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WHOLE ROAST CHICKEN
Indirect/Medium
1 whole chicken, 4 - 5 lbs.
Olive oil
Kosher salt
Freshly ground black pepper
Rinse chicken and pat dry with paper towels. Twist
wing tips under back and tie legs together with
string. Brush entire outer surface of chicken with oil
and lightly season with salt and pepper.
Grill chicken, breast side up, over indirect medium
heat until the internal temperature reaches
180°F/82°C in the thickest part of the thigh
and 170°F/77°C in the breast, 1¼ to 1½ hours.
Transfer chicken to serving platter; let stand
10 minutes before carving.
Makes 4 to 6 servings.
TURKEY
Indirect/Medium
1 turkey, 10 to 12 pounds
Olive oil
Kosher salt
Freshly ground black pepper
Remove neck and giblets. Rinse turkey thoroughly
and pat dry with paper towels.
Brush outer surface of turkey with oil and season
with salt and pepper inside and out. Pull turkey
skin over neck and fasten behind back with a
skewer. Twist wings under back and tie legs and tail
together securely, or tuck legs under band of skin.
Grill turkey, breast side up, over indirect medium
heat until turkey is tender; 11 to 13 minutes per
pound or to an internal temperature of 180°F/82°C
in the thickest part of the thigh and 170°F/77°C in
the breast. When turkey is about two-thirds done,
cut the band of skin or string holding the legs
together.
Remove turkey from cooking grate and let stand
10 minutes before carving.
Makes 10 to 12 servings.
SPICY LAMB KABOBS
Direct/Medium
For the marinade:
½ cup olive oil
¼ cup red wine vinegar
2 tablespoons grated orange rind
1 tablespoon lemon juice
1 green onion and top, chopped
¼ teaspoon ground cinnamon
¹⁄
8
teaspoon ground cloves
2 pounds lean lamb, cut into 1½" cubes
To make the marinade: Combine the marinade
ingredients in a shallow, glass baking dish or plastic
bag. Add the lamb. Refrigerate, covered, 4 to 6
hours. Drain lamb; reserve marinade. Pour reserved
marinade into a small sauce pan. Bring to a boil
over high heat and boil for 1 full minute.
Arrange lamb on 4 to 6 skewers. Grill lamb over
Direct Medium heat to medium doneness, about
10 minutes, turning and basting with the reserved
marinade once halfway through grilling time.
Makes 4 to 6 servings.
14
USRECIPES