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.
Mix together the vinegar, salt, pepper, garlic, onion, and olive oil in a large resealable bag until the salt has dissolved. Add lamb, toss until coated, and marinate in refrigerator for 2 hours.
Preheat an outdoor grill for medium-high heat.
Remove lamb from the marinade and leave any onions on that stick to the meat. Discard any remaining marinade. Wrap the exposed ends of the bones with aluminum foil to keep them from burning. Grill to desired doneness, about 3 minutes per side for medium. The chops may also be broiled in the oven about 5 minutes per side for medium.
To make the stuffing: Freeze bacon; dice small. In skillet cook bacon over low heat until lightly browned, about 2 to 3 minutes. Add onion and garlic; sauté 4 minutes. Remove from heat. Stir in remaining stuffing ingredients. Chill completely.
Lay salmon, skin side down, on work surface; season flesh with sea salt and pepper. Lay 3 lemon slices on each side of salmon. Spread chilled stuffing on one side and fold other side of salmon over the mixture. Tie salmon with butcher’s twine or use metal skewers to hold salmon closed. Cover tail with foil. Brush salmon with olive oil.
Place salmon in centre of cooking grate. Grill 30 to 45 minutes, turning once halfway through grilling time. Remove salmon from grill and let stand 10 minutes before serving.
1 oven-ready turkey (select size to fit your grill)
1 tablespoon oil Salt and pepper
Herbs, rub, or seasoning to taste
Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season to taste, inside and out.
Place turkey, breast side up, in a roast holder set inside a large heavy-gauge foil pan. Place in centre of cooking grate. Cook 11 to 13 minutes per pound to an internal temperature of 180º F in the thigh and 170ºF in the breast. Remove turkey from grill and let stand 15