Awesome Holiday BBQ Recipes!

• 1 whole prime rib
• Golden Toad Prime Steak Rub
• Cooking time: 3-4 hours
• Cooking Temp: 300
• Wood: favorite wood

Coat the roast with Golden Toad Prime Steak Rub, wrap it in cellophane, and let it sit in the refrigerator for 24 hours.
Using butcher twine, try to get the roast in as much as a ball as you can. It will cook more evenly and you will avoid thinner areas from overcooking.

Get the grill temperature to 375 degrees.

Place Prime Rib fat side up on the grill and change the temperature to 300 degrees. Close the lid and cook 3-4 hours or until done to your taste. Internal meat temperature will read 130 degrees for rare, 145 degrees for medium and 160 degrees for well done.

Remove from the grill and let rest under foil for 15 minutes before carving and serving.

For an even added flavor, "smoke" your Prime Rib until 15 to 10 degrees BELOW your target internal temp and sear the outside of your roast after smoking it.

• 1 whole beef tenderloin, trimmed
• Kosmos SPG rub
• Olive oil
• Cooking time: 2 hr/lb
• Wood: favorite wood
• Cooking temp: 450 and 350

Preheat the grill to 450 degrees.

Tuck the thin end of the tenderloin underneath the roast and secure it with butcher's string. Rub the meat with olive oil and season it with your favorite rub or salt and pepper.

Place the meat in a shallow roasting pan.

Roast for 20 minutes. Adjust the heat to 350 degrees F. Roast 20 minutes longer, or to desired degree of doneness. (130 degrees for rare, 145 degrees for medium, 155 degrees or higher for well-done. Let rest for 5 minutes before slicing thinly.

• 1 lb of raw almonds
• 1 to 2 tablespoons Olive Oil
• 1 tablespoon Slap your Mama(Or favorite Cajun seasoning)
• 2 teaspoons sugar (optional)
• Cooking Time: 30 minutes
• Cooking Temp: 300
• Wood: Pecan or Hickory

Combine the almonds and 1 tablespoon of olive oil in a mixing bowl and stir until the nuts are coated. Add more oil if needed.

Sprinkle lightly with Slap Your Mama seasoning or your favorite Cajun seasoning and sugar, if using, and stir until the almonds are evenly coated. Tip onto a rimmed baking sheet lined with parchment paper or foil.

When ready to cook, set the grill temperature to 300 degrees and preheat.

Roast the nuts, stirring occasionally, for about 30 minutes. Let cool, then transfer to a container with a tight-fitting lid if not serving immediately.

• 8 pound bone-in precooked wet cured ham
• 1 cup orange juice
• Favorite ham glaze
• Cook Time: 3 hours or 10 to 12 minutes per pound
• Cooking Temp: 325 and 225

Prepare the grill for indirect cooking.

If the skin on the ham has not been removed, remove it, and trim off most of the fat leaving no more than a thin layer. If it came with a prepackaged glaze, throw it out. If there is a glaze already on the meat, rinse it off. If it is spiral-sliced, let some water get into the sliced areas to help reduce moisture loss.

Insert a digital remote meat thermometer probe like the Maverick so the tip is near the center of the thickest part, but at least 1" from the edges and from the bone.

You do not need much smoke since the meat has usually been smoked once already. Close the lid, and smoke for about 1 hour.

Tear off about 5' of aluminum foil, if you have double strength, that's better. Fold it in half to make it about 2 1/2' in length. Take the ham off the grill, place the flat, cut end on the foil making sure you don't puncture the foil, pour 1/2 cup of water over the meat and seal the meat and water in the foil making it look like a giant candy kiss. Crimp the seams tight. We don't want any steam escaping and water leaking. This technique helps it cook faster by generating a little steam, which penetrates faster than dry heat, and keeps the meat moist. Place the package back on the indirect side at about 225°F. Watch the temp and try to keep it in the target range.

After about 25 minutes per pound, when the meat temp hits about 130°F in the thickest part without touching the bone, open the foil, paint on the glaze, leave the foil open, close the grill, and roast for about 10 minutes until the glaze gets thick. While the glaze is setting, get the sauce out and warm it on the hot side of the grill or the side burner.

After about 10 minutes, open the grill, dip your basting brush in the pools of glaze on the foil and paint the meat again. Add more glaze if you wish. Now remove the foil, and pour any drippings into the saucepan. Leave the lid open, remove the thermometer and move the ham over to the hot side, glaze facing the flame. Stand right there and watch so the glaze does not burn. DON'T walk away even to get a beer. Let the glaze sizzle, but not blacken. You are just trying to caramelize the sugars and develop more flavor. After about 3 or 4 minutes, roll it a bit and keep rolling it until all sides have sizzled except the bare meat side. Leave it bare. By now the temp will have risen to 140°F. Go ahead and check if you want, but trust me, it's there.

Pour the sauce into a gravy boat, and move the ham to a cutting board, bare side down. Carve it by slicing in from the sides towards the bone in the center of the top. Then slice down along the bone to release the slices. Serve, and spoon a little sauce over the meat.

Save leftovers for sandwiches and save the bone in the fridge for making split pea soup.

• 1 Turkey at desired size -unbrined
• Favorite Turkey Rub
• Brining kit
• Brining bag
• Foil pan to catch drippings
• Cooking time: 30 min/lb
• Cooking Temp: 235 to 275
• Wood: Apple or Fruitwood

Thaw the turkey in a cool environment like the refrigerator. Never thaw a turkey at room temperature! After it is thawed, remove the neck and giblets from the inside. If you are brining your turkey, never use metal containers to brine your turkey. We recommend a brining bag or Briner Bucket. Make sure you use enough brining liquid to completely submerge the turkey. Using a premade brine kit really takes the work out of it and makes this part so much easier.

Brine turkey for 1 hour per lb but no more than 24 hours. After the brining process is done, rinse the turkey really well under cold water and pat dry.

It is not recommended you stuff your turkey when smoking it. It will increase your cooking time.

Rub your favorite turkey rub under the skin all over the turkey including the cavity. You can brush olive oil on the outside of the turkey or sprinkle with paprika for added color.

At 235 degrees F your turkey will take 30 to 35 minutes per pound.
At 250 degrees F your turkey will take 25 to 30 minutes per pound.
At 275 degrees F your turkey will take 20 to 25 minutes per pound.

You can use a Turkey Dunrite that holds the bird upside down while cooking so the juices run into the breast meat; or, a Turkey Cannon if you have clearance issues. Place over a drip pan to catch drippings as it cooks. Do not place the turkey breast side down directly over the heat source. This will over cook your turkey breasts and dry them out. Feel free to baste your turkey but don't do it until the last hour of the smoke. Your turkey is done when it reaches an internal temp of no less than 160 to 165. Make sure you check more than one place for the temperature! I recommend in the breast away from the bone and also in the thigh between the leg and the body. The lowest temperature is the one to go by.

The trick to moist turkey is to let it rest for about 15 minutes completely covered in foil after you take it off the grill. Carve it up and enjoy!

• 8 sweet potatoes scrubbed
• ¼ cup pure maple syrup (Grade B)
• ½ Tsp Cinnamon or more if desired
• 2 sticks butter (16 tablespoons)
• Cooking time: 1 - 1 ½ hours
• Cooking temp: 375
• Wood: Maple

Make the Maple-Cinnamon Butter: In a mixing bowl, combine the butter, maple syrup and cinnamon and whip with a wood spoon. (Or mix in a mixer) Transfer to a small bowl or crock, cover, and chill until serving time.

Arrange the sweet potatoes on the grill and bake until soft, 1 to ½ hours, depending on the size of the potatoes. Make a slit in the side of each, and squeeze the ends gently to fluff. Serve hot with the Maple-Cinnamon Butter.

• 1 ripe peeled pineapple sliced into 1" rounds
• ½ cup brown sugar
• 1 stick butter
• 1 tsp vanilla
• 1 tsp cinnamon
• 1 cup rum
• Cooking time: 1 hour
• Cooking temp: 350-400

Place pineapple in a container to marinade. Sprinkle brown sugar over pineapple and allow to sit for several hours. Place butter in a pan over low heat and allow to melt. Add vanilla to melted butter. Add cinnamon and rum to the butter mixture. Remove from heat and allow to set.

Add butter/rum mixture to pineapple and allow to marinade for 30 minutes.

Place pineapple on grill for 4 to 5 minutes until grill marks are present.

Glaze pineapple with remaining butter/rum mixture.

You can drizzle more butter/rum mixture just before serving.

For an added treat, serve with a scoop of ice cream.