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SOUTH-TEXAS STYLE TURKEY BY PAULA DISBROWE
The swoon-worthy results and surprising ease of cooking a whole turkey over a wood-infused fire just might make you rethink your traditional Thanksgiving menu. Two things bring this method together: Butterflying the turkey creates a broad, flat surface that cooks more quickly and evenly. READ MORE
Recipes
Colin's Smoked Shoulder
Put meat in a 2 gallon plastic Zip-Loc bag and add:2 cups of Ole Ray's Pork-A-Licious Barbecue Sauce1/3 cup of Morton TenderQuick1/2 cup of Lea & Perrins Wor. Sauce1 tsp Your Favorite Habanero Sauce (to taste)1 tsp crushed garlicSqueeze bag around meat to remove all air then seal bag with zip loc.Place in refrig. for [...]
Corn with Seasoned Butter
One of the easiest vegetables to grill is corn-on-the-cob. It is always sweetest the moment it's picked - and it goes rapidly downhill from that moment on. Buy your corn fresh from the farmer, if you can, and cook it as soon as possible.We soak the fresh-picked ears in a pitcher full of water - [...]
Crispy Cabrito (Goat) Ribs
This recipe was originally developed for Cabrito (goat) however it is very good with many other types of meet.Ingredients: 2 Racks of Ribs, (Goat, Venison, Lamb, Pork, Elk, Antelope, Etc.) If Elk, double ingredients20 Peppercorns2 Sprigs Thyme1 Stick Cinnamon1Bay Leaf1 Cup Jalapeno JellyPreheat oven to 300 Deg f. In roasting pan, submerge ribs in water. Add [...]
David's Babyback Ribs
Ingredients: Babyback RibsWicker's Original Marinade and Baste (or your favorite marinade)Olive OilHoney RubCut babybacks in half and marinate in "Wickers Original Marinade and Baste" overnight. Place glowing coals and hickory or mesquite evenly over bottom PK rack. Put the marinated meat in a grill rack and place on top grill. Shut down every vent halfway or [...]
Easy Grill Roasted Prime Rib
Yield: 6-12 ServingsIngredients: 1 12 to 15 pound capless prime rib (aka export rib),Bone In1 c Good Seasoning RubRub the prime rib all over with Seasoning Rub.In the PK Grill/Smoker, start a fire well over to one side Insure that the grid with the opening side is over the coals. When the coals are well lit, [...]
Grilled "Redfish On The Half Shell"
Ingredients: Requires 2 *large redfish fillets (*25\"-27\" fish)Olive OilOld Bay Cajun SeasoningParmesan CheesePreparation:Fillet redfish leaving skin/scales. Wash, pat dry.Put fillets- skin/scales down on large baking sheet covered with double foil. ****Roll foil edges to retain drippings****Coat with olive oil. Dust with Old Bay, Cajun Seasonings.Let stand/marinate in a cool area for 1 hour. (on my vintage [...]
Grilled Asparagus
Ingredients: 1 bunch of large asparagus, washed, tough ends snapped off4 ounces thinly sliced prosciutto1 lemon, zested and cut in halfExtra virgin olive oilFreshly ground black pepper2 bamboo skewers, soaked in water for 30 minutes Wrap each asparagus spear in 1 slice of prosciutto, or 1/2 a slice if the slices are large. Thread spears onto [...]
Grilled Avocado Halves
Seeded avocado halves are grilled at edge of coals cut side up, rotated once, till softened up and heated through. Finish over hot part of fire to get it slightly toasted. Prepare a topping of diced, seeded Roma tomato, fresh squeezed lime juice, 1/3 clove of garlic smashed and worked into a paste, finely diced [...]
Grilled Lobster
Take 2 live lobsters and drop into a large pot, that has a couple of inches of hard boiling salted water. Remove after 3 minutes. This will "set" the insides. With a large sharp knife, slice lengthwise. Drizzle inside with butter, olive oil or aioli. Grill on medium heat, shell down, till tail meat is [...]
Grilled Pizza with Sausage, Clams, and Mushrooms
This recipe can also be done using traditional pizza toppings but may need to cook a bit longer to heat the cold sauce, etc.Notes on grilling: This recipe uses two types of grilling: direct heat - where the coals are directly underneath the crust and indirect heat - where the coals are moved to the ends [...]
