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

The grill is well-suited to roasted turkey perfection. Situating the darker meat closer to a two-zone indirect fire lets the legs and thighs cook faster than the more delicate breast meat, leaving both sections of the bird to reach their respective ideal temperatures at the same time. Plus there's the bonus of adding wood chunks for lightly smoky, more flavorful meat. More

Jack Up Your Cornbread With These Five Variations

After working through loaf after loaf of Northern-style cornbread trying to find the best recipe, I thought I'd be be all cornbread-ed out. Instead, I wound up sitting in my kitchen one cold Saturday night, churning out one cornbread after another, combining sweet, savory, and spicy flavors until I had five iterations that really clicked, each taking an already excellent cornbread recipe to grand new heights. More

How to Make the Best Thanksgiving Turkey Burgers

These turkey burgers deliver an entire Thanksgiving meal on a bun in the most delicious way possible. The patties are seasoned with onion, celery, sausage, sweet potato, sage, thyme, and garlic to create a fitting base that's built upon with apple-cranberry relish, gravy, spinach, and fried onions, completing the holiday equation. More

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

Green Chile Chicken Nachos

@Florida Finicky 4 as a main is pretty accurate. This served as 2 meals for my wife and I with a little chile verde leftover for another use. Usually nachos are for snacking, so you'll definitely get 8-10 servings if you serve these along with other things.

Grilling: Coke and Pineapple Glazed Ham

@krose87 Unfoiled won't do much in terms of smokiness—already cooked meat doesn't absorb more smoke, except maybe a little in the glaze.

Not using foil would make the ham more likely to dry out too. The foil creates a more humid cooking environment that helps with overall moisture retention.

Not sure if non-sliced would have an advantage. I would think they'd be pretty equal if cooked properly.

Braised Brisket in Apricot and Cranberry Sauce

@plazmaorb I was using homemade cranberry sauce, but if you go with canned, pick up the whole berry version, although the smooth one would work as well.

How to Make Sweet and Moist Northern-Style Cornbread With a Crust a Southerner Would Be Proud Of

@Dead Ernest I can't say much from a science point of view on why baking soda and baking powder—in my previous cornbread recipes, I always used both, so continued that here. I'd assume using both combines to the right amount of leavening, but I haven't tried baking powder only, so that route might be fine.

I store some stuff in my oven, so on the bottom is a baking stone, Texas shape cast iron pan, and a cast iron mold of zoo animals. Both those pans were gifts I've failed to season and use yet...one day though.

Grilled Butternut Squash With Fresh Ricotta, Pine Nuts, and Sage

@Larry U You can roast the squash in a 425°F until tender. Just be sure to flip them around a couple times for even browning.

Grilled Butternut Squash With Fresh Ricotta, Pine Nuts, and Sage

@Lekha Not sure what you mean, what type of alternative are you looking for?

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

@J.E.G.1985 I have a 22.5" Weber Kettle and I did place the vent over the breast side.

Orange and Cranberry Cornbread

@ You can bake this in a 9-inch cake pan. You won't get as crisp of a crust, but the cornbread overall should be about the same.

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

@pc132 Yeah, a 10-14lb bird is ideal for the grill, and I think just in general for best results.

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

@CatrionaShadowleaf Thanks for pointing that out, I fixed it.

@monopod For a turkey in the smoker, spatchcocked will still serve you well. The heat is more evenly applied to the bird, so it won't be as advantageous as when done on the grill though, in case you'd rather keep the bird in its natural shape. You can keep with 325&;F, the slower cooks do result in smokier birds and leave for a greater margin of error since it can't overcook as quickly.

Orange and Cranberry Cornbread

@greenhome Yup, it should make a fine muffin.

Grilled Sweet Potato Wedges

@dphan913 You can do them in a 425°F oven—should take around 45 minutes. Flip them about 30 minutes in to make sure all sides brown.

How to Make the Best Thanksgiving Turkey Burgers

@A Serial Cereal Eater Tipsykit37 is right, I didn't approach this from a health standpoint at all. The 85/15 ground turkey will make juicier and more flavorful burgers due to its fat content, and that was what I was after.

White Wine and Mustard Gravy

This White Wine and Mustard Gravy is Custom-Built for Your Smoked Turkey

@RealMenJulienne The recipe calls for drippings or stock. You can also mix some drippings in at the end after the gravy is altogether for added flavor if using mainly stock for the base.

Smoked Lamb Barbacoa

@jaystarchuk Nope, I haven't. The leg doesn't have the same amount of connective tissue and fat that requires the long, slow cook to break down, so you'd probably need to adjust the cooking times accordingly to avoid overly dry or tough meat. The leg also doesn't have as rich of a lamb flavor, so that more mellow lamb-iness might get a bit lost in the heavy handed sauce.

Grilled Spicy Mango Chicken Sausage

@Cookon I used mango juice from a carton, not frozen from concentrate.

Grilling: Dragon's Chicken Wings

@Dom Inoh It's 3-5 minutes per side, which makes it's around 12-20 minutes total. I made these so long ago and remember them being good, but if I made them today, I'd probably do them for about 40 minutes over indirect medium-high heat, then quickly crisp them over direct heat at the end.

Sweet and Moist Northern-Style Cornbread

@sheilal I did a bacon, cheddar, and scallion cornbread, where I used the bacon fat to grease the pan instead of butter, and it was great. Look for that recipe soon ;)

@Jerrysg Not sure about an aluminum skillet, have't tried it before. I've made cornbreads in cake pans to good results in the past though.

@Steve Baker Thanks for points that out, I've fixed the error.

Crispy Filipino Fried Spareribs With Vinegar Dipping Sauce

@Balmagowry There is no recipe to the sauce. I use Datu Puti Spiced Vinegar (name brand of chile infused Filipino cane vinegar). Rice vinegar is fine though, even better with some slices hot chiles thrown in.

How to Make my Mother-in-Law's Ultra-Crispy Fillipino Fried Spareribs

@ilone It can vary piece by piece. They're not barbecue, that's for sure, but mostly they come off the bone with light effort and have a little chew to them.

Grill-Roasted Carrots With Sweet Soy Glaze

@stormy Yeah, they'll work great in the oven too. Roast them at 425°F until soft and caramelized, you probably won't need the broiler at all.

How to Cut and Grill Carrots for Deep, Sweet Flavor

@Damaenon You could, but it will likely degrade the texture and flavor. I haven't tried with carrots, but that was the case when I tried boiling sweet potatoes and squash before grilling. These are good to throw on the grill as a side if you already have something else going, otherwise just roast them in a hot oven.

Transform Grilled Cauliflower With High Heat and a Whole Lot of Spice

@TonyRockyTiger Yeah, a yogurt sauce would be my suggestion. I make one for my roasted sweet potato wedges that would go well here too—it's a mixture of plain yogurt, cilantro, cumin, and lime juice. The cauliflower is already so heavily spiced that I wouldn't go with an overly complex sauce, simple would be better.

Transform Grilled Cauliflower With High Heat and a Whole Lot of Spice

@doron Never saw that article.

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