Malcom's Recipes
Malcom Reed
72 Hour Smoked Turkey
The best Thanksgiving Turkeys take a little effort, a little planning and some time. For this bird, I did a 48 hour brine, then I pulled it out and let the skin "air dry" in the fridge overnight. A little light seasoning and some steady smoke is all you need after that!
Malcom Reed
Steakhouse Fried Rice
I'm taking the rich, savory flavors of a steakhouse meal and making it a family-style dinner of Fried Rice. Using tender, marinated steak with sautéed mushrooms, onions, and garlic this is a restaurant-worthy steakhouse dinner.
Malcom Reed
Classic Meatloaf
I call this my Classic Meatloaf Recipe, but I do add ground pork to the mix to enhance the taste... and I do cook it on the pellet smoker for the extra flavor. But this meatloaf comes out perfect and delicious every time...
Malcom Reed
Crab Rangoon Dip
This Crab Rangoon Dip brings all the flavors of the classic appetizer in a hot and cheesy dip.
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