2013 Home for the Holidays Special edition of LINCOLN DAILY NEWS.com Page 9
Turkey with a twist: smoked
Talking turkey with Chris Graue
T
his year, how about adding an interesting
twist to your holiday meals with a nontradi-
tional method of cooking your turkey? Why
not try smoking a turkey?
Outdoor cooking offers the opportunity to share the
workload and expands the space needed to prepare a
large holiday meal.
Here is what you do: Set the smoker outside the
garage. Inside the garage, set up a card table and
chairs. Bring in a cooler of favorite beverages, or
a big pot of coffee, and snacks. If it is really chilly,
add a space heater, and with a small TV to keep
watch on “the game,” guests will enjoy their own
little party space as they participate in preparing a
successful holiday meal.
Chris Graue, who is known locally for his great
abilities with smoking chicken and pork, says that
smoking a turkey has become a big part of the holi-
day tradition for his family. He noted that he does
this annually at his brother-in-law’s house, and it
makes for a very enjoyable
time.
One of the perks, he noted,
is that with the bird outside,
the aroma reaches the guests
as they pull in the driveway.
He said they usually all come
past the smoker and comment
on the delicious smell it is
emitting. He also noted that it
is a nice place for the guys in
the family who have to come
out and keep an eye on the progress as time passes.
Fortunately, in spite of the potential distractions,
Graue said that smoking a turkey really doesn’t take
a lot of careful watching. The important part is to
get the right temperature inside the smoker, and then
just let the fire do its thing.
In the case of turkey, Graue warns that the best
motto to go by is “less is more.” Don’t “over-smoke”
Chris Graue
