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Entries in Recipes (8)


Smoked Whiskey Turkey

Recipe By: R.W. MCPEAKE
Serving Size: 6

1 each 12-14# whole turkey
1 batch Smoked Whiskey Turkey Injection cold

1 cup Honey
1 cup Garlic Oil Infused
1 cup Butter melted
1/2 cup Kentucky Whiskey
2 teaspoon Cumin ground
2 teaspoon Hot Chili Oil


Combine all ingredients together, and blend well.

Using the injector probe, injected 60% of the injection into the breast, 30% into the thigh area and 10% into the leg.

Place the turkey into your smoker with the smoker running a 250°F. Add your wood of choice, my favorite is pecan, three or four good-sized chunks at a time and smoke turkey for 20 to 30 minutes at 250°.

After the initial 20 minutes of smoking, raise the smoker to 350° and continue cooking the turkey until it reaches internal temperature of 165° at the thickest part of the thigh. I also smoke roast my turkeys using the turkey canon which is a vertical roaster similar to the beer can chicken this allows a turkey to Cook at a faster pace, you can plan about 10 minutes per pound at the 350° and your turkey will be done. 

Notes:I have consistently finished a 14 pound turkey on the turkey Canon in an extreme barbecue smoker or ceramic smoker, typically in two hours a half which averages about 9 to 10 minutes about.

COOK TIME: 2.5 hours

®Copyright Protected from Chef Richard's cookbook: BACKYARD BBQ The Art of Smokology™


Orange Soy Hoisin Smoked Pork Loin

Recipe By: Chef Richard McPeake
Categories: Main Dishes-Meats

2 pounds - Boneless Pork Loin
1/2 cup - Soy Sauce
1/2 cup - Fresh Orange Juice
4 TB. - Soy Sauce
2 TB. - Sesame Oil, dark
1 TB. - Hoisin Sauce
2 TB. - Garlic , fresh, minced
1 TB. - Brwon Sugar
1 tsp. - Ginger, ground

Combine all the ingredients (except porkloin) together and blend well. Place meat in a container and pour the marinade over the pork, marinate for at least 4 hours or overnight. (reserve some marinade for mopping while smoking)

After marinating the loin, remove form the marinade and drain well. Do not reuse the marinade.

Place the porkloin in the smoker at 225 degrees and smoke 2-3 hours or until the internal temperature reaches 155 degrees/ Remove form the smoker and place on a platter, cover loosely with foil and allow to rest for 20 minutes before slicing.

®Copyright Protected from Chef Richard's cookbook: BACKYARD BBQ The Art of Smokology™