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Thanksgiving! Everything You Need Is Here!

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In November 2017 we completely rebuilt this website to make navigation more user friendly, make pages load faster, and make it easier for our team to... read more
spatchcocked chicken
Burgers and steaks are easy. They are flat on top and bottom, solid in the center, and pretty uniform in thickness. This allows heat to enter it... read more
Smoked Mashed Sweet Potatoes with Maple and Sriracha
For many Americans, especially those in the South, no Thanksgiving meal would be complete without at least one sweet potato dish. At some homes, the... read more
carved turkey
The first thing to do is look at the bird and remember who is winning this contest and remind yourself that you are smarter than a dead bird. It is... read more
Muffings: stuffing muffins
Here's a very traditional stuffing recipe perfect for turkey or for stuffing a pork loin roast (above). It was inspired by a recipe from my former... read more
Sweet Potato Fries
I know the kids love the sweet potatoes with gooey marshmallows and the casserole with brown sugar and ersatz maple syrup. But this recipe is sweet... read more
Charred Sous-Vide-Que Carrots
Growing up, I couldn’t stand eating carrots. After all, my only experience with them was the occasional scoop of soft and flavorless steamed carrot... read more
tara allen's turkey
Every year in November we invite our readers to post pictures of their turkeys and compete for prizes, and every year we are thrilled to see the... read more
Grilled Hasselback Sweet Potatoes with Maple Pecan Butter
For every great lead character, there are countless supporting players who help make a movie, play, or book truly memorable. Would the Star Wars... read more
sous vide que BBQ turkey breasts
This recipe will make the best turkey you have ever tasted, guaranteed. It will feature superbly tender and and juicy meat from the extremely low and... read more
electric knives we tested
Ever wonder how competition BBQ teams get such perfectly even slices of brisket? Many use electric knives. An electric knife makes quick work of... read more
pot pie
There's always leftover turkey. Even when I make smoked turkey I make much more than I think is needed so I can make pot pies with the leftovers.... read more
Thanksgiving Dinner
This warm, rich variation on traditional cranberry sauce is both sweet and savory, always a great combination, and very different from the... read more
Mashed Potatoes
Potatoes are my second favorite food and they go great with my favorite food. I can eat them any way you can cook them. I recently had some great... read more
spit jack injector
You don't need a Wonderbra to enhance chicken and turkey breasts. Or, for that matter, beef brisket, pork butt. Or inject curing solutions into hams... read more
Turketta
In Italy they serve stuffed hogs called porchetta on special occasions. So don't ask me what possessed me, but one day I took the idea and... read more
Fire Roasted Brussels Sprouts with Fennel and Prosciutto
It used to be that Brussels sprouts were the bane of every child’s existence. Boiled or steamed into submission, these mushy, brownish-green blobs... read more
White Castle
You've heard of it whispered in back alleys and dark corners of bars. It works. The mythical White Castle Stuffing. Makes. About 8 servings Takes.... read more
french string beans
You've heard of French fries, well here is a recipe for French beans, and they're just as good. I learned this quick recipe in France at a fancy... read more
Spatchcocked turkey
Here's how to set up a charcoal grill for a killer smoked turkey. Read more about Barbecue Turkey And Grilled Turkey: The Ultimate Turkey Recipe.... read more
turkey gas grill
Turkey is probably the most difficult meat to cook because you need to cook it to a higher temp than almost any other meat to make it safe, and if... read more
beer cooler faux cambro
There is no bigger blow to one's manhood than standing in the dining room and announcing that the pork butt is still not ready while the wife's... read more
latke
The absolute most perfect use of potatoes, better even than French fries, is to turn them into potato pancakes, which have crunchy mahogany edges,... read more
Apple Slices
Here's a great alternative to applesauce. It looks different from any other apple sauce you've ever tasted, and, my oh my, it tastes different, too.... read more
vinaigrette
Oil and acid are the building blocks most salad dressings and marinades, especially oil and vinegar, a time honored blend called a vinaigrette. There... read more
pecan tassie
Pecan Tassies are mini bite size pecan pies, addictive little mouthfuls that are crunchy, nutty, gooey, flaky, and easy to pop one after another.... read more
making glogg
Samuel Johnson, author of the first English dictionary, wrote "Claret is the drink for boys, port for men, but he who aspires to be a hero must drink... read more
Lou's Apple Pie
What could be better after an All-American barbecue than All-American Apple Pie, cooked on the already warm grill. You can use a single crust below... read more
pie crust
My wife is named Mary Lucille, but her friends call her Lou, so you can too. She's a Ph.D. microbiologist and a food safety expert, but she'd rather... read more
potatoes
So versatile, and such a perfect accompaniment to meat. Such comfortable food. Despite what you might have heard, potatoes are not from Ireland.... read more
Bobby Flay cooking in a kitchen
When it comes to meats, turkey breast may just be the biggest pain there is. Undercook it and you can get a bad tummy ache or worse from salmonella.... read more
Salt Potatoes
Syracuse, NY, was once a major salt production center and is still known as the "Salt City." It has a main drag named Salina Street, and the suburb... read more
German Potato Salad
Some folks think that the concept of potato salad originated in Germany. Interestingly, this recipe, which is widely popular in the US, is not at all... read more
disney smoked turkey leg
Curing meats such as bacon, ham, or pastrami is fun and the results are often better than storebought. But curing is very different from any other... read more
Bowl of Dutch Oven Apple Cranberry Crisp
Pie is the best dessert known to man because fruit is so much better than flour (OK, cake fans, let me have it). But they are a bit tricky to make... read more
grilled apple salad
This is my favorite Thanksgiving salad. Autumn is apple time, and apples are great on a salad. Grilling them just adds excitement. You can just slice... read more
Baked Potato
As with meats, we are faced with a food whose center and skin need separate treatment. We want a soft, moist, fluffy inside, and a dry, crisp skin... read more
Pesto Potatoes
Pesto is a savory pasty green sauce that is the specialty of the region around Genoa, Italy, where it probably originated. The word pesto means "... read more
Bobby Flay cooking in a kitchen
The Tex-Mex fave, the fajita, is a rolled up sandwich with a tortilla instead of leavened bread, and it is usually made with grilled skirt steak.... read more
bbq gloves
When it comes to barbecue and grilling, gloves are almost as important as salt and pepper. We use them to handle tongs, hot grates, hot food, and... read more
barbecued turkey on flag
This ran in the Chicago Tribune on the op-ed page as a guest commentary on 11/27/2013, the day before Thanksgiving. Why are we whining about a "War... read more
Blue Cheese Potato Salad
People either love blue veined cheeses of hate them. If you love them, you probably consider them to be the king of all cheeses. Salty, creamy,... read more
Smoked Turkey Leftover Supper Salad
Here's my favorite way to use leftover smoked turkey. I share it as a recipe, but you can riff on the ingredienst. Don't like blue cheese? Skip it.... read more

What they say about us

I have found your site to be the Rosetta Stone of BBQ. From here you can make anything, or you can obtain the tools and information to BBQ/Grill/Smoke. Thanks!

Bill Lamb

You are, to the barbecue world, what "Click & the Clack: The Tappet Brothers" are to the car world: knowledgeable, smart, hilarious, and self-effacing.

Laurel Stone

No question, just wanted to say yours is one of my go-to websites for cooking. I cooked professionally for many years, including a 3-year chef's apprenticeship at 4-star classic French kitchen in Dallas.

David White, Rockwall, TX

As we were watching our Giants beat the Mets, a Famous Dave's commercial came on claiming the best ribs in the world, and my honey just shook his head and said, "nope, it's right here." Many, many thanks!

Red Taylor, San Francisco, CA

I tried your Memphis Dust (on chicken) and it was amazing!

Ivan Carabott, Malta

 I died laughing at your rib song.

Gary Hays, Smithville, TX

My wife had gone to the store while I was preparing ribs for the smoker. When she came back our dog was in a hurry to get out of the truck and jumped on her feet. My truck slammed into her Buick totaling it. It knocked the utility room off the foundation causing the brick to fall off the side and back of the house which in turn collapsed a 10' x 30' deck. It crushed my smoker and the gas grill looked like the Titanic going down. While she was on the phone talking to the insurance man I propped the gas grill up using some of the rubble. I remembered your article on cooking ribs on the grill and decided I was going to have ribs no matter what. When my wife came back I was sitting on a broken chair drinking a beer and cooking ribs. The ribs were anything but a disaster thanks to you, I love seeing a woman standing there with her mouth open speechless, What a wonderful day.

Myron Robert Mayer, TN

 I have worked as a professional cook in high end French restaurants for several years, but I had little BBQ experience, so when I hit the internet looking for some info, I was really pleased to find an in depth and expansive site that had all the tips I was looking for. I am also pleased to tell you that I recently took first place in my first rib competition, using a slight variation on your Memphis Dust and a straight use of your Pig Candy recipe!

Aaron Ettlin, Portland, OR

We love your beans. My recipe has our guests tooting for a few days; I bet that yours will last a week!!!!

Peggy Bohl, Sacramento, CA

In 2012 we had a fantastic season winning two Grand Championships and five Reserve Grand Championships. I always appreciate referring to your site. Thanks.

Steve, Grills Gone Wild, IA

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