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.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.