Tagged with 'turkey'

Apple Smoked Barbecue Turkey

Apple Smoked Barbecue Turkey Recipe

Whether you’re preparing for a Thanksgiving feast or a summertime cook-out, this Apple Smoked Barbecue Turkey is just what you need! First brined in the fantastic new Cattleman’s Grill Butcher House Brine with apple cider, then injected with apple infused butter, smoked over charcoal and apple wood in the Kamado Joe and served with a Cran-Apple BBQ Sauce. It’s juicy, smokey and packed full of flavor!

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Turkey Stock from Scratch

How to make Turkey Stock

Contrary to popular belief, turkey stock can add the perfect punch of savory flavor to your stuffing, rice dishes, gumbo, even turkey salad sandwiches. Make this stock in advance and freeze it for when you need it. Use an ice cube tray and freezer bags to make “flavor bombs” to drop in any dish needing a boost. The possibilities are plenty for this hearty stock recipe.

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Kentucky Hot Brown

Best Recipe for Kentucky Hot Brown

The Kentucky Hot Brown is an American classic! This open-faced sandwich was created at the Brown Hotel in Louisville, Kentucky in 1926 to feed the masses of late night dancers who frequented the hotel. Of course, we at All Things Barbecue had to put our touch on the classic by smoking our turkey, instead of roasting it. But the rest we left unchanged.

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How to Spatchcock a Whole Chicken

How to Spatchcock a Whole Chicken

Here at All Things BBQ, we’re constantly interacting with folks who are passionate about grilling, smoking and cooking in general, and folks who are hungry for knowledge and looking to improve their craft. If you’re reading this, there is a good chance that you are one of these folks. You’re awesome. One of the questions we get a lot is, “What is the best way to cook a whole bird?” Whether it’s chicken or turkey our answer is always the same. Spatchcock. If you’re tired of drying out the breasts while waiting for the thighs and legs to finish cooking, it’s time to employ the spatchcock technique.

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