1/4 cup brown sugar
2 teaspoons ground ginger
2 teaspoons dried tarragon
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon salt
4 lamb chops
In a medium bowl, mix brown sugar, ginger, tarragon, cinnamon, pepper, garlic powder, and salt. Rub lamb chops with the seasonings, and place on a plate. Cover, and refrigerate for 1 hour.
Preheat grill for high heat.
Brush grill grate lightly with oil, and arrange lamb chops on grill. Cook 5 minutes on each side, or to desired doneness.
1 gallon fresh apple cider
1 duck, 4-1/2 pounds
2 Granny Smith apples, quartered
1 small onion, sliced
1 small carrot, sliced
2 ribs celery, roughly chopped
Salt and pepper
In large saucepan bring apple cider to a boil. Continue boiling for about 3 hours until reduced to one pint. The resulting glaze will be intensely flavored, rich, and thick.
Remove neck, giblets, wing tips, and any excess fat from duck; reserve. Rinse duck and pat dry. Prick the duck all over with a fork. Place apples inside the body cavity. Tie the legs closed and set aside.
In a 13 X 9-inch heavy-gauge foil pan, place neck, giblets, wing tips, reserved fat, onion, carrot, and celery. Season with salt and pepper. Place the duck on top of the mixture.
Place pan in center of cooking grate. Grill duck 2 to 2-1/2 hours or until internal temperature reaches 180° F (82° C). Halfway through grilling time, start glazing duck with the cider reduction (pour into a plastic squeeze bottle for cooking use, or use a basting brush). Continue glazing every 15 minutes until duck is done. Remove duck from grill and let stand 10 minutes.
Discard neck, giblets, wing tips, fat, vegetables, and apples. Serve duck with remaining cider glaze, if desired. Store any leftover glaze in the refrigerator for up to 2 weeks and use on other grilled poultry or pork.
9 lb goose, rinsed, patted dry
2 tsp salt
8 oz herb stuffing mixture
1 1/2 cup water
1/2 cup brandy
1/4 lb butter
2 tangerines, peeled and sectioned
1 stick celery, thinly sliced
3/4 cup pitted prunes, quartered
1/2 cup raisins
Vegetable/olive oil for rubbing
Remove all the loose fat, sprinkle the cavity with 1 tsp salt and set aside.
Preheat barbecue and prepare for indirect grilling with a large drip pan.
Prepare the herbed stuffing according to package directions, using 1 1/2 cups water, 1/2 cup brandy and butter. Once the stuffing is thoroughly moistened, stir in the tangerines, celery, prunes and raisins, stirring well to distribute the fruit evenly.
Spoon the mixture into the body cavity, using up any remaining to fill in the neck cavity. Close both ends of the goose with skewers and place in a pan. Pierce the skin of the goose all over with a fork. Rub the skin all over lightly with vegetable oil. Rub the remaining salt on the skin.
The goose will loose a lot of fat during cooking so you need to make sure the drip tray will catch that fat. Place goose on grill over the unheated portion of the grill. Keep the grill temperature around 180 degrees C. Baste the goose with water and oil every 20 minutes for 2 about hours or until the internal temperature of the goose reaches about 75 degrees C.
1 5 pound turkey breast
1/2 cup honey
1/4 cup dry sherry
1 tablespoon butter or margarine
juice of 1/2 lemon —
1/2 teaspoon salt
Rinse and dry breast. Heat honey, sherry and butter in saucepan. Remove from heat and add lemon juice and salt. Pour over breast and let stand, covered, in refrigerator 3-5 hrs. Prepare grill and place turkey on grill and baste. Baste once again when almost done, at 165F measured with a probe thermometer in the deepest part of the breast. 7 lbs. charcoal, 4 quarts hot water, 2 wood sticks, and smoke 3-4 hrs. Add hot water to pan if needed.