The bird, the side, the dessert and the brandy — plus some delicious bacon — courtesy some of the city’s best chefs.
The Bird
Charlie McKenna of Lillie’s Q knows Southern BBQ, and when it comes to the bird, he’s all about the rub and the smoke. He’s shared his own Carolina dry rub that’ll give the bird juicy flavor and nuance.
Print the recipe.
The Side
Fresh local ingredients are the lifeblood of Perry Hendrix, the new chef de cuisine at Avec. Peaking now: cranberries. And he says put the cans of cranberry sauce down for this simple, game-changing mostarda. Print the recipe.
The Sweet
As Bottleneck Management’s corp pastry chef, Bria Helgerson knows her fair share of desserts. Here: a bacon stout tart with a healthy bourbon sabayon glaze. Print the recipe.
The Drink
Cozy up with this concoction from Scofflaw’s Danny Shapiro. A little rye and apple brandy will go a long way to help you digest all that turkey. Print the recipe.
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