Move over turkey—this year’s star of the table might just be a perfectly grilled tenderloin steak. From choosing ultra-marbled beef to trimming, portioning, and nailing the cook, here’s how to turn high-end tenderloin into an unforgettable Thanksgiving centerpiece.

Think turkey season ends when the leftovers run out? Think again. This post‑Thanksgiving rotisserie turkey turns an extra bird into a show‑stopping spin, with shatter‑crisp skin, juicy meat, and gravy that tastes like liquid gold. Here’s how to time it, set it up, and carve every last bit into something worth staying up late for.

Big birds can be intimidating, but a 22-pound turkey doesn’t have to mean an all-day cook or dried-out white meat. This guide breaks down a fast, high-heat approach with compound butter, breast-down roasting, and clean smoke so you get crisp skin, juicy meat, and rich flavor—without turning your holiday centerpiece into a smoke bomb. Learn the timing, temps, and tricks pitmasters use to walk that fine line with poultry.

Forget the cramped kitchen and complicated gear—this “trash can turkey” method turns an ordinary campsite into a holiday kitchen. With a simple metal can, a bag of charcoal, and a meat thermometer, you can serve a juicy, golden bird that rivals high-end ovens while you actually relax by the fire.

Forget dry holiday birds—rotisserie turkey on a classic kettle grill delivers shatter-crisp skin, juicy meat, and deep smoky flavor that leaves oven-roasted versions in the dust. This guide walks you through a three-day injected brine, a herb-forward rub, and an overnight spin on a Weber-style rotisserie so you can pull off a showstopping turkey with confidence.

Finding a box of Wagyu steaks at the bottom of the freezer feels like winning the BBQ lottery—until you notice the date stamp from nearly a decade ago. This guide breaks down whether those long-forgotten cuts are safe, what kind of quality you can realistically expect, and the smartest ways to cook them if you decide to fire up the grill.

Smoke a turkey once and you might never be allowed to cook it any other way again. This guide walks through how that “happy accident” happens—and how to recreate a juicy, deeply smoky bird that has your family demanding it for more than just Thanksgiving. From spatchcocking to sauces, here’s how to become the “turkey person” for life.