Malcom's Recipes — Stick Burner
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.
HowToBBQRight
Christmas Gift Hams
Double-Smoked and Glazed Hams make one heck of a Christmas present. For this recipe I keep it really simple - spiral sliced hams, hickory smoke and a brown sugar glaze. Wrap them up with a bow and you've got one of the best Christmas Gifts you can give... Get the Reheating Instructions for print here >>
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