This year, amidst the remembrance of Memorial Day, let’s also celebrate the spirit of togetherness and gratitude by gathering on our patios and firing up the grill. At TCP Houston, while we specialize in crafting personalized, custom outdoor spaces, our team is no stranger to the grill. Here are a few of our favorite recipes for your long weekend.

Rob’s Smoked Turkey

Don’t be afraid to smoke turkey! The key to turning frozen boneless turkey breast into a tender and juicy crowd-pleaser: the brine and the internal temp! Don’t let it smoke too long and you can’t miss on this one. 

Tip: For a smaller gathering, use the same recipe for a turkey roast.

Ingredients: 

• 3-5lb frozen boneless turkey breast

Ingredients for the Brine:

• 3 cups apple cider
• 2 cups water
• 1 cup apple cider vinegar
• 1/4 cup salt
• 1/4 cup brown sugar
• 1/4 cup Worcestershire sauce
• 1 Tablespoon garlic powder
• 1 Tablespoon onion powder
• Feel free to add additional flavoring – I like to add a bay leaf and cut up pieces of citrus (lemon, lime, orange, apples, etc.)

Ingredients for the Rub:

• First up, we begin with the BBQ Basics:
• Brown Sugar
• Smoked Paprika
• Kosher Salt
• Black Pepper
• Garlic Powder
• Onion Powder
• Cayenne Pepper
• After that, we add in some delicious herbs to help round out this turkey seasoning:
• Crushed Rosemary
• Thyme
• Rubbed Sage
• Celery Salt

Brining:

• Thaw the turkey completely before placing in the brine for at least 8-12 hours. Rob likes to give it as much as 36 hours. 
• Put the turkey breast into a 2 gallon freezer bag or a large pot with a lid on it and place it in the refrigerator.

Preparing the Smoker:

• When you’re ready to smoke the turkey, drain the brine and pat the turkey dry while letting it approach room temperature and add a rub of your choice.
• Rob uses an offset smoker, but a ceramic grill/Green Egg or pellet grill will produce great results here. Modify as needed for your particular type of smoker. Use fruit wood, particularly apple and/or cherry wood, in your fire to add extra flavor. 
• As with all meat smoking, go low and slow, in the 250-275 range.

Adding the Rub:

• Combine all ingredients in a bowl, using a fork to break up any chunks. This seasoning is ready to be used immediately, or you can prep it ahead of time and store in any airtight glass container up to a month in advance.
• After the brine from the turkey breast is drained and the breast has been patted dry, generously rub the entire turkey with the seasoning mixture. Let this sit until the smoker has reached a consistent, reliable temperature in the 250-275 range. 

Smoking the Turkey

• It will take 3-3.5 hours to fully smoke a turkey breast when your smoker is consistently running at 250-275 degrees. 
• There’s no need to wrap the turkey during cooking because it’s such a quick smoke. The most reliable method for determining when the turkey breast is done is by getting an internal temperature reading with a meat thermometer. While the internal temp should eventually reach 165, take the turkey off when the internal temp hits 160 and let it rest (covered or in foil). 
• The turkey will be ready to eat within 15 minutes. 

Katherine’s Soy Ginger Orange Grilled Chicken

Looking for a recipe you can make in advance? This one’s easy to make on a gas grill. You can meal prep by placing the chicken in a Ziplock baggie and adding the sauce to it. This is even good to prep and freeze. Take it out of the freezer in the morning or night before and let it thaw. It adds a ton of flavor to the chicken as it is defrosting.

Ingredients:

• 4 Boneless Chicken Breasts (Butterfly them if they’re too thick)
• 1/3 cup Light Soy sauce – (light sodium)
• 3/4 cup Orange Juice 
• 1 Tbsp Olive Oil
• ¼ tsp Orange Peel
• 1-2 Tbsp Honey (Brown Sugar also works)
• 1 tsp Ground Ginger
• ¼ tsp Paprika (more if you want it spicier)
• Salt and pepper to taste
• *Sometimes Katherine adds a little oregano for a different flavor.

How to Make It: 

• Mix the marinade up and pour over the chicken. Let sit at least an hour if you’re not going to freeze it for a later meal. 
• Heat the grill to about 400 degrees.  
• Place the chicken on the grill and cook for 3 minutes, flip them over for 3 more minutes.  Then depending on the thickness of the chicken, you will need to do another 2 minutes or so on each side. Total grill time should be in the 10-12 minute range. Each time you turn the chicken, use a brush and add more of the marinade to the chicken.
• After you take them off the grill, let them sit for about 4-5 minutes, then serve. Great over rice or with grilled veggies. 

Brian’s BBQ Portabella Mushroom Burritos

A yummy option for the vegetarians in your life–and anyone looking to eat just a little lighter. This serves 4 as a main course.  

Ingredients:

• 1 1/3 cup BBQ sauce (homemade or store bought – a good savory/sweet sauce is best)
• 2 (6 oz) packages of portabella mushroom caps, cleaned
• 1 (15 oz) can fat-free vegetarian refried beans (either regular or black beans)
• Dash of hot sauce – whatever your favorite is!
• 8 (10 inch) fat-free flour tortillas
• ½ cup Vidalia (or other sweet onion) peeled, halved and thinly sliced
• 2 plum tomatoes thinly sliced

How to make it: 

• Spray the grill rack lightly with cooking spray.
• Brush 1/3 cup BBQ sauce over both sides of the mushroom caps.  Place them on the grill rack and grill 6-8 minutes per side.  
• While those are grilling, warm the beans in a microwave-safe bowl. Season the beans with the hot sauce to your taste.  (You can add additional flavors if you desire) 
• Wrap the tortillas in foil and place them on the grill to warm or in a 300 degree oven.  Don’t overheat the tortillas!
• Warm up the remaining BBQ sauce for dipping.
• Remove the mushroom caps from the grill and slice into thin slices. 
• Assemble your burrito: spread the beans on the tortilla, add the mushroom slices and top with the onion and tomato. Roll up the tortillas, cut them in half and serve with the dipping sauce.  

Let’s fire up the grill, raise a toast, and commemorate Memorial Day with sizzle and flavor! From our team’s favorite recipes to your alfresco get-together, let the smell of barbecue and the laughter of loved ones fill the air. Here’s to a day of good food, great company, and memorable moments as we honor our heroes.