• In a mixing bowl, combine orange juice, honey, wine vinegar, sherry, soy sauce, sesame oil, and pepper.
• Bring the mixture to a boil and let it cool, creating a flavorful glaze.
• Pierce the skin of the duck all over with the tip of a knife.
• Pour boiling water over the duck and pat it dry with paper towels.
• Place chopped onion and the reserved orange peel inside the cavity of the duck.
• Cook the duck over indirect coals for about 3 hours, basting it with the prepared glaze every 30 minutes.
• Ensure the internal temperature reaches 170ºF for a fully cooked duck.
• Serve this Crispy Orange-Glazed Chinese Duck with lo mein noodles and sautéed broccoli with garlic for an extraordinary Asian-inspired meal.
• Don’t forget to pair it with your favorite fortune cookies!

• Rinse the turkey, inside and out.
• Pat it dry with paper towels and rub the inside with salt.
• Place a quartered onion and the stalk of celery with leaves inside the turkey cavity; avoid adding traditional stuffing.
• Set up a kettle-type grill with a disposable foil turkey-roasting pan on one side.
• Push it to the side, molding the pan if necessary.
• Fill the pan with charcoal and add hickory or mesquite chips if you desire a smokier flavor.
• Light the charcoal and place the grill in position.
• Put the turkey directly above the pan to catch drips.
• Cover the kettle grill with the lid.
• Cook the turkey for approximately 11 minutes per pound plus an additional 15 minutes, lifting the lid occasionally to keep the charcoal oxygenated.
• Rotate the turkey 180 degrees halfway through cooking.
• Ensure the internal poultry temperature reaches 170ºF for a perfectly smoked barbecue turkey.
• Let the turkey rest for a few minutes before carving and serving.

• In a blender or mini food processor, combine ginger, garlic, shallots, brown sugar, and salt.
• Blend into a smooth paste.
• Transfer the mixture to a large bowl.
• Mix in pepper, five-spice powder, soy sauce, and dry sherry.
• Add the chicken halves, ensuring they are evenly coated.
• Cover and refrigerate for several hours or overnight to let the flavors meld.
• Preheat the grill.
• Grill the chicken halves, bone side down, about 4 inches above the heat source for approximately 20 minutes.
• While the chicken is grilling, mix the baby snow peas, baby carrots, sliced mushrooms, tender green beans, and julienne-sliced celery together.
• Sprinkle with a bit of grated ginger and drizzle with soy sauce and sherry.
• Place the mixed vegetables in a vegetable cooker or wrap in aluminum foil and place on the grill for the last 10 minutes.
• Turn the chicken and continue grilling for another 20 minutes or until done.
• Serve the Vietnamese-inspired Grilled Chicken and Spring Veg Medley with jasmine rice for a complete and vibrant meal.

• In a mixing bowl, combine tequila, lime juice, chili powder, jalapeño pepper, salt, and pepper.
• Pour the marinade over the chicken legs, ensuring they are well-coated.
• Cover and refrigerate for 8 to 12 hours to allow the flavors to infuse.
• Remove the chicken from the refrigerator and place the marinade in a saucepan.
• Bring it to a boil, then simmer for 5 minutes to create a basting sauce.
• Preheat the grill.
• Grill the chicken legs for 35 to 40 minutes, basting frequently with the prepared tequila-lime marinade.
• Serve these Tequila-Lime Grilled Drumsticks alongside spicy yellow rice, tortillas, and guacamole for a complete Mexican-inspired meal.

• Season the cavity of each Cornish hen with salt and pepper.
• Close the neck and tail openings, securing with skewers.
• Thread the spit rod through each hen crosswise, placing it below the breastbone.
• Tie the legs and wings close to the body using cotton string.
• Secure the hens with holding forks about 1 inch apart.
• Place a drip pan underneath the hens.
• Attach the spit, turn on the motor, and grill.
• Cook for about 45 minutes, basting frequently with melted butter to ensure juiciness.
• Meanwhile, in a saucepan, combine sweet and sour sauce, diced tomatoes, soy sauce, and lemon juice.
• Heat the mixture just until boiling.
• Grill the hens for an additional 15 minutes, basting often with the prepared sauce.
• Serve the Rotisserie Sweet and Tangy Cornish Hens with additional sauce on the side.

Sauce Preparation:

• Heat oil in a skillet over medium heat.
• Add onion and sauté until tender (about 10 minutes).
• Mix in tomato sauce, vinegar, mustard, molasses, Worcestershire sauce, brown sugar, and cayenne.
• Heat to boiling over high heat, stirring frequently.
• Reduce heat and simmer, uncovered, 30 to 45 minutes or until the sauce thickens slightly.
• Reserve 1½ cups of the mixture to serve as a sauce.

Grilling Chicken:

• Place chicken on the grill over medium heat.
• Cook for 25 to 30 minutes.
• Turn and baste generously with sauce.
• Cook for an additional 25 minutes, turning pieces often and basting frequently.

Doneness Test:

• Pierce chicken with a fork.
• The juices will run clear when the chicken is fully cooked.

• Have the butcher make a long slit through the thickest part of the chops, following the bone.
• Fill the slits with lemon slices, garlic, and mint leaves.
• Sprinkle with salt and pepper to taste.
• Place a pat of butter on top of each chop.

Grilling:

• Set the grill to medium-high heat.
• Grill about 7 minutes per side or until the chops are well browned on both sides.

Resting:

• When the chops are almost ready to serve, place them on a platter in a 150°F oven to rest and finish cooking.

• Place all sauce ingredients except duck, salt, pepper, coriander, cream, and butter in a saucepan and bring to a boil.
• When the apples are very soft, remove from heat and cool.
• Rinse the duck breasts in cool water and dry on paper towels.
• Sprinkle with salt, pepper, and ground coriander.
• Place the duck breasts in a glass or nonreactive pan, cover with half of the sauce (about 1 cup).
• Cover with plastic wrap and marinate in the refrigerator for 4–6 hours, turning once halfway through.

Grilling:

• Set the grill on high, about 475°F.
• While heating, bring the unused marinade to a boil.
• Add heavy cream and set aside.
• Brush the duck breasts with melted butter or oil and grill for about 3 minutes per side or until well browned.
• Place off direct heat to rest and then add the sauce.
• Garnish with sprigs of fresh parsley, chopped roasted chestnuts, or toasted walnuts.

• In a glass dish, combine extra virgin olive oil, dry white wine, minced garlic, and chopped fresh oregano.
• Stir well.
• Add chicken pieces to the mixture.
• Toss to coat evenly, then cover and refrigerate for up to 12 hours.

Grilling:

• Remove chicken from the refrigerator 1 hour before cooking.
• Grill chicken, skin side down, for 20 to 25 minutes.
• Turn chicken and cook another 20 to 25 minutes.

Assembly:

• Transfer grilled chicken to a large serving platter.
• Garnish with oregano sprigs, lemon zest, and black and green olives.
• Allow to sit for at least 20 minutes to blend flavors.

• Mix together Louisiana red pepper sauce, Worcestershire sauce, diced jalapeño, and minced onion.
• Place chicken wings in a covered container and pour the sauce mixture over them.
• Refrigerate overnight.

Grilling:

• Place coals on one side of the bottom of a kettle-type grill.
• Place a drip pan on the other side and position the wings on the grill grate over the drip pan.
• Sprinkle wings with 1 tablespoon of Cajun spice.
• Put the lid on the grill and cook for 15 to 20 minutes.
• Turn the wings and sprinkle with the remaining tablespoon of Cajun spice.
• Cover and grill for another 15 minutes.
• Baste with your favorite barbecue sauce and cook for an additional 5 minutes.