Traditional recipes

Alton Brown Describes His Perfect Thanksgiving Sandwich

Alton Brown Describes His Perfect Thanksgiving Sandwich

It’s not what you’d expect, but absolutely brilliant

The secret to Alton Brown's Thanksgiving sandwich? Deviled eggs.

Alton Brown is a man who knows how to take a dish, even if we think it’s already been perfected, and find a way to improve on it. Case in point: the Thanksgiving sandwich. We all have our own ideal interpretation of what this classic day-after-Thanksgiving indulgence includes, but the longtime Food Network mainstay has turned it completely on its head, with delicious-sounding results.

“The perfect Thanksgiving sandwich isn’t served on Thanksgiving, but the day after,” Brown told us when we asked for his recipe. “You have to give the turkey time to cool and rest. Now, most turkey sandwiches are made like a traditional cold cut sandwich, but that’s not how I make mine. I make a turkey salad sandwich.”

So now that we know that Brown eschews sliced turkey in favor of turkey salad (“chopped dark and white meat,” to be more specific), what does he do to give it that Thanksgiving twist?

“I always have deviled eggs on my Thanksgiving table, and I chop up those leftover deviled eggs, mix it into the chopped turkey with some stuffing, bind it all together with cranberry sauce, and put it all on a bun,” he said. “Buns are the way to go. It’s awesome. You get all the flavors of Thanksgiving, but in a sandwich.”

So there you have it. The secret to Alton Brown’s Thanksgiving sandwich: deviled eggs. We know what we’ll be doing the day after Thanksgiving…

For more turkey talk, visit The Daily Meal's Ultimate Guide to Thanksgiving!


Why People Are Mad at Alton Brown and Why Alton Brown Is Mad at Newsweek, Explained

When Alton Brown — cookbook author and host of the beloved television show Good Eats — shared in a Tweet that he has voted Republican for most of his adult life, it’s safe to say responses were mixed. “I want to believe there are still ‘very fine’ people on both sides of the aisle but… if #GOP leaders don’t get their collective noses out of that man’s ass, we’re gonna have words,” Brown’s Tweet read, in reference to Republican leadership’s refusal to denounce President Trump and acknowledge President-Elect Joe Biden’s legitimate victory in the presidential race.

I have voted Republican most of my life. I consider myself a conservative. I want to believe there are still “very fine” people on both sides of the aisle but. if #GOP leaders don’t get their collective noses out of that man’s ass, we’re gonna have words.

— Alton Brown (@altonbrown) November 9, 2020

Some on the platform praised Brown, expressing how glad they were that he is “one of the good ones.” Others were less pleased, responding to Brown’s Tweet by questioning his political views, and pointing out that use of the phrase “very fine people” is perhaps in bad taste (even if used ironically), as it’s the same one President Trump used (unironically) to describe neo-Nazis and white supremacists. After Newsweek covered the online scuffle and characterized Brown as a Republican, he took to Twitter to demand an apology. In follow-up Tweets, he clarified that he voted for the Joe Biden-Kamala Harris ticket, and that “[s]aying that I have voted for republicans in the past is not the same as being a republican.” Newsweek later updated their headline to reflect that Brown is a conservative, but doesn’t necessarily vote along party lines.

While many online saw this as an example of a celebrity speaking up for what’s right regardless of their political leanings, this particular dust-up also has some viewers and people within food media sharing their own ongoing frustrations surrounding Brown. He’s a vocal supporter of the second amendment and, as he told the New York Times in 2015, he sometimes carries a gun because he has an office in “a questionable part of town.” Food writer Allison Robicelli took to Twitter to share a photo of the appendix of one of Brown’s cookbooks, in which he praised a cookbook by Jeff Smith, the late cookbook author and host of The Frugal Gourmet, who was accused of sexual abuse by seven young men, who were teenagers at the time of the alleged molestation. In the appendix, Brown writes that he doesn’t “care what [Smith] does or did in his personal life. Everything in here worked back then and still does.”

I was a huge Good Eats fan when it debuted, and blame it for my entire career. Took a class with AB at Sur La Table when his book came out and read it like the Bible. Then I got to the appendix and was never the same. For the youngins, “what he does” was molesting children. https://t.co/17pLj5O0fF pic.twitter.com/8KijTLykFB

— Allison "I'll believe it when I see it" Robicelli (@robicellis) November 10, 2020

Fans of Brown and his television show, which has run for more than 14 seasons, responded to Robicelli’s Tweet with a combination of shock, disappointment, and anger. “Endorsing a pedophile and sexual predator is. just. WHAAAAAT?,” wrote one person. Another user shared that they actually went to check their own copy of Brown’s cookbook: “It’s not that I didn’t believe Allison but I did run down to the basement to check my copy and it was a real WTF moment.”

Others on Twitter took the opportunity to point back to a 2011 Wordpress blog post titled “The Taste of Disillusionment,” by David Rheinstrom, a self-described Brown super-fan who drove 200-plus miles to hear him speak live at Theatre Cedar Rapids in Iowa and came to one conclusion: “Alton Brown is a jerk.” Brown was there to benefit the town’s library, and according to Rheinstrom’s account, started his talk with a disturbing and blatantly racist joke. As he held up one cookbook, Rheinstrom claims Brown told the audience “‘This book’s from the South, where I’m from, and it’s got a few things in it that might be kind of foreign and exotic to you Iowans.’ He turned the page. ‘Look! A real live Negro!’” According to Rheinstrom, Brown continued: “He muttered, ‘Okay. Remind me not to make African-American jokes in Iowa.’” The blog post includes a handful of uncomfortable and offensive follow-ups to the first non-joke, including Brown saying that if a young girl in the audience had two fathers, Brown was “in the wrong state.”

Brown’s open support for Joe Biden and Kamala Harris, as well as Jon Ossoff and Raphael Warnock, the two Democratic senate candidates in his home state of Georgia, demonstrate that the cooking personality’s politics can’t be easily distilled or defined, but it’s also not necessarily the marker of progress that his vocal supporters on social media are arguing. As one Twitter user put it, “. The Republican party started running on a campaign of hate long before Trump, and that’s what made him even a viable option for them. Disappointing to hear that it took an actual fascist for you to understand that.”

On Wednesday night, Brown’s Tweet storm continued, becoming increasingly incendiary. In since-deleted Tweets, Brown made conspiratorial-sounding reference to the holocaust and internment camps, writing, “So, when they move us to the camps, do you think they’ll let us choose the state? I’m going to ask for Kansas because the sky is so gorgeous there… over the wheat.” In follow-ups to the bizarre Tweet, Brown continued by clarifying that he was, in fact, not joking, before continuing on his holocaust rant. “Do you think the camp uniforms will be striped, like the ones at Auschwitz or will plaid be in vogue?” The Tweets were offensive, but also made little sense. “Good luck, everybody” read one Tweet, and “Do you guys actually think votes matter here. #sad” read another. Considering Brown’s political Tweets earlier in the day, it seems the television host was suggesting that if Donald Trump does not concede, the United States is at risk of becoming a fascist country.

where were you when Alton Brown went Sky King pic.twitter.com/u0G5xHtFpI

— electoral college student (@AliceAvizandum) November 11, 2020

As of November 11, all of the offending Tweets have been deleted, along with the ones about Brown’s politics. Brown backtracked on his “flippant reference” to the holocaust, and claimed that he intended for the Tweet to “reflect how deeply frightened I am for our country. It was a very poor use of judgement and in poor taste.”

Update, November 11, 2020, 12:55 PM: This post was edited to include Brown’s Tweets on the evening of November 10.


How to Cut Parchment Paper for a Round Pan

Although it’s nothing more than paper dipped in sulfuric acid (which renders it all but impermeable to grease and heat) and coated in silicone (which makes Teflon look sticky), parchment paper is something I just can’t live without.

It does everything wax paper can and so much more.

It’s the ultimate cookie pan-liner: Newborn cookies fresh from the oven are amazingly vulnerable to physical mishandling. By lining your pans with parchment you can simply pull the paper off, cookies and all, allowing them to cool on racks or the counter unmarred by spoon or spatula. I use parchment paper as a makeshift sling to easily remove brownies from their pan and to shape mini-burger patties.

Even cheesecake can be easily de-panned simply by placing a strip of parchment around the inner wall and a round in the bottom of a basic cake pan. Here’s how to cut it:


Alton Brown Is Here to Tell Us That We've Been Making Grilled Cheese Sandwiches All Wrong

Those three words immediately conjure up some serious nostalgia and an intense desire for a heavenly, cheesy taste of our childhoods. But Alton Brown is here to tell us all that we've probably never tasted a real grilled cheese sandwich.

In a new video posted on his website, Alton sets out to show people the full potential of a grilled cheese sandwich, meaning "a grilled sandwich containing grilled cheese," he explains&mdashnot the version you're probably used to, a.k.a. "a griddled sandwich containing melted cheese."

Using a charcoal grill in his backyard, some thick and hearty country-style bread, a combination of extra sharp Cheddar cheese and Gruyere cheese, and seasoning (his "secret weapon"), Alton proceeds to cook both the cheese and the bread separately on his grill. He then removes both from the heat and literally pours the grilled, melted cheese over the lightly charred bread. If you're not salivating by this point in the video, you're some kind of superhuman. Wrapping the sandwiches in foil, he moves them back to the grill for a few more minutes to let the bread and cheese meld together even more.

Essentially, Alton's tutorial just turned everything we know about grilled cheese sandwiches upside down, leaving us even more excited for the web version of hispopular Food Network show, Good Eats, where we expect he'll continue to blow our minds with new food hacks and facts.


Spice Rules: The Dos and Don’ts of Cooking with Spices

From mulled wine to spiced baked goods, the fall and winter months are full of opportunities to expand your spice portfolio. In the test kitchen, we love experimenting with more unusual ingredients in classic dishes, like adding peppery grains of paradise to apple pie, freshly ground star anise to homemade pumpkin spice mix, or Aleppo and za’atar to comforting roast chicken.

So, what exactly are spices? Generally, they are the seeds, pods, bark, dried roots, dried berries, and flower parts of various plants that, when utilized wisely, can introduce new and exciting flavors and aromas to foods.

While experimenting with flavor can be exciting, the procurement, placement, and preparation of said spices is crucial to culinary success.

Here are a few rules of thumb to help you get started:

  • Buy whole spices whenever possible.
  • If you have to buy ground, purchase small amounts from a reliable source. In the test kitchen, we typically procure ours from The Spice House.
  • Buy an inexpensive blade-style electric coffee grinder. I never use these for actually grinding coffee, but rather spices and spice-like things. This is called a xenotasker, or a tool that is really bad at its purported purpose, but really good at something else…in this case, grinding spices.
  • Try concocting your own spice blends.
  • Store all spices in airtight vessels (glass is best as it won’t absorb essential oils) and keep away from light and heat. Don’t display them in those countertop turntables or magnetic storage bins that stick on your fridge. Oh, and make sure you label your glass jars to keep everything straight.
  • Gently toast whole spices in a pan over low heat or in the oven just before use…or use another xenotasker, the popcorn popper! Let cool completely before grinding. : Mount the center grind shaft of a pepper grinder to a battery-powered drill or screwdriver. It’s a very effective method for grinding large amounts of spices like juniper berries, cumin, coriander, and, yes, even peppercorns. Watch here for an example.
  • Buy spice sets just because you like the packaging…or for any reason, actually.
  • Buy spices in grocery stores unless you absolutely have to.
  • Think that vanilla beans aren’t spices. They are…botanically speaking. Treat them well.
  • Buy spices in bulk unless you’ve got a darned good reason, like you own a restaurant, or you like to barbecue competitively.
  • Store spices where you can see them. Basically, just don’t buy a spinning countertop spice rack.
  • Keep ground spices for longer than six months.
  • Assume that spices are always safe to consume raw. They can carry food-borne illness, such as salmonella. Always buy from reliable sources and toast or cook them when you can.
  • Forget that the strength of spices, especially whole spices, can increase over time the longer they’re left in a dish. Fresh spices also have a much stronger flavor that what you might be used to…especially if you’ve only ever bought them at the grocery store.

Test out our Spice Rules with a few sweet and savory (and potable) applications:

A rum-based liqueur that tastes like winter baked goods by a warm fire…with a kick.

Candied ginger brings sweet heat to Thanksgiving-ready cranberry sauce.

Perfect for holiday entertaining, this comforting bread pudding gets a fall twist with cinnamon, nutmeg, cloves, and crystallized ginger.

Seared turkey thighs and spices make up the basis of this international stew that just so happens to also summon the flavors of fall.

Freshly ground black pepper makes all the difference in this classic cheesy pasta dish.

Black cardamom adds depth and rich chocolate flavor to this revamped chocolate syrup recipe.


Thanksgiving Sandwich

Like many restaurant workers toiling in Las Vegas, Eric Klein, the executive chef at Spago, spends Thanksgiving Day on the line, dishing out turkey and trimmings to vacationing high rollers. Time with family and friends comes after the holiday. While the rest of the city combs shopping arcades for Black Friday deals, he’s making magic with the leftovers.

One of his favorites is this play on a French dip sandwich. Shredded turkey stands in for the usual beef, while gravy, thinned out to make it brothlike, replaces the jus for dipping. To this he adds the requisite leftover stuffing, and he folds the cranberry sauce into a fragrant and creamy aioli. He likes to crumble mild blue cheese over the top of his sandwich for extra pizazz, but feel free to leave it out if you’re feeling more traditional. &mdashMelissa Clark


Video: Alton Brown and The Food Lab Play With Chicken

A few months back Alton Brown stopped by the office to chat with us about such diverse topics as how to write a recipe for an omelette, his top five pieces of kitchen equipment, and even the future of recipe writing. Now chatting is all well and good, but I'm not going to pass up on the opportunity to actually cook with the man who made me want to do what I do today.

To make it exciting, we grabbed the first raw ingredient we could find—a whole, head-on chicken from the Chinese supermarket around the corner—and placed a bet on it.

The game: we took both breasts off the chicken and cooked them to 155°F. One was cooked by starting it in a hot skillet, the other was cooked starting cold. Which one would lose more moisture?

Check out the video to find out.

I'm not exactly sure what makes this particular experiment "great" or even really an experiment, per se. More like moderately poorly controlled, trivially important kitchen futzing if you want to know the truth. But either way, I had a heck of a fun time doing it it's a rare thing to get to meet one of your personal heroes, much less to cook a chicken with him. Hopefully you'll get a kick out of watching it.

Watch the Video!

Alton Brown: "No they don't, Kenji. They don't think about that all. And it kills me. " (high-pitched laugh) So let's say that we're going to cook two chicken breast pieces to the exact same internal temperature, but start them at completely different times, so that we have one that goes in hot and cooks for a shorter amount of time versus the one that. you know what, we should weigh them before they go in as well.

So we got 99 grams and 111 grams, one's going to go into a cool pan, and let's pick a final temperature.

J. Kenji Lopez-Alt: Let me cool this pan quickly because it's already smoking.
AB: So we notice that he likes to live dangerously by pouring water directly into the hot pan of oil so that it aerosolizes, causing third-degree burns. Duly noted! Okay, what kind of surface temperature do you want to see? JLKA: 400?
AB: At least.
JKLA: 450?
AB: So it's okay to put your hands on the chicken and then stick em back in the salt. Okay, also noted. Good sanitation procedures.
JKLA: What's going to live in the salt?
AB: Nothing's going to live in the salt at all. I'm just giving you crap. I think the interesting thing's going to be if we cook them both to the same doneness, if we pick a spot center mass, and we decide on a final temperature, 155, is going to be the comparison of weight of moisture loss. I'm going to hypothesize that there's going to be more moisture loss out of chicken breast B.
JKLA: Right, because we're cooking it at a higher temperature the whole time.
AB: Surface to mass ratio. Reading 161 center mass. #2 is of course way down from that. Da da da da. 78 grams.
JKLA: I'd say it's About 78%, given that we started with basically 100. 99.
AB: But it's not exactly. I mean, if you wanna play all loosey goosey with the facts, that's your business. 78.78% okay. This is primary research, man. We're in Harold McGee territory. Are we close to the same temperature?
JKLA: Yep. It's too bad they don't make chicken breasts in completely uniform sizes.
AB: We're working on it. we're working on it. 84.68%. I was guessing that the piece that went into the colder pan would, because of its reduced surface area, maybe retain more moisture, but indeed there is a relationship between time and moisture loss. So the piece that went into the hot pan stayed moister.

In order to quantify anything that's going on with your food, you've got to have measurements.
JKLA: Yes.
AB: Now ideally, we would have been measuring time. We didn't. But, not only did we weigh things, we weighed things digitally, in metric.
JKLA: In metric, yes.
AB: And we took careful temperatures, not only of the pan, but of the food, so we've got three data points. But this is still a pretty big trend. 84.68% vs 78.78%.
JKLA: Yeah, that's not insignificant.
AB: Lunch! Lunch is up. This is enough to feed like six girls from New York.
JKLA: Well, it's impossible to say without bias, because I know that this one lost more moisture, but.
AB: I note it no difference whatsoever.
JKLA: No?
AB: So what we've learned is that it freaking doesn't matter.
JKLA: Start with a good bird and don't mess it up?
AB: Here's the other thing. Food tastes better when you're hungry. And meat is more tender when you're hungry because you produce more saliva. As Cervantes said, hunger is the best sauce.


Still searching for what to cook ?

  • 1 cup Onion chopped
  • 1 cup Celery chopped
  • 1 cup Green pepper chopped
  • 1 Tbsp Olive oil
  • 1 Tbsp Kosher Salt
  • 3 cups Cornbread cubed
  • 1 cup Dried cranberries
  • 2 oz Pecans chopped
  • 2 Eggs beaten
  • 2 tsp Sage dried rubbed
  • 2 tsp Parsley dried
  • 1/2 tsp Black pepper freshly ground
  • 1.5 cup chicken broth

The best and easiest Thanksgiving turkey

A delicious, moist, flavorful turkey recipe, infused with beer, citrus and fresh herbs.

Ingredients

For the brine

  • Equal parts beer and water
  • 2 – 3 bay leaves
  • 2 – 3 oranges, halved
  • Fresh thyme
  • Fresh sage
  • Salt and whole peppercorns
  • 2 heads of garlic, halved lengthwise
  • Sugar to taste
  • A bunch of scallions, rough chopped

For the turkey

  • A whole turkey! You can also do this with turkey breasts
  • 1 bunch of carrots, peeled and roughly chopped
  • 1 sweet onion, roughly chopped
  • 1 bunch of celery, roughly chopped
  • Butter
  • To stuff the turkey: oranges, garlic, fresh thyme, fresh rosemary

Instructions

  1. 1. In a huge stovetop, combine equal parts beer and water, and then salt and sugar to taste. You will use a decent amount of salt and sugar. Season to taste so that it tastes noticeably salty and sweet.
  2. 2. Stir in the scallions, garlic, bay leaves, thyme, oranges (squeeze the juice out of each half into the mixture before adding the orange), 2 tablespoons of peppercorns. Bring the liquid up to a boil, then immediately remove from heat and let cool completely.
  3. 3. In a brining bag or large pot, add the turkey. Make sure the remove the neck and gizzards that are inside. Pour the brine on top, and seal completely or cover. Store in the fridge overnight. Make sure the turkey is fully submerged.
  4. 4. The next day, preheat the oven to 350 and grease a large turkey roasting dish with butter or nonstick spray. Place the carrots, celery and onion on the bottom, and season well with salt and pepper. Drizzle with olive oil.
  5. 5. Place the turkey on top, and secure the wings under the bird. Fill the turkey with oranges, halved garlic, fresh thyme (almost and entire bunch) and fresh rosemary.
  6. 6. Melt 1-2 sticks of butter, and drizzle over the turkey. Season liberally with salt and pepper. Tie the legs together and cover the dish with foil before placing in the oven.
  7. 7. Check the turkey after 1 hour to start basting. Using a turkey baster, cover the turkey in the juices every 20 minutes until it’s finished cooking. Watch it to make sure it doesn’t burn, and start checking the temperature in an hour or so, depending on how large your turkey is.
  8. 8. When the internal temperature reaches about 140, remove the foil to let the turkey brown as it finishes cooking. Remove the turkey from the oven when the internal temperature is at least 155 degrees.
  9. 9. Allow the turkey to rest for at least 10 minutes before carving. After carving, use a spoon to over it in the juices from the pan and the vegetables.

Notes

3 tips for an awesome turkey

  • -Brine it. Don’t skip this step! It makes it so much more flavorful and keeps it from drying out
  • -Baste the heck out of it. This keeps it from burning and makes it taste amazing
  • -Use a meat thermometer to make sure you don’t overcook/undercook.

Nutrition

Did you make this recipe?

I have so many things to be thankful this year, and am always thankful for this little blog. It allows me the opportunity to connect with you lovely friends, and also eat a Thanksgiving feast over a week early.

If you’re a side dish or dessert kinda friend (I’m right there with you), here are some ideas:

I’d love to hear about any random holiday traditions!! Also: fave Thanksgiving food?


[UPDATE] Alton Brown Spills All The Details On The New 'Good Eats'

Since his first cryptic post nearly a year ago, Alton Brown has been vague with announcements regarding the return of Good Eats, his beloved show that went off the air in 2012. This weekend, while speaking at pop culture convention called Dragon Con, Brown finally revealed some concrete details as to what the show will look like.

According to Brown, the show &ndash officially titled Return of The Eats &ndash will be a half-hour format. It will air on Food Network, of course, but there will be bonus footage shot just for web too.

"We'll also be shooting additional scenes that will be injected into each show for streaming," Brown told the crowd. "So if you watch it online, you will see a better show."

Brown was obviously very excited to share the news, telling fans, "We're bringing it back, we're restarting it, we're getting the band back together!"

The only downside, Brown joked, is that the return of his show means Diners, Drive-Ins, and Dives has to cut their scheduled programming from 8 hours a day to 7 and a half. poor Guy.

No official date has been announced yet, but the show is expected to premiere sometime in 2018. Watch the video below, taken at Dragon Con, to hear Brown's comments on the new show.

UPDATE: July 12, 2017 at 1:00 p.m.

Food Network's favorite food scientist and television show host Alton Brown looks like he's finally ready to dust off those old sock puppets and teach us a little more about our favorite foods with the return of Good Eats.

Posted with the ominous caption "It's time. " some of his most beloved props and and tools can be seen in a dark basement, and covered in cobwebs most notably, the flame-covered mixing bowl and the rotisserie chicken wearing a bowler hat painting.

Still no word on exactly when we can expect the Good Eats to return to the internet, but this sneak peek has us hoping it'll be back this fall.

UPDATE: November 2, 2016 at 12:10 p.m.

If, like us, you were a devout follower of the popular Food Network show Good Eats, then you're going to absolutely flip.

In a new video posted on Facebook, Alton Brown addressed the "prophetic video" he posted on Instagram a couple weeks ago (see below) and announced that "yes, the internet project that I will be releasing next year is essentially a sequel follow-up to a program called Good Eats that I made for about 14 years on Food Network."

Perhaps the most important note Brown makes is that he wants freedom. Instead of bending to the vision and preferences of a television network, he'd rather take the reins himself&mdashand he'd especially like to use more fans' suggestions for topics to cover on the new show.

We can't wait to see what Brown comes up next now that he'll have total and complete control over his science-driven, totally nerdy, and completely exciting approach to cooking. Good Eats is back, baby!

ORIGINAL POST: October 19, 2016 at 2:44 p.m.

If there's one thing the internet loves to do, it's speculate. So whenever a new rumor hits the web, you can bet every theory&mdashboth right and (usually) wrong&mdashis put out there for all to ponder. At this point, we've learned to take any unconfirmed factoids with a grain of salt, but this new one might actually have some merit. One of your favorite cooking shows might be coming back, and though it is still unconfirmed, the reasoning behind the theory is pretty plausible.

Food Network star Alton Brown's popular show Good Eats went off the air back in 2012, and since then, he's been focusing on his cooking competition show, Cutthroat Kitchen. But if this new video is anything to go by, all of that could be changing very soon.

Brown posted a video to his Instagram account on Tuesday, announcing his break from Cutthroat Kitchen, and the rumor mill is already churning that this could indicate a revival of Good Eats, which aired for over a decade.

So why is Brown taking a breather from Cutthroat? "To concentrate my efforts on a new internet, uh, venture I have . I call it . a cooking show."

Given that his video was filmed from inside a microwave&mdasha similar camera angle used on Good Eats&mdashand he was playing it all kinds of coy (he ended the video with "Why am I telling you from inside an appliance? No reason.") it seems like he's actually going to be bringing the show back.

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Watch the video: Umami Burger Presents: The Alton Burger by Alton Brown (December 2021).