Sunday, 12 October 2014

Thanksgiving turkey on the BBQ

Well since its thanksgiving weekend I decided to BBQ a fresh turkey. I got inspired by the recipe that my friend John Setzler from the Kamado Joe cooking channel. I decided to do some minor modification to his recipe. Cooking a Turkey on the BBQ is quite easy as long as you can cook it indirect. Well let’s get grilling shall we.


1 fresh turkey
2 TBSP Tasty Licks Savory Poultry Seasoning and Herb Blend
3 TBSP Bone Suckin’ Sauce Seasoning & Rub
1 TBSP Parsley (Fresh is better)
1 TBSP Fresh Ground Black Pepper
¼ cup Salted Butter
A little bit of extra butter to rub bird with
¼ cup Bacon Fat (when you cook bacon save and refrigerate the bacon fat)
1 cup Chicken Broth
½ tsp garlic powder
½ tsp onion powder
4 garlic cloves chopped
2 onions cut in four pieces


1. Rinse turkey under cold water and pat dry with paper towel and place turkey in foil pan;

2. In a bowl mix the parsley, Tasty Licks Savory Poultry Seasoning and Herb Blend, Bone Suckin’ Sauce Seasoning & Rub, and Black pepper;

3. Message the skin of the turkey with some butter and loosen the skin so you can also rub under neat the skin;

4. Apply a generous layer of rubs all over and underneath the skin and into the turkey cavity;

5. In a bowl place the butter, bacon fat, garlic powder, onion powder, and chicken broth. Now microwave it approximately 3 minutes till the butter and bacon fat is well melted. Take bowl out of microwave and mix well with fork. This is your injection mixture;

6. Now with the injection mixture you made above inject the turkey breast, thighs, wings back, etc..;

7. After injecting turkey put a saran wrap over the pan and place turkey in refrigerator for 3 hours so it has time to absorb all the flavors from the injection and rub;

8. After three hours pre-heat BBQ for indirect cooking at 250 degrees Fahrenheit;

9. I will also apply 3 cherry wood chunks to the hot coals (don’t use to much because poultry accept smoke real easy and you don’t want to overpower it with smoke flavor);

10. I will use my Kamado Joe Heat deflector for indirect cooking (I like to cover my heat deflector with foil it makes it a lot easier to clean after);

11. Before placing the turkey on the BBQ I will stuff the cavity with onions and garlic cloves;

12. I will smoke the bird for 1 hour at 250ºF then I will ramp up the temp to 350 ºF for 2-3 hours or until the internal temp of bird reaches 165 degrees Fahrenheit (when testing your bird with a temperature thermometer ensure you use a good quality one like the Thermapen or the Maverick PT-100).

13. When ready foil the turkey for 15 minutes so it can rest and re-take its moisture.

Note: For propane and gas BBQERS you can grill your turkey indirect on the gas grill by turning on only one element and by placing the turkey on the side that of the grill that is off. For smoking you can put wet wood chip in foil packs an puncture holes in foil pack and place directly on element.

Enjoy and Bon Appetite!

Sunday, 31 August 2014

The ultimate peanut butter burger

Well this morning I started my day Kayak fishing with a friend and while fishing I came up with the ideal of making the ultimate peanut butter burgers! These turned out excellent and I thought I would share the recipe with everyone! You wouldn't be-leave how peanut butter is actually pretty good on a burger! Let’s get grilling shall we!

Patties Ingredients:

  • 1 lbs Lean Ground Beef
  • 1 lbs Ground Turkey
  • 500 gram of Bacon
  • 3 clove garlic minced
  • 1 onion finely chopped
  • ½ tsp onion powder
  • 1/4 cup bread crums 
  • 1/4 tsp cayenne pepper
  • 1 egg
  • 1 TBSP Fresh Ground Black Pepper
  • 1 TBSP Kosher Salt
  • 2 TBSP Dizzy Pig Cow Lick rub or Montreal steak seasoning
  • 1 TBSP Worchester sauce
  • 1 TBSP HP sauce
  • Optional 2 TBSP Bacon Fat (the grease saved from cooking Bacon)

Burger topping Ingredients:

  • 1 egg per patties
  • 4 slice of bacon per burger
  • 2 slice of sandwich ham per patties
  • President Choice Bacon flavored Mayo (found at the supper store)
  • Roasted Pineapple & Habanero Sauce (found at Costco)
  • Tomatoes slices
  • Onion rings
  • Peanut butter
  • Maple syrup
  • Slices of Cheddar Cheese
  • Fresh Lettuce


Step one ground the bacon in meat grinder or you can buy it already pre-grind-ed by butcher;

Now in a large mixing bowl mix all the burger patties ingredients above very well ensuring everything is well mixed together;

 In this pic you can see the bacon fat added

Added 1 egg for better bounding

Shape your burger patties and place on wax paper on a pan then cover with saran wrap and refrigerate for two hours;

I added a little bit of fresh pepper on top of them

Meanwhile make your pretzel buns from my recipe found here: Home-made-pretzel-buns

Now pre-heat BBQ and Grillgrates to 375 to 400 degrees;

Cook the burger patties halfway then flip and cook till internal temp reaches 160 degrees;

When halfway through the cook you can cook the onion rings on the grill and a few bacon slices and two slices of ham per patties;

Also in a small frying pan you want to cook an egg over easy;

In a microwave cook for approximately 20 seconds 5 TBSP of Peannut Butter and 1 tsp maple syrup till smooth then mix well.

Putting the Burger together:

Put a generous layer of the peanut butter on the bottom pretzel bun;
Place the patty on top;

Now place the slice of cheese, then the 2 slices of ham, the bacon and tope it all up with the lettuce and slice tomato and Roasted Pineapple & Habanero Sauce;

Add Cheese
 Add Ham
Add Bacon
 Add Lettuce
 Add Tomato
 Add a little pepper and salt
Add Roasted Pineapple & Habanero Sauce 

It’s now time to place the egg then onion rings;

 Add egg
Add Onion Rings

On the top bun put a generous layer of the bacon flavored mayo;

Finish it off with the top pretzel bun and enjoy!

Bonne appetite and Happy Grilling J