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    Everything I Need to Know I Learned From Alton Brown

    by David Lauterbach
    2010 May 28


    Baked Meatballs
    By Belly Buddy Alton Brown

    Why do so many recipes call for cooking meatballs in liquid? Don’t they know that they’re just mini meatloaves? Cooking meatballs in a mini muffin pan ensures even browning and doneness–and excess fat drips down into the well where it can do no harm.


    Large mixing bowl
    Dry-measuring cups
    Measuring spoons
    #70 ice cream disher
    Round-bottomed coffee
    Mini-muffin tins


    1 (10 ounce) package frozen spinach
    1 pound ground pork
    1 pound ground lamb
    1 pound ground round
    1 cup finely grated Parmesan cheese
    2 large eggs
    1 tablespoon dried basil
    1 tablespoon dried parsley
    2 teaspoons garlic powder
    1 teaspoon red pepper flakes
    2 teaspoons salt
    1 1/2 cups dry breadcrumbs

    Preheat the oven to 400ºF. Place the spinach in a strainer and allow it to thaw, squeezing it to remove any remaining liquid. Place the spinach in a large mixing bowl and add the ground pork, ground lamb, ground round, Parmesan, eggs, basil, parsley, garlic powder, red pepper, salt, and 1/2 cup of the breadcrumbs. Use your hands to mix everything together.

    Using a #70 ice cream disher (its bowl holds just under 1/2 ounce), scoop portions of the meat mixture and shape into balls. Place some breadcrumbs in the bottom of a coffee cup and roll the meatballs in the crumbs, 1 meatball at a time, to coat well. Replenish the breadcrumbs as needed.

    Place the meatballs in the muffin tins–one per cup–and bake, shaking the tins a couple of times, for 15 minutes, or until golden and cooked through.

    Yield: About 48 meatballs.

    Grill-Friendly Pizza Dough
    By Belly Buddy Alton Brown

    Everybody loves pizza from a wood-fired oven, but not too many people have them. They do, however, have grills. Toppings could include pepperoni, grated Parmesan, tomato sauce, caramelized onions, artichoke hearts…


    Measuring spoons
    Digital Scale
    2 large, deep metal mixing bowls
    Small mixing bowl
    Wet-measuring cups
    Large wooden spoon
    Plastic wrap
    Dough cutter
    Rolling pin


    1 packet instant yeast
    1 pound all-purpose flour, plus more for kneading and rolling out
    1 tablespoon sugar
    1 tablespoon kosher salt
    1 cup hot water
    2 tablespoons olive oil, plus more to oil the dough

    Combine the yeast, flour, sugar, and salt, in that order, in a large mixing bowl. In a small mixing bowl combine the water and olive oil and then stir into the flour mixture with a large wooden spoon until a dough starts to form. Turn the dough out onto a lightly floured surface and knead by hand for 10 minutes, or until the dough develops a silky texture.

    Oil the surface of the dough and place it in another large metal mixing bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough in half and with a rolling pin roll the dough out onto a lightly floured surface.

    Heat grill to medium-low, Cook the dough on one side until firm and lightly browned, then turn, add your favorite toppings, and cook until lightly browned on the other side.

    Yield: Two 12-inch pizzas

    Resources: »» Good digital eats that include shirts, salt cellars and a weblog updated by A.B.
    “Good Eats” at Food Network »» Recent episode guide to help nab the recipes you missed.
    “I’m Just Here For the Food: Food + Heat = Cooking” »» Alton’s first book.
    “Alton Brown’s Gear For Your Kitchen” »» Alton’s second book.
    “I’m Just Here for More Food: Food x Mixing + Heat = Baking” »» Alton’s third book.
    Alton Brown Store at Food Network »» Featuring books, DVD’s and “Feasting on Asphalt” apparel.
    Good Eats Fan Page »» The ultimate Alton aficionado.

    Recipes courtesy Alton Brown and Stewart, Tabori & Chang.

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    Alton is God.

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    me gusta el programa y espero sus retas me agan llegar a mi correo jejejeje

    […] Our good friend Alton Brown‘s recipe has been the number one recipe on The Food Network website for six years running, and no wonder… it begins 2 to 3 days prior to Thanksgiving and ends on the holiday with apple slices, onion and cinnamon stuffed in the bird’s cavity! […]

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