1 Whole Chicken
Susie Q Seasoning
1 Yellow Onion (cut into wedges)
1 Apple (cut into wedges)

STEP 1:
Stuff the chicken with the onion and apple.

STEP 2:
Skewer the chicken onto the rotisserie. Tie the legs together, and fold the wing tips behind the back as shown in the image above.

STEP 3:
Build small fires with your preferred wood on each side of the rotisserie, being careful the flames do not come too close to the chicken. On a 22″ Weber Kettle, about one 12″ log at a time on each side is just about right. Season the chicken right away, once it is spinning.

STEP 4:
Rotisserie chicken for 2 to 3 hours until cooked through and skin is browned. Be careful the skin doesn’t brown too quickly. Adjust fire if necessary.

1 Whole Chicken
Susie Q Seasoning

STEP 1:
Spatchcock the chicken. Lay the whole chicken breast side down, and using kitchen shears, or a sharp, heavy knife, cut along one side of the spine. Spread the chicken apart, flip over, and press down firmly on the breast to flatten.

STEP 2:
Season all sides thoroughly.

STEP 3:
Cook over wood or charcoal, flipping periodically. When finished, separate into leg quarters and breasts.

1 Whole Turkey
1 Whole Chicken (or 2 breasts and 2 legs)
1 Whole Duck (or 2 breasts and 2 legs)
1 Stick of Butter
3 Apples (cut into wedges)
3 Oranges (cut into wedges)
3 Onions (cut into wedges)
12 Cloves of Garlic
Garlic Powder
Salt/Pepper
Turkey Truss Kit

STEP 1:
Debone the turkey. Lay the turkey breast side down. Cut down one side of the spine, between the skin and the rib cage. Separate the wing and leg joints when you come to them, and continue closely along the rib cage to the breast plate. Carefully cut between the breast bone and the skin of the turkey, alternating sides, being careful not to cut through the skin, until you can remove the rib cage/spine. Discard or save for stock.

STEP 2:
If purchased whole, break down the duck and chicken into breasts and legs, removing skin from breasts but not legs. Save duck skin to render duck fat.

STEP 3:
Spread the turkey open, breast side down, cut side up. Season cut side with salt/papper/garlic powder and pads of butter.

STEP 4:
Butterfly the chicken breasts and layer them onto the turkey. Repeat seasonings and butter.

STEP 5:
Layer duck breasts on top of the chicken, and repeat seasonings/butter.

STEP 6:
Layer one apple, onion, orange and a few garlic cloves on top of duck.

STEP 7:
Fold the turkey back together, and truss along the “spine”.

STEP 8:
Stuff with more apples/oranges/onions/garlic until the turkey is filled out and plump. Flip it over so breast side is up, and move to a roasting pan. Tie turkey legs together, and tuck wings underneath the turkey.

STEP 9 (optional):
Using toothpicks, attach the duck and chicken leg quarters to each side of the turducken.

STEP 10:
Season the outside of the turducken, and bake for about 15 minutes per pound at 325. Turducken is done once the thickest part of the turkey thigh has reached 150, and has held there for at least 5 minutes.

Ingredients:

2 Boneless, Skinless Chicken Breasts
8oz Cream Cheese, softened
2/3 c Sour Cream
1 c Mozzarella Cheese, Shredded
1 c Cheddar Cheese, Shredded
1 c Buffalo Sauce
1 tsp Garlic Powder
2 Green Onions, diced
1 c Chicken Stock

Optional: Bleu cheese, diced jalapenos, ranch dressing, crumbled bacon

STEP 1:
Add chicken breasts, chicken stock, and 1/3 c of buffalo sauce to a covered sauce pan and cook on medium heat until chicken is cooked through, flipping halfway through. Let cool and dice into 1/2″ chunks.

STEP 2:
In a mixer, combine sour cream, cream cheese, onion powder and remaining buffalo sauce on medium until fluffy.

STEP 3:
Stir in cheddar cheese, mozzarella cheese, green onions and chicken.

STEP 4:
Transfer to a small baking dish and bake at 400, about 20 minutes or until bubbly. Serve with tortilla chips.