We bring a Texas favorite home—Shredded Barbecued Beef and we pair it with a unique take on a classic side dish: Ranch Potato Salad.
Host Christopher Kimball demonstrates the safe and proper way to fry at home, while Bridget Lancaster shares the test kitchen techniques for making crisp and spicy Creole Fried Chicken. Later Bridget shows the steps for perfect, grilled corn on the cob.
Bridget Lancaster makes an Old-Fashioned Roast Turkey with Gravy, revisiting a classic technique known as larding. She also reveals the secrets to quick and easy Garlic Mashed Potatoes.
Bridget Lancaster makes Big Bob’s famous Alabama BBQ Chicken with a unique white barbecue sauce. She serves it along side Tangy Apple-Cabbage Slaw.
We’ll reveal the secrets to authentic-tasting Chili con Carne at home and how to make Southern-Style Skillet Cornbread with hearty corn flavor.
We update a Pillsbury Bake-Off classic reengineering the recipe to replace a no-longer-made ingredient. Christopher Kimball also reveals the top test kitchen tips about how to use your oven for baking.