STARTING CHARCOAL GRILL RECIPES

Steps:

• Prepare the grill for direct cooking over medium heat (350° to 450°F).
• In a small saucepan over low heat, melt the butter, swirling the saucepan occasionally. When the butter is melted, skim off the foam and discard. Stir in the remaining butter ingredients and heat for 1 minute. Remove from the heat. Pour off ¼ cup of the butter to use for grilling the lobster. Cover the saucepan to keep the remaining butter warm for serving.
• Using kitchen shears, cut along the center of the top (rounded) side of one of the lobster shells, cutting from the wider end to the tail. Turn the lobster tail over and make the same cut, again starting at the wider end and cutting toward the tail. Using a knife, cut through the meat and the tail to divide the tail lengthwise into two pieces. Repeat with the remaining lobster tails.
• Brush the meat side of the lobster with some of the butter reserved for grilling. Grill the lobster tails, meat side down, over direct medium heat, with the lid closed, for 2 to 3 minutes, depending on their size. Brush the tops of the shells with a little more of the butter, turn them over, and grill just until the meat is white and firm but not dry, 5 to 8 minutes more. Remove from the grill and serve the lobster warm with the reserved butter. Tip: Be sure to allow the lobster tails, which are sold frozen, to thaw gently. Don’t attempt to rush the process in a microwave oven, or the delicate meat will turn tough.

Steps:

• Remove any feathers and quills with pliers (kosher turkeys tend to require this more than others).
• Rinse turkey inside and out and pat dry. Mix salt and pepper in a small bowl and sprinkle it evenly in turkey cavities and all over skin. Fold neck skin under body and, if desired, secure with metal skewer, then tuck wing tips under breast and tie drumsticks together with kitchen string.
• Preheat burners on high, covered, 10 minutes, then turn off 1 burner (middle one if there are 3). Put turkey on oiled rack in roasting pan and add 2 cups water to pan. Set pan over turned-off burner and close lid immediately (temperature drops quickly when lid is lifted). Grill, adjusting burner or burners to maintain 450°F and rotating pan 180 degrees halfway through grilling, until thermometer inserted in fleshy part of each thigh registers 170°F, 1 3/4 to 2 1/2 hours. Time could be longer in cold weather. Avoid opening lid often because of rapid heat loss.