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Gold BBQ AwardA good digital thermometer keeps me from serving dry overcooked food or dangerously undercooked food. You can get a professional grade, fast and precise splashproof thermometer like the Thermopop (above) for about $24. The Thermapen (below), the Ferrari of instant reads, is about $96. It's the one you see all the TV chefs and all the top competition pitmasters using. Click here to read more about types of thermometer and our ratings and reviews.

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Gold BBQ AwardGrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, produce great grill marks, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, smolder wood right below the meat, and can be easily removed and moved from one grill to another. You can even throw wood chips or pellets or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill and pellet smoker needs them.

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The Pit Barrel Cooker

pit barrel c ooker bbqAbsolutely positively without a doubt the best bargain on a smoker in the world.

This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier (and that's because smoke and heat go up, not sideways).

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Bobby Flay's Tandoori Style Whole Turkey Breast

By Meathead Goldwyn

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. Overcook it and it is cardboard (click here for more info about the proper temperature for turkey and other meats).

Turkey breast is white meat, and is on the bland side, not as flavorful as the dark meat like thighs. But it is a blank canvas to accept other flavors and show them off.

Bobby Flay, the FoodNetwork celebrity chef, the owner/executive chef of nine restaurants, and the author of nine cookbooks, shared a creative solution with me when I interviewed him in November 2009 (click here to see a video of him preparing the recipe). He soaks the meat in a flavorful mayonnaise based marinade before he roasts it.

big green eggFlay calls his recipe "tandoori" style, a bit of a stretch because poultry cooked tandoori style is usually marinated in spiced yogurt, not mayo, and it is cooked on a tandoor, a cylindrical clay or ceramic charcoal grill used widely in India. This ancient method of cooking is making its way west and today there are several commercial grills that are similar. The popular Big Green Egg ceramic grill and smoker (above) is very much like a tandoor. There are others on my Buyer's Guide to Charcoal Smokers.

In the spirit of true "tandoori style" I have modified Flay's recipe for cooking on a grill. Don't tell me you're surprised.

Recipe

Serves. 4
Preparation time. 20 minutes
Marinating time. 2-8 hours
Cooking time. About 90 minutes
Serve with. Fruit Lassis

Ingredients
3/4 cup Hellman's Real Mayonnaise
1 medium yellow onion, coarsely chopped
6 cloves garlic, chopped
3 tablespoons good quality curry powder
Zest of 1 fresh lime
Juice of 2 fresh limes
1 boneless, skinless turkey breast, about 4 to 5 pounds
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper

About the mayo. Flay is sponsored in part by Hellman's, and that's OK with me. It is my favorite mayo, too.

Method
1) Combine the mayonnaise, onion, garlic, curry powder, lime zest, and juice in a food processor and blend until smooth. Pour the mixture in a large bowl, add the turkey breast and cilantro, and turn to coat the entire turkey in the marinade. Cover and refrigerate for at least 2 hours and up to 8 hours.

2) Setup your grill for 2-zone or Indirect cooking and preheat it to 350°F.

3) Remove the turkey from the marinade, season well with salt and pepper, and put the meat on the indirect side of the grill, and cover it. Add 2 ounces of smoke wood if you wish. If you are cooking indoors in an oven, place the meat on a baking rack set in a small roasting pan or a baking sheet. Roast until an instant read thermometer inserted into the center of the breast registers 160°F, about 90 minutes.

This page was revised 11/18/2009


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About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, spareribs, pulled pork, beef brisket, burgers, chicken, smoked turkey, lamb, steaks, barbecue sauces, spice rubs, and side dishes, with the world's best buying guide to barbecue smokers, grills, accessories, and thermometers, edited by Meathead.

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