You don’t have to have a bunch of fancy equipment (an injector is a must!) or ingredients to make a really, really great dish for Thanksgiving. My easy grilled turkey breast takes less than two hours to make. It comes out delicious, moist, and tender, with the best crunchy skin ever. And other than a little time basting, it’s about as fuss-free as you can get. And pretty much pretty hard to goof up, too!
This recipe for an easy grilled turkey breast starts with a frozen breast that has already been brined. Most frozen turkey comes this way. The brining process means you don’t have to brine it yourself. It also means things are going to be easy.
You can get by without an injector if you don’t have one, though I highly recommend the investment. If you don’t have one, simply (and carefully) separate the skin from the turkey on the front part of the breast. Just go slow, gently sliding your fingers in between the skin and meat and it will come apart. Then, dip your fingers into the butter mixture (after letting it cool slightly!) and rub it on the meat beneath the skin where you separated the two. That’s it. Get plenty up in there (about half of the mix) and you’ll have great results!
You’ll need (and want) a quality injector when you prepare your turkey breast for grilling. This is not the time to skimp and get a flimsy injector. You want strong needles with the right-sized holes for making sure your injection liquid gets in to every nook and cranny of the turkey breast. I use one similar to the injector below and love it!
Rinse the breast and pat dry. Trim off any excess fat.
Melt the butter in a small saucepan over medium heat. Stir in the seasoning
Fill an injector with half of the butter mixture (working in batches if necessary) and inject throughout the turkey. Get the needle deep into the meat of the thighs and breast.
Blot the turkey breast dry.
Place the turkey breast on a rimmed baking sheet and let sit out at room temperature for 1 hour.
Place the breast over the aluminum pan. Close the lid and cook for 1 to 1 1/2 hours, basting with the remaining butter mixture every 20 minutes.
After 1 1/2 hours, and once the breast has started to turn golden brown, keep cooking and basting until the internal temperature reaches 165 F. Make sure to measure the temperature in several locations, and do not let the thermometer touch the bone when testing.
Remove turkey and let rest for 15-20 minutes before slicing. and serving.
Use a BBQ seasoning that will dissolve easily in the butter. You don’t want big chunks of ‘stuff’ that might clog the injection needle. If you have to, strain the butter mixture before injecting.
I find myself watching re-runs of Steven Raichlen’s grilling shows on PBS over and over. It seems that no matter how many times I’ve seen an episode I run across something that I have to add to my to-cook list. His wood-grilled blistered tomato and ricotta bruschetta hit me as something I needed to make and soon. So I did. This recipe proves that it really doesn’t take many ingredients or much time to make a delicious side dish. Some good bread, ricotta and cherry tomatoes and you’re just about done. I almost always have a grill going, and there’s always enough room left for a few tomatoes. This is fantastic summer-time dish, but you can make it year-round too!
There’s a wonderful contrast between the crunchy bread, the pop of the tomatoes, and the creaminess of the cheese in this grilled blistered tomato and ricotta bruschetta. Roasting the tomatoes adds such a wonderful flavor. I could’ve added fresh herbs like the original recipe called for, but decided to leave them out. I’m glad that I did.
I recommend that you use a grill basket when making the tomatoes for this dish. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!
These chophouse smash burgers hit the spot and then some. I’m a big smash burger fan, and although I usually make them more traditional with lettuce, tomato and onion, the sautéed mushrooms, Swiss cheese and steak sauce on these burgers was fantastic. Good and messy, these burgers are destined to show up on our menu often.
Making Chophouse smash burgers isn’t difficult. You don’t need a bunch of fancy equipment or a lot of time. Just a hot griddle and a burger press. Any griddle will do, whether it’s on a grill (I use and love my Weber grills!), cooktop, stove or even a standalone outdoor flattop. Just get those patties nice and thin and top them with a little cheese and sautéed mushrooms and onions . And steak sauce.
Heat the oil in a large skillet over medium-low heat.
Add the onion slices and cook until just turning soft, about 5 minutes or so.
Add the mushrooms. Stir and cook until the mushrooms and onions are caramelized and get some brown color. This can take up to 10 minutes. If too much liquid accumulates in the pan it will boil the vegetables not brown them, so drain some off if needed.
Season with salt and pepper. Stir and remove from heat.
Fire up your grill for direct medium-high heat cooking. You can also use an outdoor or indoor griddle or a large skillet on a stove.
Form the beef into 4-equally sized balls or patties. Season well with salt and pepper.
Place the patties on grill. Smash down with a spatula or grill press.
Grill the burgers for 2-3 minutes per side.
Top the patties with cheese and grill until they've reached your desired doneness and the cheese is melted. Remove from the grill.
Toast the buns as desired.
Make the burgers by placing the patties on the bun bottoms.
Add the mushroom and onion mix followed by a good drizzle of the steak sauce.
I’ve made a whole bunch of Buffalo-flavored poultry burgers. Most were kinda on the complicated side. They had all sorts of ingredients packed into the patties in an attempt to keep them from drying out. These Buffalo turkey burgers with blue cheese slaw are much easier. There aren’t 40 ingredients. Yet, they come out delicious, moist, and tender. And of course, packed with traditional Buffalo wing flavors.
Don’t over look the slaw on these Buffalo turkey burgers with blue cheese slaw. It’s fantastic. Packed with blue cheese flavors. Save the slaw recipe for any time you want a different kind of slaw. It’d be great on grilled brats too. And sure, if you’re in to carrots and that whole Buffalo theme thing, add a few diced carrots into the slaw too. They’ll add some crunchiness and color too.
I like to use a burger press when I make burgers. It, in combination with some patty papers, enables me to crank out a whole bunch of equally-sized burger patties in no time at all with little cleanup.
Turkey can be a bit sticky. When I make the patties I use patty paper below and on top of the patties before I press them.
Smash burgers are by far my favorite things to grill. They always come out juicy and packed with flavor. And they get that great crusty edge, reminding me of the diner burgers of my childhood. These meatloaf smash burgers put all of the flavors of a delicious meatloaf in a convenient hand-held package that hits the spot. Add traditional glaze and simple toppings (just onion and lettuce!) and you’ve got a real winner of a burger!
I can’t say enough how great these meatloaf smash burgers were. And they checked one of my required boxes for burgers: messy. The messier, the better. If it isn’t messy it doesn’t have enough ‘stuff’ on it. These burgers have stuff and then some. And the glaze? Oh so good!
The patties on these burgers are larger than I usually use for smash burgers. They were close to 6 ounces a pieces. That’s not a bad thing. You can adjust the recipe if you’d prefer smaller, 4 ounce patties, instead and end up with 6 servings instead of 4.
Making these burgers isn’t difficult. You don’t need a bunch of fancy equipment or a lot of time. Just a hot griddle and a grill press. Any griddle will do, whether it’s on a grill, cooktop, stove or even a standalone outdoor flattop. Just get those patties nice and thin and use quality fresh toppings. And a great sauce.
Oh man did these Swamp Sauce smash burgers ever hit the spot. Juicy patties. Crisp fresh toppings. All with a wonderful creamy sauce that is a combination of just about every good burger sauce you can think of. It’s got a little heat. It’s got a little sweet. A little tang. This will solve your problem if you find yourself opening the fridge, looking at the condiment bottles, and trying to decide what to use. These burgers are proof that even the simplest sauce can make a ‘plain’ burger something special. Sure, there are a few ingredients, but nothing fancy and nothing complicated.
Making Swamp Sauce smash burgers isn’t difficult. You don’t need a bunch of fancy equipment or a lot of time. Just a hot griddle and a burger press. Any griddle will do, whether it’s on a grill, cooktop, stove or even a standalone outdoor flattop. Just get those patties nice and thin and use quality fresh toppings. And a great sauce.
Oh man did these Thousand Island BBQ smash burgers ever hit the spot. Juicy patties. Crisp fresh toppings. All with a wonderful creamy sauce that makes you think of you-know-who’s Special Sauce but with a definite twist. Chili sauce adds a bit of heat and a tad bit of sweetness. Worcestershire makes you think steak sauce. And of course, there’s the BBQ sauce. I used a nice smoky hickory BBQ sauce because I wanted to make sure I got that wonderful BBQ flavor in my burgers. And I did. These burgers are proof that even the simplest sauce can make a ‘plain’ burger something special.
Making Thousand Island BBQ smash burgers isn’t difficult. You don’t need a bunch of fancy equipment or a lot of time. Just a hot griddle and a burger press. Any griddle will do, whether it’s on a grill, cooktop, stove or even a standalone outdoor flattop. Just get those patties nice and thin and use quality fresh toppings. And a great sauce.
There are as many variations of Over The Top smoked chili as there are variations of ‘regular’ chili. Often referred to as OTT chili, the basic idea is that you smoke a ground beef mixture over a pot of chili mixings, such as tomatoes, beans (oh no! I used beans!), etc. As the beef cooks some of the fat drips into the chili pot, adding flavor. And of course the smoked beef picks up on some smoke flavor, too.
This is how I make it. I won’t ever make it any other way. I don’t need to. This is amazingly good chili.
One of my biggest concerns with the idea of Over the Top smoked chili was that the beef drips into the chili as it smokes. I knew I wanted some of that fat (fat is flavor!) in the chili but I didn’t want a lot of it floating on top of my chili. Some recipes call for using low-fat (90/10 or even 95/5) beef. Well, that’s expensive. So my solution? Use cheaper ground beef and par-smoke it first. Let much of the fat drip down into a pan, not into the chili. Then add the chili and let the remaining fat drip into it. Problem solved.
I went very light on the smoke when I made this. I used just a small chunk or two of fruit wood. Ground beef loves to soak up smoke and I didn’t want that flavor to bury the taste of what is a fantastic chili base.
Fire up your smoker for cooking 250-300 F. Use a lighter wood such as fruit wood for smoke.
Note: You can get the beef mixture prepared and onto the smoker while preparing the tomato mixture. Since the beef smokes a bit first, you don't have to have the tomato base ready at the beginning.
Place all ingredients into a large bowl. Using your hands, combine the ingredients and form into a loaf.
Transfer the loaf to the top rack of your smoker.
Optional: Place a disposable pan underneath to catch any drippings. I do this only to make cleanup easier. If the drippings will directly onto hot coals or a hot surface, you may want to catch them in a pan so they don't burn.
Smoke the loaf for 1 hour – 1 1/2 hours to cook out some of the fat. It's up to you how much fat you want to remove, just remember that you want some of that fatty flavor in the final chili so don't completely cook the loaf.
Remove the disposable pan (if using) and replace it with the pot of the tomato mixture.
Continue smoking another 3 minutes – 1 hour or until the beef loaf has reached 155 F.
Remove the loaf and chop into small bite-sized crumbles. Transfer to the tomato mixture and stir.
Smoke another 2 hours, stirring occasionally, until the chili is your desired consistency.
For the tomato mixture (The Bottom)
Heat the oiil in a large (6-quart) Dutch oven over medium high heat.
Add the onion and bell pepper and saute 5 minutes or until the onion is just starting to soften.
Add the garlic, stir and saute another 1 minute.
Remove from heat and stir in the remaining ingredient. Set aside until ready to transfer to the smoker.
These grilled bacon and cheese stuffed mushrooms are the perfect grilled appetizer. Tender mushrooms that still have a little ‘bite’ to them. The cheese mixture is fantastic. Three different cheeses and a little seasoning combine with bacon and bell pepper for bite after bite of deliciousness. I say ‘bite’, but if you use small mushrooms you can pop these little treats into your mouth like popcorn. I did.
These disposable Dutch oven pans are perfect for making these grilled bacon and cheese stuffed mushrooms. They’re the perfect size for this recipe. They’re sturdy so you don’t have to worry about them collapsing. I use them for a lot of my grilled dishes.
You can pre-make these mushrooms by doing steps 1-8 then refrigerating the mushrooms for later. Then, when you’re ready to finish them, remove them from the fridge and let come to room temperature for 30 minutes before transferring to a hot grill to cook and heat thoroughly.
I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
Grilled butterflied chicken legs aren’t new to the grilling scene but they have really grown in popularity since the price of wings has skyrocketed over the last few years. Even though wing prices are starting to come back down, I’ve found these legs to be a great (dare I say better?) main dish no matter what. They cook quickly and very evenly. They eat like thighs but are usually much cheaper. I sauced mine with an OG BBQ sauce. The sauce and skin got a nice little char on them, making this some of the best chicken I’ve had. Over charcoal or gas, this is a winner.
Don’t be intimidated by the prospect of making grilled butterflied chicken legs. Butterflying the legs is super-easy, specially after you finish the first one. Just cut down the bone first, then along side the bone, pulling the meat flat around it. I thought they looked a little odd at first, kind of ‘bat-like’ but the (minimal) amount of time it takes to do is worth it in the end. Butterflying also gives you a ‘peak inside’ as it were, allowing you to trim out any tough pieces before cooking. That’s a win.
I don’t mess around when it comes time to sauce my legs. I like a good bit of sauce and that means I need a good brush. And one with a long handle. The grill gets hot and saucing (in particular, heavy saucing) takes a bit of time. No reason to sacrifice some arm hair saucing dinner, I’ve always said.
Set up your grill for cooking at 400 F. I prefer to use a charcoal grill set up for indirect and direct cooking, but you can use any grill you want. You can also cook the chicken over direct heat entirely but the cook time will be shorter and you'll have to watch out that you don't burn them.
Place the legs onto a cutting board. Working one at a time, hold the legs so that the least-meaty part of the drumstick (known as the shallow side) is on top. Using a sharp knife (I prefer to use a paring knife), make a cut down from the top of each leg down to the bottom, cutting all the way to the bone right down the center.
Push the meat down and away from the bone while cutting along the sides of the bone from top to bottom. I use my thumb to slide between the meat and bone, pushing the meat down and away from the bone. Make sure you don't cut all the way through the meat. You'll end up with a relatively flat piece of meat on each side of the bone, with the mostly detached bone in the middle. I take this opportunity to trim out and tough bits, like tendons, that might be present on the legs so they are more tender.
Season both sides of the butterflied legs. Don't be shy. For extra flavor, refrigerate the wings for 1 hour before grilling.
Place legs onto the grill bone-side down. Grill for 25-30 minutes or until the internal temperature reaches 145 F.
Flip the legs and cook until they reach 165 F, another 5-10 minutes. The legs are now bone-side up.
Sauce the butterflied legs liberally with BBQ sauce, flip and with move to direct heat. Cook for 5 minutes.
Sauce the tops of the legs and flip. Cook another 5 minutes over direct heat to get the meat-side of the legs a little char.