Couple suggestions: Over the direct heat I like to put a pan of soaked woodchips; I like mesquite for a strong smoky flavor. You can use oak if you want a milder smokey flavor. I also like to baste with a mop while it cooks, or keep a pan of liquid somewhere in the grill for humidity. The mop I typically use is a simple eastern North Carolina, of cider vinegar, molasses, dry mustard, some other seasonings depending upon what mood I am in. Sometimes I also stuff pats of butter down under the skin, or slices of raw bacon or saltpork to add flavor while the turkey cooks.

Reviewed On: Nov. 1, 2009

Breadmaking never interested me too much; this recipe was my first attempt at baking standard bread. Made very good bread with not too much effort. I found it a little dense, but perhaps I should have allowed more time to rise because of altitude...not quite sure how that plays into the yeast equation.

Reviewed On: Nov. 1, 2009

Good basic recipe; I used 3 cans beef broth one can chicken broth. Used red onion, vidalia onion, and some julienned leek. Substituted a little chardonnay and brandy when I deglazed the pan before adding stock instead of the sherry (and yes, I caramellized the onions).

Reviewed On: Nov. 1, 2009