Category: Holiday

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Lemon Pepper Smoked Turkey

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Lemon Pepper Smoked Turkey


Turkey isn’t just for Thanksgiving—it’s the centerpiece of many holiday tables, from Christmas and Easter to New Year’s and even Fourth of July cookouts. This citrus-herb smoked turkey recipe brings a fresh and smoky twist to the traditional roast, perfect for impressing guests at any festive gathering. With bright lemon, fragrant rosemary and thyme, and a kiss of cherry and hickory smoke, this bird delivers a flavorful profile that fits right in alongside your favorite holiday sides.

This step-by-step recipe guides you through the entire process: a fragrant brine, proper seasoning, trussing for even cooking, and a low-and-slow grill setup to keep the meat juicy and tender. Real-world cooking notes are included to help you avoid dry breast meat, get that perfect skin, and master fire management on the grill. Whether you’re hosting Easter brunch, Christmas dinner, or a patriotic July feast, this method gives your turkey the attention it deserves.

Ingredients

  • 12 – 13 lb whole turkey
  • 2 lemons, quartered
  • 1 sprig thyme
  • 1 sprig rosemary
  • 1 sprig sage
  • 3 tbsp olive oil
  • AP rub (salt, pepper, garlic powder mix)
  • 4 tbsp melted butter (for basting)
  • 3 tbsp olive oil

Brine Ingredients

  • 1 gallon water
  • 1 cup kosher salt
  • 1 tbsp black peppercorns
  • ½ tsp ground black pepper
  • 2 lemons, sliced
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 1 sprig sage

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Directions

Brine the Turkey (Up to 24 Hours Before Cooking)
In a large pot (8 qt or larger), add 1 gallon of water. Stir in kosher salt, black peppercorns, ground black pepper, lemon slices, rosemary, thyme, and sage. Once boiling, remove from heat and let it cool until warm (not scalding). Transfer to a smaller container and refrigerate to cool completely. Place the turkey in a large zip-seal bag. Pour the cooled brine over the turkey, seal the bag, and refrigerate for up to 16 hours.


Prep the Turkey (1-2 Hours Before Cooking)
Remove the turkey from the brine, rinse it under cold water, and pat it dry with paper towels. Place on a cookie sheet with a cooling rack to let excess moisture drain. (Optional) Place in the refrigerator for 1 – 4 hours to dry the skin further. Slice under the legs and wing drums to help with even cooking. Season the turkey cavity with AP rub. Stuff the cavity with quartered lemons, thyme, and rosemary. Rub the turkey skin with olive oil, then season generously with AP rub on all sides. Tie the legs together using butcher’s twine to ensure even cooking.


Clean the grill and set up for indirect heat with an empty bottom grill grate. Place the chimney starter in the center and light the charcoal. Once coals are hot, dump them onto one side of the grill.


For a PK 360, Adjust vents: Bottom vent under the coals → Half open Bottom vent away from the coals → Closed Top vent above coals → Closed Top vent opposite coals → Open


Place a water pan in the bottom of the grill, filling it halfway with water. Place cherry and hickory wood chunks on the coals. Put the main grill grate over the pan, leaving the door section off for easy coal access.


Cook the Turkey (Approx. 3-4 Hours)
Place the turkey on the grill breast side away from the fire. Start the cook at a temperature between 260°F – 300°F and maintain it there. Avoid temps over 315°F. After 1 hour, begin brushing the turkey skin with melted butter every hour. This helps lock in moisture and improve skin texture. After 2 hours, rotate the turkey so the breast faces the fire. Add more charcoal and wood chunks as needed. Insert a temperature probe into the thickest part of the breast. Pull the turkey when the breast reads 155°F — 160°F and carryover cooking will bring it to a safe temp while resting. Cook until internal temps reach:
• Breast: Pull at 155°F – 160°F
• Thighs: 170–175°F



Rest & Serve
Remove turkey from the grill and let it rest for at least 30 minutes before slicing. Carve and serve!

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Grilled Corned Beef And Cabbage

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Grilled Corned Beef And Cabbage


Grilled corned beef and cabbage takes a traditional comfort dish and elevates it with rich, smoky flavors and a perfectly balanced texture. Slow-cooked with lump charcoal and infused with Guinness Stout and beef broth, this recipe creates a deeply flavorful brisket with tender, braised vegetables. By carefully managing heat zones on the grill, the beef achieves a beautiful crust while staying juicy and flavorful inside, while the vegetables absorb all the savory goodness from the cooking liquid.

The secret to making this dish truly stand out is in the technique. The corned beef is seasoned, smoked, and then braised to develop the perfect texture. Meanwhile, the carrots, red potatoes, cabbage, and onions are cooked separately, allowing them to reach the ideal tenderness without becoming mushy. This method ensures every bite is packed with bold, well-balanced flavors, while keeping the vegetables firm yet fork-tender.

Whether you’re preparing this for a St. Patrick’s Day feast or simply want a satisfying meal cooked over live fire, this recipe delivers smoky, savory perfection.

Ingredients

  • 1 (3 pound) corned beef brisket
  • 12 oz baby carrots
  • 3 pounds red potatoes
  • 1 large yellow onion
  • 1 head of cabbage
  • 2 cups beef broth
  • 1/2 bottle Guinness Stout

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Directions

Remove the corned beef from the package and rinse it thoroughly to remove excess brine (optional but recommended for better seasoning absorption). Pat dry and rub with 1 tablespoon of yellow mustard to help the seasoning stick. Using a mortar and pestle, grind the seasoning packet and mix it with 1 tablespoon black pepper and 1 tablespoon garlic powder for extra depth. Apply half the seasoning mix evenly over all sides of the beef.


Set up a two-zone fire on your grill (indirect heat for smoking and direct heat for later adjustments). Add lump charcoal and a few wood chunks (oak or hickory preferred) for additional smoke flavor.
Place the corned beef on the cooler side of the grill (indirect heat) and smoke at 250°F for 2 hours.


After 2 hours, transfer the brisket to a small aluminum pan and pour in 1 can of beef broth and ½ bottle of Guinness Stout. Insert a meat probe into the thickest part of the brisket and cover the pan with foil, leaving room for the probe wire to exit. Move the pan closer to the fire but not directly over it, maintaining a stable 250°F temperature. Allow the internal temperature of the brisket to reach 175-177°F, then remove from heat. Wrap the beef in butcher paper and a towel, placing it in a small cooler to rest.


While the beef rests, add the chopped vegetables (potatoes, carrots, onion, and cabbage) to the foil pan used for the brisket. Keep the juices in the pan and cover with foil then place over indirect heat on the grill for 1 hour. After 1 hour, move the pan directly over the fire and cook for another 45 minutes to 1 hour, until the vegetables are fork-tender.


Slice the rested corned beef against the grain for the most tender texture. Serve with the cabbage, carrots, potatoes, and onions, drizzling extra braising liquid over the top for added moisture.

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Oven Roasted Standing Rib Roast

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Oven Roasted Standing Rib Roast

Nothing says holiday feast quite like a perfectly cooked bone-in ribeye roast. Whether it’s the centerpiece of your Christmas dinner or a special weekend gathering, this roast delivers a show-stopping presentation and unmatched flavor. With its tender, juicy interior and a beautifully caramelized crust, it’s a dish that embodies comfort, celebration, and a touch of culinary elegance.

This recipe combines the simplicity of traditional seasoning with the transformative power of a dry brine, allowing the natural flavors of the ribeye to shine. The low-and-slow cooking method ensures the meat is evenly cooked, while a final blast under the broiler creates a perfectly golden and crispy fat cap. And don’t worry, the rib bones—carefully tied back onto the roast—serve both as a flavor booster and a rustic finishing touch.

Whether you’re carving this at the holiday table or enjoying it with family and friends on a cozy weekend, this ribeye roast is sure to leave a lasting impression.

Ingredients

  • 7 pound bone in rib eye roast
  • 2 tsp kosher salt
  • 2 tsp black pepper
  • 2 tsp garlic powder
  • 2 tsp fresh rosemary

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Directions

First, use a chef’s knife and remove the rib bones by cutting along the bones to separate them from the roast. Set the rib bone plate aside on a cooling rack over a cookie sheet.


Next, carefully and lightly shave off any hard fat from the fat cap and remove any surface silver skin. This is an optional step as most roasts will be cleaned up by the butcher. But if you do trim, leave at least 1/4 inch of fat cap on the top of the roast.

Next, carefully slice a cross hatch pattern in the fat cap by only slicing the fat and not the meat.


Next generously apply kosher salt on all sides of the roast and the separated rib bones. Place the roast with the rib bones on the cooling rack which allows for airflow underneath the roast. Place this in the refrigerator for at least 24 hours and up to 4 days. This will dry brine the roast adding flavor to the meat while also tenderizing it.


After at least 24 hours of dry brine, remove the rib roast from the refrigerator and pre-heat a 12 inch cast iron skillet on medium heat until it reaches between 475 and 500 F. Using tongs and or cotton liner with nitrile gloves, hold the roast into the skillet and brown each side for 2 – 4 minutes. Be aware of any smoke detectors nearby that may alert from the smoke of this step.


After searing the roast, apply garlic powder, black pepper, and finely minced fresh rosemary to all sides of the roast.


Place the roast back on top of the rib bone plate. Using butcher twine, tie the rib plate back in place with a loop between each rib bone.


Place the roast back on the cooling rack sheet pan, then place the temp probe into the center of the roast and set the alarm for 125F. Place the roast in an oven preheated to 200 F and cook roughly 4 to 5 hours until the alarm signals, or roughly 39 minutes per pound.


Remove the roast from the oven and lightly tent it with aluminum foil. Allow the roast to rest for 30 to 50 minutes.


Turn on the oven broiler on high or at least 450 F. Place the roast back in the oven for 5 minutes allowing the fat cap to darken.


Cut the butcher twine to remove the rib bones, then slice the roast to your desired thickness.

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Oven Roasted Marinated Rack of Lamb

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Oven Roasted Marinated Rack of Lamb


Elevate your next dinner with an elegant and flavorful oven-roasted rack of lamb, marinated to perfection. This dish combines the natural tenderness of lamb with a rich, herbaceous marinade featuring fresh rosemary, garlic, and a hint of balsamic vinegar. The marinade deeply infuses the meat with a blend of savory, tangy, and aromatic flavors, making each bite a memorable experience. By crosshatching the fat cap, seasoning with salt, pepper, and rosemary, and roasting the lamb to golden perfection, you’ll achieve a dish that’s as visually stunning as it is delicious. This recipe’s simplicity and sophistication make it ideal for a special occasion or a cozy family dinner. With just a few fresh ingredients, a little preparation, and the right technique, you’ll create a centerpiece worthy of any gathering.

Ingredients

  • 1 rack of lamb 1.64 lbs
  • 2 garlic cloves minced
  • 1 sprig rosemary
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Marinade

  • ¼ cup olive oil
  • 1 tbsp balsamic vinegar
  • 2 garlic cloves minced
  • 1 sprig rosemary
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder

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Directions

In a small bowl, whisk together all the marinade ingredients until fully combined. Alternatively, you can place the ingredients in a blender or food processor and pulse until smooth.


Using a sharp knife, remove any silver skin found on the meat. Score the fat cap in a crosshatch (chessboard) pattern using a sharp knife, being careful not to cut into the meat.


Place the rack of lamb in a shallow dish or a resealable plastic bag. Pour the marinade over the lamb, ensuring that it coats all sides evenly. Cover the dish with plastic wrap or seal the bag, removing as much air as possible.


Place the lamb in the refrigerator to marinate for at least 4 hours, but no longer than 12 hours.


Take the marinated lamb out of the refrigerator about 30 minutes before cooking to let it come to room temperature. Pat the lamb dry with paper towels to remove excess marinade.


Position the rack of lamb bone-side down on the cooling rack over a cookie sheet. This setup allows for even air circulation and prevents the lamb from sitting in its juices.


Season all sides generously with salt and pepper. Mince a fresh sprig of rosemary and two garlic cloves and press this into all sides of the lamb.


Preheat the oven to 250 F for low and slow for tender and pink to the edges (about 1 hour to 1.5 hours cook time). Or for a faster cook with a golden outer crust, preheat to 450 F (cook for 10 minutes then reduce to 325 F for about 20 minutes).


Cook the lamb using a thermometer probe and remove from the oven when your desired doneness is reached. 125°F (52°C) for rare to medium-rare, 135°F (57°C) for medium.


Rest the lamb for 5 minutes, then slice the rack of lamb between the bones to create individual chops.

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