Everyone wants an easy turkey recipe for Thanksgiving and we have it!
All you need:
1. A Turkey - Ask your butcher the best size for your dinner
2. 1/2 cup J Christopher Co. THE RUB
3. 1/2 stick butter for coating (or canola oil to stay Kosher)
4. 1/2 Onion, 2 celery sticks, 2 carrots
5. Brine (optional)
6. Stuffing (optional)
7. Roasting pan & rack
8. Aluminum foil
Total cook time: 3.5 - 4 hours
One day before: Brine the turkey if you wish.
One hour before cooking: Rinse & blot dry your bird, then coat with butter. Generously apply THE RUB to the turkey, all over - on top, under the skin, and inside! Rough chop veggies and place inside bird.
Add stuffing if you prefer, though we don’t recommend cooking it in the turkey due to cooking times. Besides, dressing is better and safer! (Salmonella is icky...)
Tie the legs together and place on roasting pan rack, in a roasting pan that’s been sprayed with cooking spray. Let it rest in the refrigerator for one hour, then remove.
Heat the oven to 500° F and cook for 20 - 30 minutes, neck side pointing in. While cooking, take a piece of heavy duty aluminum foil, long enough to fold in half and cover the turkey breast.
Once the bird has browned nicely, cover it with the “breast plate” foil. Reduce the temperature to 350°F (176°C), return it to the oven, and cook at least to 161° F (71°C) in the breast meat. Use a good probe thermometer. An 18 Lbs bird will take about 2 to 2.5 hours more to finish cooking.
Also, DO NOT BASTE! No need to and it just lets heat out of the oven.
Rest the bird: It will continue to cook while resting for 20 - 30 minutes and reach 165°F+ (74°C). Plus, if you cut the turkey any sooner, the juices will go everywhere, leaving you with a dry turkey. (Dry=Bad)
Carve and serve when all the fixin’s are ready! Happy Holidays!
Download the recipe card here!
Cedar Grilling Board
3 Tbsp of The Rub
2 Lbs Ground Beef
1 Lb Ground Sausage
Yellow Squash, Thin Sliced
Chopped Yellow Onion
Butter (for frying onions)
2 Cloves Garlic, Minced
Salt & Pepper to taste
1 ½ Tablespoons Italian Seasoning
1 Can Tomato Sauce
2 Cans Tomato Paste
*Soak your Grilling Board an hour before you are ready to start cooking.
Begin by spreading your ground beef and ground sausage on to the soaked Grilling Board. Then season the meat with The Rub, Salt and Pepper. About 2 to 3 Tablespoons of The Rub. Put the grilling board onto your smoker at 180 degrees. Smoke for 30 minutes. Remove from smoker.
Take about a Tablespoon of butter, diced onions and minced garlic and cook them on medium heat until onions are soft. Then, add in the smoked ground beef and sausage, finishing browning. Drain excess grease. Mix in the tomato sauce, tomato paste and Italian seasoning mix. Add more of The Rub if needed. Let heat up until boiling. Remove from heat.
Now to build the lasagna. Begin by doing enough meat mixture to cover the bottom of the pan. Then, do a layer of the cheeses, squash noodles, and cottage cheese. Repeat until all of the ingredients are used up. Make sure to leave extra shredded cheese to put on top.
Bake at 375* until bubbling hot and cooked through the center.
Remove, let cool and Enjoy!!
Everyone that makes Pulled Pork knows the drill. You want to make an amazing meal, but at the end, you made enough for the local High School track team... So, what do you do with the leftovers? Most of us make it into sliders, sandwiches, salads, and even tacos! I personally make an omelet with some Jalapenos and fresh tomatoes.
Now, here is another great way to use those leftovers! Thanks to Shelby at High Voltage BBQ, we have a new alternative to left over piggy! This quick and easy recipe will make the whole family full and happy.
Have fun with this and remember, #ItsOKtoRubIt!
I love dips. For any occasion, a good dip is the center of the snacking table, bringing folks together! Holiday parties, birthdays, and of course the almighty Super Bowl!
So, if you're looking for a simple and delicious dip for your next event or family gathering, Here it is! Be sure to make a double batch, or you may not get any!
8 ounces Sour Cream
2 Tbsp J Christopher Co. The Rub spice blend
1 tsp Chili powder (optional)*
Combine both The Rub and sour cream in a mixing bowl, and blend well, until thoroughly mixed.
*Add the chili for an extra kick, or leave out for a smooth, full flavor.
Let rest for 30 minutes in the refrigerator to chill and firm up.
Serve with veggies, chips, or your favorite other foods you dip. A sure fire hit at your next party, the guests will be asking for the recipe!
Great little variation on a traditional dinner staple!
Smoked Stuffed Meatloaf
2 teaspoons vegetable oil
1 onion, chopped fine
2 garlic cloves, minced
2/3 cup bread crumbs
1/ 3 cup whole milk
1 pound lean ground beef
1 pound ground pork sausage
2 large eggs plus 1 large yolk
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon dried thyme
1/3 cup finely chopped fresh parsley
¾ teaspoon salt
½ teaspoon black pepper
I love any type of BBQ, smoked, grilled or plain fire roasted ANYTHING. This one is special, from my buddy Zach over at Holy Smokes BBQ. He really knocked it out of the park with this one!
Smoked Whole Cauliflower
1 Tbsp of oil
1 Cup of Mayonnaise (or sub with Greek Yogurt)
1 Tbsp fresh Lemon juice
3 Tbsp of J Christopher Co THE RUB
1 Tbsp minced garlic
1/2 Cup of chopped parsley
1 tsp Salt
1 tsp Black pepper
*Mix all together
Spicy option: add an additional 1 tsp Cayenne pepper and 1 Tbsp of Siracha
Images & Recipe Via: Holy Smokes BBQ
Author: Zach Bauer
I love slow cooked meals. Pot roast is one of my favorites, and this adaption is to die for! The Chuck Roast melts with every bite and the Polenta gives a nice texture and background that is just right. Definitely a family pleaser or get-together main course.
Most folks think of a post roast filled with carrots, potatoes, and other veggies. This one allows you to add fresh veggies to your meal! I'd recommend a wilted kale and chard salad with this one.
By: JC Flugger
JC is the founder of J Christopher Co.
THE RUB Bloody Mary...
What’s the one thing that makes the day after a long night better? Bloody Marys…
Here is our version of the classic Bloody Mary, using our J Christopher Co. THE Rub. Absolutely Delicious!
Adapted from Chef Eric Villegas via Vacmaster.com
Today’s deviled eggs are considered mild-mannered cousins of the truly spicy hot dishes of menus gone by.
It seems that no Southern buffet would be complete without some version of deviled eggs. A true American culinary staple most would be surprised to find that these extraordinary eggy edibles can be traced back to ancient Rome, where eggs were boiled, seasoned with spicy sauces and then typically served at the beginning of a meal. Historically the culinary “eggheads” can trace the practice of boiling eggs, removing the yolks, adding savory spices and refilling the eggs with the mixture became common in the late 16th century and by the 17th century, it was the norm.