Barbecuing in November in New England is a tough job, but someone's got to do it.
Cook’s Country test cook Sarah Gabriel, trying to stay under her umbrella and out of the rain and sleet falling in the grilling area outside the test kitchen, checks on one of three recipes for grill-smoked pernil, a classic Puerto Rican preparation of spice-rubbed pork shoulder. Why test a tropical recipe in such inclement weather? Our publication schedule means we have to develop our recipes months in advance, which can create some contradictions between climate and cooking.
About the Author: Steve Klise
Steve Klise is a photo editor at
America's Test Kitchen. When he isn't running the
Test Kitchen Snapshots section of The Feed, drooling over pictures of food while directing shoots for
Cook's Illustrated and
Cook's Country, or trying to stay out of the way while taking photos in the Test Kitchen, you can find him scurrying around his own kitchen, relaxing in one of Boston's waterfront parks, daydreaming about great barbecue, or stuck in traffic jamming out to Springsteen with the windows down.
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