RECIPES
Whole Roast Chicken | Turkey |
Indirect/medium | Indirect/medium |
1 whole chicken, 4 - 5 lbs. | 1 turkey, 10 to 12 pounds |
Olive oil | Olive oil |
Kosher salt | Kosher salt |
Freshly ground black pepper | Freshly ground black pepper |
US
SPICY LAMB KABOBS
Direct/medium
For the marinade:
½ cup olive oil
¼ cup red wine vinegar
2 | tablespoons grated orange rind |
1 | tablespoon lemon juice |
Rinse chicken and pat dry with paper towels. Twist wing tips under back and tie legs together with string. Brush entire outer surface of chicken with oil and lightly season with salt and pepper.
Grill chicken, breast side up, over indirect medium heat until the internal temperature reaches 180°F/82°C in the thickest part of the thigh and 170°F/77°C in the breast, 1¼ to 1½ hours. Transfer chicken to serving platter; let stand
10 minutes before carving. Makes 4 to 6 servings.
Remove neck and giblets. Rinse turkey thoroughly and pat dry with paper towels.
Brush outer surface of turkey with oil and season with salt and pepper inside and out. Pull turkey skin over neck and fasten behind back with a skewer. Twist wings under back and tie legs and tail together securely, or tuck legs under band of skin. Grill turkey, breast side up, over indirect medium heat until turkey is tender; 11 to 13 minutes per pound or to an internal temperature of 180°f/82°c in the thickest part of the thigh and 170°f/77°c in the breast. When turkey is about
Remove turkey from cooking grate and let stand 10 minutes before carving.
Makes 10 to 12 servings.
1 green onion and top, chopped |
¼teaspoon ground cinnamon ¹⁄8 teaspoon ground cloves
2 pounds lean lamb, cut into 1½" cubes
To make the marinade: Combine the marinade ingredients in a shallow, glass baking dish or plastic bag. Add the lamb. Refrigerate, covered, 4 to 6 hours. Drain lamb; reserve marinade. Pour reserved marinade into a small sauce pan. Bring to a boil over high heat and boil for 1 full minute.
Arrange lamb on 4 to 6 skewers. Grill lamb over Direct Medium heat to medium doneness, about
10 minutes, turning and basting with the reserved marinade once halfway through grilling time.
Makes 4 to 6 servings.
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