Smoked Turkey

DSC00346I smoked a turkey for Christmas Dinner and it really turned out amazing. For a moment, forget all you have heard about brining, injecting, rubbing, etc. I just used canola oil, salt and pepper. That’s really all you need – the smoke provides plenty of flavor. It was juicy and smokey. Wanna try it? Here’s how I did it:


One 15lb Turkey
Canola Oil
Kosher Salt
Fresh Cracked Black Pepper


Set smoker to 350 degrees. (I use a Big Green Egg – the best home smoker available in my opinion)
Add your favorite wood. (I used apple)
Wash and dry turkey and rub with canola and s+p.
Place in the smoker and cook until internal temp is 165 in the breast.
Remove and let rest under foil for 30 minute – 1 hour.

Forget The Recipes!

I heard a famous chef recently say, “Forget the recipes! Nobody can learn hundreds of recipes. Learn a few techniques and master them; that is what makes a great chef.” With that in mind, I wanted to share a grilling technique. Tonight I made Buffalo Chicken Legs, but the recipe is not important, the technique is for Bone-In Chicken. Learn that and you can make Buffalo, BBQ, or any other kind of bone-in chicken your heart desires.

The Technique:

IMG_5210Nothing is worse than floppy skin on chicken. So, I use direct high heat to sear the chicken on all sides, about 90 seconds per side.

IMG_5211After the chicken is seared on all sides, I move it to the indirect side of the grill (no charcoal directly under the meat) and let it cook for 25-30 minutes with the lid on (LEAVE THE LID ON). If you’re lookin’ you’re not cookin’!

IMG_5212After 25-30 minutes over indirect heat, you end up with this. You can sauce at this point or just serve it as is.

I will, from time to time share other techniques that I have picked up along the way. But for now, chicken is cheap, go try this one out and tell me how it works out for you. Can’t wait to see your work!