2-3lbs Picanha Steak
Susie Q Seasoning

Chimichurri Sauce:
1 c Flat Leaf Parsley, trimmed of stems
4 cloves Garlic
2 tbsp Fresh Oregano Leaves
1/3 c Extra Virgin Olive Oil
2 tbsp Red or White Vinegar
1/2 tsp Kosher Salt
1/8 tsp Black Pepper
1/4 tsp Red Pepper Flakes

STEP 1:
Combine all chimichurri ingredients in a food processor, and roughly blend. Set aside.

STEP 2:
Cut picanha across the grain, into 3″ strips, leaving at least 1/4″ of fat cap. Fold each strip in half, into a crescent shape, fat side out, and skewer onto the rotisserie spit.

STEP 3:
Start rotisserie on a medium fire, and season right away with Susie Q once it starts spinning. Cook to medium rare.

2-3lbs Wild Caught King Salmon Fillet, skin on
4 c Water
1/3 c Kosher Salt
1 c Brown Sugar
1 c Maple Syrup

STEP 1:
Combine water, salt and brown sugar to create the brine. Brine salmon in the refrigerator 8 to 12 hours. Do not brine longer than 12 hours.

STEP 2:
Remove the salmon from the brine, pat dry, and place on a cookie rack, skin side down, uncovered, in the refrigerator for 12 hours to form a firm pellicle.

STEP 3:
Smoke at 150f for 2 hours, skin side down, then baste with maple syrup. Increase temp to 180-200f until internal temp reaches 165f. Continue basting occasionally. Should take about 4 to 6 hours total.

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.

1 1/2lbs Swordfish (caught in USA)
3 tbsp Vegetable Oil
1 tbsp Prepared White Horseradish
1 tbsp Soy Sauce
4 Cloves Garlic, minced
1/2 Yellow Onion, chopped
Salt/Pepper

Sauce:
3/4 cup Sour Cream1/4 cup Mayonnaise
2 tbsp Prepared White Horseradish
2 tbsp Fresh Basil, chopped
1 tbsp Fresh Lemon Juice
1 tsp Soy Sauce

STEP 1:
Combine vegetable oil, horseradish, soy sauce, garlic, onion and salt/pepper in a bowl. Add to a ziploc bag with the fish and marinate a minimum of 3 hours, or overnight.

STEP 2:
Remove fish from marinade and season with salt and pepper. Grill until firm and opaque. Serve with creamy horseradish sauce on top.

1 Tri Tip
Susie Q Seasoning
1 can Pinquito Beans (or beans of your choice)
1 loaf, Garlic Bread
Salad of your choice
Pico De Gallo Salsa

STEP 1:
Trim fat from tri tip. You don’t have to remove all of it, but remove most of it.

STEP 2:
Season tri tip evenly with Susie Q. Heat beans over low heat.

STEP 3:
Cook directly over oak wood until medium rare. Rest, covered in foil for 15 minutes.

STEP 4:
While resting, grill garlic bread on the barbecue.

STEP 5:
Slice the tri tip. Tri Tip has two grains. Wen slicing, cut in half first, along the black dashed line. Then slice along the blue solid lines:

STEP 6:
Serve with beans, garlic bread, side salad, and salsa on top of the meat.

1 Full Packer Brisket, 12-18lbs
Susie Q Seasoning
Ground Black Pepper
8oz Au Jus Concentrate
32oz Beef Broth

STEP 1:
Trim brisket, removing deckle and leaving 1/4″ of fat on the fat side.

STEP 2:
Combine au jus concentrate and beef broth. Inject brisket.

STEP 3:
Mix equal parts Susie Q and ground pepper. Evenly coat brisket.

STEP 4:
Using oak, or your preferred wood, smoke brisket at 300 to 325 for approximately 45 minutes per pound, or until the brisket probes tender. Do not exceed 206 internal temperature. Wrap in butcher paper once a dark enough bark has been formed. Once finished, wrap in a towel and place in cooler for at least one hour.

2lbs top round, london broil, or lean cut of beef
1 bottle Allegro Marinade
1 cup coarse black pepper
1tbsp red pepper flakes (optional)

STEP 1:
Slice the beef as thin as possible, with the grain.

STEP 2:
Lay a piece of plastic wrap on a cutting board or counter top. Lay pieces of sliced beef on half the plastic wrap. Fold plastic wrap over, to cover the pieces of beef. Pound flat with the flat side of a meat tenderizer, then set that batch aside and continue with all slices.

STEP 3:
Combine Allegro marinade, black pepper, and red pepper flakes (optional, for extra spice).

STEP 4:
Combine meat and marinade. Mix thoroughly with hands, making sure all pieces are evenly coated. Leave in refrigerator 6-8 hours or overnight.

STEP 5:
Remove from marinade, and place in dehydrator. Dehydrate on high for about 3 hours or until desired doneness.

Ingredients:

6-8oz. Sashimi Grade Ahi or Bluefin center cut loin
2tsp dried ginger
2tbsp sesame oil
2tbsp sesame seeds
Salt/Pepper
Soy Sauce
Wasabi

STEP 1:
Season tuna with salt and pepper.

STEP 2:
Mix dried ginger and sesame oil. Pour onto a plate.

STEP 3:
Pour sesame seeds on a second plate.

STEP 4:
Roll the tuna loin in the sesame oil and dried ginger mixture, coating evenly and completely.

STEP 5:
Immediately roll the tuna loin in the sesame seeds, coasting evenly.

STEP 6:
In a hot pan, on high heat, sear the tuna loin quickly on each side. Should be no more than 20 to 30 seconds per side. Sesame seeds should become toasted, but not burned before flipping to the next side.

STEP 7:
Allow to cool, and place in refrigerator for 30 to 45 minutes, or until cold. Slice across the loin into 1/4″ medallions. Serve with soy sauce and wasabi.