u\"Prep 9 h 15 m Cook 45 m Ready In 10 h Pat turkey dry with paper towels; coat completely with no-stick cooking spray. Combine rub ingredients in small bowl; rub over turkey. Combine spice injection mixture ingredients in small saucepan. Cook and stir over medium heat until butter is melted. Let cool to barely warm. Inject the mixture with spice injector into several spots on both sides of the turkey breast and thighs, making sure not to inject too much into any one spot. Cover and chill overnight. Fry according to fryer manufacturer's directions using peanut oil. Reference package for additional information."

Prep 20 m Cook 33 m Ready In 1 h 13 m Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; arrange chile peppers cut-side down on top. Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and seal tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Chop flesh. Heat a large skillet over medium heat. Add sausage and bacon; cook and stir until browned, 5 to 8 minutes. Drain excess grease. Add onion; cook and stir until golden, 3 to 5 minutes. Pour water into the skillet; bring to a boil. Add rice. Reduce heat; simmer until water is absorbed and rice is tender, 15 to 20 minutes. Fluff with a fork. Fold in chopped peppers before serving."

Prep 15 m Cook 10 m Ready In 25 m Preheat grill for medium heat and lightly oil the grate. Place 4 large sheets aluminum foil on a flat work surface. Place 4 pieces bacon in the middle of each sheet of aluminum foil; pile 1/4 of the potatoes on top. Drizzle 1 1/2 teaspoon butter and 1/2 teaspoon seasoned salt over potatoes. Wrap aluminum foil around potatoes to create a pouch. Place aluminum foil pouches on the preheated grill; cook until potatoes are tender and bacon is crispy, 10 to 15 minutes. Open pouches carefully

Prep 20 m Cook 57 m Ready In 2 h 17 m Soak ribs in a large bowl of cold water to drain residual blood, changing water as needed, about 1 hour. Drain. Mix soy sauce, 4 cloves minced garlic, sesame oil, and pepper together in a bowl. Add sliced radish. Place ribs in a large pot and cover with water. Add onion half, 2 cloves garlic, and ginger. Bring to a boil, skimming any foam that floats to the top, about 15 minutes. Drain, discarding onion, garlic, and ginger. Rinse ribs and return to the pot. Cover with fresh water. Bring to a boil; reduce heat and simmer until tender, about 20 minutes. Stir radish mixture into the pot. Cook until flavors combine, about 10 minutes. Add noodles and scallions; cook until noodles are tender, 2 to 4 minutes. Ladle soup into bowls. Garnish with egg strips and toasted sesame seeds

Prep 5 m Cook 4 h Ready In 4 h 5 m Put meatballs in a slow cooker. Pour barbeque sauce, French dressing, and Italian dressing over the meatballs. Cook on Low for 4 hours. Season with black pepper to serve

Prep 25 m Cook 10 m Ready In 2 h 40 m Place the lemon grass, 1/4 cup vegetable oil, fish sauce, rice wine vinegar, dark soy sauce, sugar, and sesame oil into the work bowl of a food processor, and process until the mixture forms a paste. Coat both sides of the steaks with the marinade paste, and refrigerate, covered, for 2 to 3 hours. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. In a bowl, combine peanuts, sesame seeds, sea salt, and pepper until thoroughly mixed. Remove the steaks from the marinade, and discard any remaining marinade. Pat the steaks very dry with paper towels for good charring. Rub each steak with about 3/4 teaspoon of vegetable oil. Sprinkle the peanut mixture generously over both sides of each steak, and press the spices into the meat. Grill on the preheated grill until the steaks show grill marks, start to become firm, and are reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let the steaks rest at least 5 minutes before slicing