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BBQ Thanksgiving Turkey Recipe

Looking for a new way to prepare your turkey this year? Barbecuing is one of the easiest and most flavorful ways to cook a turkey. The heat and flavorings combine to lock in the moisture, resulting in a crisp outside and a juicy inside. The directions below are for a whole turkey; however, you can of course modify this for a Turkey breast if you prefer.

You’ll Need:

One whole turkey, thawed or fresh, with giblets and neck removed

2/3 cup of olive oil

4 Tablespoons Worcestershire Sauce

Garlic Pepper (or, alternatively, garlic salt and ground pepper)

Rinse the turkey, including the cavity. Pat dry with paper towels. Secure legs with twine or a clip (optional).

Mix the olive oil and Worcestershire sauce, brush or rub all over turkey. Sprinkle garlic pepper over oil.

Cook with over low, indirect heat, breast side up. To cook with direct heat, preheat your barbecue or charcoal for approximately ten minutes. Place turkey directly on the grill surface. If you wish, mesquite chips can be added to the coals to give the turkey a little extra flavoring.

Baste turkey with oil mixture frequently, at least once an hour. Cooking time is approximately 25 to 30 minutes per pound. A twelve-pound turkey will typically take about 3 to 3-1/2 hours; a sixteen-pound turkey will cook in approximately 4 to 4-1/2 hours. Test by inserting a meat thermometer into the meatiest part of the thigh. Turkey is done when temperature reaches 180. Allow to sit for 10 minutes before carving. The outside will be a dark, almost black color due to the Worcestershire sauce; the inside will be tender and moist.

One note: You should not barbecue a stuffed turkey. This method of cooking does not allow the interior to reach and maintain a consistently safe level of heat to destroy bacteria, which might grow in the stuffing before a sufficient temperature is reached. Stuffing, if desired, can be prepared and cooked separately in the oven.

Spiced BBQ Pumpkin

Take your pumpkin and cut it up into good sized squares and grill with butter and spices and you make something better than pumpkin pie.

Prep Time: 10 minutes

Cook Time: 45 minutes


* 4 to 6 pieces of pumpkin cut into 3 inch squares
* 1/4 cup butter, melted
* 3 tablespoons brown sugar
* 1 teaspoon cinnamon
* 1 teaspoon allspice
* 1 teaspoon nutmeg
* 1/2 teaspoon salt


Score the skin of the pumpkin pieces with a fork and set aside. Combine other ingredients. Place equal amounts of the butter mixture on the top or inside of each pumpkin piece. Place on a medium hot grill and cook indirectly, skin side down for about 35 to 45 minutes.

BBQ Tri Tip

Use the indirect cooking method, and sear the tri-tip until browned on all sides, then move over the drip pan. Take an aluminum can, cut off the top with a scissors, fill with water, and place over the coal side of the grate. Put lid on BBQ and cook approx 45 minutes for a medium size roast. Mesquite wood chips soaked in water are optional, but do add a delicious flavor.

You can season it with back pepper while cooking, but don't put salt on it until it is almost done. Salting beef too early causes the delicious juices to move to the outside and run off, resulting in a dry steak.

You can also try marinating it in Wish Bone Robusto Italian dressing overnight in a zip lock. Just pierce it all over with a fork and toss it in the bag with the dressing, then pop it in the fridge. Never use a marinade with sugar or corn syrup in it. It will blacken really bad. Another tasty seasoning is called "Santa Maria Seasoning", and it is available in major grocery chains. After all, Santa Maria, California is where Tri Tips were first used!

To cook Tri Tips in oven, bake at 375° in baking dish uncovered for 10 minutes on each side, then cover and bake an additional 40 minutes.

ALWAYS let stand for 5 minutes before slicing to avoid juices running out of meat, regardless of cooking method.



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Food Network Casting Call for Season 2 of Grill It!

Food Network is looking for big personality men and women to grill alongside Bobby Flay in Season 2 of Grill It!

If you love to experiment with burgers, seafood, ribs, fish, pork or poultry, and have the skills to prove it, we want to hear from you! The show is non-competitive and features grillers from across the country creating unique recipes on the grill!

Interested applicants (ages 21-45) should be outgoing, fun and be able to reproduce your unique recipe on camera - maybe it's a new take on pork or seafood or perhaps a recipe passed down from your grandmother? Whatever the dish, it needs to be original and not found in a cookbook!

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BBQ Pork Soft Tacos

Today I made BBQ Pork Soft Tacos.

Here is my recipe:

I get 2 lbs Pork Country Style Ribs (the boneless style, they are cheap anywhere).

Mix in a large sauce pan - 8 cups water, 1 cup orange juice, 1 tablespoon of chili powder, 3 cloves garlic, 3 small boiling onions. Bring to a boil. Set aside 1 cup of the mixture for basting on the BBQ.

Lower temp to med-low and simmer them in the mixture in a covered pan 15 minutes.

Finely chop white onions and cilantro, mix together and set aside in fridge.

Dice some tomatoes, set aside in fridge.

I get the BBQ ready (I use an 18" Weber Kettle with charcoal) using the indirect heat method (charcoal on only one side of the grille). I remove the meat from the saucepan and place in an aluminum foil "bowl" and set them over the grille on the side without the charcoal. Cook for 15 minutes. Take meat out of aluminum and cook directly over the coals for another 10 minutes, basting often.

Take meat off and dice into small cubes or shred it.

Heat small soft taco style tortillas in a dry frying pan.

Stack two tortillas on top of each other on serving plate. Put some meat on top, smother in your favorite taco sauce, toss on some of the onions and cilantro, toss on some of the diced tomato, a dash of salt and pepper.

Serve with ice cold beer, or a margarita.