Test cook Dan Souza makes host Julia Collin Davison perfect Spice-Rubbed Chicken Drumsticks on the grill. Then, equipment expert Adam Ried reveals his top pick for Baking Peels. Next, science expert Dan Souza demystifies the science of radiant heat. Finally, test cook Erin McMurrer makes host Bridget Lancaster the ultimate New England Baked Beans.
Get the recipe for Spice-Rubbed Chicken Drumsticks:
Get the recipe for New England Baked Beans:
Buy our winning baking peel:
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As someone who almost exclusively cooks drumsticks and chicken breast on the grill, ATC has their drumstick science down. Cooking to that ultra high internal temperature and shuffling the drumsticks around (both a flip and an invert of their position) is key. Cooking over direct heat usually leads to a disaster with a bloody/soggy inside (if cooked only to 160-170) and a burned outside.
Dry brining accomplishes the same thing without wasting water and salt.
Personally, I would not be caught dead with a cloth on my pizza peel, I doubt any serious pizza maker would either. Here's a helpful hint to the folks at ATK and the viewers too, semolina is the preferred choice among professionals to prevent the dough from sticking to any surface, not flour. The taste of uncooked flour on the pizza is not pleasurable. I'm a little surprised your testers didn't figure this one out.
I can not pork what can zi put in bean dish instead
I have the metal peel. Corn meal is a life saver.
Whoever does the hair styling for this show needs an award. So pretty!
Great episode! I will definitely try the chicken drumsticks but I can't wait to try those marvelous baked beans. Yummmmmm 😋
I always wondered what was going on with Dan’s mouth, why his bottom jaw sometimes doesn’t stay in line with the upper part of his mouth. Then I listened to a podcast where he did like a guest speaker spot for some event or something, in front of a live audience. He told the story of how his jaw grew out of alignment when he was younger and his oral surgeon had to break his jaw and then realign it and reset it. Everyone should find that and listen to it. He is an excellent public speaker and his story was so funny and entertaining. He could have a future in comedy if this whole food science thing falls thru. Lol 😝 😂 🤣
Get a pizza screen and use the thin metal peal. Sharpen the leading edge of the peal using a concrete surface like a sidewalk to get maximum peal ability.
These beans are perfect. Sounds weird but I made a double batch and gave containers of it away to friends.
Made these this weekend but smoked them 3 hours over hickory. Finished on grill to crisp up skin. Absolutely delicious ! Thanks ATK!
Julia's hot for Dan:)
Why must you hide the rub recipe from people who watch the video……I'm no signing up for junk mail
OMG, I really am happy to find this baked bean recipe again. I can't wait to make it for my next cook-out!!
We made this chicken for Easter BBQ , which we have every year in a fairly primitive setting on a beautiful ranch. My son and his girlfriend bought and cooked 90 of these legs! Way to many for 25 people, but I was one of the lucky ones that got to bring leftovers home. I didn't want to eat the chicken leg cold, so I heated in the microwave for 2 mins. at 50% power. It was still juicy and tender. What a wonderful way to cook drumsticks!
Beans were very bland.
I tried the recipe for the beans yesterday and they were pretty good. A few concerns however: I found that even with a half cup of molasses, they were just a little bit too bitter for me. I also ended up cooking them for 3 and a half hours and though they were tender, I like my beans a little more tender. Other than that, they were very good and I will try the recipe again!
Use corn meal on the wood peal instead of flour
Both the recipes looked so delicious! I like when you explain why you do the method which really helps me in cooking. The rub could be used to chicken thighs and breasts which we like, thanks!!
Anybody else misread that as "rubber chicken?"
Will you do cooking with instant pots?
How much should you reduce the salt in a recipe that does not assume you have brined the beans?
Still to much salt being used , I challenge everyone to take a salt holiday for a week , yes food will be bland and not taste very good for that week but once you have cleansed all that excess salt from your body (A) you will feel better and (B) you will begin to to taste food .
The food and pharmaceutical industrial complex is trying to force us to feel as if food is bad unless it’s soaked in salt. That way they can sell us flavorless meat raised in cages and sell us pills to deal with the result of eating super salty food
Love to try this in my rotisserie tumble basket in our vintage Sears Kenmore rotisserie oven that is our backyard go to for various recipes!
Pizza Craft? Terrible name, sounds to much like piece of crap!
Always good, informative. Love the equipment testing.
Why not just scrub off the wall fond with one of the onion halves?
funtastic!