We think the pleasure of settling in for a long smoke is the best kind of “work.” You’re tasked with babysitting a sizable hunk of meat, but with that task comes an outdoor hang with the wafting aroma of a charcoal fire, cold beverages, and your favorite soundtrack. You’ll likely need to add additional fuel every 90 minutes or so. When you add the coals, place your tongs under the lid of the PK to provide extra air; once the coals are lit, close the grill. We’re entirely biased, of course, but we think Thundering Longhorn makes tastiest, boast-worthy brisket around.

I thought savoring steaming bowls of ramen, made with deeply flavorful stock and fresh noodles, was a pleasure relegated to hipster hangouts--until I made this recipe. As it turns out, with homemade turkey stock on hand (and a quick trip to your favorite Asian market) making restaurant-worthy ramen at home is easy.

This following recipe for Turkey Ramen is all about the rich flavor of turkey stock. If you want a richer, porky version as your muse, check out this Momofuku recipe.

Seasoning a turkey with a dry brine of spices leads to a moist, tender bird with knockout, concentrated flavor. (For a deeper dive on dry brining, check out this post.) The following recipe combines two of my favorite Fire & Smoke Society blends with fall’s best flavors (tart apples, sweet onions and sage). Whether you use the following spice blend or customize your own, as a general rule you’ll want to use 1 tablespoon seasoning per 4 pounds of bird.

I’ll confess I’ve never been on Team Brine--until recently. That’s mainly because I’ve always achieved moist, flavorful results from grill-roasting turkey over a charcoal fire--especially when it’s spatchcocked and requires less cooking time. But 50,000 Elvis Fans can’t be wrong, and most experts and trusted chef friends agree that brining, in liquid or dry seasonings, improves a turkey’s ability to retain moisture and results in richer flavor. Nobody wants to serve a dry bird, so this year I dove into both methods.