The bird, the side, the dessert and the brandy — plus some delicious bacon — courtesy some of the city’s best chefs.
Charlie McKenna of Lillie’s Q knows Southern BBQ, and when it comes to the bird, he’s all about the rub and the smoke. He’s shared his own Carolina dry rub that’ll give the bird juicy flavor and nuance.
Print the recipe.
Fresh local ingredients are the lifeblood of Perry Hendrix, the new chef de cuisine at Avec. Peaking now: cranberries. And he says put the cans of cranberry sauce down for this simple, game-changing mostarda. Print the recipe.