Grilled Green Beans with Sun Dried Tomatoes

Prep Time: 10 minutes
Grill Time:  5 minutes
Serves: 6 - 8

Ingredients
8 cups fresh or frozen green beans
1/2 cup sun dried tomatoes
1/4 cup sliced almonds
1 tsp olive oil
1 tsp sea salt
1/2 tsp black pepper

In order to grill smaller vegetables on a regular grill you will need a vegetable grill pan or tray.  You can find one just about anywhere grill accessories are sold or Amazon.com also has a great selection.

Preheat the grill (with the vegetable tray) to medium (about 400 degrees)

While the grill is preheating, toss the green beans with olive oil, sun dried tomatoes, and sliced almonds.  Once the grill is heated add the beans onto the tray and let grill for 2 - 3 minutes, then toss with tongs and grill for another 2 - 3 minutes or until cooked to desired doneness. (I prefer mine to still have a little 'snap' to them)  Remove from grill and season with salt and pepper and serve.

Apple Wood Smoked Baby Back Ribs

Prep Time: 15 minutes
Grill Time: 4 - 5 hours depending on temperature

Rub:
1 tbsp brown sugar
1 tbsp chili powder
1 tbsp kosher salt
1 tsp cayenne pepper (optional)
1 tsp paprika
1 tsp black pepper (I like to add this first before the rest of the rub)

First prepare your ribs by removing the membrane from the back if it has not already been done, this will allow the ribs to absorb the smoke and make the meat easier to eat.  (If you don’t know how to remove the membrane you can find instructions on line or simply click here) 

After the membrane has been removed coat the ribs with the rub and let sit for 15 - 20 minutes.

Set up your smoker or grill for indirect heat, using a temperature of 250 - 275 degrees.  Use apple wood chunks or wood chips to provide the smoke to flavor the ribs.  Once the wood is smoking you can add the ribs to the heat. Cook for 4-5 hours, being sure to check the ribs and the temperature every hour.

You can apply a mop or barbecue sauce as you like, I add a mop every hour or apply a thick barbecue sauce about three hours in.  You can also wrap the ribs in tin foil for the last hour to insure they don’t dry out.  Ribs are generally cooked to 160 - 170 degrees, although that will vary depending to your personal taste.  A good way to tell when ribs are fully cooked is that the bone will be showing through the end of the meat, this is good as it also gives you a place to hold while eating.

White BBQ Suace (Alabama Style)

Ingredients:

1 1/2 cups mayonnaise
1/4 cup white wine vinegar
1 tablespoon coarsely ground pepper
1 tablespoon Creole mustard
1 teaspoon salt
1 teaspoon sugar
2 garlic cloves, minced
2 teaspoons prepared horseradish

Wisk all ingredients together in a small bowl, if you like a thinner sauce you can add 1/4 cup water and still get the same flavor.  White BBQ Sauce is great on chicken, pork, and fish.

Turkey Bacon Guacamole Burger

1 lb ground turkey (makes 4 burgers)
12 oz bacon
4 frescata buns
4 slices pepper jack cheese
Lettuce

Guacamole:

2 large avocados
1 clove garlic
1 small tomato
1 teaspoon Adobo seasoning
1 teaspoon lime juice

When making any type of bacon burger I like to start by cooking my bacon first, I do this because I like my bacon extra crispy, (not to be confused with burnt).  I also like to set it aside for a few minutes on some paper towels to soak up any extra grease.

After the bacon is cooked separate the turkey into 4 patties about one quarter pound each.  I prefer to make my burger patties a bit on the thick side, but that is just what I like.  Some people prefer thinner patties; just keep in mind that while cooking the meat will shrink causing the meat to pull to the center, causing the burger to be thicker than when you started grilling.  Also, thicker patties will take longer to cook through to the center.  Season the meat with salt and pepper and grill over direct high heat, as with any poultry you will want to cook to a temperature of 160 – 170 degrees.  Add the sliced pepper jack cheese the last couple minutes if you like to have it melted on the burger.

While the burgers are grilling you can throw together the guacamole.  Mix 1 teaspoon of Adobo seasoning with 1 tablespoon of water, add to two mashed avocados.  Mince garlic and dice the tomato and add to the guacamole mix along with 1 teaspoon lime juice.  Add salt and pepper to taste.

As the burgers are finishing up, lightly toast the buns if desired.  Assemble and enjoy!



Brined Smoked Turkey

Prep Time: 30 min + overnight for brining
Grill Time: 3 - 5 hours (about 15-20 minutes per lb)

Brine:

1 cup kosher salt
1/2 cup brown sugar
1 gallon vegitable stock
1 tablespoon cracked black pepper
1 1/2 teaspoon allspice berries
1 1/2 teaspoon candied ginger

Aromatics:

1 red apple
1 onion
1 cinnamon stick
4 sprigs of fresh rosemary
6 sage leaves

Smoked turkey is a wonderful thing, but to create a  more tender and more flavorful turkey I suggest you try brining the turkey beforehand. (This method works equally well with whole chickens)  The day before you plan on smoking your turkey make sure the meat has thawed all the way through.  Combine all the brine ingredients in a large stock pot and bring to a boil for 5 - 10 minutes, this will help all the dry ingredients dissolve.  Remove the brine from the heat and let cool.  You will need a large enough container to hold the turkey along with the brine.  I find the best thing to use is a 5 gallon bucket.  Place the turkey breast side down, add the brine, and then add some ice water, just enough to cover the turkey completely.  You will want to let the turkey brine anywhere from 12 - 24 hours covered and placed in a fridge or a cool place.

30 minutes prior to smoking remove the turkey from the brine and pat dry.  Sprinkle with salt and pepper, and allow to rest before smoking.  Meanwhile you can prepare the aromatics.  Combine the ingredients with 1 cup of water and microwave for 5 minutes.  There are two ways you can use the aromatics, you can either place them inside the turkey cavity, or if using a water smoker you can add them to the water pan, leaving the turkey cavity for stuffing if you desire.  Truss the turkey and prepare for smoking.

Smoking a turkey is pretty straight forward, using a grill you will want to grill using indirect medium heat, if using a water smoker you will want to place the turkey directly over the water pan.  Cook the turkey at a temperature close to 350 degrees, at this temperature the bird will require 15 – 20 minutes per pound of meat.  Add your favorite wood chips to provide smoke; I prefer to use a fruit wood such as apple when smoking poultry.  You will know the turkey is done when the thickest part of the breast reads at 165 degrees F with a thermometer.  Once the desired temperature is reached, remove the turkey and cover loosely with tin foil and allow it to rest 15 minutes before carving.

For tips on carving the turkey check out this video from Alton Brown.