This turkey brine adds a whole orange, lemon, and limes cut up. This adds a light citrus flavor to the brine and a touch of acid that helps to carry the flavors of the brine into the meat.
See Also
Holiday Poultry Brine
Smoked Turkey Brine
Poultry Brine
Ingredients
1 gallon water
1 cup salt (1 1/2 cups Kosher or coarse salt)
3/4 cup white sugar
1 large lime
1 lemon
1 orange
1 onion, cut into thick slices
4 cloves garlic, crushed
4 bay leaves
1 tablespoon dried thyme
Prep Time: 40 minutes
Cook Time: 0 minutes
Total Time: 40 minutes
Yield: Makes about 1 gallon of brine
Preparation
Take four cups of the water and place in a large saucepan. Bring to a low boil. Add salt and sugar and stir until completely dissolved. Cut lemon, lime and orange into 1/8ths. Add remaining ingredients. Reduce heat to low and cover. Let simmer for 30 minutes. Pour into a large pot. Add remaining water (cold) and refrigerate until completely cooled.
Place poultry and brine in a large plastic container.
Keep refrigerated. Brine for 1 hour per pound.
Thoroughly rinse all the brine from the turkey before cooking. Otherwise there will be a salty flavor to the turkey. For a more detailed explanation, see my article on Brining Turkey.
Garlic Dill Prime Rib Recipe. Michael Westhoff/Getty Images
If you love garlic, then here is a prime rib recipe for you to try. Get the garlic, herbs, and olive oil mixed into an even paste to release the flavors.
See Also
Citrus Prime Rib
Jerked Prime Rib
Dijon Rib Roast
Ingredients
1 8-pound/3.6 kg prime rib roast
3-5 cloves garlic, minced
2 tablespoons/30 mL chopped fresh thyme
2 tablespoons/30 mL coriander seeds, lightly crushed
2 tablespoons/30 mL olive oil
1 tablespoon/15 mL dill seeds
2 teaspoons/10 mL sea salt
1 teaspoon/5 mL black pepper
Prep Time: 20 minutes
Cook Time: 120 minutes
Total Time: 140 minutes
Yield: Serves 10 to 12
Preparation
Using a coffee grinder or mortar and pestle, come all herbs, salt, pepper, garlic, and olive oil. The mixture should resemble a paste. Slather seasonings onto rib roast. Allow roast to sit for 20 minutes with seasonings on. Meanwhile, preheat grill for medium-high heat. Place roast onto grill rack, close lid, and allow to cook for 2 to 2 1/2 hours, or until internal temperatures reach 140-145 degrees F. (60 -63 degrees C.). Be sure to use a drip pan. Remove from heat, let sit for 15 minutes, and slice.
Smoked turkey on the grill. Dezene Huber/Getty Images
User Rating
Here's a way to prepare a great smoked turkey if you don't have a smoker. Use your grill to slow roast this tasty bird and it will be tender and delicious.
See Also
Smoked Beer Can Turkey
Szechuan Smoked Turkey
Smoked Honey Glazed Turkey
Ingredients
1 turkey, 12 to 14 pounds/5.5 to 7.5 kg
2 quarts/1.9 liters apple juice
1 pound/450 g brown sugar
1 cup/240 mL kosher salt
3 oranges, quartered
4 ounces/115 g fresh ginger, thinly sliced
15 whole cloves
6 bay leaves
6 large cloves garlic, crushed
cooking string for trussing turkey
roasting rack
heavy-gauge foil pan
hickory chips
Prep Time: 30 minutes
Cook Time: 4 minutes
Total Time: 34 minutes
Yield: Serves 6 to 8
Preparation
Combine apple juice, brown sugar and salt in a large saucepan. Bring to a boil and continue heating until the sugar and salt have dissolved. Skim off any foam that forms on the top and let cool. In a large (5 gallon or larger) stockpot or similar container, combine apple juice mixture, 3 quarts of water, oranges, ginger, cloves, bay leaves and garlic. Wash turkey. Remove any fatty deposited you might find and everything from the body cavity.
Place turkey in brine mixture and refrigerate for 24 hours. Make sure that the turkey remains completely submerged. Place hickory chips in water and prepare grill for indirect grilling on a medium heat. Remove turkey from brine and pat dry with paper towels. Tie legs together with string and lightly brush turkey with vegetable oil. Preheat your grill to about 325 degrees F (165 degrees C). Place turkey on roasting rack inside a foil pan. Place on grill away from direct heat. After 30-40 minutes, you will need to wrap the wings in foil to keep them from burning. Brush with vegetable oil periodically. If the breasts start to get too brown, cover with foil. The smoked turkey is done when the internal temperature reaches about 175 degrees F (80 degrees C) in the thigh or about 165 F (75 C) in the breast. You should expect it to take about 12-14 minutes per pound. When done remove from grill and let rest for about 15 minutes before you start carving.
Herb-Dijon Prime Rib Rub. Sabrina S. Baksh/Regarding BBQ, Inc.
This herb and Dijon wet rub creates a flavorful crust over the prime rib as it cooks. This rub is perfect whether you bake, grill, rotisserie, or smoke the roast.
See Also
How to Grill a Prime Rib
How to Smoke a Prime Rib
Top Prime Rib Recipes
Ingredients
1/3 cup/80 mL Dijon Mustard
2 cloves garlic, minced
2 tablespoons/30 mL fresh oregano leaves, finely chopped
1 tablespoon/15 mL fresh marjoram leaves, chopped
2 teaspoons/10 mL fresh thyme leaves
1 teaspoon/5 mL fresh rosemary, chopped
1 tablespoon/15 mL stone ground mustard (optional)
1 tablespoon/15 mL sea salt (use more if roast is large)
1 teaspoon/5 mL onion powder
1 teaspoon/5 mL coarse ground black pepper
Prep Time: 12 minutes
Cook Time: 0 minutes
Total Time: 12 minutes
Yield: about 1/2 cup
Preparation
Combine all ingredients in a small bowl. Apply wet rub all over prime rib roast and cook as directed. You can prepare this mixture, cover and let sit for 15-20 minutes before using. This allows the flavors to meld properly. Store mixture in an airtight container in the refrigerator for up to three days after preparation. Double recipe if you are cooking a very large roast, otherwise, this amount works well for a four bone rib roast.
The Good One Marshall, their second largest is the perfect serious smoker for competitions, tailgating, and catering. With well over 2,000 square inches of smoking space and a highly efficient design, this unit can handle a lot of food, and I mean a lot. Like all Good One smokers, the Marshall is a near perfect combination of traditional construction and innovative features. The Marshall is 500-pounds of smoker that can hold up to 8 briskets at once and will set you back about $2,300USD.
The heavy construction helps make up for the lack of insulation.
Manufacturer's Site
Pros
Excellent temperature control
Heavy, solid construction
Efficient fuel consumption and complete fire shut down
Allows for simultaneous grilling and smoking
Large capacity smoker
Cons
Very heavy unit
Not insulated
Description
2378 square inches of smoking space on four racks
471 square inches of grilling space
Separate grilling space allows for simultaneous grilling and smoking
11 gauge steel body with 14 gauge steel lids
Precision control "spinner" air vents
Two 10-inch wheels and two heavy duty casters
Removable ash tray
Removable drip pan
Internal damper separates firebox (grilling chamber) from smoker box
Large wheels make the unit easy to move
Made in the United States by Good-One Manufacturing
Guide Review - The Good One Marshall Generation 3
Chris Marks and his Three Little Pigs barbecue team are one of the top teams in competition barbecue (8 time grand champion of the American Royal BBQ Competition) and The Good One is the smoker he used.
On a fundamental level, this is a back offset smoker that has been the subject of a great deal of innovation. It has excellent temperature control, solid and heavy construction, and is very durable.
The large smoking chamber sits in the front and the firebox (which doubles as a direct grilling area) sits in the back.
This does mean that all sides of the unit need to be accessible to operate, that that isn't unusual in a smoker like this. The firebox runs parallel to the cooking chamber and smoke and heat enter through a slot between the two chambers. There is a vent that closes this slot so they can be completely separated during cooking. This is a great feature when it comes time to refuel the smoker since heat can be trapped inside the cooking chamber and ash and sparks cannot enter.
Temperature is controlled by what they call spinner vents. These are bolt mounted vents that dial down to close. Once you have the hang of these you find that this smoker has better temperature control than most and wind is not as much of a factor. The marshall has three intact and two output vents. The tight fitting vents and seams means that this unit can be easily shut down. In fact, because the firebox can be isolated, the fire can be dampened quickly.
Recently improvements include a paint that is a higher quality powder coating for better durability and appearance. The slid out ash pan has been replaced with a drop in design to reduce the external openings and improve the airflow even more.
At around $2,300USD this isn't an inexpensive smoker and given its capacity, this unit is meant to make a lot of barbecue. For those looking for something smaller, I would recommend The Good One Open Range which sells for about half the price of this one. For those who need to produce a lot of barbecue, are considering barbecue competitions or catering, I would recommend this unit.
Jerk Beer Can Chicken. Richard Rudisill/Getty Images
This grilled turkey not only gets the moisture of the beer can but the great flavor of Jerk seasonings. This is a turkey that will become a quick favorite. Full of flavor, moist and tender; beer can turkey is the way to go.
See Also
Smoked Beer Can Turkey
Grilled Spicy Whole Turkey
Szechuan Smoked Turkey
Ingredients
1 whole turkey, about 15 pounds/7 kg
1 24-ounce/360 mL can of beer
1 cup/240 mL chopped green onions
1/2 cup/120 mL chopped cilantro (coriander)
1/2 cup/120 mL chopped parsley
1 tablespoon/15 mL chopped fresh thyme
4 cloves garlic
2 shallots, finely chopped
3 tablespoons/45 mL brown sugar
3 tablespoons/45 mL lime juice
3 tablespoons/45 mL ground allspice
1 tablespoon/15 mL cumin
1/2 cup/120 mL soy sauce
3 scotch bonnet peppers, chopped (or other hot pepper)
1/2 cup/120 mL cooking oil, plus more to coat the turkey
Prep Time: 30 minutes
Cook Time: 180 minutes
Total Time: 210 minutes
Yield: Serves 8 to 10
Preparation
Prepare grill for indirect grilling. Combine all ingredients except the turkey and the beer in a food processor and blend until smooth. Prepare turkey and rub jerk mixture all over the surface of the turkey. Try to work it under the skin as much as possible. Open can and dispose of about 1/4 of the beer however you see fit. Prepare grill for indirect grilling. Place beer on grill over unheated portion.
The can needs to be very stable on the grill. Lower the turkey over the beer can so that the can fits entirely inside the cavity of the turkey. Cook over a medium to medium high heat for about 2 1/2 to 3 hours. If cooking a larger or smaller bird, adjust cooking times. Check for an internal temperature in the thigh of the turkey of 165 degrees F. (74 degrees C.) before removing it from the grill. When turkey is done, remove from grill and allow to rest for ten minutes before carving.
Ginger-Lime Swordfish. Photo Credit: Rob Fiocca Photography/Getty Images
Swordfish is great for the grill. The firm meat holds together well and it grills a lot like a good steak. This recipe includes a sweet and sour, Asian-Inspired marinade that brings out the flavors and creates the perfect crust on the grill.
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