Description

Notes

Simple Cajun smoked turkey cooked over real wood and charcoal — full of smoke, spice, and tips for a juicy bird every time.

• 1 whole turkey, thawed
• 1 bottle Malcom’s Bird Brine
• 1 bottle Malcom’s King Craw Cajun Seasoning
• Meat Bag (optional)
• Water (enough to completely submerge turkey)
• 1 stick butter
• 1 cup chicken broth
• 1 stalk celery, cut into chunks
• 1 medium onion, quartered
• 1 head garlic, smashed
• Cooking spray or oil (for coating the skin)
• Chicken Rack (optional)

Instructions

1. Brine the Bird
   1. Start with a completely thawed turkey. In a large Meat Bag or food-safe container, mix Malcom’s Bird Brine with 1 gallon of water. (For turkeys 12-14lbs or less, use 1/2 bottle. For turkeys over 14lbs, use entire bottle).
   2. Submerge the turkey and add more water as needed to cover it completely. Tie the bag up tight and refrigerate for 24 hours.
   3. Brining helps the meat stay juicy and pull flavor deep inside — it’s one step you don’t want to skip.
2. Prep the Turkey
   1. After at least 24 hours, remove the turkey from the brine and pat it completely dry with paper towels.
   2. Stuff the cavity with celery, onion, and garlic.
   3. Tuck the wings and tie the legs so everything cooks evenly and the tips don’t burn.
3. Make the Injection (optional)
   1. Mix 1 stick of butter, 1 cup chicken broth and about 2 tablespoons Malcom’s King Craw Cajun Seasoning.
   2. Stir to combine. Inject the mixture into the breast, thighs, and wings, distributing evenly. Season the Skin
   3. Spray or rub the outside of the turkey with cooking spray or oil — this helps crisp the skin and gives the seasoning something to stick to.
   4. Generously coat the bird with Malcom’s King Craw Cajun Seasoning (or your fave turkey seasoning).
4. Smoke the Turkey
   1. Fire up your smoker for indirect cooking and add your favorite wood (hickory and pecan work great). Run the pit around 275°F. Place the turkey on the smoker breast side up.
5. Protect the Turkey
   1. When the skin has the color you want — that deep golden-brown Cajun look — spray the outside again with cooking spray and loosely tent with foil to prevent over-darkening.
   2. Continue cooking until the breast hits 160°F internal and the dark meat reaches about 175°F.
6. Rest and Serve
   1. Remove the turkey from the pit and let it rest for at least 20-30 minutes before carving. This lets the juices redistribute and keeps the meat tender.

• Don’t skip the dry step. The drier the skin, the better it browns and crisps up.
• Use a meat thermometer. It’s the only way to nail that perfect doneness.
• Color control: On a stick burner, smoke runs heavy — so tent the turkey once the color looks good. You want mahogany, not black.
• Flavor variations: Swap Malcom’s King Craw Cajun Seasoning for your favorite turkey seasoning — classic poultry blends, garlic and herb, or a buttery savory rub all work great with this same process.

Description

This Hot Honey Ham takes a basic spiral ham and elevates it with real smoke and a bold sweet-heat glaze. The hot honey caramelizes over the fire, creating a sticky, flavorful crust with just enough kick to keep it interesting without overpowering the ham.

• 8–10 lb spiral-sliced ham
• 2 tablespoons Dijon mustard
• 1 cup light brown sugar
• 1/2 cup Killer Hogs Hot Rub
• 1/3 cup Mike’s Hot Honey (any spicy honey will work)
• 2 oz apple juice

Instructions

1. Apply a light layer of Dijon mustard to the outer surface of the ham. Combine the brown sugar and hot rub, and sprinkle half of the mixture all over the ham.
2. Set the smoker up for indirect cooking (2-zone fire), and add a chunk of hickory wood to the hot coals for smoke flavor.
3. Place the ham on the indirect side and smoke for 2.5 hours.
4. Combine the remaining brown sugar mixture with the hot honey and apple juice. Stir until the sugar dissolves.
5. Spread the glaze over the ham and cook for an additional 30 minutes, or until the glaze starts to caramelize.
6. Remove the ham from the pit, rest it for a few minutes, then carve off the bone for serving.

This smoked turkey breast recipe is about as good as it gets for Thanksgiving. I brined two big turkey breasts, seasoned them up, and smoked them over hickory wood until perfectly tender. With a little butter wrap to finish it off, you’ll have a turkey breast that’s juicy, smoky, and packed with flavor…

• 2 boneless, skinless Turkey breast
• 1/2 bottle Malcom’s Bird Brine
• 1 gallon water
• cooking spray
• 1/4 cup Malcom’s King Craw Cajun Seasoning
• 1/4 cup Killer Hogs TX Brisket Rub
• 2 sticks butter
• 1/2 cup chicken broth

Instructions

1. Place the turkey breasts into a large container. Combine 1/2 bottle of bird brine with 1 gallon of water and pour the mixture over the turkey breasts. Place in the refrigerator for 12 hours.
2. Remove the turkey breasts from the brine and pat dry. Spray the outer surface with cooking spray and season with King Craw Cajun and TX Brisket Seasonings.
3. Place on a 275°F pit and smoke for 1 hour or until seasonings are set on the outside and it begins to brown.
4. Remove the breasts from the smoker and wrap. I use a double layer of aluminum foil, 1 stick of butter, and 1/4 cup chicken broth for each breast. It’s also a good idea to place a wired meat probe in the breast for monitoring internal temperature.
5. Place the wrapped turkey breasts back on the pit and continue to cook until the internal temperature reaches 160° in each breast.
6. Remove the turkey breast from the pit, rest for 15-20 minutes and slice for serving.

This smoked turkey breast recipe is about as good as it gets for Thanksgiving. I brined two big turkey breasts, seasoned them up, and smoked them over hickory wood until perfectly tender. With a little butter wrap to finish it off, you’ll have a turkey breast that’s juicy, smoky, and packed with flavor…

• 2 boneless, skinless Turkey breast
• 1/2 bottle Malcom’s Bird Brine
• 1 gallon water
• cooking spray
• 1/4 cup Malcom’s King Craw Cajun Seasoning
• 1/4 cup Killer Hogs TX Brisket Rub
• 2 sticks butter
• 1/2 cup chicken broth

Instructions

1. Place the turkey breasts into a large container. Combine 1/2 bottle of bird brine with 1 gallon of water and pour the mixture over the turkey breasts. Place in the refrigerator for 12 hours.
2. Remove the turkey breasts from the brine and pat dry. Spray the outer surface with cooking spray and season with King Craw Cajun and TX Brisket Seasonings.
3. Place on a 275°F pit and smoke for 1 hour or until seasonings are set on the outside and it begins to brown.
4. Remove the breasts from the smoker and wrap. I use a double layer of aluminum foil, 1 stick of butter, and 1/4 cup chicken broth for each breast. It’s also a good idea to place a wired meat probe in the breast for monitoring internal temperature.
5. Place the wrapped turkey breasts back on the pit and continue to cook until the internal temperature reaches 160° in each breast.
6. Remove the turkey breast from the pit, rest for 15-20 minutes and slice for serving.

Quick, Easy and Delicious! King Cake Recipe using Boudin Sausage and a Spicy Crawfish Cheese Dip, topped with green onions and crush Pork Rinds.

• 3 cans Pillsbury Buttery Crescent Rolls
• 4 links Boudin Sausage
• 1# crawfish tails
• 1 block cream cheese – softened
• ½ small onion – diced
• ½ red bell pepper – diced
• 3 cloves garlic – minced
• 16oz white queso (cheese dip)
• 1 package pork cracklin’ or pork rinds – crushed
• 4–5 green onions – thinly sliced
• 1/4 cup Malcom’s King Craw Cajun Seasoning
• 2 teaspoons Killer Hogs Hot Sauce

Instructions

1. Preheat smoker to 350°F; Remove boudin links from casing and smoke for 10-15 minutes to warm through.
2. Combine room temp cream cheese with half the crawfish tails and season with 2 Tablespoons King Craw Cajun Seasoning and 1 teaspoon Killer Hogs Hot Sauce.
3. Arrange crescent rolls in an oval shape on a baking sheet covered with butcher paper or aluminum foil to prevent sticking.
4. Spread cream cheese mixture on center of crescent roll dough and place boudin link over the top. Fold the crescent roll dough around the sausage and cream cheese mixture, forming into the shape of a King Cake.
5. Place on smoker and cook for 45 – 55 min or until it browns on the outside.
6. In a pan, sauté red bell pepper and onion until soft. Add garlic and sauce for 1 minute more. Add other half of the crawfish tails and season with remaining King Craw Cajun Seasoning and 1 teaspoon Killer Hogs Hot Sauce. Add white cheese dip and turn off heat. Remove King Cake from smoker. Drizzle the crawfish cheese dip. Top with pork rind crumbs and garnish with thinly sliced green onion.
7. Serve and enjoy!

Smoked Prime Rib cooked with an herb-crust on the Pellet Smoker using Hickory Pellets.

• 5# Prime Rib Roast 
• 2 Tablespoons Olive Oil
• 2 Tablespoons Swine Life Prime Beef Rub
• 2 Tablespoons Killer Hogs TX Brisket Rub 
• 2 Tablespoons Chimi Churri Original Rub
• 1 Tablespoon Garlic Flakes 
• 1 Tablespoon Onion Flakes 

Instructions

1. Prepare pellet grill for indirect smoking at 250°F using hickory pellets.
2. Trim excess fat from prime rib roast and use butcher twine to secure the shape of the roast.
3. Mix together Killer Hogs TX Brisket Rub, Chimi Churri, Garlic and Onion in a small bowl. 
4. Drizzle the outside with olive oil for a binder. Season with a layer of Swine Life Prime Beef Rub. Then generously rub the outside of the prime rib roast with the TX Brisket seasoning mixture. 
5. Place the prime rib on the smoker – use an internal meat probe to monitor internal temps. When temperature in the center of the roast reaches 120°F, remove from smoker and allow prime rib to rest for at least 20-30 minutes before slicing.

Smoked Turkey Recipe using a Sweet Tea Brine, Texas Flavors and Mesquite Wood.

• 12lb whole turkey
• 2 gallons sweet tea
• 3–4 lemons halved
• 1 bottle Malcom’s Bird Brine
• 12oz Turkey Injection *recipe below
• 1/4 cup peanut oil
• 1/4 cup Meat Church Holy Gospel Rub
• 2 Tablespoons Killer Hogs TX Rub

Turkey Injection

• 14oz can chicken broth
• 1/4 cup melted butter
• 2 Tablespoons Killer Hogs Hot Sauce
• 1 teaspoon Meat Church Holy Gospel Rub
• Combine ingredients in a mixing container and whisk. Shake or stir well before injecting.

Instructions

1. Place turkey in a large container and add the full bottle of bird brine and the lemons. Pour in the sweet tea and make sure the turkey is fully submerged in the brine. Place in the refrigerator or a cooler with ice for 24 hours.
2. Remove turkey from brine and pat dry. Spatchcock the turkey by flipping it over breast side down. Use kitchen shears to cut along the back bone on each side removing it from the bird. Cut the breast bone with a chefs knife and press down on the bird until it pops. Flip the turkey over breast side up and tuck the wing tips behind the neck.
3. Brush peanut oil over the skin and season with Holy Gospel Rub followed by a light layer of TX Rub. Inject the breast, thighs, and legs with the injection.
4. Prepare stick burner pit for indirect smoking at 275°F using lump charcoal and post oak splits for fuel. (Do not add the mesquite wood at this point)
5. Place the turkey on the pit and add 2-3 chunks of mesquite wood to the fire for smoke flavor.
6. At the 1 hour mark insert a probe thermometer into the breast of the turkey. Set the thermometer to 160°F. Add a couple more chunks of mesquite to the hot coals.
7. Monitor the internal temperate of the turkey and hold the pit at 275° the entire cook. Once the thermometer alarm sounds carefully remove the turkey from the pit and let it rest for 10 minutes before carving.

Smoked Fried Turkey – whole turkey brined and smoked with pecan wood,  then deep fried it in peanut oil for a juicy, smoked turkey with a crispy turkey skin.  

• 1 Whole Turkey 12lbs
• 1 bottle Malcom’s Bird Brine
• 2 gallons Water
• 1 can Vegetable Cooking Spray (or your favorite oil)
• 2 Tablespoons Killer Hogs AP Seasoning 
• 2 Tablespoons Malcom’s King Craw Seasoning

Instructions

1. Remove thawed turkey from packaging be sure to check the cavity and neck area for giblets.
2. Place the turkey in Meat Bag or large container and pour in the bottle of Bird Brine. Add 2 gallons of water (enough to completely submerge the bird) and place in the refrigerator or in a cooler on ice for 24-48 hours.
3. Remove turkey from brine and allow to drain. Place on a wire rack over a sheet pan and place in the refrigerator for 2 hours to dry the skin. (It helps to pat the excess moisture off the skin with paper towel)
4. Prepare pellet grill for indirect smoking at 275°F using pecan pellets.
5. Spray the skin with the cooking spray – or another oil – and season with AP seasoning on all sides.
6. Place the turkey in the smoker breast side up until an internal meat probe hits about 150° F.
7. Set up a turkey fryer for deep frying at 350°F using peanut oil for best flavor. Any clear frying oil will work.
8. Remove the turkey from the smoker and insert the turkey frying rod/hanger through the cavity.
9. Leave the meat probe inserted in the thickest part of the breast to monitor internal temperature while frying.
10. Carefully lower the turkey breast side down into the hot oil. Use extreme caution and follow the turkey fryer directions carefully.
11. When the internal temperature reaches 165°F in the breast, carefully remove the turkey from the hot oil allowing it to drain. Place the turkey immediately on a cutting board breast side up and remove the turkey frying rod/hanger.
12. Season the outer skin with King Craw Cajun Seasoning and let the bird rest for 5-10 minutes before carving.

• 1 whole brisket 13-15lbs
• 2 Tablespoons Killer Hogs AP Seasoning
• 1 packet Lipton Beefy Onion Soup Mix
• 2 cups Beef Broth
• 2 large onions sliced
• 6–8 cloves garlic minced
• 3 Tablespoons tomato paste
• 2 cups red wine
• 3–4 bay leaves
• 1/4 cup flour
• 1/2 stick butter

Instructions

1. Prepare smoker for indirect cooking at 275°F using Hickory wood splits for fuel and flavor.  (Any smoker can be used for this recipe, keep the temps steady at 275°F)
2. Trim the brisket by removing thick areas of fat and sinew from the top and bottom.  Season with AP seasoning followed by the packet of Beefy Onion soup mix. Allow the brisket to set it at room temperature for 15-20 minutes before placing it on the smoker. 
3. Smoke the brisket at 275°F until the outside starts to turn dark about 3 1/2 – 4 hours.  At this point remove the brisket from the pit and place in a large aluminum pan.
4. Add the beef broth, wine, tomato paste, garlic, onions, and bay leaves to the pan.  Insert a probe thermometer into the thickest part of the flat, and cover the pan with aluminum foil. 
5. Place the brisket back on the pit and continue to cook until the probe thermometer reaches 202°F.  At this point check the brisket for tenderness.  It should feel really soft when you insert a hand held thermometer in all areas of the brisket. 
6. Remove the brisket from the pit and carefully take it out of the braising liquid.  Place it on a sheet pan and loosely cover with aluminum foil.
7. Pour the pan liquid through a colander to separate the onions form the liquid. Pour the liquid into a fat separator or ladle off any fat from the top of the bowl.  
8. In a deep saute pan over medium heat add the flour and butter and stir for a few minutes to create a roux.  Slowly whisk in the separate liquid (about 2 cups) and whisk until it starts to bubble and thicken.  At this point stir in the onions and taste for seasoning.  If it needs a little salt and pepper just use a sprinkle of AP.  
9. Slice the brisket across the grain and serve with the brisket onion gravy.