Malcom's Recipes
Malcom Reed
Cajun Smoked Turkey
This Cajun Smoked Turkey is cooked old-school — on a stick burner with charcoal and wood for that deep, real smoke flavor you can’t fake. It starts with a simple brine, gets a buttery Cajun injection, and smokes slow until it’s golden brown and juicy all the way through. I’m using my Bird Brine and King Craw Cajun Seasoning for this one, but you can swap in your favorite flavors and still follow the same method. If you want a turkey that looks like it came straight off a pit, this is the way to do it.
Malcom Reed
Smoked Turkey
Juicy on the inside, golden on the outside — this is the turkey everyone remembers. A deep brine and steady smoke build layers of flavor and give the skin that perfect bite and color you only get from doing it right.
Malcom Reed
Hot Honey Pork Belly
Smoked pork belly glazed with a buttery hot honey sauce that sticks to your fingers in the best way possible... This recipe turns a simple slab of pork belly into bite-size BBQ appetizers with that perfect mix of sweet heat and rich smoke flavor.
Malcom Reed
Cajun Turkey Smoked Turkey
If you want a juicy, flavorful bird with a little Cajun kick, this Cajun Turkey Brine Kit is all you need. The Bird Brine keeps it tender and juicy, and that King Craw Cajun Seasoning brings the color and spice. Brine it overnight, inject it with a buttery Cajun mix, and smoke it steady at 275°F for a turkey that’s bold, smoky, and full of flavor.
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