In 2002, I received a phone call from Fast Eddie Maurin, a well known pitmaster and competition cook from Kansas City. He informed me that MAXIM magazine was doing an article on barbecuing whole pig with three different cooking methods: indirect cooking, underground, and open spit. Eddie told the editors of the magazine to look no further; he had two other experts lined up to help them pull off their three-way pig pickin’: Ray Lampe (aka Dr. BBQ) and me. In a gesture that would live up to his nickname, Eddie volunteered to cook one pig in a closed smoker with indirect heat. Now, any true barbecuer can cook a pig on an indirect cooker in his or her sleep, but there would be no sleep for whoever drew the labor-intensive spit. Later that day, the call I was anxiously awaiting came. The editor from MAXIM said, “I heard you were an expert at cooking a pig on an open spit.” Of all possible whole-pig cooking methods, the open spit arguably offers the best atmosphere for an outdoor party. Unlike other cookers, the open spit offers a clear view of the turning pig throughout the entire cook, enticing the crowd with both sights and smells of the barbecue. The spit becomes the centerpiece of conversation while barbecue anticipation builds to a climax.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
A feel-good dinner designed to cram a ton of veg in each serving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.