A little while back, I wrote about a weekend feast of pork ribs and red-skinned potato salad.

One blog reader requested the recipe for my family’s all-time favorite potato salad, and I am now prepared to offer exact measurements for all the ingredients.

My sister came through with the measurements this morning, which is appropriate because she’s the one who started this whole potato salad thing, in a roundabout way.

When she was in college, Sis dated a chef who ended up being a real jerk. But we did get this recipe out of him before they broke up, so you see something positive comes out of every relationship. Gee, I hope that guy isn’t reading my blog.

The secret to this potato salad, I believe, is the bacon. We all know that bacon makes just about everything taste better.

I’ll attach the recipe below. As with any potato salad, this one tastes a lot better after it has had a chance to sit for a few hours or overnight.

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After I re-ran a former blog post about grilling turkeys in my Front Burner column yesterday, I received a hearty response from readers. Many say they’ve been grilling the Thanksgiving bird for decades now and wouldn’t have it any other way.
The first call I got was from a fellow named Chris who left me a voicemail message saying he grills his bird on a low flame (about 200 degrees) for 5 1/2 to 6 hours.
“It comes out fine every time,” he said.
Then, Rebecca Seaster rang me up to say that she and her husband grill birds all the time. Even better, they use an old Southern Living recipe that calls for brining the turkey first, then stuffing the cavity with onions and other vegetables for extra flavor. Mmmm mmmmm!
Rebecca insists that you must cook the turkey breast side down, saying it turns out a deliciously crispy skin. She promised to drop her recipe in the mail for me, so as soon as it comes I will type it up and post it on the blog.
Here are a few more reader responses:

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