Thanksgiving Recipes

One of the best parts of BBQ is getting together with family to enjoy slow-smoked goodness. What better time to do that then everyone’s favorite food-focused holiday, Thanksgiving! This year, we’ve teamed up with our friends from 7 Sins BBQ and B’Mackin’ BBQ to showcase some of their Thanksgiving favorites. Be sure to give them both a follow on Instagram at @7sinsbbq and @bmackinbbq.

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Smoked Spatchcocked Turkey

Recipe courtesy of B’Mackin’ BBQ

Ingredients
Cooking Instructions
  1. Brine Turkey according to direction on the Kosmos packaging
  2. Remove turkey from brine and pat dry with a paper towel
  3. Spatchcock the turkey – Use kitchen shears or a heavy sharp knife to remove the backbone. Trim or cut on both sides of the bone to remove. Then butterfly (spread out) the turkey meat side up and press down on the breast to flatten.
  4. Soften some butter, mix in some of the Kosmos Dirty Bird Rub, and rub underneath the skin of the breasts.
  5. Spray the skin of the turkey with Duck Fat, then coat (not too heavy) with Kosmos Dirty Bird.
  6. Preheat smoker to 350 degrees.
  7. Cook meat side up for around 11 minutes per pound about. (16lb bird will take about 3 hours to get to 165)
  8. Spray with Duck Fat every 30 minutes (If the skin starts to get too dark, lay some tin foil across the top of the bird.)
  9. When the internal temperature reaches 165 in the breast (should read higher in the thigh), take it out and let it rest for about 15 minutes.
  10. Slice and serve!

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Smoked spatchcocked turkey

Smoked spatchcocked turkey

Double Smoked Ham

Recipe courtesy of 7 Sins BBQ

Cooking Instructions
  1. Light charcoal and place 2-3 pieces of your favorite wood in. We prefer using a mix of cherry, pecan and peach.
  2. Set up your cooker for 275*
  3. While your waiting for you cooker to come up to temperature, apply your rub or rubs to your ham. We use a combination of 7 SINS BBQ Pecan and peach.
  4. Once you reach 275* on your cooker place the ham on the rack.
  5. Cook the ham for about 1 to 1 1/2 hours or until you reach 145* internal temperature. Spritz with water or apple juice every 30-45 minutes, this will help with setting the rubs and giving you a nice crust.
  6. Once you reach 145* remove the ham and place in a small pan and add a couple handfuls of brown sugar on the top portion of the ham and pour enough honey to cover the top of the ham. Add 1/2 stick of butter in the bottom of the pan.
  7. Put your ham back on the cooker and continue cooking until you reach an internal temperature of 160*. Remove from the cooker and bastie the ham with the liquid from the pan.
  8. Cover with aluminum foil and allow to rest for 20-30 minutes.
  9. Place ham on a cutting board, slice and enjoy.

Click here to download a copy of this recipe

Double smoked ham

Double smoked ham

Prime Rib

Recipe courtesy of 7 Sins BBQ

Cooking Instructions
  1. Trim off the fat cap and remove fat and little pieces of meat from the bones. (If you are getting a trimmed prime rib skip this step.)
  2. Wrap the bones in heavy-duty foil.
  3. Melt 1 stick of butter and brush all over the meat. Apply 7 SINS BBQ Wired cow all over before the butter starts to harden.
  4. Light your charcoal and add a couple of chunks of your favorite cooking wood (we prefer to use red oak)
  5. Set your cooker for 225*. Once you reach your temperature put in your prime rib.
  6. Smoke at 225* for about 1 hour or until your internal temperature is 120*
  7. Once you reach 120* remove and cover in foil.
  8. Adjust your temperature up to 300* and put the meat back on until you reach 135* internal temperature.
  9. Once you reach 135* remove and cover with foil and allow to rest for 25-30 minutes.
  10. After resting, remove from the foil and remove the foil from the bones. Place on cutting board, slice to desired thickness and enjoy.

Notes: the outer sides will be cooked more than the inner and the middle will be rare/medium-rare. For a medium-rare/medium center. Cook until the internal temperature is 140-145*. Always check internal temperatures in the thickest part of the meat.

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Sliced prime rib

Sliced prime rib

MOINK Balls

Recipe courtesy of B’Mackin’ BBQ

Ingredients
Cooking Instructions
  1. Let Meatballs thaw out
  2. Slice bacon strips in half
  3. Wrap each meatball with half a slice of bacon, using a toothpick to secure it.
  4. Sprinkle a light coat of Loot n Booty Everything Rub across the MOINK Balls
  5. Preheat Smoker to 300 degrees
  6. Arrange MOINK Balls on the smoker
  7. Cook for about 30-45 minutes, or until the bacon looks cooked (not burned or crispy)
  8. Put the MOINK Balls in the half pan.
  9. Sprinkle on 2 handfuls of Brown Sugar
  10. Pour the Champions Sauce over the MOINK Balls and stir with a wooden spoon to mix up.
  11. Cook for another 15-20 minutes, or until it looks delicious, stirring after 10 minutes.
  12. Eat and Enjoy!

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MOINK Balls - bacon wrapped, smoked meatballs

MOINK Balls – bacon wrapped, smoked meatballs

Stuffing

Recipe courtesy of B’Mackin’ BBQ

Ingredients
  • 1 Box Mrs. Cubbison’s Seasoned Dressing
  • 1 Box Mrs. Cubbison’s Corn Bread Stuffing
  • 1 Box Mrs. Cubbison’s Herb Seasoned Cube Stuffing
  • 1 White Onion
  • 1 small package of mushrooms
  • 3 Celery Stalks
  • 1 package slivered almonds
  • 1 Can Water Chestnuts
  • 1 Can sliced Black Olives
  • 4 ½ cups Chicken Broth
  • 3 sticks Unsalted Butter
  • 3 Aluminum Half Pans (or 9 x 13 glass casserole dishes)
Cooking Instructions
  1. Preheat Smoker to run at 350 (you can also go lower, like 300, just increase cook time).
  2. Melt the 3 sticks of butter
  3. Lightly Saute diced Onion, sliced Mushrooms, and sliced Celery.
  4. In a large bowl, mix the 3 stuffing boxes together.
  5. Poor the butter/sauteed vegetable mixture over the stuffing
  6. Stir in 4 ½ cups of Chicken Broth and mix together
  7. Divide into 3 Aluminum Half Pans or other similar cooking vessel
  8. Hit the top with a light coat of your favorite BBQ Rub (I love 7 Sins Pecan Rub)
  9. Cover with foil and cook for 30 minutes.
  10. Remove the foil and let cook for another 10 – 15 minutes or until the top develops a nice crisp
  11. Let rest for about 5 minutes and then enjoy!

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B'Mackin' Stuffin'

B’Mackin’ Stuffin’

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