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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

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.

Forget Competition-Level BBQ Tricks, These Apricot-Glazed Ribs are Easier and Better

@Patrick Crutchley Yup, I fit 5 racks in a rack on the lower shelf, 1 rack and 2 chickens on the top shelf. It's an 18.5" WSM.

Competition Barbecue Pork Shoulder

@Tkocareli You won't get the same smokiness from briquettes alone. I'd opt for briquettes or lump charcoal with a few chunks of hardwood thrown on top of the fire.

Fingerling Potato Salad With Aioli, Pesto, Fried Shallots, and Pecorino

@Agnes Should be 1 tablespoon (3 teaspoons) vinegar with the water, 2 teaspoons tossed with the potatoes after they're drained. I'll fix the recipe now.

The Best Dish at My Last Barbecue: This Aioli-and-Pesto Potato Salad

@TonyRockyTiger The shallots should stay good for about 3 months.

Smoky and Spicy Apricot-Glazed Barbecue Ribs

@Bkhuna I think with sides, a 1/2 rack of spares is a good size portion for the average person. Of course if you're a full rack kind of guy, then this recipe only makes for two.

6 Grilling Hacks to Step Up Your Live-Fire Game

@Double_J I have an ash can (a small metal trash can) to dump the coals into, even while they're hot. It's definitely more difficult to clean it up while still hot, and more dangerous, but doable by either lifting the grate with coals on it or pushing them into an ash catcher (if your grill has one). I recommend just letting the coals burn out though for ease and safety.

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 :)

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