• Place charcoal into smoker.
• Light the coals.
• Grease grate with oil.
• Rinse meat and pat dry.
• In a pan, add water and hickory chips; cover.
• Place turkey on the grate.
• Keep adding handfuls of damp chips during the cooking process.
• Continue smoking until the coals die out, or until the turkey reaches 165 degrees F.
• Do not uncover the lid much during the cooking process.

• Heat grill on high.
• Coat salmon with oil.
• Season with salt and pepper.
• Place salmon onto grill and cook for 5 minutes per side, until cooked through.
• Add lemon slices and grill until charred.
• Serve with butter and grilled lemons.

• Preheat a grill for medium-high heat.
• Scrub oysters before placing them cupped side down on the grill.
• Cover the grill and cook for 2 minutes, until oysters begin to open.
• Remove oysters from heat and place on a platter.
• Let them cool before using an oyster knife or screwdriver to pry shells open.
• Cut the muscles connecting oysters to shells.
• Do this with the help of an oyster knife.
• Serve warm with lemon wedges, butter, and hot sauce.

• Add the oil, soy sauce, brown sugar, garlic, paprika and pepper into a bowl; stir until well combined.
• In a large baking dish, add zucchini, mushrooms, and eggplant, onion and radish pieces.
• Pour marinade over it and refrigerate for 30 minutes.
• Place sweet potato slices in a saucepan full of water and bring it to a boil, for 1-2 minutes.
• Toss with marinade.
• Heat grill on high.
• Brush olive on both sides of the baguette.
• Place veggies from the marinade onto the grill, using tongs.
• Grill until grill marks appear and veggies are golden.
• Add vegetables and bread to a large baking sheet.
• Season with salt and pepper.
• Sprinkle fresh herbs over the vegetables.
• Serve with avocado feta.

Avocado whipped feta

• Pulse feta in a food processor until small crumbs remain.
• Stir in the avocado and puree until feta is creamy, for 4-5 minutes.
• Serve topped fresh herbs.

• Pulse herbs and garlic in a food processor until finely chopped.
• Add butter, lemon zest, and lemon juice and process until smooth; season with salt and pepper.
• DO AHEAD: Butter can be made 3 days ahead.
• Cover and chill.
• Bring to room temperature before using.

• Preheat an outdoor grill for high heat.
• Grease grate with oil.
• Add sugar, hot sauce, red pepper, pepper, and onion into a large pot.
• Add lemon flavored soda and turkey legs to the pot and bring to a boil.
• Cook 30 to 45 minutes.
• Pick onion slices out of the mixture.
• Set onions on grill and place turkey on top.
• Drizzle with honey, and sprinkle steak seasoning over it.
• Cook until a crisp browned crust has formed on the turkey legs, 20-30 minutes.
• Flip once in between.

• Preheat grill for medium heat.
• Combine the garlic with the salt, in a small bowl.
• Add cayenne pepper and paprika, and pour in olive oil and lemon juice to form a paste.
• Add shrimp to garlic paste and toss until evenly coated.
• Grease grill grate with oil.
• Cook shrimp until opaque, about 2-3 minutes per side.
• Garnish with lemon wedges before serving.

• Preheat grill for high heat.
• Oil one side of a large sheet of aluminum foil and add salmon.
• In a saucepan, add butter and melt over medium heat.
• Remove from heat.
• Add cilantro and jalapeno and drizzle mixture over the salmon.
• Place foil with salmon on the grill and season with Old Bay.
• Cook until fish is tender, about 15 minutes.

• In a small bowl, stir together the salt, white sugar, 2 tablespoons brown sugar, white pepper, onion powder, garlic powder, black pepper, chili powder, cumin powder, and paprika.
• Stir until well combined.
• Coat the baby back ribs with the spice mixture on all sides.
• Wrap ribs with plastic wrap.
• Refrigerate for 30 minutes.
• Place ribs onto the wire racks of the smoker, making sure not to overlap.
• Place the racks into a smoker, add, apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F.
• Smoke for an hour.
• In a bowl, add apple juice, 1/4 cup brown sugar, and the barbeque sauce.
• Brush the ribs with the sauce every few minutes after the first hour.
• Cook the ribs for about 3-4 hours.
• Wrap ribs in aluminum foil, and set aside for 10 to 15 minutes.