Turkey Smoked or Grilled
This recipe can be used on a smoker, gas or charcoal grill and the oven.
It seems we really don’t think about turkey until we are coming upon thanksgiving. Even the supermarkets think the same. It can be somewhat of a task to find one that sells turkey any other time.
For some, thinking about turkey can bring back some horrid memories. A bland overcooked bird unseasoned and just down right tasteless. This would turn of anyone to go out of their to roast one any other time of the year.
But there is hope. At GrillBillies we put life back into that bird to the extent you would consider it other than thanksgiving. A few techniques and you will WOW your guests and the old turkey will win back some respect.
OK, here are few basics:
Buy a bird in the 12 to 16 lbs. range. We find them tastier.
If you need to cook a larger bird, cook two smaller ones and it will lessen the cook time by a lot.
Inject or brine? Do either but not both to insure that it doesn’t dry out.
If the bird is frozen, allow about 4 days for it to thaw in the fridge.
Don’t stuff the turkey! If you do, you will have to cook the stuffing above 165 degrees because the juices will have soaked into the stuffing and it will result in over cooking the rest.
Don’t truss the bird (tie the legs). You run the risk of under cooking the dark meat.
Remove the pop up thermometer and throw it away. It’s useless. Use a good digital “poke thermometer”.
Preparation:
Remove all the giblets and the neck. If you have the time they will work well in making a turkey broth along with the carcass.
Remove the plastic trussing by the legs and the pop up thermometer.
No need to rinse the turkey. You only spread around bacteria the kitchen and run the risk of one becoming sick. Just pour off the juices.
Brining We like to use an all purpose brine Oakridge’s Game Changer. This brine can be used for anything. If you want to make your own “click here”.
Injecting We like to use Butcher’s Bird Booster. Iinject 3 times on each side of the breast under the skin and 2 times in each thigh and leg. Due this the day before if possible.
Season the turkey under and top of the skin at the breast and on top at the legs and thighs.
Let the bird sit in fridge overnight.
Cooking:
If cooking on a gas or charcoal grill set up the grills for an indirect cook.
If cooking on a smoker you should be indirect.
a 12lb. Butterball turkey. The night before he spatchcocked the bird, injected it with our Butcher Bird Booster Original and seasoned it. The next day he got his Kamado Grill going, threw in a piece of sugar maple wood, injected the bird with melted butter and immediately put it on the grill. Grill temp was set at 325 . 1.75 hours later we were served a delicious and succulent turkey like no other. Thank you Chef!
Note: You do not have to own a smoker for this recipe. You can achieve the same results on a gas or charcoal grill or in the oven.
Yield: 8 servings Prep Time: 30 minutes Cook Time: 1.75 to 2.0 hours
1 (12 lb.) whole turkey (spatchcocked)
1 (2″x 3″) piece of sugar maple wood (apple and peach also work well)
1/4 cup of Butcher Bird Booster
2 cups of water
1/4 lb. unsalted butter
1 tbsp Kosher salt
1 tbsp Smokin Guns Hot
1 tbsp Cimarron Doc’s Sweet Rib Rub
1 tbsp Big Bob Gibson Rub
A note about injecting-
Have the legs facing away from you. Inject from front to back with the grain of the meat. Inject each breast evenly in 3 places. You will see the breast rise as you inject. Inject each thigh twice and inject the legs once or twice. Do the same with the butter.
Season both sides of the bird.
Place on the grill skin side up.
Smoked Pork Loin
Here’s a recipe that is fairly simple and economical to make. So if you are planning to cook for a larger crowd this recipe should “fit the bill”.
The size of the pork loin is going to be dependent on the number of guests. As a guide figure 9 oz. of uncooked meat per serving per adult. When cooked this will yield about 5 to 6 oz. of meat. Along with sides this should be plenty.
Note, this recipe can be used with pork tenderloin also but it will not be as economical. Better off using the loin. Also it is best to prep the loin the night before to allow the seasoning to penetrate the meat and to allow the injection to migrate through the loin evenly.
Ingredients
- One pork loin
- Butcher Pork Injection
- Eat’s Zero to Hero Seasoning
- Smokin Gun’s Gun Powder
- Thick cut bacon
- Blues Hog Original BBQ Sauce
Directions
- Trim the fat off the loin.
- Inject the loin with Butcher’s Pork Injection in accordance with the label (only add water and do not add anything else).
- Liberally season the loin with Eat’s Zero to Hero.
- Wrap the bacon around the loin covering all areas. To anchor the bacon to the loin you can use toothpicks.
- Put the loin in the refrigerator and let sit overnight.
- The next day start up your grill or smoker and bring it up to a temp of 250 degrees.
- Check out our article for indirect cooking. (link)
- We like to use 50% apple and 50% peach wood or either for smoking.
- Place the loin in the smoker or on the grill.
- Cook to an internal temp of 145 degrees.
- Remove the loin from the smoker.
- If using a smoker start up a gas grill and set to high heat.
- On a charcoal grill you can use the side where the coals were placed for indirect cooking.
- Remove the bacon and reserve.
- Once the grill is good and hot place the loin on the grill and sear the exterior. Keep moving the loin so you don’t cook the interior and further.
- Once the loin has nice color from searing remove from the grill.
- Liberally coat the exterior with Blues Hog Original BBQ Sauce.
- Place the meat back on the smoker. If using a grill place back on the indirect side.
- Let it sit in the smoker for 10 minutes to “set” the sauce.
- Remove from the smoker or the grill and let it rest for 3 minutes then slice into ½” thick medallions.
- Don’t throw the bacon away!! Save it. Use it for other recipes or for breakfast. It will be the best bacon you ever had.
Enjoy!!
Lamb Chops Smokin Guns
“Lamb chops are a favorite with the GrillBillies crew. They are simple to prepare and so delicious. There’s no need to overdo it with this tasty meat, season it and go to the grill, smoker or oven broiler. These chops also make a great appetizer to “hold over” your guests while doing your long cooks on the smoker.”
Ingredients
- 1 tablespoon dried rosemary
- 1 tablespoon of basil
- 2 tablespoons vegetable oil
- 2 tablespoons Obie-Cue’s Double Garlic Pepper
- 2 tablespoons Smokin’ Guns Hot
Directions
- Mix the rosemary, basil and oil together. Rub this mixture onto the lamb chops on both sides. Season with Obie-Cue’s Double Garlic Pepper followed by Smokin Guns Hot and allow to sit for about 30 mins. Note- Smokin Guns Hot has a slight kick but will not be overpowering.
- While the chops are sitting preheat your grill, smoker or broiler. Place the chops on your cooker. On a grill or broiler set for medium to high heat. On a smoker shoot for 300 degrees. Place lamb chops in the cooker, and cook to your desired temperature for doness (medium rare 135-medium 145). Remove, plate and eat!
Serves 4.
Kielbasa Sandwich GrillBillies’ Style
“Now here’s a sandwich for lunch time to feed those “groupies” who are hanging around your smoker when you cooking the briskets and butts. Here at GrillBillies we love cooking kielbasa and sausage on the smoker just as a snack during those long cooks. This recipe works equally well if cooked on a gas or charcoal grill.”
Ingredients
- 1 lb. ring smoked polish kielbasa
- ¼ cup yellow mustard
- ½ cup banana peppers
- 1 medium size cucumber
- ½ cup of sour kraut
- 4 chibata bread rolls
- 2 oz. Dizzy Pig’s Dizzy Dust
Directions
- Place the Kielbasa on the smoker or grill and bring the internal temperature up to 170 degrees.
- If the ciabatta rolls are thick remove some of inside.
- Heat up the sour kraut.
- Thinly slice the cucumber.
- Remove the kielbasa from the smoker and cross slice and place on the rolls.
- Spread yellow mustard and top with the banana pepper, cucumbers and sour kraut.
- Season with Dizzy Pig’s Raging River or Obie-Cue’s celebration.
Serves 4.
Pulled Pork with a Cuban Flair
“Here’s a twist on the usual pulled pork sandwich. It may seem a little redundant to add a slice of ham to the pork sandwich but that’s what makes it interesting. If you don’t have the nerve to serve it up as the meal then try it as an appetizer by using slider rolls.”
Ingredients
- 4oz. pulled pork per sandwich (follow our recipe for making “Pulled Pork”)
- 1 slice thick cut smoked ham per sandwich
- 1 slice provolone cheese per sandwich
- Sliced dill or sweet pickles
- Yellow mustrad
- Loaf of Italian bread
- Eat Barbecue’s Next Best Thing
- Slabs Complete Your Meat BBQ Sauce
Directions
- Place the pulled pork in a bowl and slightly season with Eat Barbecue’s Next best Thing and Slabs BBQ Sauce.
- Cut the bread into sandwich size portions and top with the pulled pork
- Top the pulled pork with ham, cheese, pickles and yellow mustard.
- Place the sandwiches on a preheated grill and brown the bread.
Pulled Pork with Black Bean Spread
Talk about flavor!! This sandwich has it all. Each component is flavor full by itself but put them together and you have exploded the flavor profile.
Ingredients
- 4oz. pulled pork per sandwich (follow our recipe for making “Pulled Pork”)
- TBL of Black Bean Spread
- 1 Sesame Roll
- 1 Smashed Avocado
- 1 Tomato
- Grumbled Goat Cheese
Directions
- Cut roll and butter the black bean spread on each half.
- Sprinkle table spoon of goat chesse.
- Top off with avocado, slice of tomato and cilantro leafs.
- Liven it up with a light dusting of our Smokey Mountain Spicy Barbecue Seasoning.
Brisket Melt
Very few will turn down a good brisket sandwich. This recipe brings it to a new level. Serve as a full sandwich or as an appetizer. Either way it will be a big hit.
Ingredients
- 3oz. of smoked brisket per sandwich (follow our recipe for making “Smoked Brisket”)
- Potato Roll Slider Rolls
- Provolone Cheese
- White Onion
- Sliced Pickles
Directions
- Slice brisket thin.
- Top with white onion and one slice of provolone cheese.
- Place sandwiches in a heated smoker, grill or oven and melt the cheese.
- Finish off by topping with a couple of slices of pickles.
Barbecued Chicken
Whether you are cooking on gas or charcoal grill this finishing glaze will kick your chicken up a notch.
Ingredients
- 16 oz. of Eat Barbecue’s IPO BBQ Sauce
- 12 oz. of cherry jelly with whole cherries
- 2 tsp of Smoky Mountain Smokers Chipotle
- 1 lime
- 4 oz. of grenadine
Directions
- Mix IPO sauce and cherry jelly 60/40.
- Puree in a blender until the whole cherries are totally blend with the sauce and jelly.
- Add the grenadine and squeeze lime into the mix and further blend.
- Cook the chicken to an internal temperature of 170 degrees.
- Lightly glaze the chicken on both sides and continue to cook another 10 minutes.
Pulled BBQ Chicken
This is a recipe that can be done on any smoker or gas grill. It is easy, simple and all those that eat it will surely be Wowed.
Ingredients
- 1-5 lb Roasting Chicken
- 1/4 Cup of Butcher Bird Booster
- 2 tablespoons of Head Country Championship Seasoning
- 2 tablespoons of Oakridge Secret Weapon
- Injector
- Peach, apple or pecan wood chunks
Directions
- Inject the chicken with the bird booster thoroughly and evenly in the breast, thighs and legs.
- Liberally season the chicken with the above seasoning in order inside and out. Do not blend or mix, layer one on top of the other.
- Place the chicken in a half aluminum foil tin breast side down uncovered.
- Heat your grill or smoker up to 275 to 325 degrees.
- Place the pan on your grill or smoker.
- When using a smoker throw in a few pieces of wood chunks like pecan, apple or peach.
- On the gas grill use our GrillKickers, a Pellet Pot or chips.
- Bring the chicken up to 180 degrees internal temperature in the breast.
- There will be a lot of liquid in the pan.
- Remove the skin.
- Pull all the meat off the chicken and dredge it through the pan and place the meat in a separate bowl.
- Once completely pulled, take the skin and squeeze out the juices and seasoning over the meat and discard. You can add back some of the liquid as we do if desired.
Roasted Lemon Chicken
This recipe can be cooked either on a smoker or a gas grill. This is a great whole chicken recipe. Simple yet very flavor full and inexpensive.
Ingredients
- 1-5 lb Roasting Chicken
- 2 Lemons
- 8 oz. Canola Oil
- 4 oz. Dizzy Pig Raging River
- Peach, apple or pecan wood chunks
Directions
- Remove the chicken wrapping and pat dry.
- Remove the lemon rind and chop into small squares.
- Mix rinds, and Raging River into a bowl with the canola oil creating a paste.
- Rub the interior and exterior of the chicken with the mixture.
- Preheat your cooker to 275 to 300 degrees.
- Place the chicken on the grill or smoker.
- When the internal temperature of the breast reaches 170 degrees remove the chicken and serve.