in the fall.

Killer Kebabs: Herb-Crusted Lamb Skewers

@food_g Your last comment is exactly right, you want to sear first and then cook over low heat to keep the herbs from burning.

Zucchini Rolls with Goat Cheese and Mint

@StripeyChef If you have a grill pan, that would be best. Second best is probably stovetop over the oven so you can get some caramelization on the zucchini.

Bacon-Wrapped Chicken Skewers with Pineapple and Teriyaki Sauce

@goodcrama Yup, you can brine ahead of time.

Barbecue: Pastrami

@HappyHighwayman When smoking over days, they're cold smoking. Not sure what temperature, but probably 70°F or below.

Mustardy Coleslaw

@Donna Yum So glad to hear you like it. This is my favorite slaw recipe and it's good to know that it's not only my opinion :)

Smoky and Spicy Yogurt Marinated Chicken Kebabs

@hat19 Haven't tried it out myself, but I'd assume lower fat or non-fat yogurt would work here.

@CarolinaCrazy No issues with the chicken being mushy with these, and I actually marinated it a bit longer than I would recommend just because of how my prep schedule went.

5 Delicious Coleslaw Variations

@Little Miss Nihilist I can do some without cabbage. This post was all about using the same slaw mix and applying different dressings.

Cilantro-and-Lime Marinated Chicken Fajita Kebabs

The Best Barbecue Beans

@Chefwhite Salt toughing the bean is myth outed by The Food Lab awhile back. My beans were soaked in salt water and came out tender and creamy.

@rich_l I agree with you and both points and mentioned them as ways to make the beans ever better in the longer post. This recipe, however, was designed for the best barbecue beans without needing a smoker or barbecue pork or beef on hand.

The Best Barbecue Beans, Whether You Have 1 Hour or 16

@Amandarama Great suggestion, smoked paprika would be perfect.

The Best Barbecue Beans, Whether You Have 1 Hour or 16

@Gina_ I personally would just leave the bacon out and use canola or vegetable oil as the fat for sautéing the vegetables. You could put in liquid smoke, but I personally dislike the stuff and would rather it be not smoky than have the flavor of liquid smoke, which can be acrid.

How to Grill a T-Bone Steak

@babysteps It's a Weber Performer with Craycort cast iron grates.

The Perfect Chicken Schnitzel

@Brooklyn Joe No need to brine kosher birds, they've already been brined.

How to Grill a T-Bone Steak

@worddoodles Closed, and with the top vents positioned over the cool side of the grill—this will draw any smoke across the steak to give it a little bit of a smoky flavor.

How to Grill a T-Bone Steak

@JohnSmith2 No, resting is still necessary. In the prime rib post you're referring to, the roast actually does rest for 20-30 minutes while the oven is heated up to 500°F for searing.

For a t-bone on the grill, since it does not rest between the roast and sear, it does need the rest time at the end for the juices to re-concentrate.

Grilling: Zucchini with Parmesan and Garlic Chili Oil

Zucchini is my go-to veggie for the grill. The way it browns and softens over the coals makes it irresistible in both looks and taste. I've always thought a little olive oil, salt, black pepper, and a sprinkle of red pepper flakes is all you need to make it perfect, but recently wanted to expand on the classic. I introduced some new flavors with Parmesan cheese and garlic chili oil (my Sauced column this week) which only left me loving it more. More

Oven-Fried Chicken Wings al Pastor

Al pastor on its own is pretty awesome, but on chicken wings—now that's something special. Guajillo and chipotle chiles give the baked wings an earthy heat, while pineapple, cilantro, and lime add freshness to create a combination that's hard to beat. This also marks our first post of Wing Week! Every day this week we'll be sharing a different non-Buffalo wing recipe for your Super Bowl parties next week. More

Habanero-Brined Roasted Turkey

For the family who worships fiery food, this is a way to relish spiciness for Thanksgiving. Soaked in a habanero-filled brine, this turkey packs a punch you won't soon forget. If the family isn't totally on board for a spicy turkey, then pare down the brine recipe and use it for a chicken instead. More

Snapshots from Sunday's Slice Meet-Up

Yesterday we had a Slice meet-up for A) the heck of it and B) well, to celebrate Slice's 7-year anniversary (October 13, for those keeping score at home). We met at DBA bar in the afternoon with the idea that Slice would order some pies in and that Slice'rs would bring a pie (or pies) from their local fave — or even make one of their own — to share. After a slow start, a nice-size crowd showed up — about 16 total, with five pizzerias represented — Rosario's on the Lower East Side of Manhattan; Sam's of Cobble Hill,... More

Grilling: Keftedes

What seemed like a ton of onion, garlic, oregano and mint in proportion to the meat at first, ended up being just the right amount of flavor to make these meatballs taste distinctly Greek. Although they didn't necessarily need the accompanying tzatziki and lemon to make them delicious, put altogether, they were outstanding. More

Big Apple Barbecue Block Party 2010 in Photos

The Eighth Annual Big Apple Barbecue Block Party rolled into town this past weekend, bringing along seventeen different pitmasters from all over the country—representing the the diversity that is American barbecue. As each pitmaster focused their attention on only their one strongest item, the barbecue found at the event truly represented the best of the best. More

Guide to Grilling: Gauging the Heat

To become a true "Master of the Flames," you'll need to know how to own a fire. Gauging and controlling the temperature is crucial in delivering the just right heat to your food—luckily, one of the easiest way to determine this is always at hand (literally). Just hover your hand above the cooking grate and count the seconds it takes until you're positive your skin will melt off. With the findings, you can determine if the heat is at high, medium, or low, and which foods should be cooked at each. More

Dinner Tonight: Velvet Chicken

The "velvet" in the title alludes to the chicken's texture after it emerges from the pot. While some poached chicken recipes come out stringy and tough, this one is cooked in a liquid that's barely simmering for 30 minutes. The result is perfectly cooked chicken that's beautifully tender and aromatic thanks to a particularly flavorful cooking liquid. More

Serious Heat: A Guide to Chile Substitutions

What to do when you don't have the right chile. You know the drill. You've clipped or printed out a recipe that's supposed to be tonight's dinner. Except, the grocery store betrays you—not having those few essential items you need. As an editor at Chile Pepper magazine, for me that usually means a certain chile necessary to test or develop a recipe. For example, in certain regions, some chiles like cayenne are impossible to find fresh. The key to finding an adequate chile replacement is knowing its heat level, sweetness, and smokiness. We pooled our resources to come up with a substitution guide for whole chiles. While it focuses on whole fresh or dried chiles, you can always use a... More

The Best in the West: Nugget Rib Cook-off in Sparks, Nevada

"Pitmasters here represent the entire nation." [Photographs: Joshua Bousel] I had the most perfect Labor Day planned, a lazy afternoon next to the smoker filled with pork, some beers, and close friends. That was until I received an invitation to visit the The Best in the West: Nugget Rib Cook-off in Nevada. After a second pause contemplating whether I wanted to alter my ideal holiday, I thought better of my reservations, and before I knew it, I was on a plane headed for a weekend of pure barbecue bliss. If you're an East Coaster like myself, the Nugget Rib Cook-off may not sound familiar, but for the pitmasters and attendees alike, it's the biggest event of the year. The six-day... More

Saag Paneer

I couldn't find one saag paneer recipe that resembled another. I went for a rather simple, almost comfort-food version, but you can jack the spices way up if you'd like.... More