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Techniques

Useful Techniques for Cooking over the Grill or Smoker

Welcome to this edition of proven techniques for outdoor cooking. We present these techniques which will improve taste, ease the work load or even make better presentations to guests and judges - wherever you happen to be enjoying cooking outdoors! Enjoy!

While each technique for accomplishing the best results possible can mostly stand alone, it is best to read them all and incorporate them into an overall assault on the grill. Be sure to have your assault well fortified with your favorite beverage! Today's technique is:

Carving Turkeys!

Method One - Whole Bird on the Table - Remove the drumstick and thigh by pulling the leg away from the body and carefully cutting at the thigh-backbone joint. Then make a horizontal cut at the bottom of the breast near the wing. Then start your vertical cuts downward into the previous horizontal cut.

Method Two - Whole Breast - Again remove the drumstick and thigh as above. Then insert the knife near the top of the breast and carefully go down the breast bone until the entire breast portion is free of the bone. Then do the other side. Slice against the grain as described above.

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