Steven Raichlen's Barbecue! Bible

Posts Tagged ‘thanksgiving’

12 Simple Tips for Making This Your Best Thanksgiving Ever

12 Simple Tips for Making This Your Best Thanksgiving Ever

Photo by John Livingston. The most popular food holiday of the year is nearly upon us. And that means high anxiety or gustatory bliss. Here in Raichlandia, we practice a 12-step program—12 simple tips to boost your T-Day performance. From our barbecue family to yours, we wish you a happy and healthy Thanksgiving! —Steven, Barbara, Nancy, Joanna, Moira, Molly Kay, and Rob Start with the best bird you can find, one that is labeled organic or “all...

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Our Best Thanksgiving Turkey Yet: Butter Under the Skin

Our Best Thanksgiving Turkey Yet: Butter Under the Skin

The last three years, I have brined my Thanksgiving turkey with bourbon and aromatics and smoke-roasted it on a kettle grill, the lid raised by resting it on a rotisserie ring. (Notice I said smoke-roasted—not smoked. The former is done at a higher temperature to ensure crisp skin.) It’s simply the best turkey I know how to make. But what if there was a different way to cook, a better way? I searched my memory for the turkey I learned to make half a lifetime ago...

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A Star Is Born: Grilled “Turketta” for Thanksgiving

A Star Is Born: Grilled “Turketta” for Thanksgiving

People get cranky when you mess with Thanksgiving. As a newlywed, I once misguidedly served lobster on the most popular food holiday of the year. We were a small group, and I rationalized that the Pilgrims may have eaten lobster that first Thanksgiving. I had to keep a low profile for a while after that. We Americans do love our Thanksgiving food traditions: the mountains of buttery mashed potatoes; the boatloads of gravy; the pie; the stuffing; and...

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Thanksgiving: You Gotta Take Sides

Thanksgiving: You Gotta Take Sides

America’s favorite food holiday is barreling towards us. Will YOU be ready? We at BarbecueBible.com have created a Thanksgiving menu that will not only thrill your family and friends, but give you an excuse to take the party outdoors to your grill or smoker. Added advantage: this relieves some of the inevitable congestion in the kitchen. Turkey normally grabs the spotlight, but we focus on the side dishes—those beloved supporting players that make your bird look even better. (Don’t...

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Grilled or Smoked: Our Best Thanksgiving Side Dishes

Grilled or Smoked: Our Best Thanksgiving Side Dishes

In most households, turkey is the rock star of Thanksgiving dinner. Smoke-roasted whole and brought to the table with fanfare, it is the enduring symbol of this uniquely American holiday. But have you noticed, once plates are piled high, our forks tend to go to one of the side dishes? We can’t get enough of our herbed stuffing/dressing, candied yams, corn pudding, smashed potatoes, and inexplicably, old-school green bean casserole. Without straying too far from the prescribed path, may I suggest that...

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Barbecue University™

Applying Lessons Learned at BBQ U: Pumpkin Pie Hits the Grill

Applying Lessons Learned at BBQ U: Pumpkin Pie Hits the Grill

If barbecue is a religion, most of the time I find myself preaching to the choir. But last year at Barbecue University I had the opportunity to make a convert. Her name was Toni Dash and she came to BBQ U with terrific writing skills (from her blog, BoulderLocavore.com) but little experience grilling. Well, to judge from this innovative dessert—grilled pumpkin pie with a smoked gingersnap crust—she caught the holy fire. She’s also a mind reader, because...

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12 Dos and Don’ts to Cook the Perfect Thanksgiving Turkey

12 Dos and Don’ts to Cook the Perfect Thanksgiving Turkey

Is it just me, or does America seem even more Thanksgiving-obsessed than ever? Practice turkeys. Turchettas. Turduckens. Brining kits. We just can’t seem to wait for this festival (make that orgy) of food, football, and family (not necessarily in that order). T-day may be the country’s favorite secular holiday, but it’s a bad time for Meleagris gallopavo. According to the National Turkey Federation, 88 percent of Americans will eat turkey on Thanksgiving. That statistic is even more remarkable when you factor in our foreign-born population and vegetarians....

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Crash Course

How to Carve a Turkey

How to Carve a Turkey

You sourced an organic or heritage turkey, brined it with whiskey and maple syrup for a day and a night, and slow-smoked it over hardwood. You basted it conscientiously and made gravy from the smoky drippings. Now comes the fun part—or for many people the scary part—to carve it in front of an expectant hungry crowd. Well, we here at BarbecueBible.com have you covered. When you follow these six simple steps, anyone can approach the cutting board with confidence (after...

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Crash Course

Talking Turkey: The Raichlen 12-Step Program for Taking Your Holiday Bird Over the Top

Talking Turkey: The Raichlen 12-Step Program for Taking Your Holiday Bird Over the Top

There’s a big difference in texture and taste between ice-hard frozen supermarket turkeys and fresh organic birds from your natural foods store or farmers’ market. The organic bird may seem a little tougher, but you can’t beat the flavor—or the knowledge that it’s free of hormones and chemical additives. You’ll need to order it ahead, so don’t wait until the last minute. So how big a turkey should you buy? Figure on 1 1/2 pounds per person. This will make you feel properly overfed...

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Battle of the Birds: Brining vs. Injecting

Battle of the Birds: Brining vs. Injecting

The contentious mid-term elections might be over, but American households are grappling with another controversy: Should this year’s Thanksgiving turkey be brined, injected, both, or none of the above? Like skillful politicians, let’s start by trying to find common ground. I think we can all agree that a lot of turkey comes to the table dry. So dry that it takes a generous, what-the-hell pour from the gravy boat to make it palatable. The reason is anatomical: the modern turkey is a large,...

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