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Grilled chicken, turkey, and duck recipes

Big Bob Gibson's Alabama BBQ Chicken with White BBQ Sauce. In upstate Alabama this smoked chicken smothered with a mayonaise and vinegar based white sauce is all the rage.

Simon and Garfunkel Chicken. Skinless chicken with parsley sage, rosemary, and thyme, and a few other goodies (pictured at right). Yes, with the exception of the wings, that beautiful golden bird at right is nekked. More than one guest has pronounced this the best chicken they have ever tasted.

Cornell Chicken. If you like grilled chicken with crispy skin, say "thank you, to Bob Baker," a professor of food science at Cornell University. A specialist in poultry, he helped invent such wonders as chicken nuggets, turkey ham, and poultry hot dogs. But in picturesque Ithaca, NY, where Cornell is located, about 6 hours from Manhattan, he is best remembered for Cornell Chicken. In fact, the recipe has become so popular it is served all across Western New York.

Buxom Chicken Breasts. This is the recipe you want for when you have the gang coming over and you want to step up a notch from hot dogs and burgers. Flavorful, moist, buxom chicken marinated breasts. The secret is that skinless chicken breasts are like mini sponges. They absorb flavors beautifully. These breasts are designed to be eaten hot, but I have used leftovers as toppings for salads and even add-ins for omelets and quesadillas. The marinade also great for stir fry.

Chicken Piccata. This classic white wine sauce is great on chicken and is usually cooked in a pan. I have two versions, the classic, in a pan,and a grilled version. It's also great on pork or veal.

Chicken & Turkey Pot Pies. Pot pies are the perfect vehicle for leftover turkey, chicken, or beef. They may be the ultimate comfort food.

The Ultimate Brined and Smoked Turkey. Unbelievably juicy and tasty. You'll never go back to oven roasted. Throw out the deep frier.

Bobby Flay's Tandoori Style Whole Turkey Breast. 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. Here's a technique Bobby Flay shared with me when I interviewed him in November 2009.

Smoked Turkey Supper Salad. A main course salad with leftover smoked turkey. You'll love the dressing.

...more to come (to be notified when new recipes and other articles come online, be sure to subscribe to my free, spam free, email newsletter).

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2) Please read this article about thermometers. Chances are your thermometer is the problem! I cannot help you troubleshoot unless you tell me that you are using a digital oven thermometer at meat level (not in the lid), and/or a digital meat thermometer. You simply cannot believe your grill's built-in bi-metal dial thermometer. They are often off by as much as 50°F!

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Meathead's Faves

Hot Stuff Barbecue AwardHere are great products that have earned Meathead's Hot Stuff Awards. These are not ads.

GrillGrates Take You To The Infrared Zone

GrillGrates are the best new product I have tested in years and the best thing to happen to beef since salt and pepper. The base superheats, eliminates hot spots, smokes, and blocks flareups. This is the concept behind the expensive new infrared grills. Click here for more about GrillGrates.

barbecue grill grates

The Smokenator:
A Necessity For Weber Kettles

If you have a Weber Kettle, you need the amazing Smokenator and Hovergrill. The Smokenator turns your grill into a first class smoker, and the Hovergrill can add capacity or be used to create steakhouse steaks. Click here to read more.

Weber Barbecue Smokenator


ThermoWorks Pocket Thermometer - No More Guessing

A good thermometer is why I never serve overcooked or undercooked food. No more guesswork. This one has a very thin tip with a tiny thermocouple so it gives an accurate reading in just six seconds. I cannot recommend it more highly. It will improve your cooking overnight. And it is inexpensive. Click here for more about thermometers.

barbecue thermometer


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