Overheard on the Home Cooking Board

Published on Thursday, November 11, 2010, by Caitlin McGrath / Edit Post

"When I want something screaming hot, I place my cast iron pan under the broiler (fitted on an inverted baking dish so it's closer to the heat source). Then take it out and put it on the stovetop for searing, or grilling." – ipsedixit

"The secret of Santa Maria–style 'barbecue' (grilling, actually) is red oak, especially including the bark. This is on California's central coast, where that's one of the commonest trees. I was on a campout in those parts and collected a bunch of deadfalls for the fire, and as has always been my habit started stripping off the bark. Three of the guys I was with all jumped up at once and hollered at me not to do that! I wound up carrying a big bag of the bark home to use in my own smoker. Pretty good stuff, at least for tri-tip or pork shoulder." – Will Owen

"Spatchcock it! Remove the backbone and flatten the bird. It reduces the roasting time by hours (literally) and allows the breast and thighs to cook evenly. My [18-pound] bird cooked in 90 minutes last year." – TorontoJo, on how to avoid drying out the breast when roasting a turkey

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