Madhive

Big Green Egg “Tajin & Citrus Spiced Spatchcock Chicken”

Ingredients:

  • 1 Whole Chicken
  • 3 Tbsp Smoked Paprika
  • 2 Tbsp Tajin Spice
  • 1 Lime
  • 1 Tsp coarse salt
  • 1 cup Sherry
  • ½ cup pecan smoking chips

Directions;

  1. Wash Chicken and pat dry.
  2. With poultry shears cut down one side of backbone, cut down the other side, and remove
  3. Turn over, press on the breast bone to get the chicken to lay flat
  4. Place on rack, breast side up, leave in the refrigerator uncovered overnight
  5. Remove from refrigerator, let rest at room temperature for 2 hours
  6. Place sherry and wood chips in a bowl, let chips soak for min 60 min.
  7. Squeeze lime juice evenly over chicken.
  8. Sprinkle paprika over chicken
  9. Sprinkle Tajin over chicken, sprinkle with salt
  10. Add charcoal and light Green Egg
  11. When the temperature has reached 400’ add smoking chips directly to coals, place cooking rack in

    12. Green Egg, place chicken directly on the cooking rack, breast side up, and close lid.

  12. Cook until instant-read thermometer reads 165’ center of thigh meat.
  13. Remove from egg and let rest at least 20 minutes before carving.

Big Green Egg “Menudo Spiced Spatchcock Chicken”

Menudo Spice:

Ingredients;

  • 4 Tbsp Red Chili Flakes
  • 1 Tbsp Dried Basil
  • 2 Tbsp Coriander Seeds
  • 2 Tsp Cumin Seeds
  • 1 Tsp Brown Sugar (dark)
  • 2 Tsp Mustard Powder
  • 4 Tbsp Thyme dried
  • 1.5 Tsp Cinnamon Powder
  • 3 Tsp Garlic Powder
  • 1.5 Tsp Onion Powder

Directions;

In a spice grinder, grind chili flakes, coriander, and cumin, and place in a bowl.
Add all other ingredients, stir, set aside.

Chicken:

Ingredients;

  • 1 Whole Chicken
  • ½ cup Light brown sugar

Directions;

  1. Wash Chicken and pat dry.
  2. With poultry shears cut down one side of the backbone, cut down the other side, and remove
  3. Turn over, press on the breastbone to get the chicken to lay flat
  4. Place on rack, breast side up, leave in the refrigerator uncovered overnight
  5. Remove from refrigerator, let rest at room temperature for 2 hours
  6. Sprinkle brown sugar evenly over chicken.
  7. Sprinkle a generous amount of menudo spice over chicken
  8. Add charcoal and light Green Egg
  9. When the temperature has reached 400’ place the chicken directly on the cooking rack, breast side up, and close the lid.
  10. Cook until an instant-read thermometer reads 165’ center of thigh meat.
  11. Remove from egg and let rest at least 20 minutes before carving.

Big Green Egg “Margherita Pizza”

Recipe Ingredients;

  • 4 large Basil leaves
  • 1 medium tomato, sliced
  • 1 tablespoons Olive oil
  • 1 tablespoon grated pecorino cheese
  • 1/2 cup fresh buffalo mozzarella cheese (NOT in Water) pulled apart
  • ¼ cup semolina flour

Dust the wok area with flour. Stretch out a room-temperature fresh 200-gram pizza ball, first by pressing with fingertips around the edge of the dough to set the cornicione. Next start in the middle with fingertips pressed outwards to the edge, and continue stretching until evenly stretched. Dust pizza peel with flour, and slide the pizza on the peel. In order: drizzle olive oil, add mozzarella cheese, sliced tomatoes.

Add charcoal and light the Green Egg, place on a convection plate in the egg. Heat to 450 degrees, and place pizza directly on a convection plate.

Bake in 450-degree Big Green Egg for approximately 2 minutes., rotate pizza at approximately 90 seconds. Remove from Green Egg, basil leaves, and grate fresh pecorino on top.

BIG Green Egg “Maple Glazed Salmon”

Recipe Ingredients;

  • 6 oz Wild Caught Salmon Filet, de-boned
  • ¼ cup unsalted butter melted
  • ¼ cup Maple Syrup
  • 2 Tbsp Pommery Mustard
  • 2 Tbsp Low Sodium Soy Sauce
  • 1 Lime
  • Salt and Pepper, to taste

Marinade:
With melted butter in a bowl add maple syrup, mustard, soy sauce, and whisk until smooth. Add salmon, and refrigerate for a minimum of 2 hours.

Remove Salmon from the marinade and allow it to come to room temperature. On a 400 degrees grill place salmon skin side down, cook for 6 minutes, flip, and cook for another 4-6 minutes. Remove and let rest for 5 minutes.

To Serve;

Place salmon on a plate and zest ¼ lime over the top and serve.

Big Green Egg “Elote Pizza”

Recipe Ingredients;

Elote Sauce

  • ½ cup Mexican sour cream
  • 3 tablespoons Adobe Sauce (add more for spicy version)
  • 1 teaspoon fresh lime juice.
  • ½ teaspoon Chipotle Chili powder

Mix all ingredients thoroughly- pour into a squeeze bottle, refrigerate until needed.

Roasted Corn

  • 2 ears corn
  • 1 tablespoon grapeseed oil

Two different methods -. Roast corn in husk green grill plate until husks are charred, remove from egg, cool slice kernels off the cob, Save or remove hucks, slice kernels off the cob, mix with grapeseed oil, place on pan, and roast in the egg. Remove when charring starts, Cool, and save.

Toppings

  • 1 medium jalapeno, thinly sliced
  • 1 medium tomato, diced
  • 2 tablespoons cilantro leaves
  • 1 tablespoon grated cotija cheese
  • 1/3 cup quesadilla cheese, shredded
  • 1 tablespoon seasoned oil or Mediterranean oil
  • 2 teaspoons fresh lime juice
  • ¼ cup semolina flour

Mix lime juice with diced tomatoes, and set aside

Dust the wok area with flour. Stretch out a room-temperature fresh 200-gram pizza ball, first by pressing with fingertips around the edge of the dough to set the cornicione. Next start in the middle with fingertips pressing outwards to the edge, and continue stretching until evenly stretched. Dust pizza peels with flour, slide pizza on peel. In order: spread seasoned oil, add shredded cheese evenly, roasted corn, and jalapenos.

Add charcoal and a light Green Egg, and place a convection plate in the egg. Heat to 450 degrees, and place the pizza directly on the convection plate.

Bake at 450 degrees Big Green Egg for approximately 3 minutes., rotate pizza at approximately 90 seconds. Remove from Green Egg, add diced tomatoes, and cilantro, sprinkle with cotija, and drizzle with Elote sauce.

Big Green Egg “Cabbage Cooked in Embers”

Recipe Ingredients;

  • 1 large cabbage whole
  • 1 Tbsp olive oil
  • 1 tablespoon coarse salt
  • 1 cup Greek yogurt
  • 2 lemon
  • 1 tsp Sumac
  • Ground white pepper to taste

Dip

In a mixing bowl, stir Greek yogurt, sumac, and juice of one lemon. Transfer to a serving bowl, zest one lemon on top of dip. Refrigerate

On a rack place cabbage, cover with olive oil and salt.

Add charcoal and light Green Egg, Use enough charcoal to cover the cabbage. When coals are evenly heated, with an ember tool make a hole in the center of the charcoal. Place cabbage in the center, and cover completely with hot coals. Close lid.

Cook for approximately 15 minutes or until the wood skewer passes through the center. Remove, let rest for 10 mins, lightly brush outside to remove some char.

Cut into serving pieces, and arrange on service dish around the dip.

Alfresco Grill “Halibut En Papillote”

Recipe Ingredients;

  • Filet of halibut
  • 2 Tbsp Pine nuts
  • 3 sprigs fresh fennel
  • 1 Tbsp Butter
  • 4 each slice of fresh lemon
  • 2 Tsp white wine (dry)
  • 1 each egg
  • 3 oz whole milk
  • Salt and Ground White pepper to taste
  • 9” x9” parchment paper

Recipe:


In a medium sauté pan, melt butter, add pine nuts and toss until toasted. Remove and set aside. Make an egg wash by combining egg and milk.

Rinse, pat halibut, place on parchment paper. Add salt, pepper, fennel sprigs, and pine nuts to the top of the halibut. Add sliced lemon to the top. Drizzle wine over the top of the fish.

Brush all edges of parchment with egg wash. Fold parchment paper and starting in one corner overlap folding paper to seal working around until a half moon is formed and it is sealed.

Place on a hot grill, at 300 degrees, and bake for 10-15 minutes. Remove from grill, cut open paper, place fish on serving plate, spoon juice over fish and serve.

Alfresco Grill “Cedar Plank Darne of Salmon”

Recipe Ingredients;

  • Darne of Salmon
  • 1Tbsp raw brown Sugar
  • 3 each slice of fresh lemon
  • 3-4 pcs fresh fennel sprigs
  • Salt and Ground White pepper to taste
  • 1 each cedar plank

Prep:


Place cedar plank in water, hold down with weight to submerge, keep in water approx. two hours.

Rinse, pat dry salmon, and place on cedar plank. Sprinkle with brown sugar, salt and pepper. Add fennel sprigs and lemon slices.

Place on a hot (300 degree) grill, bake for approximately 6-8 minutes, Remove for heat, and transfer to a plate. Remove and discard lemon slices, and fennel. Garnish with Fresh lemon and fennel.

Alfresco Grill “Lamb Loin Kabobs”

Ingredients;

  • 1 Whole Rack of lamb
  • 1 clove garlic
  • 2 tsp fresh thyme
  • 2 tbsp fresh rosemary
  • 1/2 cup Honey
  • ¼ cup Dijon mustard
  • 2 lemons- juice only
  • 1/3 cup Olive oil
  • 1 tsp Kosher Salt
  • 1 Red Pepper
  • 1 Pasilla pepper
  • 2 ears of corn, on cob
  • 2-6 cherry tomatoes
  • ½ Bermuda onion
  • 3 Tbsp Italian Parsley- finely chopped and washed.
  • 1 Tbsp Butter
  • ½ cup Bread Crumbs
  • Bamboo skewers

Kabobs

Remove loin from rack of lamb, and clean. Portion into six equal pieces. For marinade, chop garlic, thyme, and rosemary together. (reserve 1/8th of chopped garlic, 1 tsp chopped rosemary, and 1 tsp chopped thyme for bread crumbs) Place in a container, add lemon juice, honey, oil, salt, and pepper, and mix thoroughly. Set ¼ cup aside for saucing)

In a warm sauté pan add butter, reserved garlic, rosemary, and thyme, sweat. Add bread crumbs until all butter is soaked up, toast lightly. Remove from heat and stir in chopped parsley.
Roughly cut all vegetables approx. the same size for kabobs, add them and lamb to marinade. Seal container and marinade for 12-24 hours.

Soak skewers, remove all meat and vegetables from the marinade, and place on a wire rack. Thread vegetables and lamb onto skewers. Place on hot grill and roast until meat is approx. 125 degrees. Drizzle marinade on the kabobs, and sprinkle bread crumbs over them. Cook for another 5 minutes.

To Serve;

On a plate place a bunch of fresh arugula, remove vegetables and lamb from skewers, and arrange on a plate. Drizzle with more sauce and bread crumbs.

Alfresco Grill “Rack Lamb Parisan Bread Crumbs”

Recipe Ingredients;

  • 1 rack of lamb
  • 3 Tbsp Italian Parsley- finely chopped and washed
  • 1 clove garlic – finely chopped
  • 2 tsp fresh thyme – chopped
  • 2 tbsp fresh rosemary- chopped
  • 1 Tbsp Butter
  • 2 Tsp olive oil
  • 2 Tbsp Dijon mustard
  • ½ cup flour
  • 2 cups wild rice (cook per instructions -use chicken or beef stock in. place of water)
  • 2 cups beef bone broth
  • ½ cup Bread Crumbs
  • 2 tsp pink peppercorns
  • Salt & pepper to taste

Recipe:


In a warm sauté pan add butter, ½ garlic, rosemary, and thyme, sweat. Add bread crumbs until all butter is soaked up, toast lightly. Remove from heat and stir in chopped parsley.

French style the lamb by removing tissue between bones down to the loin. Remove the silver skin on the back of the loin. In a medium sauté pan add olive oil, heat, add trimmings, garlic, 2 sprigs of thyme, and rosemary, and cook until brown. Sprinkle with flour until evenly coated, cook until flour starts to turn brown, add in broth, stir to dissolve flour, bring to a boil, simmer, and reduce by half. Remove from heat, strain, and keep warm until service.

Lamb Rack, cover bones with foil, place on a hot grill, 450 degrees, 8-10 min or 115 degrees internal. Brush loin with Dijon, remove foil, and move to the top rack until internal 120 degrees. Spoon bread crumbs on top and continue cooking until internal at 130 degrees. Remove and let rest 5-10 min.

Service:

On a plate use a palette knife to spread Dijon mustard. On top of that add wild rice. Cut rack and place on top of rice. Spoon sauce over the edges of the lamb, and garnish with pink peppercorns.

Alfresco Grill “Roasted Veg, Penne Salad with Curry Yogurt Dressing”

Recipe Ingredients;

Curry Dressing

  • ¾ cup Greek Non-fat Yogurt
  • 1/3 cup Fresh Lemon Juice
  • 1 Tbsp Honey
  • 3 Tsp Red Curry
  • ½ Tsp Hot sauce (Used habanero)
  • 1 ½ Tbsp Hot Sauce
  • 1 Cup Italian Parsley, chopped and washed
  • 1/4 cup steamed fresh English peas
  • Salt and Ground White pepper to taste

Salad

  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 1 Green Zucchini
  • 1 yellow Zucchini
  • 5-8 Cherry Tomatoes
  • 1 White Onion – peeled
  • 2 cup Cooked Penne
  • 1/4 cup Olive Oil
  • 1 Lime
  • 1 Lemon

Dressing:


Mix all ingredients in a mixing bowl, whisk until smooth, and set aside.

Salad:

Use the thick setting of the mandolin and slice the zucchini’s lengthwise. Using one green and yellow slice roll up a cherry tomato, and use a toothpick to hold it together. Quarter bell peppers and onion. Place all the above on a tray and coat with olive oil. Put peas in a metal strainer, place on a 400-degree grill, stir, and drizzle honey over peas, when warmed through remove, keep at room temp. Place vegetables directly on a 400-degree grill, and roast until done, about 10-15 minutes, turning once. Remove from grill and let cool. Slice bell peppers into thin strips.

To Serve;

Stir rinsed cool pasta into the dressing, coat evenly, and place on a plate. Remove toothpicks from rolled roasted zucchini & place down the center of the pasta. Place bell peppers and onion around the edges of the pasta/plate. Spoon honey peas around the zucchini. Garnish with zest of lime and lemon.

Alfresco Grill “Whole Rotisserie Hot Chicken”

Chicken Ingredients;

  • 1 Whole Chicken
  • 2 Tbsp Cayenne pepper
  • 2 tsp Smoked Paprika
  • 2 tsp chipotle chili powder
  • 1/2 cup Dark Brown Sugar
  • 6-8 oz hot sauce (reserve some for service)
  • 2 cups Chicken Stock
  • 3 oz dry Sherry
  • 1 tsp Kosher Salt
  • I pkg Kings Hawaiian Slider buns
  • 10-15 Hot bread and butter pickles

Chicken


Wash and pat chicken dry. To make brine in a canister add hot sauce and chicken stock, and stir well. To make the rub, combine, cayenne, paprika chili powder, and brown sugar together, mix well. With an injection syringe, inject meat under the skin of the chicken. Baste chicken with remaining brine. Sprinkle salt on chicken breast, and add rub to the entire chicken. Place uncovered in refrigerator overnight or at least 4 hours. Place on the rotisserie and cook until internal is 165-185 degrees. Remove and let rest.

Broccoli Slaw Ingredients

  • 2 each Broccoli stalks -shredded
  • 1 whole carrot peeled – shredded
  • ¼ Bermuda onion- small dice
  • 1 whole Jalapeno, thinly sliced
  • 2 Limes, juice only
  • ¼ cup Agave
  • 1 tsp Cumin
  • 1Tbsp Cilantro- finely chopped

Slaw

Mix all ingredients well in a bowl. Refrigerate, best to be made at least 4 hours before serving. Prior to serving drain juice out of slaw.

To Serve;

Toast slider buns. Slice chicken, place on the heel of the slider, add slaw, top with pickles, drizzle hot sauce, and place crown on top.

Alfresco Grill “Mediterranean Stuffed Pork Tenderloin”

Stuffing Ingredients;

  • 1 Cup Sourdough Bread, cubed and left overnight to dry
  • 4 oz – Spanish Anchovies in oil
  • ¼ cup Scallions- thinly sliced
  • 1/4 cup Spanish Black Olives
  • 1/4 cup Spanish green Olives
  • 3 Tsp – Dried milk powder
  • 2 tsp Red wine vinegar
  • 3 oz dry Sherry
  • 1 Tsp Olive oil
  • 1 Tsp fresh thyme
  • ½ cup cherry tomatoes – whole
  • Salt and Pepper, to taste

Stuffing:


Finely chop, garlic, anchovies, and olives, reserve ¼ of it for sauce, add the rest to the bread, and mix. Add milk, sherry, oil, and thyme and mix well. It should be a little moist. Add Cherry tomatoes and stir.

White Bean Ingredients

  • 1 can Northern White Beans, drained.
  • 1 shallot – roughly chopped
  • 1 Tsp fresh thyme
  • 1 Tbsp Mustard seed
  • 2 Cups Chicken broth
  • 2 tsp butter

Beans

Place butter in a warm pan, add shallots, thyme, and sweat. Add beans, and sweat until ½ liquid has evaporated. Add enough chicken stock to cover beans and again reduce until half of the liquid has evaporated. Remove, pour into a blender, blend until smooth. You might need to add more chicken stock to correct consistency. Keep warm.

Sauce Ingredients;

  • 4 cups brown sauce
  • Reserved mixture from stuffing
  • ¼ tsp pink peppercorns
  • 1 tbsp sherry

In a pot heat brown sauce, add chopped mixture, bring to a gentle boil, reduce heat, add sherry and ½ pink peppercorns. Adjust seasoning, salt and pepper.

Pork Tenderloin;

One whole pork tenderloin cleaned roll cut. Spoon stuffing onto pork, roll, and tie with butcher’s twine. Cook on a 350-degree grill until internal 145. Remove, rest 10 minutes.

To Serve;

With a pallet knife spread an even layer of white bean puree across one side of the plate. Slice pork and place three slices on the plate, drizzle sauce over the edges of pork, and garnish with pink peppercorns.

Big Green Egg “Cheese Stuffed Meatball Sliders”

Ingredients;

  • 1 lb. Lean Ground Beef
  • 1 tbsp Dried Oregano
  • ½ cup Chipotle peppers in sauce – chopped
  • 1 cup Italian parsley, chopped/washed
  • 8 ounces Fresh Mozzarella
  • 3 Tbsp Chipotle Chili powder
  • 8 Slices Swiss Cheese
  • Salt and pepper to taste
  • 1 Bermuda onion, thinly sliced
  • 1 Tbsp Olive Oil
  • ¼ cup Balsamic Vinegar
  • 6 Slider Buns
  • 6 baby dill pickles
  • 6 long toothpicks

Balsamic Glazed Bermuda Onions

Slice onion in half, thinly slice halves. In sauté pan on medium heat add oil. When hot add onions to sweat, stir. Do not caramelize, when translucent add balsamic vinegar and stir until vinegar is evaporated, set aside, keep warm.

Sliders

In a mixing bowl add ground beef, oregano, chipotle peppers, chili powder, parsley, salt, and pepper, mix thoroughly. Roll in 3-ounce meatballs, set on tray. Poke center of meatball with back of spoon, fill hole with mozzarella cheese, re-roll meatball to cover hole. Set aside.

Alfresco “Leg of Lamb”

Big Green Egg “Pulled Pork Sliders with Broccoli Slaw”

Broccoli Slaw:

Ingredients;

  • 8 ounces Broccoli Slaw
  • 1 Tbsp Cumin
  • 2 Tbsp Honey
  • 2 Limes- juice only

Directions:
In a bowl place broccoli slaw, cumin, honey and lime juice, stir and refrigerate (best if made
the day before)

Pork Marinade

Ingredients;

  • 1 cup of Apple cider vinegar
  • 4 tbsp Worchester sauce
  • 2 cups Chicken Stock – low Sodium
  • 4 ounces Smoked Fresno Chili Hot Sauce

Directions;
In a jar put all ingredients, and stir until mixed.

Pork Roast

Ingredients;

  • 7-10 lb. Boneless pork shoulder
  • 3- 4 ounces Big Green Egg Sweet & Smoky Seasoning

Directions;

  1. Trim loose fat off pork shoulder, leaving heavy fat cap.
  2. Inject pork with marinade
  3. Rub Seasoning all over the pork, and massage into the small areas.
  4. Place on rack in pan and refrigerate overnight – uncovered.
  5. 2 hours before cooking pull pork out of refrigerator and come up to room temp.
  6. Heat Green Egg to 275 with hickory chunks. Maintain this temperature through cooking
    process.
  7. Place pork on rack and cook until internal temp of 200 degrees, about 10 hours (Note
    ate 170, can remove, spray with apple cider vinegar, wrap in butcher paper, and place
    back on the grill until internal is 200 in the center).
  8. Remove and let rest for 30 minutes.
  9. With meat claws or forks, pull the pork apart, (shred), and add your favorite BBQ sauce as you
    pull apart, thoroughly incorporating the sauce.
  10. Place slider buns on Big Green Egg, and lightly toast.
  11. Place the bottom of the bun on the serving tray, add pulled pork, and broccoli slaw, topped with BBQ
    sauce and a hot sauce (optional).
  12. Place tops on sliders and serve.

“California Brine with Duxelles Under Skin Turkey Recipe”

BRINE:

Ingredients;

  • 1 gallon water
  • 2 cups kosher salt
  • 1 ½ cups dark brown sugar
  • 3 large bay leaves
  • 1 tablespoon whole black peppercorns
  • 2 ½ teaspoons Coriander
  • 2 teaspoons Mundo Mix
  • 2 whole cloves

Directions:

  1. Bring water to boil in large stock pot
  2. Add Sugar and Salt, stir until dissolved, return to boil
  3. Add remaining ingredients, reduce heat to simmer (lo-med) 15-20 minutes
  4. Remove from heat and cool – completely

How to Use Brine;

  1. In non-reactive container place thawed turkey, neck down (food safe plastic bucket is ideal)
  2. Pour chilled brine to completely cover turkey, if not enough add cold water or apple juice to ensure coverage
  3. Refrigerate for minimum 12 hours up to 24 hours
  4. When ready to cook, remove turkey from brine and set at room temperature for at least 2 hours.

DUXELLES:

Ingredients;

  • 1 pound fresh mushrooms, such as white button, cremini, lions mane, oyster or a mixture
  • 2 small shallots finely diced
  • 2 oz finely chopped Italian fresh parsley
  • 2 oz finely chopped rosemary
  • 4 tablespoons (1/2 stick) Kerrygold Butter
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • ½ cup dry white wine

Directions;

  1. Finely chop all mushrooms
  2. Heat saucepan, reduce heat to medium, add chopped mushrooms to pan stirring until slightly brown and dry
  3. Melt 1 tablespoons butter in saucepan over medium heat. Add the shallots and cook, stirring occasionally until softened, 2 to 3 minutes. Add all the mushrooms, 1/2 teaspoon kosher salt, freshly ground black pepper, rosemary and white wine.
  4. Increase the heat to medium-high and cook, stirring occasionally, until the liquid is evaporated and the mushrooms begin to stick to the bottom of the pan 5-10 minutes. Remove from the heat and stir in the parsley and remaining butter
  5. Set aside to cool. Can be made ahead of time and kept covered in refrigerator for about 14 days

TURKEY:

Directions;

  1. Remove turkey from brine, drain thoroughly, pat breast dry with paper towel.
  2. Let sit at room temperature for approximately 2 hours
  3. Starting at bottom of breast slide fingers inside between skin and breast. Move fingers slowly side to side and forward until all skin is separated from breast.
  4. Place small amounts of duxelles between skin and breast pushing towards the top, use all remaining duxelles until all of breast has duxelles on it. (you can add vegetables or fruits to cavity if you wish)
  5. When temperature has reached 400’ place convection plate and cooking rack in Egg. (if smoking add chips prior to this)
  6. Place turkey on cooking rack, close lid
  7. Cook until instant read thermometer reads 165’ center of thigh meat.
  8. Remove from egg and let rest at least 20 minutes before carving.

“Citrus Dry Rub, Smoked Turkey””

BRINE:

Ingredients:

  • 1/4 cup grapeseed oil
  • 1 gal water, room temp
  • 1 gal water, refrigerated
  • 3 lemons, zest, and reserve juice
  • ¼ cup Tajin
  • 1 ½ cup kosher salt
  • 1 ¼ cup dark brown sugar
  • 1 tsp Sichuan peppercorns
  • 16-10 dried chilies
  • 2-4 sprigs fresh rosemary
  • I onion, roughly cut
  • 5 cloves garlic
  • ¼ cup water

Directions:

  1. Add oil to large sauce pot, med-high
  2. Add onions, garlic, chilies, peppercorns, sauté until onions are soft approx. 2-3 min
  3. Add rosemary, brown sugar, stir, mix thoroughly. Allow brown sugar to melt it will start
    to caramelize onions.
  4. Add ¼ cup water, stir, continue to caramelize onions.
  5. Add salt, room temp water, tajin, parsley, lemon juice and zest.
  6. Bring water to boil, stir to ensure salt and sugar is dissolved.
  7. Reduce heat to simmer (lo-med) 15-20 minutes
  8. Remove from heat and cool – completely

How to Use Brine

  1. In non-reactive container place thawed turkey, neck down (food safe plastic bucket is ideal)
  2. Pour chilled brine to completely cover turkey, including in cavity, if not enough add refrigerated cold water
  3. Refrigerate for minimum 12 hours up to 48 hours
  4. When ready to cook, remove turkey from brine and set at room temperature for at least 2 hours.
  5. Pat dry with cloth, including cavity.

Rub:

Ingredients:

  • 1 Tbsp Coriander seeds
  • 1 Tbsp Mustard Seeds
  • 8 Indian Long Peppers
  • Tbsp chopped, fresh rosemary
  • 1/2 tsp kosher salt
  • Freshly ground black pepper

Finishing:

  • ¼ cup honey
  • 3 oranges halved
  • 3 limes halved

Directions:

  1. Grind coriander, mustard, and peppers in spice blender, remove to bowl
  2. Add rosemary, salt, mix and set aside

Turkey:

Directions

  1. Remove turkey from brine, drain thoroughly, pat breast dry with paper towel.
  2. Let sit at room temperature for approximately 2 hours
  3. Stuff cavity with halved lemons, limes, oranges, carrots, and onions, ensure to do neck cavity as well
  4. Set smoking drawer and rotisserie burner to high
  5. Tie wings, neck skin in place with butchers’ twine, secure turkey on spit
  6. Turn both burners to low, place turkey on rotisserie
  7. Start motor, squeeze oranges over turkey and generously apply rub to all the turkey
  8. Add wood chips (pecan) to drawer. Ensure chips do not catch on fire, smoke for 20 minutes.