Coated inside and out with a spicy rub, the skin on this juicy grilled chicken will be irresistible. There are as many choices of rubs on the market as there are markets to buy them from. One of my favorite grocery store rubs [...]

Try this simple marinated and grilled chicken recipe with a southwestern kick

VIDEO | November 30, 2009 Tonight show with Conan OBrien. William Shatner talks about the dangers of cooking Thanksgiving Dinner

Touted as being globally recognized as the true “Health Oil”, I got in contact with Ellen Davenport from California Rice Oil Company and asked her why I should use her company’s rice bran oil to deep fry my turkey this year.

When I was growing up, before deep fried turkey became popular, my dad would always cook the thanksgiving turkey on the grill. He a little Weber kettle grill that was perfect for this as it was pretty easy to regulate the heat.

The general rule of thumb is that you need to buy one pound of turkey for each average appetite adult. Once cooked and carved you are going to be presenting your guest with a little under 1/2 pound of turkey. This means a 20 pound turkey should feed twenty average adults.

In addition to seeing how not to burn chicken, you’ll also see a slash and marinade pre- grill prep that adds to this recipe’s overall deliciousness. This will work with any prepared barbecue sauce, but is especially good with San …

Add chicken to bag; seal. Marinate in refrigerator 30 minutes. 3. Prepare grill . 4. Remove chicken from bag, reserving marinade. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until done. …

Whether you are grilling or smoking a turkey, this baste keeps the meat moist, adds a delicious flavor, and helps brown the skin. Remember to begin basting about an hour after you start cooking.

Turkeys & Chickens are about the same - one section is dark meat (leg-thigh) and the other white meat (breast - wings) Because of modern breeding the breasts of domestic chickens and turkeys are much larger than previous generations. Dark and White meat also cook at different rates due to fat content. Consider cooking separately & joining for presentation.

Southern-Style Deep Fried Turkey
The How-To on Deep Frying Turkey Southern Style

This southern version of the popular deep fried turkey, a concept that started in the south,that has risen in popularity nationwide. It’s a perfect twist for barbecues, block parties and holiday feasts. To get you started, we have turkey frying tips for both outdoor and [...]

Cajun Deep Fried Turkey
The How-To on Deep Frying Turkey In Cajun Tradition

This cajun version of the popular deep fried turkey,a concept that started in the south,that has risen in popularity nationwide. It’s a perfect twist for barbecues, block parties and holiday feasts. To get you started, we have turkey frying tips for both outdoor and [...]

Bayou - Creole Style Deep Fried Turkey
The How-To on Deep Frying Turkey with a Creole Kick

This Bayou-Creole version of the popular deep fried turkey, a concept that started in the south,that has risen in popularity nationwide. It’s a perfect twist for barbecues, block parties and holiday feasts. To get you started, we have turkey frying [...]

This barbeque chicken recipe is a wonderfully flavoursome variation that oozes taste and character from the carefully proportioned seasonings which include herbs, garlic and sugar.
Whenever this chicken comes off the grill, it is gone in next to no time. A real barbeque favourite. I hope you enjoy it!

Marinade

2.3 litres of water
2 tbls salt
1/4 cup [...]

Why on earth have I never thought to prepare a ‘Beer Can Turkey?’ Last week I did – and I gotta tell you the results were just excellent! I prepared an 11.5 pound turkey in

Source: www.sizzleonthegrill.com
Monday, October 12 is Thanksgiving Day in Canada and, even if Im not Canadian, Im going to celebrate it this year because I love all the food associated with Thanksgiving(s). Its also a good reason to have some friends over to the house for a big ol family style meal. Reason #3 is that [...]

Source: www.sizzleonthegrill.com
Holiday Tradition
A holiday tradition for many folks is preparing deep fried turkey for the big meal at family gatherings. For years the only way to cook a turkey so that you got crispy skin and moist tender meat was to deep fry it in hot oil. And lets all be honest [...]

Outdoor Cooking Gloves
Marinade Injector
Deep Fry Thermometer
Meat Thermometer
Injectable Marinade
Rub Seasoning
Cooking Oil Pump
BBQ Lighter or Matches
Fire Extinguisher

Deep Frying turkey in peanut oil has long replaced the oven-roasted variety at our house. If you haven’t tasted a deep fried turkey yet, then you are really missing out. Turkey fryers seal in the moisture and gives the turkey a [...]

Deep Fried Turkey has become a Thanksgiving favorite. Part 2 - Step by step directions on frying turkey in peanut oil to delight even the pickiest guests

Injecting Techniques
The marinade injector is a large syringe with a needle attached to a plunger which is used to inject the marinade deep into the turkey.
Injectable marinades are basically the same as regular marinade except the ingredients are finer, so as to pass through the needle of the injector without clogging. Unlike marinade soaking methods [...]

Frying whole turkeys in peanut oil is a tasty way to enjoy the holidays or any other social gathering. Add aninjectablemarinade beforehand and the taste is just addictive. Deep fried turkey is fast, fun to cook, and flavorful to eat. No longer do you need to roast for 3-4 hours to enjoy an average turkey.
Turkey [...]

Turkey Fryers can be dangerous if safety precautions are not followed. Submerging a turkey full of juice into 350 degree oil, surrounded by open flames should not be taken lightly. Overflows splashing down the sides of the fryer and into the flames can easily catch fire. Always refer to your cooker’s owner’s manual for specific [...]

Grilled chicken breast with chimichurri is an excellent Argentinean recipe that can be prepared on the Weber grill . Take six chicken breast halves, boned and flattened. Prepare sauce separately by mixing 10 garlic cloves, …

SOURCE: www.sizzleonthegrill.com

Lately Ive been playing around with injection cooking. OK that sounds awkward.
Youve probably tried marinades that require you to soak meat, usually overnight in a covered tray placed in the fridge, using either an off-the-shelf commercially prepared product or home-made concoction. With this method and depending upon the meat, in about 8 24 [...]