Category: Fowl

Jerk Chicken wings

Jerk Chicken wings

Jerk wings











  • 4 lbs. of chicken wings trimmed
  • Jamaican Jerk Dry Rub ( any brand)
  • 2 Habanero Peppers
  • 1 Vidalia Onion ( or sweet )
  • 2/3 Cup of chopped carrots
  • 1 Cup of water
  • 3 minced garlic cloves
  • 1 Cup rice vinegar

Side serving: 2 Bags of Sweet Potato Chips

Combine vegetables, water and vinegar in sauce pan.  Bring to a simmer for 20 minutes or until reduced to about half.

Pour into blender and puree.

Rub the wings with a little EVOO and grill to just about done. Lower your heat to the lowest setting.  Brush or drizzle sauce onto wings and finish grilling at a low heat.  Be careful not to let wings blacken.  Add chips to compliment.

(This is an adaptation of the recipe BBQ Bob came up with to make Jerk Steak for Singer Shaggy and his band)



Here is what you are going to need:

10 Birds


Large Cooler

4 – 8 lb. bags of Ice

3 lbs. of thin cut bacon


Two bottles of your favorite Beer

Meat Thermometer

Butcher paper to wrap the finished birds




2 Gallons of Unsweetened Apple Juice

2 Cups of Table Salt (without Iodine)  If you use Kosher Salt, add a Third Cup.

1Cup of Brown Sugar

1 Tablespoon of ground Black Pepper


Put a gallon of the apple juice in a pot and bring it to a boil.  Add in the salt, brown sugar and pepper and stir until the salt and sugar are dissolved.   Remove from the heat, add in the second gallon of apple juice and cool the brine in the refrigerator until it gets cold – about 40 degrees.    DO NOT put the bird in the brine until the brine is cold –


Brining the birds:

Once the brine is cold, it’s time to put the birds in the brine.

In a large heavy duty plastic garbage bag, place the birds in the bag.   Make sure there are no sharp bones protruding that will puncture the bag!

Place the birds in the bag and pour the brine in the bag on the birds, remove as much air as possible from the bag, and seal tightly

Place two bags of ice on the bottom of the cooler.  Then set the bag of birds on the bag of ice.  Next set the second two bags of ice on top of the bag of birds.   You want the birds sandwiched between the ice so that the liquid brine stays cold.  We do NOT want the melted ice to come in contact with the birds as this will dilute your brine.

Close the cover of the cooler and let it set for 12 hours –  you need to keep the brine cold and the bags of ice under and over the bag of birds does  the trick.


At about the 11th hour of the brining process,  light your smoker and get the temperature to a steady 250 degrees


Remove the birds after the 12 hours in the brine, rinse them under cold tap water,  and let them dry on the counter while you prepare for the rest of the recipe





Lightly sprinkle each bird with the  DRY bbq seasoning all over the bird and inside the breast cavity.

Wrap each bird with enough thin cut bacon so that the entire bird is covered – usually 5-6 slices – this will keep the bird from drying on the surface during smoking process

Lightly sprinkle the DRY bbq seasoning all over the outside of the bacon covered bird

REPEAT with each bird until all are wrapped and seasoned.


Place the birds in the 250 degree smoker over indirect heat (not knowing what kind of smoker you will be using, just make sure you don’t have the birds over direct heat)


Shut the lid on the smoker (the temperature will dip in the smoker when you place the birds in it – no worries – it will heat back up)


Open your favorite beer with your buddy that was helping you, toast each other, and enjoy the game for the next 2 ½ hour while the birds are on the smoker! – DON’T peak at the birds as you will let the heat out of the smoker – If you’re lookin, you aint cookin!


After 2 ½ hours on the smoker, pull the biggest bird, and insert a meat thermometer into the thickest part of the breast – If your temperature reading is 160 degrees or higher, you are done!  If not, give them another half hour and you should be fine.  Again, not knowing what type of smoker you have, I want to make sure the birds get done).


Remove the birds from the smoker, eat the best looking one,  and let the rest of them cool.   Wrap them in butcher paper and refrigerate the ones you are going to eat/give away in the next couple days, freeze the rest.

Rob’s Extreme Chicken Roll

Rob’s Extreme Chicken Roll




Exotic Mushroom Rub by Tom Douglas

Mesa Rosa Chipotle by Urban Accents 


4 boneless, skinless chicken breasts

1 cup fine chopped portabella mushrooms

1 cup grated Swiss cheese

12 pieces thick maple smoked bacon

1 cup finely chopped prosciutto

Grape seed oil

Start by pounding out your chicken breasts to an even 3/8’s of an inch thickness.

Spray both sides with grape seed oil.

Generously sprinkle on the Exotic Mushroom Rub

Fry and crumble 4 pieces of bacon, then place evenly on top of the mushroom rub.

Layer on 1/4th of the chopped Portabella mushrooms.

Layer on the grated Swiss cheese.

Layer on prosciutto.

Roll up any way you can and wrap in bacon, sealing any open ends with toothpicks.

Sprinkle generously with Mesa Rosa Chipotle.


Throw it on the grill direct over the coals for 1 minute on each side.

Move it indirect to the coals and finish cooking until the bacon is done and the chicken should reach 160 degrees to at this point.

Grilled Turkey Breasts

Grilled Turkey Breasts


  • 2 cloves garlic, peeled and minced
  • 1 tablespoon finely chopped fresh basil
  • 1/2 teaspoon ground black pepper
  • 2  boneless turkey breasts
  • 6 whole cloves
  • 1/4 cup EVOO
  • 1/4 cup soy sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon brown sugar


  1. In a small bowl, mix together the garlic, basil, and pepper. Rub over the turkey breasts. Insert one clove into each end of the turkey breasts, and one in the center.
  2. In a large shallow dish, blend vegetable oil, soy sauce, lemon juice, and brown sugar. Place the breasts in the dish, and turn to coat. Cover, and marinate in the refrigerator at least 6 hours.
  3. Preheat grill for high heat.
  4. Lightly oil the grill grate. Discard marinade, place turkey breasts on the grill. Close the lid, and grill turkey breasts about 15 minutes on each side (unless it is a TEC, then reduce time by 40%), or to an internal temperature of 170 degrees F (68 degrees C).

Grilled Turkey

Grilled Turkey






1 turkey, defrosted

3 tablespoon olive oil

Salt, Garlic powder, poultry seasoning, and pepper


Configure grill for indirect cooking if possible.  This is a good time to have an instant read digital thermometer like we always talk about.

Remove inner parts and discard or use for other purposes. Rinse the bird inside and out and pat dry. Season the body cavity. Tie legs together and twist wing tips under back. Brush turkey with oil and lightly sprinkle with seasonings. Arrange turkey breast side up, on cooking grate. Place lid on grill.

Cook 11 to 13 minutes per pound at 300 degrees/ 25 minutes per pound at 190 degrees or until an instant read thermometer inserted into the thickest part of the thigh not touching bone registers 180 degrees and the juices run clear. Transfer turkey to a platter. Let stand for 15 minutes before carving.

Method for the Charcoal Grill: Open all vents on the grill. Use charcoal dividers to hold the charcoal briquettes. Divide the briquettes evenly, place them in the dividers and place the dividers on either side of the charcoal grate, as close as possible to the outside edges. Ignite the lump charcoal and, keeping the lid off, let them burn until lightly covered with a gray ash, about 25 to 30 minutes. If necessary, use long-handled tongs to rearrange the briquettes so the coals will burn evenly. Place a foil drip pan on the charcoal grate between the baskets of coals. Put the cooking grate in place, positioning the hinged sides of the grate over the charcoal so that more of it can be added easily. Arrange the bird breast side up in the center of the cooking grate. Place lid on the grill, leaving all vents open, and grill as directed above. Add if needed at the end of each hour to maintain the heat.

Method for the Gas Barbecue: Ignite the grill and turn all burners to high. Close the lid and preheat 10 to 15 minutes to bring the grill to 500 to 550 degrees. Turn burners down to medium heat. Place turkey breast side up in a roast holder inside a foil drip pan. Position the pan in the center of the cooking grate and place the lid on the grill. For three burner grills, set front and back burners to medium and turn off center burner. For two burner grills, turn the front and back burners to medium or until temperature gauge is a steady 375.

Note:  Stuffing the turkey will add at least an hour to cook time.


Tangerine Thyme Stuffed Quail

Tangerine Thyme Stuffed Quail

Yield: Serves 4


-2 ea. Quail (Cut in half lengthwise)

-4 ea. Tangerine (Cut in half)

-1 ea Stalk Lemongrass

-1 lb. Ginger (Peeled, slice)

-16 ea. Sprigs Thyme

-4 oz Garlic (Mince)

-S & P TT

1.)    Mince the garlic, peel and clean the ginger.

2.)    Slice the ginger in even slices.

3.)    Put in quail the halved tangerines, ginger slices, minced garlic, and 8 ea. Thyme sprigs in the quail.

4.)    Sear the quail on one side and finish in the indirect oven.

5.)    Cook until the internal temperature reaches 165 degrees.



-1 ea. Orange (Zest, Juice)

-1 ea. Lemon (Zest, Juice)

-1 ea. Lime (Zest, Juice)

-6 oz. Granulated Sugar

-4 oz. Kosher Salt

-1 qt. Water


1.)    Combine all of the ingredients, until the salt and sugar are dissolved.

2.)    Place the quail in brine for 1 hour.

3.)    Take out of brine and stuff the quail.


Saute Root Vegetable Hash

-1 ea. Rutabaga (Medium Dice)

-1 ea. Turnip (Medium Dice)

-2 ea. Large Carrot (Medium Dice)

-1 ea. Small Butternut Squash (Medium Dice)

-S & P TT

-2 oz. Thyme

-2 oz. Olive oil


1.)    Clean all the root vegetables.

2.)    Cut all the vegetables medium dice.

3.)    Combine the thyme, oil, salt, and pepper in a bowl.

4.)    Saute the root vegetables until fork tender.

5.)    Enjoy!!

Goose Jerky with a Kick

Goose Jerky with a Kick

Preparation Time: 20 minutes
Curing Time: 24 hours
Drying Time: 7-9 hours
Makes about 1 pound of jerky

4 pounds (about 2 quarts) skinless goose breast fillets, trimmed of all gristle, fat, and
silver skin
3 tablespoons kosher salt
1 cup brown sugar
1 cup water
3/4 cup soy sauce
1/2 cup Worcestershire sauce
2 tablespoons garlic powder
2 tablespoons chili powder
3 tablespoons coarsely ground black pepper
2 tablespoons red pepper or cayenne

1. Cut the meat into 1/4-inch-thick strips. Cut across the grain. Fora more tender jerky, lightly pound the meat with a mallet.

2. Combine the remaining ingredients in a bowl and blend. Add the meat strips, cover, and refrigerate for at least 24 hours. Place the strips in a 175-degree grill set for inderect or smoker for an hour or until the internal temperature of the meat reaches 160 degrees. Lower the temperature of the oven or smoker to 140 degrees, and if you are using a standard kitchen oven, crack the door open about an inch to allow moisture to escape. If using a smoker, open all the vents. After 3 hours, flip the meat strips over and heat or smoke them for another 3 hours or until they are thoroughly dry.

3. Package the jerky strips in vacuum-sealed zip-lock bags and freeze for up to a year.



Grilled Chicken Salad

Grilled Chicken Salad

Grilled Chicken Salad

A BBQ Bob Original

Have you ever had left over chicken from the grill and felt like it would never be as good as when it was hot off the grill?  Try this, combine these   ingredients and chill overnight.  Perfect on salad or bread or even a pita wrap.

  2 Cups Cubed grilled chicken chilled

Mayo (to personal liking)

¼ Cup Chopped Sweet Onion

¼ Cup chopped Celery

3 T Chopped Bread & Butter Pickles

½ t Coriander

1 T Lemon Pepper

1 Cup Diced Apple

½ Cup Craisans

Bob's Bourbon Peach Chicken

Bob’s Bourbon Peach Chicken







Bourbon Peach Chicken

  • 10 bone-in, skin-on chicken Breasts,
  • 2 T Grape Seed Oil,
  • 2 T Butter
  • 1 Diced Sweet Onion
  • 1 1/2 cups Bourbon
  • 1 Bottle of Three Little Pigs Competition Sauce
  • 1 Jar Peach Preserves
  • 3 Peaches sliced with skin on
  • 3 T Worcester Sauce
  • 3 cloves garlic, peeled

Cooking Directions

Grill chicken over medium heat until chicken is nice and brown on both sides.  Will not be fully cooked, but just nice.

Prepare grill for indirect cooking at 275-325.

Sauté onions in a large pot (that will fit on grill with lid down) in butter.

Add bourbon, using caution if you’re using an open flame. Stir and scrape the bottom of the pan, allowing bourbon to reduce a couple of minutes. Add garlic cloves, barbecue sauce, peach preserves, peaches, 1/2 cup water and Worcester sauce. Stir often and add chicken. Cover and put pot in baking compartment.

Cook until chicken is tender, about 1-1.5 hours.

Serve chicken with sweet potatoes or rice.


Mike Johnson's Grilled Turkey

Mike Johnson’s Grilled Turkey

Today, Mike Johnson, of Rockford, MI called in to the Grillin Guys Radio Show on WBBL, 107.3 to share his favorite turkey brine, grilling recipe.  It sounds sooooooo good that we wanted to share it with all of you!  His family and friends all vouch for this as the BEST grilled turkey ever!  Enjoy. 

Note:  Pictured here is Mike’s grill, the turkey is covered in oranges on the right, some of his best ribs were cooking at the same time on the left! 

Ingredients for the turkey 

  • 1 pound brown sugar
  • 3 quarts water
  • 4oz sliced fresh ginger
  • 6 bay leaves
  • 2 quarts apple juice
  • 1 cup kosher salt
  • 3 oranges quartered
  • 15 whole cloves
  • 6 large garlic cloves
  • Turkey:  this recipe is for a 12 to 14 pound turkey, though Mike on this day used the carcass that held the turkey breasts (7 pounds of meat)


Combine apple juice, brown sugar and salt in large sauce pan and bring to boil to dissolve the salt and sugar. Let it come to room temp and combine remaining ingredients. Rinse and drain your turkey before placing in the brine. Refrigerate overnight. Remove turkey from brine and pat it very dry. Season turkey as you like. Place on a smoker at 225-250 for about 21 minutes per pound. Breast should be around 165 and thighs around 180.  

Mike Johnson’s favorite turkey seasoning: 

  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 2 teaspoons dry mustard
  • 2 teaspoons dry sage
  • 2 teaspoons dry savory
  • 2 teaspoons thyme
  • 1 teaspoon marjoram
  • 1 teaspoon crushed rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper 

Note:  He does not use salt in the rub because there is enough in the brined turkey!