Smoked duck gets a second act in this rich, company-worthy dinner. We crisped the skin on cold smoked duck breast, paired it with a simple orange-garlic sauce and served it alongside creamy risotto.

Two whole smoked ducks became dinner, flatbreads, stock and eventually an unforgettable gumbo. It all started with a flavorful brine, a little patience and The Grill-Meister’s smoker.

Smoked turkey isn’t just for the holidays. Our signature method uses a bold brine, Zippy Sicilian spice mix, and oak smoke to create juicy, flavorful meat perfect for meals now—and later.

Tender, succulent bites pack a one-two flavor punch of spicy-sweet and an aroma redolent of the Caribbean – this dish is a keeper. The jerk sauce and marinade are fabulous with poultry, but also with other meats and grilled veggies.

A decades-long subscription to Bon Appétit inspired this citrusy and piquant take on the ever-moist chicken thigh.

Spatchcocked turkey is everything you want in a turkey: moist on the inside, with crispy, savory, mahogany skin on the outside. Read about it here: Spatchcocked Turkey. Say What? This will be our turkey strategy again this year.

We like to try new things here at Glover Gardens (sometimes really new, and sometimes just new to us).  A few years ago, the Grill-Meister set out to master deep-fried turkey.  After some intense Google research, he settled on Alton Brown’s version, complete with its…