Step 1: Combine all of the brining ingredients into a large pot and bring slowly to a boil. Gently simmer the brine mixture for 10 minutes, stirring occasionally.
Step 2: Set the mixture aside to cool. Add the goose breasts to the cooled brine and leave them in the fridge overnight.
Step 3: Wash the goose breasts and pat dry with a paper towel.
Step 4: Prepare a rub of equal parts onion powder, garlic powder, and salt. Lightly coat the goose breast in this rub.
Step 5: Coat goose breast lightly in olive oil.
Step 6: Heat your smoker to around 250-300 °F.
Step 7: Place the breasts on the grate, close the lid, and smoke until the breast reads 155–160 °F.
Step 8: Allow the smoked goose breasts to rest until reaching room temperature.

Step 1: Cutting up your vegetables you can stuff the bird. Over-stuffing is ok.
Step 2: Once stuffed loosen the skin away from the breast. Grab your semi-melted butter and season with Salk, pepper, and garlic powder also add some chopped rosemary and thyme.. Incorporate together.
Step 3: Using a gloved hand begin to massage the bird under the skin. Make sure you get plenty of butter. The more butter the better
Step 4: Also, add butter to the outside of the bird. You can also put some in the bird’s cavity.
Step 5: Let rest. (20-40 mins)
Step 6: Fire up your ZGRILLS and set the temp to 300f.Once that temp is reached, add in the bird.
Step 7: Roast/smoke for 1 hour and rotate.
Roas/smoke for another hour and rotate.
At hour number 3, you can start basting the skin.
Cook to the proper temperature of 165 breast, 175 dark meat.
Step 8: Let rest for 20-30 minutes, slice and enjoy!

Step 1: Cutting up your vegetables you can stuff the bird. Over-stuffing is ok.
Step 2: Once stuffed loosen the skin away from the breast. Grab your semi-melted butter and season with Salk, pepper, and garlic powder also add some chopped rosemary and thyme.. Incorporate together.
Step 3: Using a gloved hand begin to massage the bird under the skin. Make sure you get plenty of butter. The more butter the better
Step 4: Also, add butter to the outside of the bird. You can also put some in the bird’s cavity.
Step 5: Let rest. (20-40 mins)
Step 6: Fire up your ZGRILLS and set the temp to 300f.Once that temp is reached, add in the bird.
Step 7: Roast/smoke for 1 hour and rotate.
Roas/smoke for another hour and rotate.
At hour number 3, you can start basting the skin.
Cook to the proper temperature of 165 breast, 175 dark meat.
Step 8: Let rest for 20-30 minutes, slice and enjoy!

Step 1: Unpack the bird and remove the giblet and neck
Step 2: Mix together 2-1 kosher salt, brown sugar, and thyme
Step 3: Make sure the bird is dry
Step 4: Pull back the skin above the breast
Step 5: Massage the breast under the skin and all parts outside the bird
Step 6: Put in a trey on a rack and in the fridge for 24/48 hours. 48 hours is preferred.
Step 7: After the 48 hours remove the plastic wrap and let air dry in the fridge for another few hours.
Step 8: Remove and allow to come up to room temperature for 1 hour.
Step 9: Load the pit with cherry pellets by z grills
Step 10: Preheat the grill @325f
Step 11: While the pit is coming up to temperature, stuff the cavity with the following. Onions, Celery, Carrots, Apples, and thyme.
Step 12: Once covered with your favorite rub. Make sure NO SALT is used. I’m using granulated garlic only
Step 13: At the 1 hour mark check that the bird is cooking evenly across the surface. Turn or rotate as needed. Do that for an hour 2-3 until an internal temperature of 165 breast, 185 leg, thigh is reached.
Step 14: Remove once your temp is reached. Let rest slice and enjoy!

Step 1: First, take a 9×13 grill-safe tray and gently smear it with a thin layer of grease.
Step 2: Next, place a generous amount of Velveeta and pasta into the tray, and then proceed to pour milk over the pasta.
Step 3: As if that wasn’t perplexing enough, add a layer of white cheddar and colby jack, followed by sprinkling all kinds of seasonings and hot sauce on top.
Step 4: But wait, there’s more! In a separate bowl, combine various topping ingredients and mix them all together to create a bewildering concoction.

Step 1: Inspect the turkey tails. If you see any feather shafts, use a paper towel to grip them. Then pull them out and discard them.
Step 2: Rinse the turkey tails under cool water and pat them dry.
Step 3: Transfer them to a large bowl or sheet pan.
Step 4: Combine the seasonings in a small bowl. Mix well.
Step 5: Sprinkle the seasoning mixture over the turkey tails and toss to coat them evenly.
Step 6: Preheat your Z-Grills (preferably with branded wood pellets) or other wood pellet grill to 250 degrees Fahrenheit.
Step 7: Transfer the turkey tails to the grates skin-side up, close the lid, and smoke for 4 hours or until the turkey tails are evenly brown and crisp with an internal temperature of at least 140 degrees Fahrenheit. A low and slow cook is key to rendering fat and crisping up the skin.
Step 8: Remove the smoked turkey tails from the grill and set them aside to rest for 10 minutes.
Step 9: Serve as desired and enjoy.

Step 1: Preheat your Z Grills pellet grill(preferably with branded wood pellets) or other wood pellet grill to 350 degrees Fahrenheit.
Step 2: Butter one side of each slice of bread with half a tablespoon of butter.
Step 3: Place the slices buttered side down on a cutting board or other food prep surface. Add a slice of cheddar to three of the six slices, then add a slice of American cheese to the other three slices.
Step 4: Halve, pit, and peel the avocado, then cut it into thin slices. Toss with lemon juice and season the slices with salt.
Step 5: Divide the avocado slices and chopped tomato between three of the bread slices.
Step 6: Put the two sandwich halves together.
Step 7: Lightly oil the grill grates or place a grill mat onto the grates. The choice is yours.
Step 8: Transfer the sandwiches to the grill grates or the grill mat. Close the lid and cook for 5-7 minutes or until the cheese melts and the bread develops grill marks.
Step 9: Uncover, flip the sandwiches, and cook for 5-7 more minutes.
Step 10: Cut each sandwich in half and serve.

Step 1: Preheat your Z-Grills (preferably with branded wood pellets) or other wood pellet grill to 250 degrees Fahrenheit.
Step 2: Pat the turkey wings dry with paper towels.
Step 3: Combine the sugar, salt, paprika, garlic powder, onion powder, cayenne pepper, and sage in a small bowl to make a dry rub.
Step 4: Apply the dry rub to the wings.
Step 5: Transfer the wings to the grates, close the lid, and smoke for 2 hours or until the internal temperature registers at least 165 degrees Fahrenheit.
Step 6: Meanwhile, add all the sauce ingredients to a small saucepan. Stir well.
Step 7: Bring to a gentle boil over medium heat, reduce the sauce to a simmer, and simmer uncovered for 7-8 minutes or until thickened.
Step 8: Set the sauce aside to fully cool.
Step 9: Increase the grill temperature to 425 degrees Fahrenheit when the wings register 165 degrees.
Step 10: Brush the wings with sauce, close the lid, and continue to cook for 5 minutes.
Step 11: Remove the smoked turkey wings from the grill, plate them, and serve with any remaining sauce.

Step 1: Preheat your Z-Grills (preferably with branded wood pellets) or other wood pellet grill to 350 degrees Fahrenheit.
Step 2: Poke the potatoes all over with a fork, then rub the potatoes with oil.
Step 3: In a bowl, combine 1 teaspoon of salt with the garlic powder and onion powder.
Step 4: Season the exterior of each sweet potato with this seasoning mixture.
Step 5: Individually wrap each potato in butcher paper. Otherwise, the sweet potatoes will make a mess of your grill.
Step 6: Transfer the wrapped potatoes to the grill grates, close the lid, and smoke for 45 minutes or until the smoked sweet potatoes are very soft in the middle and give in easily when pressed.
Step 7: Unwrap the potatoes, then cut a slit down the middle of each potato.
Step 8: Add a tablespoon of butter to each potato, season with the remaining salt, and stuff with kale. The heat from the potatoes will melt the butter and wilt the kale.
Step 9: Finish each smoked sweet potato with crumbled feta cheese and enjoy.

Step 1: Soak the hog casing in a large bowl filled with cold water for 30 minutes to an hour.
Step 2: Meanwhile, combine the turkey, onion, garlic, herbs, salt, and pepper. Mix until well combined.
Step 3: Flush the soaked casing with more water.
Step 4: Slide a casing strand onto a ¾-inch-thick funnel and load the sausage filler with the turkey mixture.
Step 5: Pinch the casing between your thumb and forefinger as you fill the casing. Twist off to form the links. You can choose any link length you like, but ensure they are all the same length.
Step 6: Preheat your Z Grills (preferably with branded wood pellets) or other wood pellet grill to 225 degrees Fahrenheit.
Step 7: Transfer the links to the grill grates (make sure the links do not touch), close the lid, and smoke for 2 hours.
Step 8: Flip and cook for 2 more hours or until the internal temperature is at least 165 degrees Fahrenheit.
Step 9: Remove the sausages from the grill and enjoy as desired.