• ¾    cup salt
• 5    tablespoons dried basil, crushed
• 3    tablespoons whole peppercorns, preferably Tellicherry, crushed
• 3    bay leaves
• 2    tablespoons mustard seeds
• 1    tablespoon ancho chile pepper,
• 1    tablespoon granulated garlic
• 1    tablespoon granulated onion
• 1    tablespoon ground ginger
• 1    tablespoon lemon zest
• 1    teaspoon cayenne pepper
• 3    cups water
• 1    cups apple cider
• 4    quarts buttermilk
• 1    turkey, ideally never frozen, 16 to 18 pounds
• 1    stick butter, room temperature
• 2    teaspoons ground thyme
• 2    teaspoons ground sage
• 2    teaspoons finely ground black pepper
• 1    yellow onion, peeled and quartered
• 2 to 3    celery sticks, cleaned and cut into 2-inch pieces
•     turkey stock, as needed

Buttermilk-Brined Roast Turkey

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• ¼ cup pine nuts, toasted
• ¼ cup chopped fresh mint
• 4 garlic cloves, minced
• 1 teaspoon grated orange zest
• 2 tablespoons extra-virgin olive oil
• 2 onions, chopped fine
• 1 celery rib, minced
• Salt and pepper
• 1 teaspoon minced fresh thyme or ¼ teaspoon dried
• Pinch red pepper flakes
• ½ cup dry white wine
• 1 (28-ounce) can whole peeled tomatoes, drained with juice reserved, chopped coarse
• 2 (8-ounce) bottles clam juice
• ¼ cup golden raisins
• 2 tablespoons capers, rinsed
• 1½ pounds skinless swordfish steaks, 1 to 1 ½ inches thick, cut into 1-inch pieces

Sicilian Fish Stew

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• 4 (6-ounce) boneless skin-on chicken thighs, pounded to ½-inch thickness
• 1 tablespoon vegetable oil
• 2 teaspoons kosher salt
• ½ teaspoon black pepper
• Alabama White Barbecue Sauce (recipe follows)

Alabama White Barbecue Sauce

• 1 cup mayonnaise
• ½ cup white or cider vinegar 2 tablespoons cane syrup
• 1 tablespoon prepared horseradish
• 1 teaspoon black pepper
• 1 teaspoon fresh lemon juice ½ teaspoon kosher salt
• ¼ teaspoon cayenne
• ½ jalapeño, stemmed, seeded, and minced
• 1 tablespoon minced pickled chiles

Combine the ingredients in a bowl and whisk together. Refrigerate for at least 1 hour and up to 8 hours before serving.

Grilled Chicken on a Stick

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• 3½ to 4 pounds meaty beef short ribs
• Coarse salt
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 large yellow onions (about 1 pound total, sliced about ½ inch thick
• 1 carrot, chopped into ½-inch pieces
• 1 ½ cups porter ale, or more if needed
• ¼ cup beef, veal, or chicken stock, ideally home made
• One 3-to 4-inch leafy fresh rosemary sprig
• 1 large or 2 small bay leaves

THE GLAZE

• 3 tablespoons pure maple syrup
• Two 3-to 4-inch leafy fresh rosemary sprigs
• 1 tablespoon prepared horseradish

Beer-Braised Short Ribs

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• 6 boneless, skinless chicken thighs
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 leek, white and tender green parts, trimmed, rinsed thoroughly, and thinly sliced
• 1 carrot, peeled and thinly sliced
• 1 celery stalk, thinly sliced
• ½ tsp dried thyme
• 2 garlic cloves, minced
• Juice of 2 oranges plus zest of 1 orange
• One 14 ½-oz can diced tomatoes with juices
• 1/3 cup mixed Kalamata and green olives, pitted and halved
• 2 tbsp minced fresh flat-leaf parsley
• hot cooked rice for serving

Chicken Stew with Tomatoes, Oranges, Olives

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• 2 tablespoons unsalted butter, melted and slightly cooled
• 6 4- to 5-ounce fresh fish fillets, at room temperature
• 1 tablspoon Chef Paul Prudhomme's Blackened Redfish Magic, Seafood Magic, or Meat Magic

Bronzed Fish

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• 2 tablespoons olive oil
• 1 cup minced yellow onion
• 4 cloves garlic, minced
• 2 tablespoons + ½ cup spicy barbecue sauce (we used Uncle’s)
• 2 tablespoons Worcestershire sauce
• 1 cup Italian seasoned breadcrumbs
• 2 tablespoons minced parsley
• 2 teaspoons granulated onion
• 1 to 2 tablespoons half & half
• 2 well-beaten eggs
• 1 pound ground beef
• 1 pound ground pork
• 1 bunch green onion tops, sliced
• ¼ cup finely grated Parmesan cheese
• salt, pepper, and cayenne pepper to taste
• 2 tablespoons catsup

Barbecue Meatloaf

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Seasoning Paste

• 2 tablespoons salt
• 2 tablespoons sugar
• 1 tablespoon plus 1½ teaspoons soy sauce
• 1 tablespoon plus 1 teaspoon onion powder
• 1 tablespoon plus ¼ teaspoon ground ginger
• 1 tablespoon garlic powder
• 1 tablespoon grated lemon peel
• 1 tablespoon grated lime peel
• 1½ teaspoons white pepper
• 1¼ teaspoons ground cardamom
• 1¼ teaspoons ground cinnamon
• 1¼ teaspoons ground nutmeg
• 1¼ teaspoons ground savory
• ¼ teaspoon ground allspice
• ¼ teaspoon black pepper
• ¼ teaspoon ground dried habañero
• chile peppers (see Notes, page 6) 4 bay leaves

1 (3-to 4-pound) chicken, cut into 8 pieces
4 tablespoons unsalted butter

The Best Damned Grilled Chicken I Ever Ate!

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• 1 pound macaroni
• 1 pound pulled pork (your favorite or click here)
• 1 cup barbecue sauce (your favorite or click here
• 1 pint heavy cream
• 2 teaspoons crushed garlic
• 2 teaspoons diced shallots
• 2 teaspoons fresh thyme leaves
• 2 cups shredded cheddar cheese (about 8 ounces)
• salt and pepper to taste
• 1 tablespoon chile paste, sambal  olek preferred
• ½ cup mayonnaise

For the crumb topping, combine:

• 1½ cups panko bread crumbs
• ¾ cup finely grated Parmesan cheese
• 2 teaspoons fresh thyme leaves
• ½ teaspoon crushed red pepper, or to taste
• 1 tablespoon olive oil

Barbecue Pork Mac and Cheese

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• 4 tablespoons bacon drippings
• 5 tablespoons butter
• 1 small yellow onion, diced
• 1 cup diced celery (inner leaves included)
• 2 garlic cloves, minced
• 2 tablespoons plus 1 teaspoon
• kosher salt or more to taste
• 2 cups canned organic whole plum tomatoes, undrained, chopped
• 2 cups chicken stock
• 2 tablespoons pepper vinegar or cider vinegar (if you use cider vinegar, add a pinch of red pepper flakes)
• 1¼ teaspoons freshly ground
• black pepper
• ¼ teaspoon dried thyme
• 2 bay leaves
• 2 dried chiles de arbol, chopped, or a pinch of red pepper flakes
• 2 cups long-grain rice
• ½ pound andouille or chorizo sausage, grilled and sliced ½ inch thick
• 1 pound shrimp, peeled, deveined, and cut into bite-size pieces if large

Savannah Red Rice

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