Simple Cajun smoked turkey cooked over real wood and charcoal — full of smoke, spice, and tips for a juicy bird every time.

• 1 whole turkey, thawed
• 1 bottle Malcom’s Bird Brine
• 1 bottle Malcom’s King Craw Cajun Seasoning
• Meat Bag (optional)
• Water (enough to completely submerge turkey)
• 1 stick butter
• 1 cup chicken broth
• 1 stalk celery, cut into chunks
• 1 medium onion, quartered
• 1 head garlic, smashed
• Cooking spray or oil (for coating the skin)
• Chicken Rack (optional)

Instructions

1. Brine the Bird
   1. Start with a completely thawed turkey. In a large Meat Bag or food-safe container, mix Malcom’s Bird Brine with 1 gallon of water. (For turkeys 12-14lbs or less, use 1/2 bottle. For turkeys over 14lbs, use entire bottle).
   2. Submerge the turkey and add more water as needed to cover it completely. Tie the bag up tight and refrigerate for 24 hours.
   3. Brining helps the meat stay juicy and pull flavor deep inside — it’s one step you don’t want to skip.
2. Prep the Turkey
   1. After at least 24 hours, remove the turkey from the brine and pat it completely dry with paper towels.
   2. Stuff the cavity with celery, onion, and garlic.
   3. Tuck the wings and tie the legs so everything cooks evenly and the tips don’t burn.
3. Make the Injection (optional)
   1. Mix 1 stick of butter, 1 cup chicken broth and about 2 tablespoons Malcom’s King Craw Cajun Seasoning.
   2. Stir to combine. Inject the mixture into the breast, thighs, and wings, distributing evenly. Season the Skin
   3. Spray or rub the outside of the turkey with cooking spray or oil — this helps crisp the skin and gives the seasoning something to stick to.
   4. Generously coat the bird with Malcom’s King Craw Cajun Seasoning (or your fave turkey seasoning).
4. Smoke the Turkey
   1. Fire up your smoker for indirect cooking and add your favorite wood (hickory and pecan work great). Run the pit around 275°F. Place the turkey on the smoker breast side up.
5. Protect the Turkey
   1. When the skin has the color you want — that deep golden-brown Cajun look — spray the outside again with cooking spray and loosely tent with foil to prevent over-darkening.
   2. Continue cooking until the breast hits 160°F internal and the dark meat reaches about 175°F.
6. Rest and Serve
   1. Remove the turkey from the pit and let it rest for at least 20-30 minutes before carving. This lets the juices redistribute and keeps the meat tender.

• Don’t skip the dry step. The drier the skin, the better it browns and crisps up.
• Use a meat thermometer. It’s the only way to nail that perfect doneness.
• Color control: On a stick burner, smoke runs heavy — so tent the turkey once the color looks good. You want mahogany, not black.
• Flavor variations: Swap Malcom’s King Craw Cajun Seasoning for your favorite turkey seasoning — classic poultry blends, garlic and herb, or a buttery savory rub all work great with this same process.

Description

Slow-smoked wings get seared for crispy skin, then tossed in a tang-forward Mississippi white BBQ sauce—juicy, smoky, and done right.

• 1 family pack whole chicken wings (about 12–14 whole wings)
• Spicy ranch seasoning (generous coating)
• Killer Hogs AP Seasoning (generous coating)
• Killer Hogs Mississippi White Sauce (or your favorite white BBQ sauce)

Instructions

1. Season the Wings
   1. Trim and separate wings if desired, or leave them whole.
   2. Season all sides generously with spicy ranch seasoning and AP seasoning. Let them sit while you fire up the grill.
2. Set Up the Grill
   1. Prepare a 2-zone fire on your grill (one side hot, one side cool).
   2. Target grill temperature: 375–400°F.
   3. Pellet grill works too — just hold temps steady in that same range.
3. Smoke the Wings
   1. Place seasoned wings on the cool side of the grill.
   2. Close the lid and cook about 30 minutes.
   3. Flip the wings and cook another 15–20 minutes, until they reach 180–185°F internal.
4. Crisp Over the Hot Zone
   1. Working in batches, move wings directly over the hot side of the grill.
   2. Sear for 2–3 minutes per side until skin is golden and lightly charred.
   3. Use the cool side as a holding zone if wings start cooking too fast.
   4. Final target internal temp: 195°F — this ensures fat is rendered and the meat pulls clean from the bone.
5. Sauce & Serve
   1. Remove wings from the grill and toss in Killer Hogs Mississippi White Sauce (or your favorite tangy white BBQ sauce).
   2. Serve hot and enjoy with extra sauce on the side.

This spicy jerk chicken recipe is smoky, juicy, and packed with bold Caribbean flavors! Whether you’re grilling or smoking, I’ll show you how to make the BEST jerk chicken with the perfect balance of heat and sweetness.

For the Chicken & Marinade:

• 1 whole chicken, cut into quarters
• 1 bottle Walkerswood Jerk Marinade
• 1 tablespoon Malcom’s Jammin’ Jerk Seasoning
• 1 cup dark brown sugar
• 1 Scotch Bonnet or Habanero pepper, thinly sliced
• 1 bunch green onions, chopped (green parts for marinade, white parts for sauce)
• 4–5 cloves garlic, minced
• Juice from 1/2 lemon
• 4 oz pineapple juice
• 1 tablespoon Scotch Bonnet pepper sauce
• 1 tablespoon Worcestershire sauce

For the Jerk Dipping Sauce:

• 1/2 stick butter
• White parts of the green onion, finely chopped
• 4 cloves garlic, minced
• 1 Scotch Bonnet or Habanero pepper, finely chopped
• 1 tablespoon Scotch Bonnet pepper sauce
• 4–5 dashes Worcestershire sauce
• 1 teaspoon Malcom’s Jammin’ Jerk Seasoning
• 1/4 cup brown sugar
• 1/4 cup honey
• Juice from 1/2 lemon

Instructions

1. Marinate the Chicken:

• Cut the whole chicken into quarters, separating white and dark meat. Score the chicken breasts with shallow slits to help with even cooking and better flavor absorption.
• Place the chicken quarters in a large ziplock bag. Pour in the jerk marinade and add Malcom’s Jammin’ Jerk seasoning.
• In a separate bowl, whisk together the remaining marinade ingredients, then pour into the ziplock bag.
• Squeeze out excess air, seal the bag, and gently massage the marinade into the chicken. Refrigerate overnight (or at least 8 hours).

2. Prepare the Grill:

• Remove the chicken from the marinade and lightly season with a little more Jerk seasoning.
• Set up a charcoal grill for two-zone cooking at 350°F. (I used my Primo ceramic grill, but any grill works.)

3. Cook the Chicken:

• Place the chicken on the indirect side of the grill. Cook for about 45 minutes, or until the internal temperature reaches 160°F for white meat and 175°F for dark meat.

4. Make the Jerk Dipping Sauce:

• Place a heavy-bottomed pot directly over the hot coals.
• Add butter, white parts of the green onion, garlic, and peppers. Sauté for 2-3 minutes until softened.
• Stir in the remaining sauce ingredients and bring to a gentle boil. Remove from heat and pour into a small dish to cool.

5. Char & Serve:

• Move the chicken quarters to the direct heat side of the grill.
• Sear for 1-2 minutes per side, just until you get that perfect jerk char.
• Remove from the grill and let rest for 5 minutes before serving.
• Serve hot with the jerk dipping sauce on the side.

This smoked turkey breast recipe is about as good as it gets for Thanksgiving. I brined two big turkey breasts, seasoned them up, and smoked them over hickory wood until perfectly tender. With a little butter wrap to finish it off, you’ll have a turkey breast that’s juicy, smoky, and packed with flavor…

• 2 boneless, skinless Turkey breast
• 1/2 bottle Malcom’s Bird Brine
• 1 gallon water
• cooking spray
• 1/4 cup Malcom’s King Craw Cajun Seasoning
• 1/4 cup Killer Hogs TX Brisket Rub
• 2 sticks butter
• 1/2 cup chicken broth

Instructions

1. Place the turkey breasts into a large container. Combine 1/2 bottle of bird brine with 1 gallon of water and pour the mixture over the turkey breasts. Place in the refrigerator for 12 hours.
2. Remove the turkey breasts from the brine and pat dry. Spray the outer surface with cooking spray and season with King Craw Cajun and TX Brisket Seasonings.
3. Place on a 275°F pit and smoke for 1 hour or until seasonings are set on the outside and it begins to brown.
4. Remove the breasts from the smoker and wrap. I use a double layer of aluminum foil, 1 stick of butter, and 1/4 cup chicken broth for each breast. It’s also a good idea to place a wired meat probe in the breast for monitoring internal temperature.
5. Place the wrapped turkey breasts back on the pit and continue to cook until the internal temperature reaches 160° in each breast.
6. Remove the turkey breast from the pit, rest for 15-20 minutes and slice for serving.

Grilled & Sauced BBQ Chicken – I start with a whole, cut-up chicken  (2 wings, 2 thighs, 2 legs and 2 breasts) and then brined it in a BBQ Brine for 2 hours, then seasoned with BBQ Rub and grilled. At the end, each piece of chicken is glazed with a slightly spicy bbq sauce and allow to caramelize and char a little. The final product is juicy, tangy, sweet and saucy Old School BBQ Chicken.

• 8pc chicken skin on, bone in
• 2 cups water
• 1 bottle Wickers BBQ Marinade
• 1 lemon sliced
• 1/4 cup Malcom’s Bird Brine
• 1/2 cup Killer Hogs Hot Rub (divide into 2 portions)
• 1 cup Killer Hogs The BBQ Sauce
• 1 cup Killer Hogs Vinegar Sauce
• 2oz Killer Hogs Hot Sauce

Instructions

1. Place the chicken pieces in a large zip top bag and pour in the Wickers marinade.  Add 1/4 cup Bird Brine and 1/4 cup of Hot Rub to the water and stir well.  Pour this mixture over the chicken and squeeze the lemon slices then drop in the bag.  Make sure all pieces of chicken are covered and close the bag squeezing as much air out as possible. Place bag in the refrigerator for 4-6 hours at least.
2. Remove the chicken pieces from the brine and place on a raised wire rack to air dry for 30 minutes.  Season with Hot Rub on all sides.
3. Prepare a charcoal grill for indirect cooking using a 2 zone method – Hot side and Cool side.  Adjust the air vents so the grill temperature reaches 350 degrees.
4. Place the chicken on the cool side of the grill skin side up until the internal temperature reaches 150-155 degrees.
5. Combine the bbq sauce, vinegar sauce, and hot sauce in a small container.  Brush the skin side with the sauce and cook for 10 minutes. Flip each piece over and brush sauce over the back side and cook for 10 minutes.
6. Right at the very end move each piece of chicken over to the direct heat side of the grill and glaze on both sides.  Don’t walk away because it can burn really quick.  The breast should reach an internal temperature of 165 and the dark meat should go to at least 175.

Chargrilled SPICY Jerk Chicken Sandwich

• 3–4lbs boneless skinless thighs

Jerk Marinade

• 3 green onions chopped
• 2 scotch bonnet peppers (more if you like it hot!)
• 2 Tablespoons dark brown sugar
• 1/4 cup lime juice
• 1/4 cup soy sauce
• 1/4 cup olive oil
• 1 Tablespoon salt
• 1/2 Tablespoon black pepper
• 1 heaping Tablespoon Malcom’s Jammin’ Jerk Seasoning

Jerk Glaze

• 1/2 cup Ketchup
• 3 Tablespoons dark brown sugar
• 2 Tablespoons honey
• 2 Tablespoons fresh squeezed lime juice
• 2 Tablespoons red wine vinegar
• 1 Tablespoon soy sauce
• 1 Tablespoon Malcom’s Jammin’ Jerk Seasoning
• 1 tsp salt
• 1 teaspoon black pepper
• 2 dashes cayenne pepper
• 2 dashes white pepper

For the Jerk Chicken Sandwiches

• 1 pack of hamburger buns (lightly toasted)
• Green leaf lettuce
• Dill pickle slices
• Island Slaw (recipe below)
• Calypso Sauce (recipe below)

Island Slaw

• 4 Tablespoons Blue Plate Mayo
• 2 Tablespoons dijon mustard
• 1/4 cup red wine vinegar
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• 1 bag of cole slaw mix
• 2 green onions chopped
• 1/4 cup diced red onion
• 1 Tablespoon finely diced scotch bonnet pepper
• 1 cup fresh pineapple chopped

Calypso Sauce

• 1/2 cup Blue Plate Mayo
• 1/4 cup ketchup
• 2 TBS scotch bonnet pepper hot sauce
• dash of white pepper
• season to taste with salt & black pepper

Instructions

1. Place the boneless skinless chicken thighs in a large ziplock bag. Combine the marinade ingredients and pour over the chicken. Close the bag and gently toss to coat each thigh. Place the bag in the refrigerator for at least 1 hour.
2. Prepare a 2 zone charcoal grill – hot side and indirect side.
3. Add the marinated chicken to the hot side of the grill working in batches. Season with additional jerk seasoning right on the grill.
4. Flip and turn the chicken often until internal temp reaches 165.
5. Brush each piece with the jerk glaze – recipe above.
6. Continue to cook until the thighs reach 175 internal – it should be slightly charred and sticky from the glaze.
7. After a short rest slice the thighs into small strips.

Island Slaw Directions

1. In a small bowl combine the mayo, Dijon, red wine vinegar, salt and pepper. Mix until smooth.
2. Place the bag of Cole slaw mix in a large mixing bowl. Add the green onion, diced red onion, scotch bonnet pepper, and pineapple.
3. Toss it together using tongs and add the dressing mixture.
4. Mix the slaw with tongs and cover with plastic wrap. Store in the refrigerator until ready to serve.

To build the sandwiches: Spread the calypso sauce on the top and bottom bun Layer on the dill pickle slices and lettuce. Pile on the jerk chicken and island slaw then the top half of the bun.

Smoked Turkey Recipe using a Sweet Tea Brine, Texas Flavors and Mesquite Wood.

• 12lb whole turkey
• 2 gallons sweet tea
• 3–4 lemons halved
• 1 bottle Malcom’s Bird Brine
• 12oz Turkey Injection *recipe below
• 1/4 cup peanut oil
• 1/4 cup Meat Church Holy Gospel Rub
• 2 Tablespoons Killer Hogs TX Rub

Turkey Injection

• 14oz can chicken broth
• 1/4 cup melted butter
• 2 Tablespoons Killer Hogs Hot Sauce
• 1 teaspoon Meat Church Holy Gospel Rub
• Combine ingredients in a mixing container and whisk. Shake or stir well before injecting.

Instructions

1. Place turkey in a large container and add the full bottle of bird brine and the lemons. Pour in the sweet tea and make sure the turkey is fully submerged in the brine. Place in the refrigerator or a cooler with ice for 24 hours.
2. Remove turkey from brine and pat dry. Spatchcock the turkey by flipping it over breast side down. Use kitchen shears to cut along the back bone on each side removing it from the bird. Cut the breast bone with a chefs knife and press down on the bird until it pops. Flip the turkey over breast side up and tuck the wing tips behind the neck.
3. Brush peanut oil over the skin and season with Holy Gospel Rub followed by a light layer of TX Rub. Inject the breast, thighs, and legs with the injection.
4. Prepare stick burner pit for indirect smoking at 275°F using lump charcoal and post oak splits for fuel. (Do not add the mesquite wood at this point)
5. Place the turkey on the pit and add 2-3 chunks of mesquite wood to the fire for smoke flavor.
6. At the 1 hour mark insert a probe thermometer into the breast of the turkey. Set the thermometer to 160°F. Add a couple more chunks of mesquite to the hot coals.
7. Monitor the internal temperate of the turkey and hold the pit at 275° the entire cook. Once the thermometer alarm sounds carefully remove the turkey from the pit and let it rest for 10 minutes before carving.

Smoked Fried Turkey – whole turkey brined and smoked with pecan wood,  then deep fried it in peanut oil for a juicy, smoked turkey with a crispy turkey skin.  

• 1 Whole Turkey 12lbs
• 1 bottle Malcom’s Bird Brine
• 2 gallons Water
• 1 can Vegetable Cooking Spray (or your favorite oil)
• 2 Tablespoons Killer Hogs AP Seasoning 
• 2 Tablespoons Malcom’s King Craw Seasoning

Instructions

1. Remove thawed turkey from packaging be sure to check the cavity and neck area for giblets.
2. Place the turkey in Meat Bag or large container and pour in the bottle of Bird Brine. Add 2 gallons of water (enough to completely submerge the bird) and place in the refrigerator or in a cooler on ice for 24-48 hours.
3. Remove turkey from brine and allow to drain. Place on a wire rack over a sheet pan and place in the refrigerator for 2 hours to dry the skin. (It helps to pat the excess moisture off the skin with paper towel)
4. Prepare pellet grill for indirect smoking at 275°F using pecan pellets.
5. Spray the skin with the cooking spray – or another oil – and season with AP seasoning on all sides.
6. Place the turkey in the smoker breast side up until an internal meat probe hits about 150° F.
7. Set up a turkey fryer for deep frying at 350°F using peanut oil for best flavor. Any clear frying oil will work.
8. Remove the turkey from the smoker and insert the turkey frying rod/hanger through the cavity.
9. Leave the meat probe inserted in the thickest part of the breast to monitor internal temperature while frying.
10. Carefully lower the turkey breast side down into the hot oil. Use extreme caution and follow the turkey fryer directions carefully.
11. When the internal temperature reaches 165°F in the breast, carefully remove the turkey from the hot oil allowing it to drain. Place the turkey immediately on a cutting board breast side up and remove the turkey frying rod/hanger.
12. Season the outer skin with King Craw Cajun Seasoning and let the bird rest for 5-10 minutes before carving.

Grilled chicken thighs used to make a simple – quick and easy – BBQ Chicken Pizza… using White BBQ Sauce, Jalapeños and lots of cheese! This recipe is a perfect Football Food!

• 6–8 boneless, skinless chicken thighs
• 2 Tablespoons Killer Hogs Hot Rub
• 1 Pillsbury pizza crust
• 1/4 cup Killer Hogs White Sauce
• 1/4 cup sliced pickled jalapeños
• 1/4 cup diced red onion
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded triple blend cheddar cheese
• 2 Tablespoons Killer Hogs The BBQ Sauce

Instructions

1. Prepare a charcoal grill for 2 zone grilling. Hot coals on one side and a cool zone on the other.
2. Season boneless, skinless chicken thighs with Killer Hogs Hot Rub.
3. Place the chicken thighs on direct side of the grill. Flip sides for even cooking every 3-5 minutes. Continue cooking chicken thighs until internal temp hits 165 minimum. You can always move chicken to cool side to allow to finish cooking if needed.
4. Rest the chicken thighs for 5 minutes and slice into thin strips.
5. Preheat pellet grill – or any other grill – set up for indirect cooking at 425 degrees F. You can also cook pizza in the oven.
6. Open pizza crust and spread it on a greased baking sheet.
7. Spread Killer Hogs White Sauce over crust. Sprinkle half the mozzarella over sauce.
8. Top with grilled chicken thigh strips. Add sliced jalapeños and diced onion followed by triple blend cheddar and remaining mozzarella.
9. Place pizza on grill and cook until cheese has melted and edges are golden brown – about 25-30 minutes but keep an eye on it.
10. Remove pizza from grill and drizzle too with Killer Hogs The BBQ Sauce before cutting to serve.

Chunks of chicken breas – cut into big, bite-sized pieces – wrapped with bacon and a spicy pickle. Seasoned with Hot Sauce and Hot BBQ Rub, then grilled over charcoal until the chicken is done (but still juicy) and the bacon is crispy. Then served with a “Dirty Dip” dipping sauce for a sweet and spicy kick.

• 4boneless skinless chicken breast (cut into bite size chunks)
• 1 jar Killer Hogs Hot Dill Pickles
• 1lb thin sliced bacon
• 1 bottle Killer Hogs Hot Sauce
• 1/4 cup Killer Hogs Hot Rub

Instructions

1. Place bite sized chunks of chicken breast in a bowl and add hot sauce to coat. Make sure all pieces are coated. Refrigerate for at least 1 hour up to overnight.
2. Remove chicken bites from marinade and place on half strip of bacon. Add 1 Hot Dill pickle slice and secure bacon around the bite with a toothpick.
3. Season the chicken bites with Killer Hots Hot Rub
4. Prepare charcoal grill for 2 zone grilling – hot and cool side.
5. Place the bacon wrapped bites on the cool side of the grill away from direct heat. Let them cook for 35-45 minutes moving as necessary to prevent burning. Internal temperature should reach 165 internal.
6. Serve these spicy bacon wrapped chicken bites with the “Dirty Dip” Dipping Sauce.

“Dirty Dip” Dipping Sauce

• 1/4 cup Soy Sauce
• 1/4 cup Honey
• 3 heaping Tablespoons Brown Sugar
• 2 Tablespoons Sriracha Sauce
• 1 Tablespoon Pineapple Juice

Place the above ingredients in a pyrex mixing bowl and stir to combine. Heat in the microwave at 100% power for 2-3 minutes or until the sugar dissolves. Stir and allow too cool before serving. Mixture will thicken as it stands.

Chicken Leg Quarters seasoned with Lemon Pepper Stepper seasoning and grilled over charcoal on the Weber Kettle

• 8 Chicken Leg Quarters
• 1/4 cup olive oil
• 3 Tablespoons Killer Hogs AP Seasoning
• 3 Tablespoons Lemon Pepper Seasoning (Tone’s Brand)
• 1 teaspoon dried parsley
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 stick butter melted
• 1–2 lemons halved
• 1 bottle Killer Hogs Mississippi White Sauce

Instructions

1. Prepare weber kettle grill for grilling using a charcoal vortex for indirect grilling using briquette charcoal.
2. Combine AP seasoning, lemon pepper, and dried herbs in small bowl and transfer to a dredge shaker.
3. Pat dry and trim leg quarters, lightly coat both sides with olive oil, and season generously with the seasoning mixture.
4. Arrange the leg quarters around the outer edge of the Weber grill for indirect cooking.
5. Half the lemons and place on the grate for 4-5 minutes cut side down. Squeeze the grilled lemon juice into the melted butter and season with 1 Tablespoon of the seasoning mixture.
6. Baste the leg quarters with the lemon butter mixture 20 minutes into the cook.
7. Continue grilling the leg quarters until the internal temperature reaches a minimum of 175°F ( I prefer to take them to 190°F for more tender meat and crispy skin).
8. Remove the leg quarters from the grill and drizzle with Killer Hogs MS White Sauce