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This method works for turkeys too — smoke for 4 hours and finish in the oven, usually in about half an hour.

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Birds come out on time, cooked, juicy and flavorful. View Larger Image.

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Helpful Information. Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made , in a bottle, ready to use. Somebody pinch me! Can't wait to do a beef brisket. Texas rub is great as well! I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken.

We all agreed it was the best sauce we have had in a while. We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce sauce on the side and it was a landslide win for us this year!

Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! Jeff's Smoking Meat Book. Get Almost Anything at Amazon. Prep Time. Cook Time. Course: Entree. Cuisine: Hot Smoking. Book file PDF easily for everyone and every device.

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The whole rack is laid on the smoker grate and this makes it easy to carry them back into the house once the meat is done cooking. Place the cornish hens on the smoker grate breast side down. It is vital to monitor and check the temperature of the chicken. Every outdoor cook or chef should have a good digital meat thermometer.


There are lots of good ones on the market and the ones I use right now are the Maverick ET and the Thermapen for a quick and final check of all meat once it's done. The Maverick ET is wireless in that it checks the temperature of the meat and the smoker and sends the signal wirelessly to a monitor which you carry with you into the house or in your pocket wherever you are within about feet of the smoker.

A Passion for Pasties

The Thermapen is a great tool to carry with you anytime you are cooking as it allows you to do a final check of all meat in the smoker. With readings in around 2 seconds you can quickly and easily check everything to make sure it is safely and properly done. Serve the chickens by placing one on each plate with sides. Be sure to make a few extra for those who are extra hungry.

If I could give these recipes away, I would do that. I really want you to have them!

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But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat. No worries! Make up a batch and if it's not as good as you've heard.. Now that's a bargain and you know it. Let's review:. You decide you don't like the recipes.. The recipes are absolutely amazing!

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Once you order, there'll be no more recipe ads in the email version of the newsletter. Some have even said that "no smoker should be without this book"! With more than reviews on Amazon. The next time you decide to order something at Amazon. I like the overnight idea and may try that.

List of cooking techniques

The only thing concerns me is the mayo. I would respectfully suggest that the brine solution should contain a 2 to 1 ratio of sugar to salt. I learned this ratio from my brother-in-law years ago who was an adherent of the Foxfire books. I have tried 1 to 1 and it is a noticeable difference. Jerry is sitting up,in Heaven sipping a Bud.. By far, the best smoked game hen I have had — moist and tender. Any other rub and it would be lacking. Nothing left but bones and satisfied smiles after this meal.

I often spatchcock my Chickens and game hens. Flavoured with candied lemon, orange peel and spice, the golden syrup adds a chewy texture. These traditional West Country biscuits were sold at country fairs where workers were hired and livestock bought and sold as edible souvenirs. They are flavoured with chopped candied lemon and orange peel as well as spice.

Sift the flour, baking powder, bicarbonate of soda, mixed spice and sugar into a mixing bowl. Add the butter and rub into the flour mixture, using the tips of your fingers, until it looks like fine crumbs. Mix in the peel, followed by the syrup, to make a stiff dough.

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