From Our Kitchens: Smoked turkey salad a tradition at Satterfield’s

Editor’s note: This recipe was contributed by Martha Kaplan.

Continuing the legacy of a 35-year-old BBQ institution was no easy feat.

There were existing recipes, smoke-stained walls and stories that would make your grandmother blush. 

There were traditions to uphold, customers to please and recipes to honor. 

And there was a lot of pressure. Even though I am a fifth-generation Maconite, my husband and I were “new” to town, the new kids on the restaurant block.

My husband Ben was no stranger to barbecue, having worked at Heirloom Market BBQ in Atlanta for nearly a decade. 

But this barbecue was different. This was Satterfield’s Barbecue.

Ben and I understood the importance of respecting John McCord’s heritage, but over time, we wanted to make the restaurant ours.

With each new recipe that we introduce, we show a little more of our culinary preferences, a little more of our personal palates.

Through this evolution, however, one dish remains constant and unchanged: Satterfield’s Barbecue Smoked Turkey Salad.

The recipe is uncomplicated, simple perfection.

Here is how we make it at the restaurant:

• Whole smoked turkey, shredded.
• Duke’s Mayonnaise.
• House relish: We are passionate about making everything in-house, including our relish, which begins with our housemade pickle stubs.
• House BBQ rub: This is our proprietary blend of many spices; however, you can use Season-All or any BBQ rub.
• Here is how you can make it at home. Mix together:
• 1 pound of pulled turkey meat (feel free to use a rotisserie or oven-smoked chicken).
• 1 cup Duke’s mayo (we highly recommend Duke’s, but feel free to use your mayo of choice).
• 1/3 cup relish.
• Teaspoon of salt and pepper.
• Teaspoon-and-a-half of your favorite BBQ rub (our rub is available for purchase).

Taste, adjust seasoning to your preference and enjoy.

Marla Kaplan and Ben Hampton are the owners of Satterfield’s Barbecue on New Street. The restaurant is one of 16 eateries participating in the inaugural Macon Restaurant Week from Sept. 12-20. Learn more about the week’s festivities at maconmagazine.com.