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TABLE OF CONTENTS
TECHNIQUE
For both the beginner and expert, here are articles on how to get 'er done right.
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Scores of tested restaurant quality recipes carefully explained so even novices can be great cooks.
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DAILY TIPS ON
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Smoke Signals is the free e-newsletter from Barbecue Whisperer and Hedonism Evangelist, Meathead, and the team at AmazingRibs.com. We use Smoke Signals to tell folks about what's new in Barbecutopia & Grillandia. If you like it, please forward a copy to a friend. And remember: No rules in the bedroom or dining room!
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Nine Reasons Why You Should Consider Spatchcocking (Or Butterflying) This Year's Thanksgiving Turkey
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The bane of every Thanksgiving host's existence is cooking the turkey so it doesn't dry out the breast meat. I spatchcock my turkeys to get an evenly cooked and juicy bird; flavorful, crispy skin; a delicious gravy, and many other benefits...
Why spatchcock (or butterfly) your Thanksgiving turkey this year? Here's nine reasons:
1) By removing the spine and flattening the bird you can brown both sides. Brown is beautiful. It has more flavor than pale meat. It is a well-known process called the Maillard reaction. The cavity of a Norman Rockwell bird remains pale and unappetizing.
2) It allows you to season both sides evenly.
4) Because heat enters the meat from two sides, the top side doesn't dry out as much.
5) When breasts are done, thighs are too. This can be tricky on whole, unbutchered birds because you usually want the breasts about 10°F lower temp than the thighs, and since the thighs are thinner, this happens naturally when the bird is butterflied.
6) It fits better on a grill with a low lid. It is perfect for Weber Kettles.
7) Carving is a lot easier. The thighs come off with one easy cut. No fumbling around looking for the joint. The breasts are easier to remove too.
8) The backbone can go in the gravy making it tastier.
9) It looks pretty cool!
Spatchcocking works the same on any poultry, too. Watch just how we do it in this latest video, The Ultimate Turkey:
Finally, here's an easy visual guide to setting up your spatchcocked turkey, chicken, or other fowl on your charcoal grill. Enjoy that bird!
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I'm Gonna Grill The Turkey. What Do I Do First?
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If this is your first Thanksgiving grilling a turkey or if you need a refresher, here's our Turkey Grilling 101. (Honest, these are great tips even if you're gonna put it in the oven!)
1) Get a digital thermometer. Using a digital thermometer to measure the temperature of the meat and the grill is my numero uno tip for improving your cooking. The one built into your grill or smoker isn't accurate, and the pop-up plastic one that comes in the turkey isn't, either. The temperature of your food can only be measured by inserting a digital thermometer. If you don't have a digital thermometer yet, check our reviews.
2) Calibrate your grill or smoker by doing some dry runs without food. The point is to make sure you can bring your equipment up to desired temperatures: usually 225F, 325F, and Warp 10 (a.k.a. really hot!). Barbecue begins with making sure your tools are properly functioning.
3) Choose your bird(s). How many guests will be there? How big is your grill or smoker? Find out how many pounds per guest I recommend and why two birds on the grill might be better than one really big one.
5) Dry brine or butterball the bird. Dry brine flavors the meat and the salt changes it structurally to retain its moisture better. Injecting the bird with melted butter adds an extra layer of fat to a lean bird. 6) Set up your grill, smoker, or indoor oven for the turkey. You'll need to get a drip pan for the gravy. One big note about roasting pans: Don't ever put the turkey in a roasting pan sitting directly in liquid or gravy or inside a V-shaped rack. The turkey will cook unevenly and result in soggy skin on the bottom.  7) Cook the turkey! You're almost, almost there. I don't recommend stuffing the turkey for these three reasons. In short, it makes for juicy stuffing and dry, overcooked turkey. Of course, I don't skip the stuffing; I make muffings, or muffins of stuffing (see next article on Side Dishes).
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What's Thanksgiving Without Those Side Dishes?
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The bounty of Thanksgiving is in the many family and friends around the dinner table, the beautiful turkey and the multiple side dishes that fight for space on our overloaded plates and in our stomachs!
Bread and Butter Stuffing with Cranberries. As I mentioned above, I don't think it's a good idea to cook your turkey with stuffing stuffed inside the fowl, because it causes the meat to be overcooked. But we can cook up muffings -- stuffing muffins! -- just the same in a pan!
Dessert?! Yes, please! Aunt Dee's Pecan Tassies are highly addictive, baby pecan pies. Try to eat just one, I betcha can't. Fresh pecans are still in season. These can be made ahead of time, frozen, and reheated if you would like to make them in batches. Only special equipment needed is a mini-muffin pan.
French-style Crunchy Green Beans. Forget those mushy ones. These green beans have a lovely crunch with a nice texture from the bread crumbs and flavor from the rendered bacon or duck fat.
 Buttery Garlic Mashed Potatoes. How do we get the sting off of the garlic, and get the potatoes buttery and not needing any gravy? Boil off the garlic a bit to take off its sting. A good ol' potato masher keeps the starches smooth but not overly sticky.
Drunken Cranberry Sauce. Grow up your cranberry game. All the alcohol content is burned off when cooked, so calm down, adults. You can serve this savory version with port wine and balsamic to the kiddos.
And if you're lucky enough to be a guest at Thanksgiving dinner, you may want to bring your hosts and fellow guests a bottle of wine. Check out my quick Thanksgiving wine guide. Rule one, match the wines to the sides, not to the turkey. I don't name specific labels or years -- your wine merchant can help you with what's actually in stock at your local store -- but I give you a few types of wine to look out for. Happy hunting and wining!
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Equipment Insight: Hasty-Bake Gourmet 256 Dual Finish Charcoal Grill By Max Good, Keeper Of The Flame At AmazingRibs.com
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The first Hasty-Bakes were built in 1948 and the design remains much the same. No need to fix what ain't broken. The adjustable coal tray moves up and down with a crank on the left side. A large door on the right side gives complete access to the charcoal tray to easily add coal and move it around for 2-zone cooking. There is a removable heat deflector above the coal grate to improve indirect cooking. In addition to the 522 square inches of main cooking surface, it has an upper rack and a glass window to keep an eye on the food inside. Hasty-Bakes are made to last and many families hold onto them for generations. The company even offers restoration on old models. Meathead, says it is his favorite grill. Period! Our review of the Hasty-Bake Gourmet 256 Dual Finish Charcoal Grill includes a list of components and a list of key guidelines. Scroll to the bottom of our review page to check out reader comments for this venerable vintage machine. For more reviews of grills like Hasty-Bake, and smokers, pizza ovens and hog roasters, check out AmazingRibs.com's barbecue equipment reviews and ratings.
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Last But Not Least: Pretty Bird Turkey Shoot Photo Contest!
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