Preheat grill on high. Turn down to maintain (
OOK CHICKEN:
Preheat a gas grill to medium-high; leave one
up of marinade.
Add turkey to marinade in dish and
utdoor grill to 400 degrees F (200 degrees C). Place turkey breast
Inject legs, thighs, breast and all other meaty parts of turkey with Cajun injector.
Store turkey, covered, in refrigerator overnight.
Place turkey in 4-inch deep foil pan (disposable).
Cover with foil.
Fill pan with water (at least 2-inches deep).
Place on very hot grill (high on gas grill) for 2 hours.
Turkey will be brown and very tender.
Check occasionally during cooking to add more water, if necessary.
Preheat gas grill on high for 10 minutes.
Turn control to medium flame setting.
Place chicken on cooking grids.
Close hood and cook 45 minutes, turning occasionally and watching closely. (Turn control to low, if necessary.) Meanwhile, combine preserves, dressing and dry soup mix.
Brush over chicken; grill 15 minutes longer, basting occasionally.
Yield:
12 servings.
Heat one side of a gas grill to 300 degrees F (150
ugar.
Turn all burners on gas grill to high, cover, and heat
In a large resealable plastic bag set into a shallow bowl, combine rice vinegar, soy sauce, brown sugar, and grated ginger.
Slice tenderloins lengthwise about 1 inch thick and place in zip lock bag. Seal bag and turn to coat the turkey. Marinate in refrigerator 2 to 4 hours, turning bag occasionally.
Drain turkey, discarding marinade.
For grilling, place tenders on the grill rack directly over medium heat or coals. Grill for 5 to 7 minutes or until turkey is no longer pink, turning occasionally to brown evenly.
Heat grill.
In large bowl, combine butter, lemon-pepper seasoning, fennel seed and salt; mix well.
Add halibut and shrimp; toss to coat.
Place in grill basket.
When ready to grill, place grill basket on gas grill over medium-high heat or charcoal grill 4 to 6 inches from medium-high coals.
Cook 5 to 10 minutes or until fish flakes easily with fork and shrimp turns pink, shaking grill basket once or twice to turn and mix halibut and shrimp.
Preheat an outdoor grill for medium heat.
In a large bowl, mix together the ground pork, ground turkey, eggs, bread crumbs, mushrooms, garlic, Italian seasoning, basil, and Worcestershire sauce using your hands. Pat evenly into a 9 inch pie plate.
Place the pie plate onto a cookie sheet, and place on the grill grate. Close the lid, and cook for 30 to 45 minutes, until no longer pink. The meat will cook faster on the grill than in the oven.
Mix vinegar, water and salt.
Brush turkey well.
Place turkey on hot grill.
Turn and baste every 30 minutes.
Grill for 2 hours.
Remove and wrap in foil.
Place in oven.
Bake at 300\u00b0 for 2 to 3 hours.
Preheat grill to 300\u00b0.
Mix Bone Suckin' Sauce and orange juice. Put ribs in shallow pan and baste with sauce. Cover ribs with foil.
Place pan with ribs on it on the grill for 3 hours at 300. Uncover, baste with Bone Suckin' Sauce. Raise grill temp to 350\u00b0. Cook 30 minutes uncovered but still in pan, basting again after first 15 minutes. Bone Suckin' Fabulous Ribs On The Grill Recipe Serves 4.
Preheat and outdoor grill for medium heat.
In a large bowl, using your hands, mix together all ingredients.
Be careful not to over-mix as the meatloaf will be a little tough.
Pat evenly into a 9 inch pie plate.
Place the pie plate onto a cookie sheet and then place onto the grill grate.
Close the lid, and cook for 30-45 minutes, until no longer pink.
(The meat cooks faster on the grill than in the oven.).
or grilling or preheat gas grill.
Brush the grill with vegetable oil
>gas grill with cooking spray. Prepare grill for medium indirect heat.
Remove turkey
Mix together the turkey, pear, egg, panko, parsley, garlic,
garlic and rosemary. Place the turkey drumsticks in the brine and
arge enough to hold the turkey, combine cider vinegar, coffee,
iscard giblets and neck from turkey. Trim excess fat, then