Buster has placed a total of 149 MasterCook recipes in this file: Afghan Chicken Afghan Chicken Kebobs Amy's Grilled Chicken Breasts Baked Chicken Salad (Oster Kitchen Center Cook Baked Chicken Salad (Oster Kitchen Center Cookbook) Barbecue Chicken Barbecued Cornish Hen Bbq Chicken With Sesame-Chili Sauce Bill Larsen's Turkey Gravy Charcoal-Broiled Duck Breasts Chicken Salad With Black Beans Chicken Vegetable Salad Chili-Basted Barbecue Chicken Chinese Chicken Pasta Salad Cinnamon And Spice Poultry Brine Coriander Chicken Salad Creamy Chicken Salad With Mango Dressing * Curried Chicken & Mango Salad Curried Chicken Salad Dan's Chicken Marinade Dean's Barbecue Chicken Deboning A Chicken Don's Poultry Brine Drunken Chicken Salad Duck Magrets - Broiled Duck Breasts Duck Tracy Easy Roasted Chicken Eric Hahn's Chicken Tenders Fresh Vegetable Turkey Salad Garlic Chicken Caesar Salad Green Mountain Maple Barbecued Chicken Grilled Asian Chicken Salad Grilled Cajun Chicken Salad Grilled Chicken And Chickpea Salad Grilled Chicken And Green Bean Salad Grilled Chicken Breast And Bean Salad Grilled Chicken Breasts With Salad Grilled Chicken Caesar Salad Grilled Chicken Ceasar Salad Grilled Chicken Dijon Salad Grilled Chicken Kebobs Holiday Barbecued Chicken Thighs Hot Chicken Salad #2 Hotter Than Hell Bbq Chicken Island Chicken Salad With Citrus Rum Dressing J And R's Barbecued Chicken J&R's Barbecued Chicken Jack Daniel's Tennessee Whiskey Chicken Jack's Turkey Burger Jalapeño Turkey Stuffing Jamaican Jerk Chicken Jc's Simple Chicken Jerk Chicken - Sugar Reef Style Jim Tarantino's Basic Chicken Marinade Juicy-Juicy-Juicy Smoked Turkey Just A Good Ole Turkey Karl's Smoked Turkey Kent Wible's Duck Breast Kent Wible's Turkey Injection Marinade King's Ranch (South Texas) Casserole Korean Style Grilled Chicken Kottopoula Me Saltsa Karithia (Chicken W/Wal Lemon Barbecued Chicken Lemon-Pepper Smoked Chicken Lemon-Rosemary Chicken Halves Lime-Cumin-Jalapeno Grilled Chicken Breasts Maple Flavored Smoked Turkey Maple-Flavored Turkey Brine Mardi Gras Grilled Cajun Chicken Marinaded Chicken Hot Wings Marius Johnston's Chicken Mark Peel's Brine Martha's Vineyard Raspberry Chicken Master Recipe For Poultry Marinade Mesquite-Grilled Chicken With Citrus Sauce Mike's Smoked Turkey Breast Murgh Kebab (Chicken Kebab) My Favorite Turkey Dressing Oil And Vinegar Grilled Chicken Old-Fashioned Chicken Salad Olive Garden Chicken Marsala Orange Marinade For Fowl Orange-Juice Turkey Brine O'reilly's Smoked And Brined Chicken Oven Sesame Chicken Peruvian Garlic Chicken Peruvian Grilled Chicken Thighs Peruvian Walnut Chicken Piquant Creamed Chicken Pollo A La Nogal Estilo Peruano (Peruvian Walnut Chicken) Pollo Al Ajo Estilo Peruano (Peruvian Garlic Chicken) Potato Salad With Smoked Turkey And Artichoke Poultry Marinade Poultry Perfect Rub Preparing Chicken ... The Island Way Preparing Chicken The Island Way Redhead's Redhot Jamaican Jerk Red's Barbeque Chicken Roast Turkey And Southern Dressing San Antonio Chicken Salad Scott's Poultry Brine Scott's Poultry Brine And Mop Simple Jamaican Jerk Chicken Simple Marinade Smoke And Spice Turkey Smoke Roasted Holiday Turkey Smoked And Brined Chicken Smoked Baked Garlic Chicken Smoked Barbequed Turkey Smoked Chicken Breasts In Ham Smoked Duck Breast Smoked Pheasant - 1 Smoked Pheasant - 2 Smoked Turkey Smoked Turkey Hash Smoked Turkey With Brine Smoked Turkey With Smoked Oyster Dressing Smoked Turtle Dove Kabobs Smoked, Brined Chicken Special Marinated Chicken Parts Spiced Grilled Chicken Spicy Chicken Marinade Springtime Chicken Salad *** Nfxs18b Steve's Cajun Surprise Turkey Injection Marinade Tandoori Chicken Tandori Style Chicken Tea Smoked Chicken Tea Smoked Chicken Breast Tea Smoked Duck With Smoked Walnuts Tea Smoked Molasses-Cured Duck Breasts Tender Roast Pheasant Texas Pete Garlic Chicken: Tex-Mex Chicken Thai Barbecue Chicken Thai Bbq Chicken Appetizers Thai Chicken Or Pork Satay Tumor Chicken Turkey Legs Turkey Tetrazzini Turkey Waldorf Salad Turkey-In-A-Sack Two Smoked Turkey Gravies Two Stepping Turkey Legs Vietnamese Bbq Duck Breast Vietnamese Grilled Duck Breast Vince's Grilled Chicken Marinade Western Marinated Bbq Chicken White Castle Turkey Dressing William O'reilly's Brine ----------------------------------------------------------- * Exported from MasterCook Buster * Afghan Chicken Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 la garlic 1/2 teaspoon salt 2 cups plain whole-milk yogurt 4 tablespoons juice and pulp of 1 large lemon 1/2 teaspoon cracked black pepper 2 large whole chicken breasts Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor, so you end up with skinless grilled chicken that's as delicious as it is nutritionally correct. Serve with soft pita or Arab flatbread and fresh yogurt. Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together until you have paste. Add yogurt, lemon and pepper. Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces win lie flat. Add to the yogurt and turn so all surfaces are well-coated. Cover the bowl tightly and refrigerate. Allow to marinate at least overnight, up to a day and a half. Turn when you think of it. To cook, remove breasts from marinade and wipe off all but a thin film. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side, or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once. Posted to the BBQ List by Bill Wight on Oct 4, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Afghan Chicken Kebobs Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup yogurt 1 1/2 teaspoons salt 1/2 teaspoon ground red or black pepper 3 tablespoons garlic -- finely minced 1 1/2 pounds chicken breasts -- boneless, skinless, -- cut into kabobs flatbread such as lavash -- pita or flour -- tortil 3 tomatoes -- sliced 2 onions -- sliced cilantro to taste 2 lemons or 4 limes -- quartered 1. Mix yogurt, salt, pepper and garlic in a bowl. Mix chicken with yogurt and marinate 1 to 2 hours at room temperature, up to 2 days refrigerated. 2. Thread chicken on skewers and grill over medium hot coals. 3. Place warmed pita bread on plates (if using tortillas, toast briefly over flame), divide meat among them, top with tomato and onion slices and cilantro and fold bread over. Serve with lemon or lime quarters for squeezing. Makes 4 servings. Newsday, Queens New York -- Dining and Food section -- 27 Sep 95 Posted to the BBQ List by Bill Wight on Oct 4, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Amy's Grilled Chicken Breasts Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Chicken breast halves -- without skin 2 teaspoons Dijon mustard 3 1/2 tablespoons White wine vinegar 2 teaspoons Garlic -- minced 2 teaspoons Honey 1 1/3 tablespoons Fresh thyme -- or 2 teaspoons Dried -- minced 1/3 teaspoon Coarse salt 1 1/3 dashes Red pepper flakes 1 tablespoon Olive oil 4 sp fresh thyme Place the chicken breasts within a folded piece of plastic wrap; slightly flatten upper portion of each breast with the broad side of a chef's knife to promote even grilling. Place breasts in a shallow glass or ceramic dish. Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with fork to combine. Add oil a little at a time and whisk to combine marinade. Pour marinade over breasts. Cover with plastic wrap and marinate in refrigerator, turning once or twice in marinade, for at least 2 hours, or up to 4 hours. Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish. Transfer all marinade to small saucepan and bring to a boil; reserve. Lightly grease grill rack with cooking spray. Preheat grill. Place breasts on grill. Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side. Recipe By : Lean Italian Cooking, by Anne Casale Posted to the BBQ List by Carey Starzinger on Jul 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Baked Chicken Salad (Oster Kitchen Center Cook Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chicken -cooked -- diced 1/2 cup mayonnaise 1 1/2 cups celery - diced 1 lemon slice - peeled 1/2 cup almonds - blanched 1/2 onion - small 4 cups potato chips - whole 1 cup cheddar cheese cubes Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir). Empty onto wax paper and set aside. Repeat with remaining chips. Put remaining ingredients into container, cover and process at (blend) until smooth. Add to chicken and mix well. Sprinkle potato chip crumbs over top and bake for 30 minutes. A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating. The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Baked Chicken Salad (Oster Kitchen Center Cookbook) Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chicken -cooked -- diced 1/2 cup mayonnaise 1 1/2 cups celery - diced 1 lemon slice - peeled 1/2 cup almonds - blanched 1/2 onion - small 4 cups potato chips - whole 1 cup cheddar cheese cubes Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir). Empty onto wax paper and set aside. Repeat with remaining chips. Put remaining ingredients into container, cover and process at (blend) until smooth. Add to chicken and mix well. Sprinkle potato chip crumbs over top and bake for 30 minutes. A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating. The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecue Chicken Recipe By : Serving Size : 16 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 each 4 pound chickens -- quartered 1/4 cup vegetable oil 4 teaspoons thyme 2 teaspoons crushed red pepper salt and freshly ground black peppe True Texas Barbecue Sauce Light a grill, preferably charcoal. Rub the chicken with the oil and season with the thyme, red pepper, salt and black pepper. When the fire is medium hot, arrange the chicken, skin side down, on the grill. Cover and cook, rotating from time to time, so the fat is rendered, about 10 minutes. Turn the chicken, cover and continue cooking until almost cooked through, about 15 minutes longer. Uncover and generously spoon the True Texas Barbecue Sauce all over the skin. Turn the chicken skin side down and grill, basting and turning so it doesn't burn, until the pieces are nicely glazed and slightly charred, about 10 minutes. Serve hot off the grill. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Barbecued Cornish Hen Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Cornish game hens butter -- melted ***BARBECUE SAUCE*** 1 centiliter garlic -- minced 2 teaspoons salt 1/4 cup vinegar 1/4 cup lemon juice 1/4 cup oil 1 1/4 cups Worcestershire 2 tablespoons chopped onion 1 teaspoon paprika 1/2 cup brown sugar 1/4 cup ketchup Brush each Cornish hen with butter and place on vertical roaster. Mash garlic and salt together in a bowl. Combine with remaining ingredients. Set Cornish upright on grill over coals and cover barbecue grill. Brush with sauce every 10 minutes for about 45 minutes or until tender. Posted to the BBQ List by Carey Starzinger on Mar 29, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bbq Chicken With Sesame-Chili Sauce Recipe By : Serving Size : 12 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 1/2 ounces jar plum sauce or 3/4 cup sweet-and-sour sauce 1/3 cup hoisin sauce 1/3 cup soy sauce 3 tablespoons honey 3 tablespoons water 1 tablespoon water 1 tablespoon sesame seed 2 centiliters garlic -- minced 2 teaspoons ginger root -- grated or 1/2 teaspoon ground ginger 1 1/2 teaspoons oriental chili sauce or several dashes bottled hot pepper sauce 1/2 teaspoon five-spice powder 2 broiler-fryer chickens quartered -- or cut up For Sesame-Chili Sauce, in a small saucepan combine all of the ingredients except chicken. Cook over medium heat till bubbly, stirring frequently. Reduce heat. Cover and simmer for 5 minutes. Set aside. Rinse chicken; pat dry with paper towels. If desired, remove skin from chicken and discard. If using quartered chickens, break wing, hip, and drumstick joints so the bird will lie flat during cooking. Twist wing tips under backs. Place chicken, skin side down, on an uncovered grill directly over MEDIUM coals. Grill for 20 minutes. Turn; grill 15 to 25 minutes more or till tender and no longer pink. Brush with sauce frequently during the last 10 minutes of grilling. Transfer chicken to a serving platter. Heat any remaining sauce either on the grill or stove top; pass with chicken. Make-ahead tip: The Sesame-Chili Sauce can be made up to 5 days ahead and stored, covered, in the refrigerator. Posted to the BBQ List by Carey Starzinger on May 23, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Bill Larsen's Turkey Gravy Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 text only I thought that the way I make turkey gravy was the way everyone makes it. I guess my way is more a technique rather than a recipe per se. I use a clear gravy rather than opaque. Anyway here is my method. If the turkey is oven roasted, it is on a rack above a pan that can be put on the stove for deglazing. If the turkey is smoked, I buy cheap turkey legs (about $0.29/# on sale) and cook the legs at on a rack at 250 degrees for about 4 hours). I want the drippings. Once the turkey is done, I remove the turkey from the pan, place it on the stove and deglaze the pan using about one cup of cranberry juice and a whisk. I add a cup of water and bring it back to a low boil and reduce the sauce for about ten minutes. If I think I will need more gravy, I begin adding chicken stock or canned low fat chicken broth. Add a little salt and pepper (I use white pepper...but black works well also). Once I have the amount I think I need, I pour it into a glass measuring cup or metal bowl. Ice it down to let the fat congeal on the top. Then I either take the fat off with a spoon (or since I am usually in a hurry and don't let it cool long enough, I use the baster to remove all of the fat that I can). If you refrigerate this overnight, what you will have is a gelatin. To thicken the gravy, I put the liquid - fat which we have removed - in a sauce pan and heat it. Then I mix a cornstarch paste from about 2 TBS ice water and 2 TBS corn starch. Begin to add this as the liquid comes to a boil. Usually this is enough to thicken the gravy to a serving viscosity. Despite what my wife says, I actually know how to make a roux from fat and flour. I just never thought a roux had a taste of its own and why use it if you can avoid it. I feel like I am carrying coals to Newcastle with this technique. I also use this gravy recipe in my turkey pot pies which are frozen and eaten a couple of weeks after a turkey feast. I can only eat turkey about two days in a row and then my stomach rebels. Posted to the BBQ-List by Bill Larsen 03 Dec 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Charcoal-Broiled Duck Breasts Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium Duck breast filets 4 slices Bacon 2 Beef bouilllon cubes 1 cup Water 1 tablespoon Red Current jelly 1/2 tablespoon Dry mustard 1 tablespoon Sherry 1 tablespoon Brandy 1/8 tablespoon Marjoram 1/8 tablespoon Oregano Grated rind of 1 orange 1) Rinse the duck breasts and pat dry, then wrap each filet with a slice of bacon (same as for a filet mignon) and season with salt and pepper to taste. Grill over hot coals for exactly 2 minutes per side... 2) Disolve the bouillon cubes in water in a chaffing dish or electric skillet, and stir in the jelly, mustard, sherry, brandy, and spices, simmering `til thickened. Stir in the orange rind and add the filets... 3) Cook for 5 min. or `til med rare, basting constantly Recipe from by RockMc on Mar 26, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chicken Salad With Black Beans Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup fermented chinese blk. beans 1 pound snow peas 1/4 cup dry sherry 1 cup low-sodium chicken broth 2 tablespoons finely minced garlic 2 teaspoons finely minced fresh ginger =or=- po -- wdered ginger 4 chicken breast halves -- (boned) 3 tablespoons salad oil 2 tablespoons dark sesame oil -- (optional) 1/4 bunch cilantro SOAK THE BLACK BEANS IN WATER for 15 minutes. Drain and discard water. Meanwhile, cook the snow peas in boiling salted water for 30 seconds. Immediately drain and plunge into ice water to chill. Drain again, dry on a towel, cut lengthwise into thin julienne strips and set aside. In a 2-quart saucepan, combine the black beans with the sherry and cook for 1 minute over high heat. Add broth, garlic and ginger and bring almost to a boil. Reduce heat to low, add the chicken breasts, cover and simmer 4 minutes. Remove from heat and let the contents of the pan steep, covered, for 5 minutes. Remove the chicken breasts to a plate and return the pan to the stove. Place over medium heat and cook uncovered for 5 minutes, reducing the liquid by 1/3. Pour the mixture into a mixing bowl, let cool for 10 minutes, then transfer the mixture to a blender. Running the blender on medium, slowly add both oils. When it's time to put dinner on the table, pour the sauce onto a platter, and place a pile of snow peas in the center of the plate. Slice the chicken diagonally across the grain into thin strips. Fan chicken breasts around the snow peas. Arrange vegetables around the chicken and sprinkle with cilantro. The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chicken Vegetable Salad Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup diced cooked chicken 3/4 cup frozen green peas -- cooked and cooled 3/4 cup cooked rice -- cooled 2/3 cup finely diced celery 1 1/2 tablespoons diced pimiento 1/2 cup mayonnaise 1 dash white pepper 1 teaspoon lemon juice 6 lettuce cups 3 tomatoes -- peeled and -- quartered Combine chicken, peas, rice, celery, and pimiento. Blend mayonnaise, seasonings and lemon juice; pour over chicken-vegetable mixture. Toss lightly. Adjust seasoning, if necessary. Cover and chill before serving. Serve salad on lettuce cups and garnish with tomato wedges. Busted by Barb Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chili-Basted Barbecue Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup vegetable -- (corn) oil 6 centiliters garlic -- pressed 1 tablespoon plus 1 tsp. chili powder 1 tablespoon fresh lime juice 2 teaspoons ground cumin 1 teaspoon ground coriander OR 1 sp fresh cilantro -- chopped 1/2 teaspoon Ground clove 1/4 gram cayenne pepper 5 pounds chicken pieces salt/freshly ground pepper to taste Combine first eight ingredients in a medium bowl. Arrange chicken in large pan in single layer. Pour oil mixture over it. Turn chicken to coat. Cover and refrigerate at least four hours or overnight, turning occasionally. Prepare barbecue grill (medium heat). Remove chicken from pan, reserving marinade. Season chicken with salt and pepper. Grease grill rack and arrange chicken on rack, skin side down. Cover and grill until cooked through, basting every 10 minutes with reserved marinate, turning occasionally, for about 30 minutes or until done. Transfer to platter and serve. Source: Dr. Karen Howard, Abilene Reporter-News Posted to the BBQ List by Carey Starzinger on May 01, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Chinese Chicken Pasta Salad Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup miracle whip or miracle whip light -- dressing 2 tablespoons soy sauce 1 teaspoon ground ginger 1/4 teaspoon hot pepper sauce -- (optional) 3 cups rotini -- cooked, drained 2 cups chopped cooked chicken 1 cup pea pods 1 cup chopped red peppers 1/4 cup sliced green onions Mix Miracle Whip, soy sauce and seasoning in large bowl. Add remaining ingredients; mix lightly. Refrigerate. Busted by Barb Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Cinnamon And Spice Poultry Brine Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon allspice 1 tablespoon mustard seed 1 tablespoon coriander seed 3 bay leaves or 4 1 tablespoon cayenne 1 tablespoon cloves 1 tablespoon black pepper 1 tablespoon mace 1 tablespoon cardamom 5 cinnamon sticks 1 cup brown sugar -- (packed) 1/2 cup kosher salt 3 cups cider vinegar 3 cups water Bring the whole mixture to a boil on the stovetop, then let cool to room tempter. Put your poultry in, and marinate in the fridge for at least 24 hours, but a few days is even better. remove the bird and smoke it. Last winter I did a turkey like this, but because of bad weather was unable to cook it outside, so I just baked the thing in the oven. It was one of the best turkeys I ever had. Posted to the BBQ List on July 23, 1998 by Catherine Goldman Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Coriander Chicken Salad Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup coriander -- chopped 3 scallions -- (including tops) -- minced 2 chicken breasts -- boneless and skinl, -- ess 3 tablespoons butter or margarine 1/4 cup sesame seeds -- toasted 1 garlic clove -- minced 1/2 head iceberg lettuce -- shredded ***SESAME DRESSING*** 1 tablespoon dry mustard water 1/2 cup sesame oil 1/2 cup salad oil 1/4 cup soy sauce 3 teaspoons sugar 1 tablespoon lemon juice 1/4 teaspoon chinese 5-spice powder Cut chicken into strips (optional: soak in soy sauce for one hour). Fry chicken in butter and garlic until brown. Reduce heat and simmer until done. Cool in the refrigerator. Toss cooled chicken with coriander, sesame seeds and scallions. Toss in sesame dressing (see below). Serve over a bed of shredded lettuce. DRESSING: Make a paste of mustard and water. Blend in other ingredients until homogeneous. Optional: let dressing sit at room temperature over night to get well-blended mixture (but it tastes fine freshly made, too) The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Creamy Chicken Salad With Mango Dressing * Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***PATTI VDRJ67A*** 3 chicken breast -- whole boneless 1 cup chicken broth 3/4 cup rice 2 mangoes 3 green onions -- chopped 3 tablespoons french dressing ***MANGO DRESSING*** 1 mango 1/2 cup light cream 1/4 cup thousand island dressing 1 tablespoon mint -- chopped 1 tablespoon mango chutney Place chicken stock in pan, add chicken; cover and bring to a boil, reduce heat and simmer 10 minutes or until chicken is tender; drain and cool. Add rice gradually to a large pan of boiling water. Boil rapidly, uncovered, for 10 minutes or until rice is tender; drain and cool. Cut mango into thin strips. Cut chicken into slices. Make dressing by combining all ingredients in a blender. Combine rice, onions and French dressing in a bowl. Place on plates; top with chicken and mango dressing. The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Curried Chicken & Mango Salad Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 quarts water 4 boneless -- skinned (4 oz.) 1 chicken breasts 3/4 cup plain yogurt 1 tablespoon lime juice 1 tablespoon honey 1 teaspoon curry powder 1/8 teaspoon salt 1/2 teaspoon pepper 1 cup peeled cubed mango -- papaya 1 or pineapple 4 lettuce leaves Bring Water To A Boil in A Medium Saucepan. Add Chicken. Reduce Heat & Simmer 15 Min. OR Until Chicken Is Tender. Remove Chicken & Let Cool. Cut Into 1/2 in. Pieces & Set Aside. Combine Yogurt, Lime Juice, Honey, Curry Powder, Salt & Pepper in A Medium Bowl. Mix Well. Add Mango & Reserved Chicken. Toss Well. Spoon Salad Onto Lettuce Lined Individual Serving Plates. (Fat 3.9. Chol. 75.) (Good Also With Chopped Celery Added.) The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Curried Chicken Salad Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRESSING*** 1/4 cup mayonnaise 2 tablespoons mango chutney 1/2 teaspoon curry powder 1/2 teaspoon salt 1/8 teaspoon nutmeg 1/8 teaspoon white pepper 1 cup plain yogurt ***SALAD*** 3 cups cooked chicken -- cubed 2 cups cantaloupe -- cubed 2 medium cucumber -- peeled, seeded, -- cube 3 cantaloupe -- cut in half 1/2 cup slivered almonds -- toasted Dressing: in blender container place first 6 ingredients, cover and blend until smooth, scrapping down side of container occasionally. Spoon into medium bowl and stir in yogurt until combined. Cover and refrigerate at least 3 hours for flavors to blend. Just before serving add chicken, cubed cantaloupes and cucumbers to the dressing; toss gently if desired, place melon slices on individual plates; mound heaping cup of salad on each melon half. Sprinkle toasted almonds on top. Makes 6 servings. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dan's Chicken Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ginger ale vinegar ginger garlic powder salt turmeric hot sauce cayenne powder Old Bay seasoning For chicken, I use a marinade and mop based on ginger ale and vinegar with ginger, garlic powder, salt, turmeric, hot sauce, cayenne powder, and Old Bay for flavor. These are my standard and favorite spices but I also look through the cabinet to see if anything else sounds good at the time. No measurements - I just pour in what I think is right for the amount of chicken. When the mixture passes the smell and taste test, I dump in the chicken. After the chicken has marinated, I boil the liquid (for safety) and use it as a mop. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Dean's Barbecue Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 4 pound chickens-quartered 1/4 cup vegetable oil 4 teaspoons thyme 2 teaspoons crushed red pepper salt and freshly ground black peppe Light a grill, preferably charcoal. Rub the chicken with the oil and season with the thyme, red pepper, salt and black pepper. When the fire is medium hot, arrange the chicken, skin side down, on the grill. Cover and cook, rotating from time to time, so the fat is rendered, about 10 minutes. Turn the chicken, cover and continue cooking until almost cooked through, about 15 minutes longer. Uncover and generously spoon the True Texas Barbecue Sauce all over the skin. Turn the chicken skin side down and grill, basting and turning so it doesn't burn, until the pieces are nicely glazed and slightly charred, about 10 minutes. Serve hot off the grill. Posted to the BBQ List on June 26, 1998 by David Klose Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Deboning A Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Don's Poultry Brine Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ga water 1/4 cup vinegar -- (white) 1 tablespoon pickling spice 1/2 teaspoon allspice 1 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon celery salt 1 1/2 cups salt 1/4 cup brown sugar 1 tablespoon maple extract 1 teaspoon Liquid Smoke To make brine: Dissolve the sugar and salt in the cold water. Add spices to the vinegar, bring to a boil and let cool. Add vinegar and spices to brine. Next, add maple extract and Liquid Smoke to the brine. Editor-- Don's brine recipe can also be used for brining breasts, quarters or whole chickens. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Drunken Chicken Salad Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boned chicken breasts -- cook 1 cup sherry 1 teaspoon salt 1/2 teaspoon sugar 1 head red leaf lettuce 1/2 cup cilantro -- (leaves) optional 3 tablespoons sesame seeds -- toasted golden 4 scallions -- w/green, chopped Cut cooked chicken breasts in half. Put in large bowl with wine, salt and sugar. Toss, cover and marinate for 24 hours in the refrigerator. Next day drain off marinade. Arrange lettuce leaves on serving platter; place chicken pieces in the center. Sprinkle with sesame seed, cilantro leaves, and scallions. Judy Garnett/pjxg05a Raleigh, NC The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Duck Magrets - Broiled Duck Breasts Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons shallots -- minced 1 1/2 teaspoons kosher salt 1 teaspoon fresh parsley -- chopped 1/2 teaspoon bay leaves -- crumbled 1/4 teaspoon thyme leaves -- crumbled 12 black peppercorns -- lightly crushed 1 garlic clove -- thinly sliced black pepper -- freshly ground 1. 1 day before serving, trim off all excess fat from the duck breast. In a noncorrodible bowl combine the salt, shallots, parsley, bay leaf, thyme, peppercorns, and garlic. 2. Roll the duck breasts in the mixture and stack them, skin side down, in the bowl. Cover bowl with a towel or plastic wrap and let stand, refrigerated, 12-24 hours, turning breasts over once. 3. 30 minutes before serving, wipe or rinse the duck breast to remove excess seasonings and any liquid that may have exuded during the marinating time. Discard marinade and allow breasts to come to room temperature. Pat ducks dry. 4. To broil, set the broiler rack about 4 inches from heat. Score the skin and place duck breasts skin side down on broiler rack. 5. 8 or 9 minutes before serving, broil 1 minute in order to sear flesh side and melt excess skin-side fat from reflected heat. Turn breasts over and broil about 4 minutes longer. Breasts will "tighten up" and become thicker. With thumb and middle finger, pinch meat from under skin end to flesh side to test for doneness. If the flesh springs back quickly it is rare; if there is some "give" it is medium. 6. Transfer breasts to a carving board and let rest 1-2 minutes. To serve, thinly slice meat crosswise diagonally. Sprinkle with freshly ground pepper, then fan each magret out on an individual heated serving plate. Serve at once. Makes 4 servings Posted to the BBQ-List byGary Wiviott on 28 Dec 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Duck Tracy Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***MARINADE DUCK IN*** 1 bottle of champagne 1 cup honey 1 teaspoon poultry seasoning -- (non-salt type) 1 teaspoon garlic powder 1 teaspoon onion powder Poke holes, with a fork, all over the skin. Marinade duck overnight in refrigerator. Put duck on a standing bird rack so the juice cooks out. Baste about every 30-45 minutes with marinade. It takes about 5-6 hours. Stop basting after 4 to 4 1/2 hours. Meat is tender if it starts to "fall off the bone". Then take it off and serve. Watch out for neighbors stopping by! Posted to the BBQ list on July 19, 1998 by Leanne The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Easy Roasted Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons onion powder 3 tablespoons sugar 3 tablespoons garlic powder 4 teaspoons dried thyme flakes 4 teaspoons ground cinnamon 3 tablespoons ground allspice 2 teaspoons ground nutmeg 3 tablespoons fresh-ground pepper 1 drop habanero chile -- chopped fine OR 2 tablespoons hot pepper sauce Although this is not REAL BBQ it is an easy way to cook a whole chicken on a gas grill! And you thought gas grills were for those fat, white legged guys you see in the neighborhood every Sunday burning steak. This recipe is so simple that I always wonder why those "Famous" TV cooks have not demonstrated it. I call it Easy Roasted Chicken. Split a whole 3 pound chicken by cutting up the middle of the breast bone. Press the chicken flat, and rub both sides, plus under the skin around the breast, with the following concoction: Mix the spices thoroughly in a bowl. Store remainder in a covered jar in a cool pantry. Light both sides of your gas grill and leave them on high for ten minutes or until the lava rocks are hot. Shut off one side of the grill and turn the other side to its lowest setting. Place the chicken, skin side up, on the off side of the grill. Close the cover and let it cook for 45 minutes. Raise the cover and turn the chicken 90F, close the cover and finish cooking for another 45 minutes. Test the thigh for doneness with an instant reading meat thermometer. About 180F is okay or pull the wing, it should come off easily. Remove the chicken from the grill and let it rest for at least ten minutes before slicing. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Eric Hahn's Chicken Tenders Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pint Jack Daniels or Crown 1 can Tomato Soup 2 teaspoons Worcestershire Sauce Other seasonings at your descretion Take 1/2 of the whiskey and worcestershire and marinate chicken tenders in it for a minimum of 2 hours. Place them in a non-stick skillet and pour the rest of the ingredients over and simmer untill donw. Great served with rice. MC Formatted by Kurt Lucas Submitted to the AZstarnet BBQ Mailing List by JLipsitt@aol.com on Aug 30, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Fresh Vegetable Turkey Salad Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup seven seas viva -- (or any 1 brand) italian dressing 1 cup halved cherry tomatoes 1 cup quartered mushrooms 1 cup sliced zucchini or yellow 1 squash 1/2 cup pitted ripe olives 1/2 cup red pepper strips 1/2 cup sliced carrots 1/4 cup red onion rings 8 cups torn assorted greens 1/2 pound lois rich fully cooked 1 oven roasted breast of 1 turkey -- cut into strips 2 ounces kraft natural shredded mild 1 cheddar cheese Pour dressing over tomatoes, mushrooms, zucchini, olives, red papper, carrot and onions; cover. Refrigerate 1 to 2 hours to marinate. Toss vegetable mixture with greens. Top with turkey and cheese. Serve with additional dressing if desired. Makes 4 to 6 servings. VARIATION: Substitute Seven Seas Free Italian or Light Italian Reduced Calorie Dressing for Seven Seas Viva Italian Dressing. Preparation time: 15 minutes plus refrigerating. Source: Sunday Inquirer Coupon Section The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Garlic Chicken Caesar Salad Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRESSING*** 10 1/2 ounces HC® cream of roasted garlic soup -- condensed 1/2 cup Chicken broth 1/4 cup White vinegar 2 tablespoons Fat-free parmesan cheese 1 tablespoon Worcestershire sauce ***SALAD*** 2 he romaine lettuce -- torn into 2" pieces 4 pi chicken breast halves without skin -- grilled and c into -- 2" strips 1/2 cup Croutons 2 tablespoons Fat-free parmesan cheese In a food processor, combine soup, chicken broth, vinegar, 2 tablespoons parmesan cheese, and worcestershire sauce. Process until smooth and blended. In a mixing bowl, combine lettuce and 1 cup dressing. Toss to coat well. Per serving: 121 Calories; 2g Fat (11% calories from fat); 17g Protein; 10g Carbohydrate; 36mg Cholesterol; 347mg Sodium NOTES : To serve, top with chicken, croutons, and remaining parmesan cheese. Recipe by: Healthy Choice Recipe Creations Posted to TNT - Prodigy's Recipe Exchange Newsletter by matejka@bga.com (Anita A. Matejka) on Mar 1, 1997. Posted to MM-Recipes Digest V4 #050001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Green Mountain Maple Barbecued Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Pure maple syrup 3 tablespoons Bottled chili sauce 1 tablespoon Cider vinegar 2 teaspoons Country-style Dijon mustard 4 Skinless boneless chicken thighs 1 tablespoon Vegetable oil Traditional accompaniments like coleslaw, baked beans and brown bread are ideal with the Vermont-style chicken; afterward, enjoy gingersnap cookies crumbled over vanilla ice cream or frozen yogurt. Can be prepared in 45 minutes or less. Prepare barbecue (medium-high heat). Stir maple syrup, chili sauce, vinegar and mustard in small saucepan until well blended. Brush chicken with oil; season with salt and pepper. Arrange chicken on barbecue. Grill until cooked through, turning occasionally and brushing generously with sauce, about 10 minutes. Serve immediately. 2 Servings; Can be doubled. Bon App‚tit June 1995 Posted to recipelu-digest by Sandy on Mar 05, 1998 Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Asian Chicken Salad Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Boned and skinned chicken breast ha 1/4 cup Rice vinegar 1/4 cup Fresh lime juice 1 tablespoon Low sodium soy sauce 1 teaspoon Fresh ginger grated 1/2 teaspoon Red pepper flakes 6 cups Spinach leaves torn 1 1/2 cups Bean sprouts 1 Red bell pepper cut into strips Recipe By: Cooking Light, April 1997 (modified) Broil chicken in oven, 8 minutes per side or until done. Cut into thin strips; set aside. Combine rice vinegar, lime juice, soy sauce, ginger and red pepper flakes in a small bowl. Combine cooked chicken, spinach leaves, bean sprouts and red bell pepper strips in a large bowl; toss well. Drizze vinaigrette over salad; toss to coat. Per serving: 139 Calories; 2g Fat (11% calories from fat); 24g Protein; 8g Carbohydrate; 51mg Cholesterol; 231mg Sodium Posted to Digest eat-lf.v097.n092 by Joanne McAndrews Eisenman on Apr 6, 1997 Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Cajun Chicken Salad Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SPICED NUTS*** ***SALAD*** 1 tablespoon Butter 1 ts Sugar 1/4 ts Ground red pepper 1/2 c Walnuts -OR- pecans; chopp 1/2 lb Chicken breasts; boneless, - skinless 1 ts Cajun seasoning 1/2 lb Smoked Andouille sausage -OR - hot Italain sausage links 6 c Mixed salad greens; torn 1/2 c Red bell pepper; cut in - strips 1 c Honey-mustard dressing Melt butter in small skillet over medium heat. Stir in sugar and ground red pepper; blend well. Stir in nuts to coat. Cook and stir over medium heat 4-5 minutes or until nuts are lightly toasted. Remove from heat; cool completely. Heat grill. Sprinkle cajun seasoning over chicken. When ready to grill, place chicken breast and sausage on gas grill over medium heat or on charcoal grill 4-6" from medium coals. Cook 10-15 minutes or until chicken is tender and juices run clear, turning once. Cook sausage 15-20 minutes, turning frequently. Cut chicken into strips; cut sausage into 1/2" slices. Line 6 salad plates with greens and red bell pepper strips; arrange chicken and sausage on top. Sprinkle with spiced nuts. Serve with dressing. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Chicken And Chickpea Salad Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Minced garlic 2 tablespoons Fresh ginger -- peeled and grated 1 teaspoon Ground cumin 1/2 teaspoon Salt 1/4 teaspoon Ground red pepper 4 Skinned and boned chicken breast ha 2 cans chickpeas -- rinsed and drained -- (15-ounce) 1/2 cup Plain yogurt 1/2 cup Sour cream 1 tablespoon Curry powder 1 tablespoon Lemon juice 1/2 teaspoon Salt 1 Red bell pepper -- chopped 1/4 cup Purple onion -- diced 2 Jalapeno peppers -- seeded and minced 2 tablespoons Fresh cilantro -- chopped 2 tablespoons Fresh mint -- chopped 3 cups Fresh spinach -- torn 3 cups Red-tipped bibb lettuce -- torn 2 tablespoons Lemon juice 1 tablespoon Hot curry oil Combine first 5 ingredients; sprinkle on all sides of chicken breasts. Cover and chill 1 hour. Stir together chickpeas and next 10 ingredients; cover and chill. Grill chicken, covered with grill lid, over medium-high heat (350ø to 400ø) 5 minutes on each side. Cut into 1/2-inch-thick slices. Keep warm. Combine spinach and lettuce in a large bowl. Whisk together lemon juice and curry oil; drizzle over greens, and toss gently. Arrange evenly on 4 serving plates; top evenly with chickpea salad and a sliced chicken breast. Yield: 4 servings. NOtes: Add variety to a summer lunch with this Indian-inspired recipe. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1035 by Suzy Wert on Jan 23, 1998 Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Chicken And Green Bean Salad Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Boned and skinned chicken breast ha 1 Red bell pepper -- in 1/4" strips 1 Green bell pepper -- in 1/4" strips 1 small Red onion -- in 1/4" strips * 1/2 pound Fresh green beans -- , snapped/halved, -- blanched for 4-5 -- minutes ***DRESSING*** 1 cup Mayonnaise 6 ounces Jar Creole mustard 1 teaspoon Cider vinegar 1 tablespoon Sugar 1/2 teaspoon Salt 1/4 teaspoon White pepper Place chicken on prepared grill and cook about 5 minutes on each side. Chill in refrigerator; cut into 1/4" strips. In large mixing bowl, place chicken peppers, onn and green beans. Add dressing and toss gently to mix well. Serve with chilled fruit or sliced tomatoes. Dressing: Mix all ingredients together in medium bowl. Per serving; 137.4 calories, 1.8 grams fat, 12.1% CFF, 60 mg. cholesterol, 73 mg. sodium NOTES : I cut this recipe down to serve only 4. Recipe by: National Broiler Council Posted to TNT Recipes Digest by Roberta Banghart on 8 Ma, y 1998 Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Chicken Breast And Bean Salad Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Well-seasoned mustard to 3 tablespo 4 Chicken breast halves skinned and b 1 package Frozen black-eyed peas 10-ounce pac 32 ounces Canned beans combined kidney -- garbanzos, white 1 Medium-large red onion finely chopp 2 Medium-large ripe tomatoes coarsely -- chopped 2 tablespoons Fresh thyme -- chopped to 3 -- tablespoons 2 tablespoons Fresh oregano -- chopped to 3 -- tablespoons 4 Sun-dried tomato halves in oil -- finely chopped 3 tablespoons Extra-virgin olive oil 3 tablespoons Balsamic vinegar Black pepper to taste freshly groun Heat broiler or prepare outdoor grill. Spread mustard on one side of chicken breasts and broil or grill until they begin to brown. Turn and spread on additional mustard. Cook until done, then cut into narrow strips and place in serving bowl. Cook peas according to package directions, not more than 15 minutes. Drain. Drain liquid from canned beans and rinse thoroughly. Add to bowl with black-eyed peas, onion, fresh tomatoes, herbs and dried tomatoes. Beat oil and vinegar and mix with salad ingredients. Season with pepper and serve at room temperature. Makes 6 servings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Chicken Breasts With Salad Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Boneless chicken breasts 1/2 cup Dry red wine 2 tablespoons Olive oil 2 tablespoons Balsamic vinegar 2 Garlic cloves -- pressed 1/4 teaspoon Dried oregano Salt Pepper ***SALAD*** small Radicchio small Butterhead Lettuce medium Belgian Endive 2 tablespoons Dry red wine 2 tablespoons Olive oil 1 tablespoon Balsamic vinegar 1/2 cup Salsa -- (purchased or -- homemade 1. Remove skin from chicken breasts and discard. Whisk together red wine, olive oil, balsamic vinegar, garlic, oregano, salt and pepper in a shallow bowl just large enough to hold the chicken breasts. Add the chicken breasts and marinate 30 minutes, turning chicken every 10 minutes. 2. Heat grill to medium hot and grill chicken 4 to 6 minutes on each side or until no longer pink on the inside. 3. Wash radicchio, lettuce and endive; pat dry. Cut greens into long strips and place in a medium bowl . Combine red wine, olive oil, vinegar, salt and pepper in a small bowl and whisk until smooth. Pour over salad greens and toss lightly. 4. To serve, divide salad greens among 4 plates and place a grilled chicken breast on top. Garnish with salsa. Makes 4 servings. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Chicken Caesar Salad Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Boneless -- skinless chicken -- breasts Salt and pepper 2 tablespoons Olive oil ***CROUTONS*** 1 cup Bread cubes -- , approximately -- 3/4-inch square 1/4 cup Olive oil 1 teaspoon Dried thyme 1 teaspoon Paprika 2 tablespoons Grated Parmesan ***DRESSING*** 6 centiliters garlic -- , mashed and minced 1 tablespoon Dijon mustard 1 tablespoon White vinegar Lemon juice 2 tablespoons Mayonnaise 1/2 cup Olive oil Salt and pepper Minced anchovy fillets 1 large Head of romaine lettuce -- , washed and dried 1/2 cup Freshly grated Parmesan ***GARNISH*** Finely chopped parsley wh anchovies Season chicken breasts with salt and pepper. Heat cast iron grill pan over medium high heat. Add chicken and grill for 3-4 minutes per side or until meat is no longer pink in the middle. Preheat oven to 400 degrees. In a bowl whisk together olive oil, thyme, paprika and grated Parmesan. Add bread cubes and toss to coat. On a baking sheet spread out bread cubes in a single layer and bake until golden about 8-10 minutes. For the dressing, combine garlic, mustard, vinegar and two pinches of salt in a bowl and process using a hand blender or whisk. Add mayonnaise and blend together to form a thick base. In a slow stream add olive oil. Season to taste with salt, pepper and lemon juice. If desired, add anchovy to dressing to create a deeper, saltier flavor. Place ripped up romaine lettuce leaves in a large bowl and toss with several tablespoons of the dressing. Add grated Parmesan and toss to combine. Slice grilled chicken into thin strips. Arrange lettuce on a plate and top with chicken strips. Garnish with chopped parsley and anchovies, if desired.~ Recipe By :COOK'S CHOICE SEAN & CATHY SHOW #CH1217 Posted to MC-Recipe Digest V1 #252 Date: Sun, 20 Oct 1996 18:10:01 -0400 From: Meg Antczak Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Chicken Ceasar Salad Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Plus 1 tb extra-virgin olive oil -- divided 2 slices French bread -- crusts removed cut -- into 1/2" cubes 1 pound Cooked boneless -- skinless chicken -- breasts, cut cross- -- wise into 1/2" -- thick slices 1/2 teaspoon Salt and pepper -- (ea) 4 Anchovy fillets -- chopped 2 teaspoons Minced garlic 2 tablespoons Fresh lemon juice 1 tablespoon Dijon mustard 2 dashes Red pepper sauce 1 large Head romaine lettuce -- torn 3 tablespoons Freshly grated Parmesan cheese Heat 1 tablespoon oil in a large skillet over medium-high heat. Add bread cubes and cook, stirring occasionally, until lightly browned, about 5 minutes. Drain on paper towels and set aside. Mash anchovies, garlic, and remaining 1/4 teaspoon salt into a paste in a large salad bowl. Add lemon juice, mustard, pepper sauce and remaining 1/4 ts pepper; whisk until blended. Gradually whisk in remaining 1/3 cup oil. Add chicken and toss to coat. Add lettuce, Parmesan cheese and croutons; toss well. Nutritional info per serving: 474 cal; 41g pro, 12g carb, 28g fat Source: Miami Herald, 8/17/95 format: Lisa Crawford, 8/4/96 Posted to MM-Recipes Digest V3 #211 Date: 04 Aug 96 19:26:42 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM> Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Chicken Dijon Salad Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Dijon mustard 2 teaspoons Dried tarragon leaves -- Crushed 1/4 teaspoon Cracked black pepper 3 tablespoons Tarragon vinegar 1 tablespoon Sugar 1/3 cup Water 8 teaspoons Olive oil 2 wh chicken breasts -- Skinned -- boned, and Fat removed 1/2 pound Fresh mushrooms -- halved 2 cups Broccoli flowerettes 5 cups Boston lettuce 8 ounces Fat-free Muenster Cheese -- H.C. -- cubed 1/2 cup Red onion rings Mix together mustard, tarragon and pepper; stir in vinegar and water. Gradually add oil, beating until well blended. Pour 1/3 c. of dressing mixture over chicken. Marinate mushrooms and broccoli in remaining dressing. Drain chicken, reserving marinade. Grill chicken over medium coals, 4 minutes on each side or to desired doneness, brushing with reserved marinade mixture. Cut chicken into 8 strips. Combine mushrooms, broccoli and marinade *** (see my note) with torn greens and cheese in serving bowl; toss lightly. Arrange lettuce mixture on large platter; top with chicken and onion rings. 8 servings, each 170 calories, 22 g protein, 9 g. carbo., 6 g fat, 30 mg cholesterol, 343 mg sodium. Recipe By : From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip Posted to MM-Recipes Digest V4 #054001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Grilled Chicken Kebobs Recipe By : Serving Size : 0 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 woooden or metal skewers 1/4 cup soy sauce 3 tablespoons dry white wine 3 tablespoons lemon juice 2 tablespoons vegetable oil 1/2 teaspoon ginger 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1 dash pepper 1 1/2 pounds boneless skinless chicken breast cu 1 1/2 -- in cubes soak wooden skeewers for 20 mins water mix everything together and soak chicken cubes for 30 mins devide chick into 6 to 8 equal part and put on skewers grill 5 to 7 mins or until chicken is no longer pink MC Formatted by Kurt Lucas Posted to the AZstarnet BBQ Mailing List by "Karl E. Moser" on Apr 13, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Holiday Barbecued Chicken Thighs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 text only Take as many thighs as you need and skin them. Then cut a slit along the bone, and remove it. Stuff the now made pocket, from removing the bone, with about a 2 or 3 inch long, pencil thick piece of Monteray Jack cheese, a few diced onions and diced jalepeno peppers that have been seeded and ribed. If you want it with a little more kick, don't take the ribs out of the jalepenos. I prefer to leave the ribs. If you have room left, add more cheese, cut anyway you need to do it to get it into the pocket. Now take a toothpick and use it to close the pocket. Wrap each thigh with a strip of bacon and pin the bacon to the thigh with another toothpick. Place thighs in pan and drizzle with Italian salad dressing until at least half covered. Let marinade for at least 2 hours. Turn thighs over in marinade every hour. Cook indirect with medium smoke at 250 to 300 degree till done, then place thighs directly over low fire to brown and crisp up bacon, if this isn't accomplished during the cooking process. Or, Q thighs directly over the coals till done. Caution: If Q'ing directly over the coals, DON'T make a big fire. A small one will work best, and not burn the bacon and thighs. If cooking directly over the coals, make sure you chunk in a small piece or two of green wood for smoke. I have done these at the store a couple of times for "something extra" on fancy orders, plus a few times at home. We really enjoy them and hope all of you do to. Posted to the BBQ-List by Danny Gaulden on 9 Dec 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Hot Chicken Salad #2 Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups chicken -- cooked and diced 4 Hard cooked eggs -- diced 3 cups celery -- diced (loosely -- packed) 2 cans mushrooms -- (4 oz.) 1 5 ounces can water chestnuts -- sliced 1 2 ounces jar pimientos -- cut fine 1 tablespoon grated onion 2 tablespoons lemon juice 1 teaspoon salt 1/2 teaspoon Accent 2 cups sour cream Combine all ingredients in large bowl and let stand several hours or overnight in the refrigerator. Just before putting in oven, add 1 Cup mayonnaise. Mix well. Place in 8x12x2" flat baking dish. Top with 1 Cup crushed potato chips and 3/4 Cup grated cheddar cheese and sprinkle with paprika. Bake in 350 degree oven for 30 minutes or until bubbly and heated through. Serve in squares and garnish with parsley. Serves 8 - 10. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/9/98 Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Hotter Than Hell Bbq Chicken Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Bacon drippings 1 tablespoon Maple syrup 1 cup Chopped onion 4 centiliters garlic -- minced (large) 1 Bottle -- (44-oz) ketchup 1/4 cup Cider vinegar 1/4 cup Dark molasses 1/4 cup Worcestershire sauce 1/2 cup Flat beer 2 tablespoons Dijon-style mustard 1 tablespoon Liquid smoke 1 teaspoon Pequin quebrado 1 teaspoon Frsh ground black pepper 1 tablespoon Minced pickled jalapenos 2 broiler-fryer chickens -- cut for frying -- (3-lb) To make barbecue sauce, melt bacon drippings in a heavy, 3-quart or larger pot. Add maple syrup, onion and garlic and cook 3 minutes. Add ketchup, vinegar, molasses, Worcestershire sauce, beer, mustard, liquid smoke, pequin and jalapenos. Stir well, cover & simmer 30 minutes. Meanwhile, preheat oven to 400. Place chicken pieces, skin side up, in 2 large, shallow roasting pans. Bake 30-40 minutes or until skin in parched, turn over, reduce oven to 350. Generously baste each piece with sauce, using 3 cups of sauce; bake 15 minutes longer. Turn; baste skin side with pan drippings and 1 cup more sauce. Bake 20 to 30 minutes longer, until sauce is glazed and tips of chicken are browned. Makes 8-12 servings. For really hot sauce, increase pequin up to 1 tablespoon and jalapenos up to 3 tablespoons! From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey. Posted to MM-Recipes Digest V4 #060501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Island Chicken Salad With Citrus Rum Dressing Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***CHICKEN*** 1 tablespoon Soy sauce 1 tablespoon Cider vineger 1 tablespoon Olive oil 1 tablespoon Water 1 tablespoon Onion -- minced 1 1/2 teaspoons Sugar 1 1/2 teaspoons Dried thyme 1 teaspoon Ground allspice 1/2 teaspoon Cinnamon 1/2 teaspoon Pepper 1/8 teaspoon Cayenne 1 pound B & S chicken breasts 1 he lettuce ***DRESSING*** 2 tablespoons O.j. 2 tablespoons Vegetable oil 1 tablespoon Lime juice 1 tablespoon Water 1 tablespoon Honey 1/4 teaspoon Rom extract 1/4 teaspoon Ground ginger 1/4 teaspoon Ground nutmeg 1/4 teaspoon Garlic powder Chicken: Combine all, except last 3 ingredients, in a plastic bag and squish to blend. Add chicken toss to coat. chill 2-3 hours. Remove and broil 6-8 minutes. Cut into strips and serve on a bed of lettuce and assorted veggies. Top with dressing. Dressing: Combine, chill and pour over salad. From: The Complete Spice Book by Maggie Stuckey. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Tammi Upshaw on Nov 03, 1997 Posted to MM-Recipes Digest V4 #062001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * J And R's Barbecued Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3.7 lb chicken Salt and pepper ***BASTING SAUCE*** 1/2 cup Butter 1/8 cup Lemon juice 1 teaspoon Celery salt 1 teaspoon Garlic powder 1 teaspoon White pepper 1 teaspoon Paprika 1 teaspoon Onion A great way to do chicken although I split it down the back and put it spread eagle on the rack. I have been using a recipe from The All-American Barbecue Book, one of the few recipes I haven't altered severly (at least mostly). The last time I did it I split a 3.7 lb chicken and salt and peppered it first thing before firing up the Q and making the basting sauce. Bring slowly to a boil and take off heat. I smoked it at 225 - 250 degrees for 4 hours. I basted it about every hour and also added a foil packet of mesquite chips to the coals (mostly mesquite with some Kingsford thrown in) Posted to bbq-digest V4 #076 From: mariusj@best.com (Marius Johnston) Date: Fri, 6 Dec 1996 00:28:45 -0700 Posted to MM-Recipes Digest V4 #062501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * J&R's Barbecued Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 4 pound chicken -- split salt and pepper ***BASTING SAUCE*** 1/2 cup butter 1/8 cup lemon juice 1 teaspoon celery salt 1 teaspoon garlic powder 1 teaspoon white pepper 1 teaspoon paprika 1 teaspoon onion The last time I did it I split a 4 lb. chicken and salt and peppered it first thing before firing up the smoker and making the basting sauce. Bring basting sauce slowly to a boil and take off heat. I smoked it at 225 - 250F for 4 hours. I basted it about every hour and also added a foil packet of mesquite chips to the coals (mostly mesquite with some Kingsford thrown in). Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jack Daniel's Tennessee Whiskey Chicken Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 frying chickens -- (2 lbs each) 1 cup Jack Daniel's salt & pepper to taste ***WHISKEY SAUCE*** 1 pound white mushrooms -- sliced 6 green onions -- chopped 2 tablespoons butter 2 ounces Jack Daniel's 2 cups brown sauce Have the butcher split two small fryers or if you prefer, buy cut-up chicken pieces. Place the chicken in a shallow pan and douse with whiskey. Sprinkle salt and pepper over the pieces; marinate for 2 hours. Soak some wood chips (they specify Jack Daniel's Barrel chips) in water--if you're using regular wood chips, I'd suggest soaking them in whiskey? While the chips are soaking, build a charcoal fire in your barbecue grill. Use the wood chips in your grill to create a good smoking fire. Broil the fryers over the pit until well cooked. Serve with whiskey sauce. FOR WHISKEY SAUCE: Saut‚ the mushrooms and green onion in butter until tender. Add whiskey and brown sauce and simmer until flavors have blended and the alcohol has evaporated. Keep warm until serving time. BROWN SAUCE - To make Brown Sauce; thicken beef bouillon with cornstarch or roux. Or better yet, make it from scratch. Posted to the BBQ List in Nov. 1998 by Rock McNelly Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jack's Turkey Burger Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds minced raw turkey thigh meat -- no skin 3 tablespoons minced parsley 2 tablespoons dry bread crumbs 1 tablespoon fresh chopped thyme 1 tablespoon Dry Rub #1 1 tablespoon minced onions Prepare a wood or charcoal fire and let it burn down to embers. In a large mixing bowl combine turkey meat with first 6 ingredients. Mix thoroughly and chill in refrigerator for at least 2 hours. When ready to grill, form into large patties and grill for 5 minuets on each side or until done. Make sure turkey mixture is cold before grilling. Serve with your choice of condiments. Yield: 6 servings Posted to the BBQ List by Rock McNelly on Mar 30, 1998. NOTES : The Grillin' and Chillin' Dry rub #1 is included in this recipe archive. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jalapeño Turkey Stuffing Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound margarine 1 cup chopped onion 1/2 cup chopped celery 3 loaves jalapeño bread -- sliced* 2 cups warm water 1/2 pound crumbled tomato and basil feta chee *Either commercial or home-made-- note: Glen Hosey makes a great one! In large skillet, melt margarine, saut‚ onion and celery, stirring often. Meanwhile, lightly toast slices of Jalapeño bread on cookie sheet in oven. Cut into cubes. Combine cubed jalapeño bread and water in large bowl. Fold in crumbled feta cheese. Slowly add moistened bread to celery and onion mixture in skillet, stirring constantly over low heat for about 5 minutes to blend flavors. Turn into a greased casserole dish and garnish the top with roasted red peppers and jalapeño slices, if desired. Bake at 325F, covered for about 20 minutes. Then uncover and bake until browned, 15-20 minutes. For a zesty variation, add 1 1/2 cups cooked, crumbled chorizo before baking. For a truly southwestern Thanksgiving, serve with picadillo, pumpkin tamales, squash w/ cheese, string beans w/ almonds and cream, variety of salsas. Enjoy! Posted to the BBQ List in Nov. 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jamaican Jerk Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 onion -- finely chopped 1/2 cup scallion -- (green onion), -- finely chopped 2 teaspoons thyme leaves -- fresh 1 teaspoon salt 2 teaspoons sugar 1 teaspoon allspice -- ground 1/2 teaspoon nutmeg -- ground 1/2 teaspoon cinnamon -- ground 1 hot pepper * -- finely chopped, 1 teaspoon ground black pepper 3 tablespoons soy sauce 1 tablespoon oil 1 tablespoon cider or white vinegar * Use Scotch bonnet or Habanero chilies for the authentic taste of this dish. Combine ingredients, and process in blender or food processor. Marinate chicken in refrigerator for at least four hours before cooking. Posted to BBQ List by Jim McGrath on Feb 12, 1998 NOTES : As others have said, the wood is pimento or allspice, and has no relationship to the capsicum pimento. There is an excellent book on Jamaican jerk by Helen Willinsky, "Jerk, Barbecue from Jamaica", The Crossing Press, ISBN 0-89594-439-1, $10.95 soft cover. Above is a recipe for jerk marinade from her book. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jc's Simple Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3 or 4 pound chicken 4 centiliters garlic whole fresh coriander groundnut oil for mop -- optional Wash and dry chicken. Quarter the garlic cloves - don't bother to peel unless you wish to eat them later. Place the garlic and a loose wad of the coriander into the chicken. Smoke at 240-250F for about 3 hours (longer if you can keep the temp. down). Every half-hour or so, chuck some coriander onto the charcoal. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jerk Chicken - Sugar Reef Style Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon ground allspice 1 tablespoon dried thyme 1 1/2 teaspoons cayenne 1 1/2 teaspoons fresh ground black pepper 1 1/2 teaspoons ground sage 3/4 teaspoon ground nutmeg 3/4 teaspoon ground cinnamon 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon sugar 1/4 cup olive oil 1/4 cup soy sauce 3/4 cup white vinegar 1/2 cup orange juice one lime -- juice of 1 scotch bonnet pepper -- finely chopped 1 cup white onions -- chopped 3 green onions -- finely chopped 4 chicken breasts -- 6-8 ounces each In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper, onion, and green onions and mix well. Reserve part of the marinade for basting while grilling chicken. Add the chicken breasts, cover and marinade for at least 1 hour, longer if possible. Preheat outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Source: Sugar Reef Restaurant in Manhattan. Shared By: Hanna on alt.cooking.chat Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Jim Tarantino's Basic Chicken Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup fresh orange juice 1/4 cup fresh lemon juice 1 teaspoon Dijon-style mustard 1 teaspoon Worcestershire sauce 1/4 cup canola oil 3 centiliters garlic -- minced 1/4 cup fresh parsley -- chopped 1 teaspoon dried oregano -- crushed 1 dash kosher salt to taste 1 dash black pepper to taste Combine the orange and lemon juice, mustard, and Worcestershire sauce in a glass bowl. Whisk in the oil a little at a time. Add remaining ingredients. Chicken breasts should marinate 3 to 4 hours. Wings 4 to 6 hours. Posted to the BBQ List by Bill Wight Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Juicy-Juicy-Juicy Smoked Turkey Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***TO ONE GALLON OF WATER*** 1/4 cup vinegar -- (white) 1 tablespoon pickling spice 1/2 teaspoon allspice 1 teaspoon pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon celery salt 1 1/2 cups salt 1 teaspoon liquid smoke 1/4 cup brown sugar 1 tablespoon maple extract Make up enough brine to totally submerge bird. Let sit in brine for 48 to 55 hours. Smoke low and slow to 165-170F internal. Juicy-Juicy-Juicy Posted to BBQ List by Don Havranek on Sep 16, 1997 NOTES : Recipe Editor: This brine will be good for chicken as well as turkey. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Just A Good Ole Turkey Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium turkey 4 pi fatty bacon 2 tablespoons garlic salt 1 st butter olive oil Washed the Turkey. Put 4 pieces of fatty bacon, two tablespoons of garlic salt and 1 stick of butter inside the cavity. Rubbed the outside with Olive Oil and applied a liberal amount of Garlic Salt on top of the Olive Oil all around the Turkey. Added Hickory and Apple to the bed of Hedge coals and let them catch fire. Placed the Turkey on the smoker (This is a smoker with an offset firebox). When the Hickory and Apple were flaming good I buttoned down the hatches and maintained a temperature at 200F (+ or - 10F) with good white smoke. 1 hour later I basted the Turkey with the liquids from the body cavity. I repeated the basting process every 45 minutes. When juices ran low in body cavity I added another stick of butter and kept on basting. For a 12 pound bird. At 200F this process will take about 10 hours. A Turkey done this way will melt in your mouth. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Karl's Smoked Turkey Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium turkey ***FOR THE RUB*** 1/4 cup paprika 1 teaspoon garlic powder 1 teaspoon black pepper 1/4 teaspoon salt 1 teaspoon parsley 1 teaspoon sage 1 dash lemon pepper 1 teaspoon ground dry mustard ***FOR THE MOP*** 1/2 cup Worcestershire sauce 1/2 cup soy sauce 1/2 cup soft drink of choice 1 dash sweet hot mustard 1 dash salt 1 dash pepper 1 dash poultry seasoning Taste the rub--none of the ingredients should overpower another, if one does, adjust. Rub the turkey inside and out, and refrigerate over night. Cook the turkey breast side down. Mop when you adjust your fire. I used plain water in my water pan, and cooked for around 24 hours as I recall. When the turkey was nearly done, I brought it in the house to finish in the oven. (Needed the gravy!) This is the same way I do chicken, and haven't received one complaint yet. Note that all my ingredients are approximate amounts, and I don't always use all of them. It's all to taste, and all depends on what I got. Always starts with paprika and garlic though. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kent Wible's Duck Breast Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***MARINADE*** 1/4 cup vinegar 5 diced jalapenos -- (your heat level) 1 cup your bbq sauce 1 large sliced apple 1 large sliced onion Fat cut off. Place in Zip-lock bag with marinate. Bout as much that will fit in the bag if you have a lot. Marinate at least two days if you don't like wild taste. A week won't hurt. Lay two pieces of bacon down in a cross. Lay the duck breast on top middle of the bacon. Brush on a little bbq sauce. Place one apple slice and onion slice from the marinate on top of the breast. Pull the four ends of bacon over the top and place a toothpick through the top to bottom. Brush on a little more BBQ sauce. Cook on grill until the bacon is done. Posted to the BBQ-List by Kent Wible on 25 Dec 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kent Wible's Turkey Injection Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can chicken broth -- (14.5 oz) 6 tablespoons louisiana hot sauce 1 tablespoon garlic salt 4 tablespoons worchestershire sauce Put ingredients into a quart jar and mix. Optional: for a little more heat you can add any or as much of your favorite pepper juice Place lid on jar and shake well. Make sure all the garlic salt is dissolved. Inject 2/3 of the recipe in the turkey the night before to fry the next day. Thirty minutes before frying inject the last 1/3. Posted to the BBQ-List by Kent Wible on 25 Dec 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * King's Ranch (South Texas) Casserole Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound turkey -- up to 2 1 medium onion -- chopped 1 can green chilies 2 cans chicken broth 1 can cream of chicken soup 1 do corn tortillas 2 cups grated cheddar cheese 1 can Ro-Tel tomatoes with chilies 1 centiliter garlic 1 can cream of mushroom soup Sauce: Combine in blender: the cream of chicken soup, the cream of mushroom soup , 1 clove garlic, and 1 can Ro-Tel tomatoes. Blend until mixture is smooth. Into a 2 1/2 quart casserole build a layer of the following: Layer of turkey, 6 tortillas torn in quarters, half of onion, half of cheese, half of sauce, half of chopped green chilies. Sprinkle layer with chili powder, and pour 1 can of chicken broth over layer. Repeat above for the second layer (cheese should be put on top). Bake uncovered at 350F for 30 minutes. Cover and bake for additional 30 minutes. Posted by: Rodney Leist Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Korean Style Grilled Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sesame seeds 1/4 cup corn oil 1/4 cup soy sauce 1/4 cup dark corn syrup -- (Karo) 1 each small onion -- sliced 1 each clove garlic -- crushed 1/4 teaspoon pepper 1/4 teaspoon ginger -- ground 1 each broiler-fryer chicken -- (cut into pieces) In a shallow baking dish stir together the first eight ingredients. Add chicken, turning to coat. Cover and refrigerate, turning once, at least three hours. Grill over low coals, turning and basting frequently, about 50 minutes. Source: Best Barbecue Recipes by Mildred Fischer Posted to the BBQ List by Carey Starzinger on Jul 26, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Kottopoula Me Saltsa Karithia (Chicken W/Wal Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 fryers -- (abt. 1 1/2 lb. ea.) salt & pepper to taste 1/2 cup butter or oil 1 cup white wine 1 cup hot water 1/2 cup chopped walnuts Thoroughly clean and wash chickens. Truss them, and allow to drain. Sprinkle lightly with salt & pepper. Melt the butter in a frying pan. Brown the chickens, one at a time, well on all sides, then place them in a wide pot. Pour in the fat remaining in the frying pan, and place this pot over heat. Pour in wine slowly, so it steams, and add water. Cover. Simmer, adding more water if needed, for abt. 30 min. When chickens are tender, remove from heat & cool partially, then cut into quarters. Add walnuts to the sauce, stir, and bring the sauce to a boil. Cook for 2 to 3 min. longer. Add the quartered chix, and serve hot with fried potatoes and a raw salad. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lemon Barbecued Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Chicken breast -- split 1 1/4 cups catsup 1 can frozen lemonade -- thawed, undiluted -- (6 oz.) 3/4 cup water 1/4 cup Worcestershire sauce 1/4 cup prepared mustard 1/4 cup corn oil 2 tablespoons instant minced onion Mix together catsup, lemonade, water, Worcestershire sauce, mustard, corn oil and onion. Simmer uncovered 5 minutes. Place chicken over hot coals on grill, skin side up, about 8" from heat. Cook, basting frequently and turning several times, about 25-30 minutes, or until fork can be inserted in chicken with ease. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lemon-Pepper Smoked Chicken Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***MARINADE*** 1 cup Wishbone Italian dressing ***RUB*** 8 tablespoons lemon pepper -- (the fake kind Tones -- b 2 tablespoons Willingham's W'ham regular seasonin ***MOP*** 1 cup apple juice 1 cup vegetable oil 2 tablespoons lemon pepper Brine the chicken breasts (use recipe for Dan Gill's poultry brine) for 30-60 minutes (longer will make the meat mushy). Remove breasts from brine and rinse in cold running water. Pat dry on paper towels. Marinate breasts in the Italian dressing for 2 hours. Generously sprinkle on rub on both sides of breasts and under skin if possible. Smoke chicken breasts 240-250F with strong to medium flavor wood. Mop every 30 minutes on both sides. Remove from smoker when internal temperature in thickest part of breast reaches 155F. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lemon-Rosemary Chicken Halves Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***PASTE*** 1/4 cup packed fresh rosemary sprigs 1/3 cup olive oil 1 lemon -- zest and juice of 1 1/2 tablespoons chopped onion 2 garlic cloves 1 1/2 teaspoons coarse salt 2 wh chickens -- halved OR 6-pounds chicken 1 lemon -- cut in wedges fresh rosemary sprigs lemon slices At least 3 hours and up to the night before you plan to grill chicken, prepare paste. Puree rosemary with oil in blender, preferably, or a food processor. Let rosemary steep in the oil for 5 to 10 minutes. Strain mixture to remove tough little leaves. Return oil to blender, add remaining ingredients, and puree. The paste will be somewhat soupy. Coat each chicken half thoroughly with paste, rubbing inside and out and working as far as possible under the skin without tearing the skin. Place chicken in a plastic bag and refrigerate. Fire up grill, bringing the temperature to medium (4 to 5 seconds with the hand test). Remove chicken from refrigerator and let sit covered at room temperature for about 30 minutes. Drain chicken and blot any excess moisture from surface. Transfer chicken halves to grill and arrange them skin-side up. Grill uncovered over medium heat for about 20 minutes, without turning, then cook an additional 30 to 40 minutes, turning every 5 to 10 minutes, ending with chicken skin side down for a final crisping. You want chicken skin to face the grill enough to render its fat and brown, but not burn. Watch for flare-ups, shifting halves away from flame if necessary. Squeeze lemon wedges over chicken's cavity about halfway through cooking. If grilling covered, cook chicken starting skin-side up over medium heat for about 15 minutes, without turning, then cook an additional 25 to 30 minutes, turning three times and squeezing lemon wedges over chicken's cavity about halfway through cooking. Arrange chicken on a platter. Garnish with rosemary and lemon slices, if you wish, and serve immediately. Serves 4. Notes: REF: Born to Grill : An American Celebration by Cheryl Alters Jamison, Bill Jamison (Harvard Common Pr, May 1998 ISBN: 155832111X) Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Lime-Cumin-Jalapeno Grilled Chicken Breasts Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large chicken breasts -- skinless, boneless ***Marinade*** 3 tablespoons lime juice -- fresh squeezed is -- best 1/2 cup canola oil 1 teaspoon cumin -- ground 1 jalapeno chile 1 bay leaf -- fresh is best 2 sage leaves -- fresh is best 1/4 teaspoon salt 1/8 teaspoon black pepper -- freshly ground Place all marinade ingredients in blender jar and blend to uniform mixture. Make diagonal slits with sharp knife about 1/8" deep and 1/2" apart on both sides of each breast. Place chicken breasts in non-metallic dish and cover with marinade. Cover dish with plastic wrap and place in refrigerator. Let breasts marinate for 2 hours, turning every 1/2 hour. Prepare grill and let coals get covered with light gray ash. Just before putting chicken breasts on grill, add some dry hickory chips to the coals. Grill until inside of breasts are just done, check with fork or remove when internal temperature is 160F. Do not overcook. Remove breasts from grill and let stand for 5 minutes before serving. Serving suggestion: with Spanish rice and fresh green beans. Alternate serving suggestion: Julienne breasts and add to a fancy lettuce and spinach salad. Use a spicy Italian dressing with seasoned croutons. Posted to the BBQ List by Bill Wight on Sep 9, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Maple Flavored Smoked Turkey Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***BRINE*** 1/2 cup salt 1/3 cup sugar brown 1/2 teaspoon maple flavoring 1 teaspoon onion powder 1 teaspoon celery salt 1 cup white wine 1 tablespoon pepper 3 cups water Place turkey in brine for 8 to 12 hours. Remove from brine. Rinse and air dry for at least one hour. Open upper and lower body cavities to expose to smoke. Place in smoker and smoke with your favorite fuel. Smoke for 30 minutes per pound approximately. i.e. 10 lbs. = 5 hours Remove from smoker and bake in the oven at 300F for about 15 minutes per pound. You may also use your smoker, if it is a convertible model, in a roast mode to cook the turkey. Turkey is done when joints separate easily from the body and if the meat is pierced with a toothpick the juices are clear. Watch the bird closely during the roasting phase as different birds will require greatly differing time for cooking depending upon the temperature of the smoker. NOTE: If desired the brown sugar may be replaced with maple syrup giving the bird a more maple flavor. Posted to the BBQ List by Carey Starzinger on Apr 17, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Maple-Flavored Turkey Brine Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups brown sugar 1 cup maple syrup 3/4 cup kosher salt 2 tablespoons garlic powder 6 large bay leaves 3 tablespoons ginger 3 tablespoons black pepper 6 cloves 1 1/2 cups soy sauce 1 tablespoon allspice 2 teaspoons dried thyme 3 quarts water Here's one I used last year with GREAT results: This recipe is enough for a 12-to 14-pound turkey. The spicing is very faint, mostly you taste the salt and a bit of the sugar. It's a bit like a very elegant version of commercial smoked turkey, only without the smoke. Double the recipe for a 24-28 lb. turkey. Check your container's (crock) volume. Combine spices in saucepan. Add 1 quart water and bring to boil. Simmer 5 minutes, then add to remaining 2 quarts of cold water. Chill thoroughly before using brine. Makes 3 quarts (enough for 12- to 14-pound turkey). Brine for 2 to 4 days, turning the bird twice a day. Cook turkey 12 minutes per pound: 450F for 30 minutes, then, 375F for remainder of time. Inner thigh temp probe; done at 175 - 180F Posted to the BBQ List in Nov. 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mardi Gras Grilled Cajun Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon paprika 1/2 teaspoon white pepper 1/2 teaspoon black pepper 1/2 teaspoon oregano 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/2 cup lemon juice 1/4 cup vegetable oil 4 each skinless boneless chicken breast ha Combine dry spices in small bowl. In a shallow glass dish large enough to hold chicken in a single layer, place lemon juice and oil. Add half of spice mix; stir to combine. Add chicken breasts, turning to coat both sides. Marinate 30 to 60 minutes at room temperature or 2 to 3 hours in the refrigerator, covered. Drain chicken from marinade and sprinkle both sides with remaining seasoning mix. Place breasts on hot grill with the thin ends away from the flames. Cook, turning once, until just cooked through, 3 to 8 minutes per side, depending on heat intensity and thickness of meat. Makes 4 servings. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Marinaded Chicken Hot Wings Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter 1/4 cup achiote rojo spiced seasoning paste 1 tablespoon minced garlic saute with the above 3 cups tomato juice 1/4 cup brown sugar 1 cup v8 splash-tropical blend 2 cups marachino vodka cherry juice 1/2 cup olive oil 2 cups ketchup 1/2 cup reno red chili powder 1/2 cup Gebhardt chili powder 5 cu chicken bouilion 2 teaspoons black pepper -- (fine grind) 2 teaspoons smoked jalepeno powder 1 teaspoon msg 1/3 cup balsamic vinegar 1/2 cup leggs hot italian sausage seasoning cover and simmered for two hours. l cool -- then added 2 cups blue cheese dressing 1 cup blue cheese Marinated for 24 hours then got smoker up too 235 degrees and smoked for approxamately 2 hours. I basted with marachino votka cherry juice 3 times. Warning''' This sauce will stain your hands so wash off after contact. But are they goood... Posted to the BBQ-List by Don Havranek on 14 Dec 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Marius Johnston's Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- chicken ***BASTING SAUCE*** 2 st butter 1/4 cup lemon juice 2 teaspoons celery salt 2 teaspoons garlic powder 2 teaspoons white pepper 2 teaspoons paprika 2 teaspoons onion powder Grill over indirect heat (coals on opposite side of grill). Basted every 45 min or so. Source: This from the "All-American Barbecue Book" Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mark Peel's Brine Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup salt 1/2 cup plus 2 tablespoons sugar 1/2 cup black pepper -- cracked 1 pinch dried thyme 13 cloves 13 allspice -- cracked 3 bay leaves 13 juniper berries -- crushed 1 ga water Combine salt, sugar, pepper, thyme, cloves, allspice, bay leaves and juniper berries in saucepan. Add 1 quart water and bring to boil. Simmer 5 minutes, then add to 1 gallon cold water. Chill thoroughly before using brine. This recipe, inspired by one of Jeremiah Towers', is enough for a 12- to 14-pound turkey. The spicing is very faint, mostly you taste the salt and a bit of the sugar. It's a bit like a very elegant version of commercial smoked turkey, only without the smoke. Peel also uses this recipe for roast pork and smoked fish. For a pork loin, cut all of the amounts by half; for fish or chops, cut them into quarters. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Martha's Vineyard Raspberry Chicken Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SPICY RASPBERRY GLAZE*** 1/2 pound raspberry jelly or jam 2 ounces chicken broth 1/2 teaspoon cayenne pepper 2 ounces maple-raspberry vinaigrette dressin ***RASPBERRY CHICKEN*** 4 8 oz. boneless skinless chicken breast ha 1/2 cup maple-raspberry vinaigrette -- (see below) 4 teaspoons pine nuts -- toasted 1 cup spicy raspberry glaze -- (see below) ***MAPLE RASPBERRY VINAIGRETTE*** 1/2 cup raspberry vinegar -- (see below) 1/2 cup olive oil 1/2 cup vegetable oil 1/2 cup maple syrup 2 tablespoons Dijon mustard 2 tablespoons dried tarragon leaves OR 4 tablespoons fresh 1 dash salt to taste ***RASPBERRY VINEGAR*** 1 cup white vinegar 1 cup red vinegar 1/2 cup fresh or frozen raspberries Glaze: Combine all ingredients in saucepan. Bring to a boil, reduce heat, simmer 15 minutes. Cool mixture and hold for use. Chicken: Prepare Maple-Raspberry Dressing, pour vinaigrette evenly over chicken breasts and marinate for 2 hours. Grill chicken breasts. After turning once, brush each breast with 1 ounce of the Spicy Raspberry Glaze and continue to cook. When chicken is done, place on plate and brush each breast with an additional 1 ounce of Spicy Glaze. Top with 1 teaspoon of toasted pine nuts per serving. Maple Raspberry Vinaigrette: Whisk together ingredients in a bowl. Raspberry Vinegar: Combine vinegars with 1/2 cup raspberries. Cover and let sit 48 hours. Strain the vinegar and store at room temperature. Posted to the BBQ List by Rock McNelly on Aug 20, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Master Recipe For Poultry Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup olive oil 4 centiliters garlic -- peeled and lightly -- crushed 1 tablespoon minced fresh rosemary or thyme 1/4 cup lemon juice black pepper -- freshly ground Heat olive oil in a small saucepan. Add garlic and rosemary and let cook over low heat for 5 minutes. Remove from heat and let steep for 10 minutes. Strain oil through a sieve. Add lemon juice and pepper and stir to mix. Makes enough marinade for 1 chicken, butterflied or cut into parts. Marinate 3-4 hours. This is similar to the beef marinade but uses lemon juice instead of balsamic vinegar. Chicken is more delicate, so I use less garlic and rosemary. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mesquite-Grilled Chicken With Citrus Sauce Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup vegetable oil 2 garlic cloves -- crushed 2 tablespoons coriander -- fresh, minced 1 tablespoon thyme leaves -- fresh 2 scallions -- chopped 4 chicken breasts * 2 shallots -- minced 1 teaspoon ginger -- fresh, minced 2 tablespoons unsalted butter 2 lemons ** 2 limes ** 2 oranges ** 2 cups chicken broth 1 teaspoon cornstarch 1 teaspoon water 1/4 cup +2tb Grand Marnier white pepper to taste * skinless, boneless, about 1/2 lb. each, halved ** the rind, pith, and membrane cut away with a serrated knife and discarded and the fruit chopped, reserving any juice. In a ceramic or glass bowl, combine the oil, garlic, coriander, thyme, scallions, and the chicken breasts. Let them marinate, chilled, for at least 8 hours or overnight. In a saucepan, cook the shallots and the ginger in the butter over a moderately low heat, stirring, until the shallots are softened. Add the chopped lemons, limes, and oranges with all the reserved juices and simmer the mixture for 10 to 12 minutes, or until the liquid is reduced to a syrup-like consistency. Add the broth, increase the heat to moderate, and boil the mixture, stirring occasionally, for 10 to 15 minutes, or until it is reduced by 1/3. Mix the cornstarch and water together. Stir in the cornstarch mixture, simmer the sauce for 30 seconds, and strain through a fine sieve into a bowl. Add the Grand Marnier, the white pepper, and salt to taste. Remove the chicken from the marinade and let it stand at room temperature for 15 minutes. Grill the chicken on a rack set about 5 inches above the mesquite, turning it once, for 10 to 12 minutes, or until it is just cooked through. Transfer the chicken to a platter, spoon the sauce over it, and garnish the platter with lemon wedges. Posted to the BBQ List by Carey Starzinger on May 23, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Mike's Smoked Turkey Breast Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 wh turkey breast -- 7 to 8 pounds. 1/3 cup honey 1 1/2 tablespoons butter 1 1/2 tablespoons white wine 1 cup kosher salt 1 cup sugar 1 1/2 quarts water 1 teaspoon red pepper flakes salt freshly ground black pepper assorted green herbs 1 turkey size oven roasting bag The night before you smoke: Remove the plastic mesh from around the frozen turkey breast and place it in a large stock pot. Cover with cold water and let stand for 1 hour. Drain the water and replace. Repeat until turkey is fairly well thawed, three to four hours. Remove the plastic wrap from the turkey and discard the neck bone. Rinse the turkey and place it in the roasting bag. Put turkey in fridge to continue thawing overnight. The next day, about 8 hours before you expect to eat: Thoroughly rinse the turkey in cold water, put it back in the bag. Mix Kosher salt and sugar in a large container with about 1 1/2 to 2 quarts water, less is better. Mix until salt and sugar are completely dissolved. Add a teaspoon or so of red pepper flakes. Pour this brine into the bag with the turkey. Don't bother testing it, brine aint supposed to taste good. Place the bag inside another container so that the turkey remains completely submerged in the brine. A Tupperware bread box works well. Put the turkey back in the fridge for about an hour. If it is not well submerged in the brine, be prepared to keep turning it over every 20 minutes. While the turkey is in the brine you can start your firebox. It takes me over an hour to get the Klose ready for meat, slightly less on the old Black Diamond. When your smoker gets up to cruising altitude: Remove the turkey from the bag and discard the brine. Rinse the turkey really well with cold water. Pat dry. Rub the entire outer skin surface with oil, vegetable or olive, whichever you like. Sprinkle some salt, pepper, and green herbs on the skin area, parsley, basil, oregano, whatever. This is more for looks as your gonna end up discarding the skin anyway. The oil lets the skin turn a nice golden brown, which is important when you bring the bird in off the smoker and there are a bunch of hungry people watching you. Melt the butter in a tiny sauce pan or in the microwave. Add the honey and wine. Gently heat and stir till smooth. Lay the turkey in a shallow pan, breast side down [the open chest cavity is now staring at you] Using a kitchen syringe, begin making injections around the outside edge of the chest cavity. Pierce the meat just under the skin but not exactly against the bone. Keep the needle pointing down, and strive to fill the meaty area of the breast meat with injection. If your careful, the turkey will begin to bloat noticeably. Keep injecting until you have used all but about 1/8 cup of the honey. Carefully lift the bird into the smoker breast side down. I set the bird at the far end of the smoker with the meaty end facing the firebox. Pour the remaining honey into the chest cavity. Close the smoker and leave it closed for the next 6 to 7 hours. Try to keep your temp around 250. Smoking a turkey too slow doesn't do it much good. I thumbnail it at about an hour a pound, and don't mind the little temperature spikes. You can go a tad hotter than you would for pork shoulder or brisket. You can test for doneness by poking it with a fork to see if the juices run clear, or you can use a thermometer, but then you've just lost all those nice juices. I just know it's done by the look, after a few birds you'll know the look too. The skin should be a deep golden brown, with just a hint of black around the edge. The meat should be just beginning to pull away from the bones. Too many people over cook their turkey when smoking it. If the breast meat is starting to turn a light brown on the ends and is getting kinda dry, it's overcooked. Turkey breast should be completely white all the way through, slightly juicy, and melt in your mouth tender. Allow the bird to set a little, then discard the skin and carve the two breast halves from the bone. Slice across the grain and serve with your favorite barbecue sauce or turkey gravy. Posted to the BBQ List in Nov. 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Murgh Kebab (Chicken Kebab) Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 wh breasts of chicken -- cut into 1-in cubes 1 medium onion -- sliced thick 1 tablespoon cognac or arak 1/2 teaspoon pepper 1/2 teaspoon ground cinnamon 1/4 teaspoon ground turmeric 1 teaspoon salt Kebabs of all types, sizes, and shapes are standard in Afghan cooking for both Jews and Muslims. They are easily assembled and probably most basic recipes of all cooking, stretching back to earliest, primitive times. I saw two workman barbecuing their lamb kebabs over a few twigs in an open field, resting skewers on a thick branch cut from a nearby tree, and turning them every now and then. They then wrapped a piece of Afghan bread around skewer and pulled off crisp brown meat. 1. Mix everything together and marinate at room temperature for a minimum of 1 hour or preferably in refrigerator overnight. 2. Put 4 or 5 cubes of chicken, without onion, on each metal skewer and broil over charcoal for 10 or 15 minutes. 3. Serve hot with Afghan bread, salad, and pickles. NOTE: My Afghan mentor related that turmeric was much used in Afghanistan in many ways and had a great reputation for its health-giving properties. It is reputed to cleanse the blood, and a little turmeric in ones morning milk would a provide day of good health. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi Posted to the BBQ List by Bill Wight on Oct 4, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * My Favorite Turkey Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pan of cornbread 1 package Mrs. Cubbison's Dressing -- (seasoned croutons) -- (6 0z) 4 large Stalks celery -- diced 1 large Brown onion -- peeled and finely -- chopped 1 large Golden delicious apple -- peeled and chopped 1/4 cup Raisins or dried cranberries 1 Defatted -- (14 1/2 oz) chicken -- broth 1/4 teaspoon Powdered sage 1/2 pound Lean sausage -- (I like to make my -- own from lean, -- ground turkey -- breast) Bake one pan of cornbread several days before you plan to make this recipe. Remove cornbread from pan and break into very coarse crumbs. Spread crumbs out on a baking sheet and place in a 250 degree oven until almost completely dry. In large mixing bowl, combine Mrs. Cubbisons Dressing, the cornbread crumbs, and the sage. Cook sausage in large skillet. When almost done, drain fat, then add onion and celery to the sausage and cook, stirring often, for about 5 minutes. Add this to the dressing along with the apple and raisins (or dried cranberries). Add chicken broth to the dressing mixture, stirring to blend all ingredients. Put dressing into a large crock pot that has been sprayed with a cooking spray. Cover and cook on high setting for 3 to 4 hours. Stir mixture about half way through cooking time., taste and adjust seasonings at this time. When dressing is done it will hold several hours at the low heat setting. TALK TKL Chat Room Recipes - 01-03-98 Recipes from The Kitchen Link, http://www.kitchenlink.com Posted to MM-Recipes Digest by "jack lewis" on Aug 12, 98, converted by MM_Buster v2.0l. Posted to MM-Recipes Digest V4 #127501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Oil And Vinegar Grilled Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 wh cut-up chicken 1/4 cup olive oil 1/4 cup wine vinegar 2 teaspoons sugar 1 teaspoon dry mustard 1 teaspoon salt 1/2 teaspoon tarragon 1/4 teaspoon rosemary 1 centiliter garlic -- minced 1/2 teaspoon freshly ground black pepper Mix in a pt. jar and shake vigorously. Pour into shallow dish. (I use a Ziploc bag) Place chicken pieces. in marinade and turn to coat. Cover and marinate overnight. Grill skin side up about 8" from heat. Turn every 10 minutes for an hour or until fork tender. NOTES : Here is a great recipe for grilled chicken. I guess you could also put it on whole chickens and smoke them. I use this a lot. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Old-Fashioned Chicken Salad Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package boneless chicken tenders 1/2 cup chopped onion 1 Ri celery -- chopped 1/2 cup mayonnaise 1 tablespoon orange juice 1/4 teaspoon ground ginger 1/4 teaspoon salt Cut boneless tenders into thirds; place in a 2-quart microwave safe bowl. Cover and cook on High 3 - 4 minutes, stirring often. Drain off excess liquid. Stir in onions, celery, mayonnaise, orange juice, ginger and salt; toss to mix. Spoon onto lettuce-lined platter. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Olive Garden Chicken Marsala Recipe By : Serving Size : 0 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 chicken half breasts - boneless -- skinless 1/4 cup Wondra Flour -- (Cake Flour) 1/2 teaspoon salt 1/2 teaspoon oregano 4 tablespoons oil 4 tablespoons butter 1 cup fresh mushrooms -- sliced 1/2 cup Marsala wine Combine flour, salt, pepper, and oregano and blend well. Heat the oil and butter in a skillet until bubbling lightly. Dredge the chicken in the flour and shake off the excess. Cook the chicken on medium heat for about 2 minutes on the first side, until lightly brown. As you turn the beasts to the second side to cook, add the mushrooms around the chicken pieces. Cook about 2 more minutes, until lightly browned on the second side. Stir the mushrooms. When the second side is lightly browned, add the wine around the pieces, cover the pan and simmer for about 10 minutes. Recipe by Jeff Lipsitt on Mar 17, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Orange Marinade For Fowl Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup brandy 1 cup fresh orange juice 1 teaspoon ginger 1 teaspoon tarragon 3 tablespoons orange liqueur 1 teaspoon black pepper Salt to taste First rub fowl, either chicken, duck or game hens, with one fourth of the brandy. Mix remaining brandy, orange juice, liqueur, salt, pepper, ginger, and tarragon. Pour over birds and let marinate. Also use marinade to baste while grilling. Posted to the BBQ List by Carey Starzinger on Jul 15, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Orange-Juice Turkey Brine Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ga orange juice 2 cups rice wine vinegar 2 cups apple cider vinegar 1 cup dark brown sugar 6 centiliters crushed garlic 1/4 cup peeled fresh sliced ginger 1 bunch green onion -- sliced 2 bunches chopped cilantro 12 wh star anise 2 crushed cinnamon sticks 2 tablespoons red pepper flakes 1 tablespoon whole cloves 2 tablespoons whole black peppercorns 1 cup kosher salt This was in the local paper, and sounds interesting: Four days before smoking the turkey, start with a thawed turkey and this marinade/brine: and of course one turkey--about 15 pounds. Combine marinade ingredients in large pan. Bring to boil, reduce heat to low and simmer for 45 minutes. Let cool. Thoroughly rinse and dry the turkey, inside and out. Place in large plastic, glass or earthenware container that is not much wider than the turkey and deep enough so the marinade/brine will cover the bird completely. Pour in the brine, make sure it covers the turkey. Cover and refrigerate for at least three days. If brine does not completely cover the bird, turn it every 12 hours. Remove turkey from brine and pat dry before smoking it. They recommend lightly rubbing it with olive oil, salt and pepper, and placing a drip pan to catch any drippings. Smoke in your favorite way. Author states that is particularly good with orange wood, wine barrel chips, grapevine cuttings, etc... but your favorite wood for smoke is fine. Posted to the BBQ List in Nov. 1998 by Leanne Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * O'reilly's Smoked And Brined Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 wh chickens -- (3 1/2 lb. each) 1 ga water 3/4 cup salt 2/3 cup sugar 3/4 cup soy sauce 1 teaspoon each dried tarragon -- thyme, and black -- pepper 1/4 cup olive oil Wash birds inside and out. Put water in a large non-aluminum container, add salt and sugar and stir to dissolve. Add soy sauce, tarragon, thyme and pepper. Submerge birds in brine and weigh them down with a heavy plate so that they stay submerged. Refrigerate overnight. Remove birds from brine and wash inside and out. Pat dry. Reserve brine. Start smoker, fill water pan with water and half of reserved brine. Place chickens, breast side up, on top rack of smoker. Cover and smoke at 200 to 250F for approximately four hours, until internal temperature of the thickest part of the thigh reaches 170F. Baste with olive oil after two hours. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Oven Sesame Chicken Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon margarine or butter 1 cup Bisquick baking mix 1/4 cup sesame seed 1 teaspoon salt 2 tablespoons milk 1 tablespoon prepared mustard -- (1 to 2) 1 Egg 2 1/2 pounds broiler-fryer chicken -- cup up, up to 3 1/2 2 tablespoons margarine or butter melted Heat oven to 375 degrees. Heat 1 Tbsp. margarine in rectangular pan, 13x9x2 inches, in oven until melted. Mix baking mix, sesame seed and salt in shallow dish; reserve. Beat milk, mustard and egg in small bowl. Dip chicken pieces, one at a time, into egg mixture; coat with sesame seed mixture. Place skin side up in pan. Drizzle with 2 Tbsp. melted margarine. Bake until done, about 1 hour. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Peruvian Garlic Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup vegetable oil 3 onions -- chopped 6 centiliters garlic -- minced 4 Rocoto chilies -- seeded and stemmed, -- minced 1/2 teaspoon cinnamon 1 tablespoon cumin seed -- crushed 1 teaspoon basil 2 cups roasted peanuts -- chopped 1/2 cup Parmesan cheese -- grated 1 4 pound chicken -- poached, deboned, -- chopped 3/4 cup low-fat plain yogurt salt freshly ground black pepper boiled potatoes for garnish Heat the oil in a large saucepan and saut‚ the onions and garlic until the onions are soft. Add the chilies, cinnamon, cumin, basil, peanuts, cheese, and the chicken meat to the saucepan and fold together gently. Cook to heat through. Two or three minutes before serving, stir in the yogurt and correct the seasonings. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Peruvian Grilled Chicken Thighs Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 chicken thighs 1 teaspoon ground coriander 1/4 teaspoon cayenne pepper 1/2 teaspoon salt 2 cups rice -- cooked according to -- pkg. dire 1 ripe avocado -- peeled, sliced 4 tablespoons sour cream Tomato-Cilantro Sauce: recipe follo In small bowl, mix together coriander, cayenne and salt; rub thighs with mixture. On prepared grill, place chicken and cook, turning, about 12 minutes or until internal temperature of 160F. is reached when tested with a thermometer. Spoon rice onto 4 individual plates, top with Tomato-Cilantro Sauce and arrange chicken on top. Garnish with avocado slices and dollops of sour cream. Makes 4 servings. Tomato-Cilantro Sauce: In blender or food processor, place 2 coarsely chopped ripe tomatoes, 1 coarsely chopped red onion, 1 coarsely chopped clove garlic, 1 jar (7 oz.) roasted red peppers (drained), 1/4 cup cilantro leaves, 1/4 teaspoon salt and 1/8 teaspoon pepper; process until smooth. Source: http://eatchicken.com Bon Appetit Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Peruvian Walnut Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 chickens -- cut up water to cover 1 lo bread -- crust removed 1 can evaporated milk 2 tablespoons aji chile powder 1 onion -- minced 1 teaspoon cumin 1/2 teaspoon coriander freshly ground black pepper 1 cup Parmesan cheese -- grated 1/2 cup walnuts -- peeled and finely -- ground 4 hard-boiled eggs -- sliced Cook the chickens in boiling water until tender, about 25 minutes. Shred the chicken and set aside. Soak the crustless bread in the milk in a separate container. Add the chile powder and mix. Place the onion in a skillet with the oil and saut‚. When the oil comes to a boil, add the salt, cumin, coriander, and pepper to taste. Cook the mixture for a while, then add the soaked bread, mashed smooth. Next add the shredded chicken and the grated cheese. Simmer for 20 minutes, covered, checking to see that the mixture does not burn. Then add the walnuts, stirring to blend them in. Serve hot, garnished with hard-boiled eggs. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Piquant Creamed Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 carrot -- peeled and sliced 2 onions -- one sliced and one -- minced 4 pounds chicken -- quartered 1/2 lo white bread -- crust removed 12 ounces evaporated milk 8 fr aji chilies -- seeded and stemmed, -- pureed 2 centiliters garlic -- minced 1/4 cup cooking oil 3 cups chicken broth 1 cup Parmesan cheese -- grated 1/4 cup chopped walnuts 8 potatoes -- boiled in jackets, -- peeled and sliced 3 hard-boiled eggs freshly ground black pepper Bring 1 quart of salted water to a boil in a large pot, then add the carrot, sliced onion, and chicken. When the chicken is poached (about 45 minutes), remove it from the water, cool, and shred it into small strips. Strain the broth and reserve the carrot and onion and 3 cups of the broth. Break the bread into pieces and soak them in the milk. In a large pot, saut‚ the minced onion, pureed chilies, and garlic in the oil for a few minutes, then add the reserved carrot and onion. Add pepper to taste. Stir over medium heat for about 20 minutes until thick. Place the potatoes on serving plates and pour the chicken sauce over them. Garnish with the hard-boiled egg halves. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pollo A La Nogal Estilo Peruano (Peruvian Walnut Chicken) Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 each chickens -- cut up water to cover 1 each loaf bread -- crust removed 1 can evaporated milk 2 tablespoons aji chili powder or substitute New Mexico chili powder 1 each onion -- minced 1 teaspoon cumin 1/2 teaspoon coriander freshly ground black pepper 1 cup grated parmesan cheese 1/2 cup walnuts -- peeled and finely -- ground 4 each hard-boiled eggs -- sliced Cook the chickens in boiling water until tender, about 25 minutes. Shred the chicken and set aside. Soak the crustless bread in the milk in a separate container. Add the chili powder and mix. Place the onion in a skillet with the oil and saut‚. When the oil comes to a boil, add the salt, cumin, coriander, and pepper to taste. Cook the mixture for a while, then add the soaked bread, mashed smooth. Next add the shredded chicken and the grated cheese. Simmer for 20 minutes, covered, checking to see that the mixture does not burn. Then add the walnuts, stirring to blend them in. Serve hot, garnished with hard-boiled eggs. Authors' heat scale: Medium. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Pollo Al Ajo Estilo Peruano (Peruvian Garlic Chicken) Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup vegetable oil 3 each onions -- chopped 6 centiliters garlic -- minced 4 each rocoto chilies -- seeds and stems -- rem, minced OR substitute jalapeno 1/2 teaspoon cinnamon 1 tablespoon cumin seed -- crushed 1 teaspoon basil 2 cups peanuts -- roasted and -- coarsely chop 1/2 cup freshly grated parmesan cheese 1 each chicken -- (3-1/2 to 4 pounds), -- poached meat -- removed from the -- bones, chopped 3/4 cup low-fat plain yogurt -- at room tempe salt freshly ground black pepper boiled potatoes for garnish Heat the oil in a large saucepan and saut‚ the onions and garlic until the onions are soft. Add the chilies, cinnamon, cumin, basil, peanuts, cheese, and the chicken meat to the saucepan and fold together gently. Cook to heat through. Two or three minutes before serving, stir in the yogurt and correct the seasonings. Authors' heat scale: Hot. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Potato Salad With Smoked Turkey And Artichoke Recipe By : Serving Size : 8 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds Yukon gold potatoes or small red ne -- potatoes scrubbed 2 medium Cloves garlic peeled and coarsely c 5 tablespoons Fresh lemon juice 1/2 teaspoon Salt 1/2 teaspoon Freshly ground black pepper 1/2 teaspoon Ground cumin 1/4 teaspoon Cayenne pepper 1/4 teaspoon Paprika 2/3 cup Olive oil 1/3 cup Finely chopped parsley 1/4 cup Finely chopped cilantro 2 cups Diced smokey turkey or chicken 2 ja artichoke hearts drained and quarte -- (14oz) 1 ja green olives pimento-stuffed draine -- (2oz) chopped 1 large Rib celery -- diced 1. Place the potatoes in a steamer basket, set over boiling water, cover and steam 20 to 25 minutes, or until tender. Cool, peel and slice the potatoes; place in a large bowl. 2. Place the garlic in a food processor and chop finely. Add the lemon juice, salt, pepper, cumin, cayenne and paprika. Process to blend. Slowly add the olive oil, processing until the dressing is emulsified. 3. Combine the potatoes with the parsley, cilantro, smoked turkey, artichoke hearts, green olives and celery. Mix with the dressing and refrigerate until ready to use. Note: For a vegetarian salad, omit the smoked turkey. Posted to MM-Recipes Digest V4 #090001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Poultry Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup olive oil 1 1/2 tablespoons salt 2 tablespoons Worcestershire sauce 1 tablespoon poultry seasoning 2 tablespoons Hungarian paprika 1/2 teaspoon black pepper 1/4 teaspoon cayenne pepper 1/2 cup finely chopped green onions 2 tablespoons minced garlic Put the above ingredients in a blender and have at it until it is smooth. Posted to the BBQ List by Bill Mathews on Aug 22, 1998. NOTES : Received this from a housewife (Ellen Cleary) in New Orleans on the cooking echo. She would rub this under the skin of the turkey while it was defrosting for the two to three days before Thanksgiving. Tried it and fell in love with it. Then tried it on chickens, then as a marinade before barbequing. Works also for injecting poultry (have to use fine garlic or it will clog up your needle) before deep frying it. Try it Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Poultry Perfect Rub Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Hungarian paprika 1/4 cup black pepper -- freshly ground 1/4 cup celery salt 1/4 cup sugar 2 tablespoons onion powder 2 tablespoons dry mustard 2 teaspoons cayenne 2 tablespoons zest from 3 to 4 lemons -- dried and Mix ingredients in a bowl. Store in a tightly sealed jar in a cool dark place. Source: "Smoke and Spice" by Cheryl and Bill Jamison Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Preparing Chicken ... The Island Way Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***NO INGREDIENTS*** This is from the site Rock had posted "Rastafire". Tried it yesterday running the STUMP at 325 with lightly pounded skinless and boneless chicken breasts, cooking time 35 minutes. Very very juicy Breasts may be a kin to brining, only quicker.Excellant flavor Prep work is very important ... especially for chicken! One reason chicken tastes better in the islands is due to the way the chicken is cleaned. Put chicken halves, quarters, or pieces in the sink or a large bowl. Cover the chicken with cool water and squeeze one lemon, lime, or even an orange over the chicken. Stir and then let sit for at least 30 minutes. Next, drain off the liquid and start "desliming" the chicken. ("Desliming" is the process of removing excess fat from the bird.) Use salt as an abrasive to rub off slime and fat. You want to remove as much fat as possible. Thighs have a lot of excess fat plus a "vein" on the skinless side. Grab this yellow "fat vein" between a knife and your finger. Strip out. Breasts also have these yellow "fat veins". Remove all of the fat that you can. Legs are fine, just rub with salt. After rubbing off or removing as much slime amd fat as possible, wash chicken in cold water and drain. The salt will wash away so it does not add a measurable amount of sodium to the chicken. Do this once and you will always do it! Chicken looks whiter on the skin side and has a fresher look and taste. Naturally, removing the slime and excess fat lowers the calories and fat content of the dish the chicken will be used in. MC Formatted by Kurt Lucas Contributed to the BBQ mailing list by "Randy & JoAnne" on Sep 28, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Preparing Chicken The Island Way Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***NO INGREDIENTS*** This is from the site Rock had posted "Rastafire". Tried it yesterday running the smoker at 325F with lightly pounded skinless and boneless chicken breasts, cooking time 35 minutes. Very very juicy breasts may be a kin to brining, only quicker. Excellent flavor Prep work is very important ... especially for chicken! One reason chicken tastes better in the islands is due to the way the chicken is cleaned. Put chicken halves, quarters, or pieces in the sink or a large bowl. Cover the chicken with cool water and squeeze one lemon, lime, or even an orange over the chicken. Stir and then let sit for at least 30 minutes. Next, drain off the liquid and start "desliming" the chicken. ("Desliming" is the process of removing excess fat from the bird.) Use salt as an abrasive to rub off slime and fat. You want to remove as much fat as possible. Thighs have a lot of excess fat plus a "vein" on the skinless side. Grab this yellow "fat vein" between a knife and your finger. Strip out. Breasts also have these yellow "fat veins". Remove all of the fat that you can. Legs are fine, just rub with salt. After rubbing off or removing as much slime and fat as possible, wash chicken in cold water and drain. The salt will wash away so it does not add a measurable amount of sodium to the chicken. Do this once and you will always do it! Chicken looks whiter on the skin side and has a fresher look and taste. Naturally, removing the slime and excess fat lowers the calories and fat content of the dish the chicken will be used in. Posted to the BBQ List by "Randy & JoAnne" on Sep 28, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Redhead's Redhot Jamaican Jerk Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon allspice 1 tablespoon thyme 1 tablespoon salt 1 tablespoon garlic powder 1 tablespoon sugar 1 1/2 teaspoons cayenne 1 1/2 teaspoons black pepper 1 1/2 teaspoons sage 1 teaspoon ginger 3/4 teaspoon nutmeg 3/4 teaspoon cinnamon ***WET INGREDIENTS*** 1/4 cup olive oil 1/4 cup soy sauce 3/4 cup white vinegar 1/2 cup orange juice one lime -- juice of ****** 2 habanero peppers -- minced 3 green onions -- minced 1 cup yellow onion -- finely chopped garlic -- minced chicken or pork Mix dry ingredients. Add liquid ingredients, mix with whisk. Add peppers, onions, and minced garlic. Reserve enough marinade for basting on the grill. Wash and stab chicken pieces with a fork (pork can be used as well). Marinate chicken for 1 hour at room temperature, or a few hours to overnight in the fridge. Pork marinates very fast, and it will be HOT if you marinate overnight. Ingredients can be modified depending on how hot you like it--if you like it HOT (with a capital H-O-T), use more habaneros, lots of Melinda's hot sauce, and marinate overnight. If you want to tone it down a bit, use milder peppers (serrano or jalapeno) and reduce marinating time. Grill chicken (or pork), basting with reserved marinade, or bake at 400F. (40 minutes or more for chicken, 30 minutes for thin cuts of pork). The reserved marinade is also great brushed on red/yellow bell peppers which you grill along with the chicken. Grab a cold beer, and enjoy! Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Red's Barbeque Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 wh chickens -- 4 LB or larger * 2 lemon -- quartered 2 medium onion -- quartered 4 sp fresh rosemary 4 centiliters garlic -- halved black pepper vegetable oil Tabasco sauce Probably the most abused food on any barbeque pit is the poor old chicken. I don't know how many times good manners have been challenged by being served a blackened fowl that is still raw in the middle. There is no escape, so you pick around the edges, then beat a hasty retreat, hopefully, unobserved. Generally, there are two mistakes that lead to this travesty. First, the bird is cooked over a fire that is much too hot. If you remember that frying chicken takes about 45 minutes, and that the oil is ideally at 360 to 375F., then you begin to see that barbecuing, a less efficient cooking method, should take longer. And longer has to mean at a lower temperature level, or you wind up with the well-known charcoal effect. Secondly, many people feel that the clucker just has to be basted, and so they buy a bottle of commercial tomato-based sauce. Here comes the second layer of charring!! Just for grins, try out my method and see if the results aren't just a little more pleasing. Rinse the chickens thoroughly inside and out, discarding the neck and giblets. Stuff each chicken with one lemon, one onion, 2 sprigs of rosemary, and two cloves of garlic. Sprinkle each bird with black pepper. Place the birds in a covered barbecue pit, away from the direct heat and close the pit. Hold the temperature in the pit at about 250F for 3 1/2 to 4 1/2 hours. Baste the birds occasionally with the cooking oil that has been seasoned to your liking with the Tabasco Sauce. When the chickens are a nice rich brown color, and the drumstick wiggles freely, they're done. *Whole chickens hold their juices better and come out much more moist. Larger birds have more fat and are better candidates for this method of cooking. If you're doing halved cluckers, then baste more frequently, and watch the cooking time. It should be about an hour less. Posted to the BBQ List by Carey Starzinger on Mar 27, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Roast Turkey And Southern Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 wh turkey 3 st celery 2 large onions 2 apples 1 quart warm water salt and pepper Southern Dressing -- see recipe Wash turkey. Sat and pepper turkey as usual. Preheat oven to 475 degrees. About 9 or 10 PM the night before. Place turkey in covered roasting pan with all ingredient and place in hot oven and cook for 1 hour. Turn heat off and leave in oven until morning. DO NOT OPEN OVEN DOOR DURING THE NIGHT. This is for any size turkey. Use stock in pan for dressing. Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * San Antonio Chicken Salad Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large Whole chicken breasts -- split, boned and -- skinned 1/2 cup Pace Picante Sauce 1/2 teaspoon Ground cumin 1/4 teaspoon Salt 1/4 cup Dairy sour cream 2 tablespoons Mayonnaise 1 Ripe avacado 1 cup Sliced celery Bibb or leaf lettuce leaves 4 Crisply cooked bacon slices -- crumbled Cut chicken into 1/2" cubes. Combine Pace Picante sauce, cumin and salt in 10" slikket. Cook chicken in Pace Picante Sauce mixture, stirring frequently, until cooked through - about 4 minutes. Transfer contents of skillet to mixing bowl; cover and chill thoroughly. To serve, combine chicken mixture, sour cream and mayonnaise; mix well. Peel, seed and coarsely chop avacado. Add avacado and celery to chicken mixture; mix lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve with additional Pace Picante Sauce. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Posted to MM-Recipes Digest V4 #098501 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Scott's Poultry Brine Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ga water 3/4 cup salt -- (kosher) 3/4 cup granulated sugar 1/4 cup soy sauce 1/4 cup molasses 2 tablespoons black pepper 1 tablespoon thyme 1 tablespoon oregano Mix all in large container. Trim and prep chicken as desired (I like to split the birds in half. They lay on the cooking surface better and are easier to handle). Immerse in brine and soak for 4 - 24 hours. Remove from brine, rinse briefly, rub (if desired), and cook until internal breast temp hits 165 - 170. I like to remove them, place them in a disposable aluminum pan (covered) and let them "rest" for approx. 15 minutes. The only trouble with this is the skin gets somewhat "leathery" using this method, and you need to slap them on a grill (direct heat) for a few minutes to crisp the skin back up. You can, if you desire, apply a thin coating of barbecue sauce during the crisping phase. Posted to the BBQ List in Nov. 1998 by Scott in South Carolina Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Scott's Poultry Brine And Mop Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***BRINE*** 1 ga water 3/4 cup salt -- (kosher) 3/4 cup granulated sugar 1/4 cup soy sauce 1/4 cup molasses 2 tablespoons black pepper 1 tablespoon thyme 1 tablespoon oregano ***MOP*** 1 cup vinegar 1 cup water 1 tablespoon salt 1 tablespoon pepper 1/4 cup margarine Mix all the brine ingredients in a large container. Trim and prepare the chicken as desired (I like to split the birds in half--they lay on the cooking surface better and are easier to handle). Immerse chicken in brine and soak for 4 - 24 hours. Remove from brine, rinse briefly, rub (if desired), and cook until internal breast temp hits 165 - 170F. I like to remove them, place them in a disposable aluminum pan (covered) and let them "rest" for approx. 15 minutes. The only trouble with this is the skin gets somewhat "leathery" using this method, and you need to slap them on a grill (direct heat) for a few minutes to crisp the skin back up. You can, if you desire, apply a thin coating of barbecue sauce during the crisping phase. You may want to mop/baste the birds while cooking. Put mop ingredients in sauce pan and bring to a boil. I baste them once or twice during the process, then finish them off with a honey/butter glaze (instead of barbecue sauce). Mix 3 parts butter/margarine with 1 part honey and coat birds thoroughly during the last few moments of the crisping phase. Posted to the BBQ List on July 23, 1998 by Scott McDaniel Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Simple Jamaican Jerk Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup onion -- chopped 1 tablespoon fresh thyme 2 teaspoons sugar 1 teaspoon coarsely ground black pepper 1/2 teaspoon allspice 1/4 teaspoon red pepper flakes -- crushed 1 tablespoon oil 3 3 1/2 pounds frying chickens -- cut-up In blender container or food processor bowl with metal blade, combine all ingredients except chicken. Blend until mixture is a paste. Rub paste on all sides of chicken pieces. Place in 12x8" (2 quart) baking dish or large resealable plastic bag. Cover dish or seal bag. Refrigerate 3 hours or overnight. Heat grill. Place seasoned chicken on 18" square of heavy-duty foil. Wrap securely, using double-fold seals. When ready to barbecue, place chicken on gas grill over medium heat or on charcoal grill 4-6 inches from Medium coals. Cook for 1 hour or until chicken is tender and juices run clear, turning once. Remove chicken from foil, reserving juices. Place chicken on grill. Cook 10-15 minuets or until chicken is golden brown, turning once and basting occasionally with reserved juices. Oven Directions: prepare chicken as directed. Heat oven to 350F. Cover dish tightly with foil or wrap chicken in foil. Bake at 350F for 1 hour or until chicken is tender and juices run clear. Remove chicken from baking dish or foil, reserving juices. Place chicken on broiler pan. Broil for 10-15 minutes or until chicken is golden brown, turning once and basting occasionally with reserved juices. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Simple Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound butter 2 garlic cloves -- minced 12 ounces beer 1 tablespoon salt 1 tablespoon pepper 1 tablespoon MSG In a sauce pan, melt butte and saut‚ garlic until translucent. Add beer slowly and mix in salt, pepper and MSG. Pour hot marinade over chicken and marinate at room temperature for at least 1 hour. Use to baste barbecuing chicken as well. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoke And Spice Turkey Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***INJECTION LIQUID*** 1/2 cup oil 4 ounces beer 1/2 teaspoon cayenne ***PASTE -- (RUN THROUGH FOOD -- PROCESSO 4 centiliters garlic 1 tablespoon coarse black pepper 1 tablespoon kosher salt 1 pinch cayenne 1 tablespoon oil ***MOP*** 2 cups turkey or chicken broth 1 cup water 8 ounces beer 1/4 cup oil Night before shoot up the turkey with the injection liquid in half dozen places going heaviest in the breast. Massage the paste inside and out working up under the skin as much as possible without tearing. Refrigerate overnight in plastic wrap. Next day wrap the Turkey in wet cheese cloth and cook for 1 1/4 to 1 1/2 hours per pound at 200 to 220F, breast side down, rewetting cheese cloth every hour or two with water. After six hours take off the cheese cloth entirely, continue cooking mopping with the mop every hour or two until you hit internal temp of 180. Allow to set 15 min. before carving. Source: "Smoke & Spice" Posted to the BBQ List in Nov. 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoke Roasted Holiday Turkey Recipe By : Serving Size : 12 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 pounds turkey -- tom, whole 1 ga apple cider 24 ounces beer 1/4 cup maple syrup 4 sp fresh rosemary 6 wh peppercorns 3 chunks hardwood or fruit wood -- soaked in water You will need a clean five gallon plastic bucket to marinate the bird. Buckets are available at any home building center. For the marinade, mix the wet and dry ingredients in the plastic bucket. Place the turkey in the bucket with the marinade. Place the Rosemary sprigs in the bucket. Cover the bucket and refrigerate for up to 72 hours (you'll have to make room in the fridge but it is worth it!) Remove the bird from the bucket and place on paper towels to pat dry the marinade before lighting the grill. Cover the wing tips with aluminum foil so they will not burn dry. Discard the remaining marinade. Place charcoal in a pyramid shape and light with either lighter fluid, electric starter or chimney starter. When the coals turn gray place them to one side of the grill. Add an additional 12-15 briquettes to the hot coals. The turkey will be cooked using the indirect method. Place an aluminum pan filled with hot water next to the coals. Spray the grid with a non-stick spray and let grid heat over the hot coals. Place the bird breast side up above the water pan on the heated grid. At this time add one of the wood chunks. Cover the grill, place bottom vents 3/4 open and top cover vent 1/2 open. You will need to add lit charcoal to the hot coals, approximately 8-12 briquettes every hour, so using a chimney starter would work best for this. At that time you can also add another chunk of wood. Use wood in moderation, a nice even smoky flavor will enhance the bird and not over power it! Cook for approximately 6 hours or thirty minutes per pound. The cooking temperature should be about 300 degrees. This method of indirect cooking this particular recipe has a purpose. A turkey cooked in this manner will transform the finished product into a very tender, smoky and succulent entree. Insert a thermometer into the meat through the thigh, make sure it is not touching a bone. When it registers 170-175 degrees on the thermometer, and the juices run clear, remove from the grid. Let the bird rest on the cutting board for approximately 20 minutes prior to service so that the natural juices settle back into the turkey and makes for easier and smoother carving. Remove the aluminum foil from the wing tips. Please note: Smoke roasting is not the same as barbeque slow smoking. Smoke roasting is cooking at higher temperatures, for shorter periods of time and still exposing the meat to a smoky environment. Posted to the BBQ List in Nov. 1998 Suggested Wine: Pinot Noir Blanc Serving Ideas : Makes great sandwiches with the leftovers Preparation Time: 6:30 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked And Brined Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 chickens -- (3 1/2 lb. each) 1 ga water 3/4 cup salt 2/3 cup sugar 3/4 cup soy sauce 1 teaspoon each dried tarragon -- thyme, black p 1/4 cup olive oil Wash birds inside and out., Put water in a large non- aluminum container, add salt and sugar and stir to dissolve. Add soy sauce, tarragon, thyme and pepper. Submerge birds in brine and weigh them down with a heavy plate so that they stay submerged. Refrigerate overnight. Remove birds from brine and wash inside and out. Pat dry. Reserve brine. Start smoker, fill water pan with water and half of reserved brine. Place chickens, breast side up, on top rack of smoker. Cover and smoke at 200 to 250F for approximately four hours, until internal temperature of the thickest part of the thigh reaches 170F. Baste with olive oil after two hours. Posted to the BBQ List on June 26, 1998 by David Klose Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Baked Garlic Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 whole chickens 1 cup chopped garlic from a jar 3 tablespoons brown mustard seeds -- crushed 2 dried Tabasco peppers -- crushed 2 tablespoons black pepper 2 tablespoons nuoc nam 2 tablespoons Worcestershire sauce 1 cup apple cider vinegar 1/4 cup red wine 2 tablespoons paprika 2 cups water 1 tablespoon quality soy sauce Smoke chickens for 1 hour at 225F. Mix together jar garlic, mustard seeds, Tabasco peppers, black pepper, nuoc nam, Worcestershire sauce, and paprika. Remove chickens from smoker and place in a covered Dutch oven. Spoon mixture into the cavities of the whole chickens and baste outsides of the chickens with it also. Add water and apple cider vinegar. Bake in your range oven, covered, for 1 hour at 325F. Remove cover from Dutch oven, raise heat, and bake for an additional 30 minutes at 350F. Remove from heat and serve. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Barbequed Turkey Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 each turkey -- 8-10 lbs. 1/2 cup salt 1/2 cup sugar 1 quart apple juice 1 tablespoon rosemary 1 tablespoon basil 1 each honey -- for basting Place turkey in brine for 8-12 hours. Remove from brine. Rinse well and air dry. Place turkey in the smoker with both upper and lower cavities open to expose the insides to smoke. Smoke 3-3 1/2 hours or longer being careful not to dry bird out. Remove turkey from the smoker and cook in your favorite way. If you desire more smoke flavor, simply increase smoking time and the amount of fuel used. Reduce your cooking time by 10% for each hour in the smoker (up to 40%). If you are using a smoker/barbeque/roaster type of barbeque, switch modes to roast mode and baste the turkey with honey during the roasting time. Posted to the BBQ List by Carey Starzinger on Apr 07, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Chicken Breasts In Ham Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 each large chicken breasts -- skinned and boned 1/2 teaspoon garlic salt 1/2 teaspoon paprika 1/4 teaspoon chili powder 1/4 cup flour 2/3 cup white wine 1/2 pound thin sliced baked ham Cut chicken breasts into strips about 1" wide. Place in smoker and smoke for approximately 1 hour. Dredge in a the mixture of garlic salt, paprika, chili powder and flour. Brown strips in 3 tbs. of butter. Add white wine, cover, and simmer for approximately 20 minutes until tender. Cool. Wrap each piece of chicken in strips of thinly sliced baked ham. Skewer with cocktail picks. Wrap and carry in a cooler to the picnic. Source: Luhr-Jensen Posted to the BBQ List by Carey Starzinger on Jun 03, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Duck Breast Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***MARINADE*** 1/4 cup vinegar 5 diced jalapenos 1 cup your bbq sauce 1 large sliced apple 1 large sliced onion Fat cut off. Place in Zip-lock bag with marinate. Marinate at least two days if you don't like wild taste. A week won't hurt. Lay two pieces of bacon down in a cross. Lay the duck breast on top middle of the bacon. Brush on a little bbq sauce. Place one apple slice and onion slice from the marinate on top of the breast. Pull the four ends of bacon over the top and place a toothpick through the top to bottom. Brush on a little more BBQ. Cook on grill until the bacon is done. Posted to the BBQ-List by Kent Wible on 19 Dec 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Pheasant - 1 Recipe By : Serving Size : 6 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 2-lb pheasants -- quartered 2 tablespoons whiskey or water 1/2 teaspoon salt 1/2 teaspoon sugar apple barbecue sauce -- (recipe follows) ***APPLE BARBECUE SAUCE*** 1 cup applesauce 1/4 cup firmly packed light-brown sugar 2 tablespoons cider vinegar 1/2 teaspoon chili powder 1/4 teaspoon ground cloves 1. Cut pheasant legs through the joints to separate drumsticks from thighs. Set drumsticks aside; bone and skin thighs and breasts. Refrigerate remaining pheasant pieces and bones for another use. 2. Prepare smoker using fuel of your choice with mild flavor wood chips/chunks. 3. Arrange boned pheasant thighs and breasts and the drumsticks on rack in smoker or roasting pan. Brush with whiskey. Sprinkle with salt and sugar. 4. Smoke pheasant until done, 170F in deepest part of breast meat. When measuring temperature, do not hit the bone with the thermometer probe tip. DO NOT OVERCOOK. Meat will be dry. 5. Serve with Apple Barbecue Sauce, if desired. APPLE BARBEQUE SAUCE: In a heavy 1-quart saucepan, combine. Heat to boiling over high heat; reduce heat to low and cook, stirring constantly, 2 minutes. Source: Country Living Holidays Posted to BBQ List by rhurley@carbon.cudenver.edu on Dec 02, 97 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Pheasant - 2 Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ga Ziploc bag 2 cleaned pheasant 1 18 oz bottle Italian dressing 1/4 cup Worcestershire sauce 1/2 cup brown sugar Add all ingredients in Ziploc bag and let marinate for a day or two. Three days would not hurt. Place on smoker until done. Hope you like it! Posted to the BBQ List by "Quuu'ed" on Oct 17, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Turkey Recipe By : Serving Size : 0 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- MC Formatted by Kurt Lucas -- Recipe from by Robert Carlson on Mar 16, 1998, converted by MC_Buster. NOTES : OK. I'm going to share the best smoked turkey recipe I know of. I credit it to TX Sam who shared it with me. Put one gallon of water in a huge pot and boil it, add 1 cup kosher salt and cook until disolved. Add one pound of dark brown sugar and one bottle of poultry seasoning. Add 4 gallons of water or enough water to cover the bird completely. Let it brine for 2-3 days--in the fridge, of course. Smoke, I like Hickory, at about 220 degrees until the breast reaches 180 degrees. You will not believe the taste. It will be juicy almost like ham. I usually do just a bone in breast turkey; with a whole turkey, I think you would want the fatest part of the thigh to be 185 plus. Good luck. Hawk Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Turkey Hash Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound smoked turkey -- chopped 1 large onion -- chopped 10 centiliters garlic -- minced 5 large potatoes -- boiled and mashed 4 tablespoons Worcestershire sauce 4 tablespoons nuoc nam 4 tablespoons soy sauce 2 tablespoons black pepper canola oil m an with canola oil. Chop onion and Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Turkey With Brine Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***BRINE*** water to cover 2/3 cup kosher salt per gallon of water 1 1/2 cups black pepper 1/2 cup Texas Pete hot sauce 1/2 cup onion powder 1/4 cup garlic powder Tuesday night: Brine: set the turkey (completely covered in brine) in the fridge over night (about 7 hours). Wed: Removed on Wed morning and rinsed well. Covered with peanut oil and placed in fridge till I got home from work (uncovered). After work (it was an early day, played 2 hours racquetball before coming home and was still home by 1230) I injected with butter, garlic powder, onion powder, hot sauce, and black pepper. Don't know how much cause I just kept making it until I had injected every few inches. Rubbed down with oil again, sprinkled with black pepper, some poultry seasoning, and garlic powder and returned to fridge. Thurs.: (reminder, my wife had to work so we planned on eating late): Removed from fridge to allow to warm to room temp. Started fire about 11a. Injected one last time with same stuff as before. Stuffed the body cavity with onion chopped into quarters, and half an onion in the neck cavity. A friend had given me some blackberry wine that was to dry for me so I poured some into the body cavity and mixed with oil for the final rub down. Sprinkled more pepper on it. Rest of wine went into water bowl. Quartered several more onions to be put into the fire pan with the oak, hickory, and blackjack oak. Used heavy smoke and high heat for the first hour, then let the heat drop down to 275 and the smoke to light for the rest of the cooking time. Bird went in at noon and off at 8p. (21.45 lb. bird) Done to perfection. Wife and kids claimed best ever (been doin birds for 16 years, only been brining and oiling for the last year or so. The oiling tip came from this list (thanks Danny). In the past I just wrote the blackened skin off and peeled it off while carving. The blackberry wine added a slight fruitiness to the overall taste. I also placed some foil pans in the bottom rack to catch all the drippings. Used this to make gravy and to add to my cornbread stuffing. I was afraid that the juices would make the gravy to Smokey to eat, but it was just a strong hint, with no gravy left. Kids loved it on the dressing and potatoes. Most of one breast was eaten last night, the rest of that one will be gone today. The other side will be sandwiches for the week. The dark meat will become chili this weekend, or I may freeze it till some cold weekend. Might use some to make some of the soups in this months On The Grill. My first cheesecake turned out great! Posted to BBQ List by "Fergy" on Nov 28, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Turkey With Smoked Oyster Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 8-12 pound turkey 1 cup white vinegar 7 cups water ***FOR THE DRESSING*** 1 lo stale bread -- pulled into chunks 1 quart oysters with liquid 1 medium onion -- finely chopped 1 cup celery -- finely chopped 8 centiliters garlic -- pressed 4 tablespoons Worcestershire sauce 1 jalapeno -- finely chopped 3 sp sage -- finely chopped 1 teaspoon dried oregano -- crumbled black pepper to taste 2 tablespoons black mustard seed -- crushed oil This is a fairly straightforward smoked turkey recipe. Prepare your smoker and smoke the turkey for six to eight hours between 220-240F, using your choice of hardwood (a 50/50 mix of apple and oak is excellent, if you can get it--try your best to include at least some fruit wood). If you live in a particularly dry climate, you can put a water pan underneath the turkey, or between the turkey and the heat source, to insure a moist smoke. When you start the turkey, take your loaf of bread and spread it out on a table to let it get stale. About an hour before the turkey is ready to come off the smoker, take your quart jar of oysters, strain and reserve the oyster liquid, put the oysters into a pan, and put them in the smoker with the turkey. Keep up a good, steady smoke throughout the time the turkey is in the smoker. At the end of six or eight hours, remove the turkey and the oysters from the smoker. Set the oysters aside, put the turkey into a large Dutch oven with a cover. Add one cup of white vinegar and about six or seven cups of water to the Dutch oven--enough liquid so that there is about one and a half to two inches in the bottom of the oven. If you'd like, you can sprinkle the turkey with a little garlic powder and black pepper and drizzle with honey, but this is optional. Put the turkey, covered, into your range oven and bake at 325F for 2 to 3 hours, or until the internal temperature of the bird at it's thickest point reads 190F (I like to be extra cautious when it comes to poultry. I lived in North Carolina, which is one of the top commercial turkey producing states in the USA, for a long time, and I've seen how they're raised). While the turkey is baking, get out a large baking pan. Brush lightly with oil, pull your stale bread into chunks, and place in the pan. About 15 minutes before the turkey is done, add the chopped onion and celery, pressed garlic, chopped jalapeno, sage, oregano, black pepper, and crushed mustard seeds. Combine well. Add the smoked oysters and reserved oyster liquor (make sure you've strained this well). Combine. Remove the turkey from the oven and keep covered. Add 2 to 3 cups of the turkey liquor from the Dutch oven and 4 tablespoons of Worcestershire sauce to your dressing and combine well. Don't make it too wet, but you do want it to be somewhat doughy. Place the dressing in your range oven and bake at 325F for about 45 minutes to an hour, or until the top of the dressing is just slightly darker than golden brown. Remove the dressing from the oven and serve along with the turkey. NOTES : The leftover turkey (if any) is a great addition to your favorite soup, stew, or chili recipe. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked Turtle Dove Kabobs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- filleted half turtle dove breasts white onions green peppers bacon Wrap halved filet dove breasts with bacon. Slice Onions and Green Peppers in big chunks Place sliced onion followed by a dove breast wrapped in bacon followed by a sliced green pepper on skewer and repeat until skewer are full (onion, dove and bacon, green pepper then repeat until full). When skewers are full, use a basting brush to lightly cover skewed foods with BBQ sauce. Build a good bed of coals and spread when hot. Place a couple chunks of hickory on coals for smoke. Place skewers over coals until done. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Smoked, Brined Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Chickens -- (3 1/2 Lb. each) 1 ga water 3/4 cup salt 2/3 cup sugar 3/4 cup soy sauce 1 teaspoon dried tarragon -- thyme, and black pe 1/4 cup olive oil Wash birds inside and out. Put water in a large non- aluminum container, add salt and sugar and stir to dissolve. Add soy sauce, tarragon, thyme and pepper. Submerge birds in brine and weigh them down with a heavy plate so that they stay submerged. Refrigerate overnight. Remove birds from brine and wash inside and out. Pat dry. Reserve brine. Start smoker, fill water pan with water and half of reserved brine. Place chickens, breast side up, on top rack of smoker. Cover and smoke at 200 to 250F for approximately four hours, until internal temperature of the thickest part of the thigh reaches 170F. Baste with olive oil after two hours. Posted to the BBQ List by "Armando Perez" on Aug 04, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Special Marinated Chicken Parts Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup water 1/3 cup soy sauce 1/3 cup sherry 1/4 cup dark-brown sugar 1/2 teaspoon powdered ginger 1 tablespoon liquid garlic 1 tablespoon liquid onion Mix ingredients in a saucepan. Warm gently to dissolve the sugar, then let the mixture cool. Immerse chicken wings in the marinade. Keep at 35 F. for 8 hours. Overhaul once or twice. Place the wings on smoke-oven rack, and cold-smoke at 75 to 85 F. for 1 to 2 hours, depending on the strength of smoke flavor desired. Increase oven temperature to 200 to 225 F. and cook till done. During the hot-smoking period, baste the wings two or three times with some of the marinade. Serve hot or cold. Posted to the BBQ List by Carey Starzinger on Jun 28, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Spiced Grilled Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons cooking oil 1/4 cup onion -- chopped fine 1 each clove garlic -- minced 3/4 cup ketchup 1/3 cup vinegar 1 tablespoon Worcestershire sauce 2 teaspoons brown sugar 1/2 teaspoon celery seed 1 teaspoon dry mustard 1/2 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon Tabasco sauce 1 each 2 1/2-3 pound chicken quartered Heat cooking oil in saucepan and cook onion and garlic until tender, but do not brown. Add ketchup, stir, and add remaining ingredients (EXCEPT CHICKEN). Bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes, stirring occasionally. Set sauce aside. Season chicken pieces with additional salt, if desired. Place chicken pieces bone side down over medium to hot coals. Grill 25 minutes (until bone side is well browned). Turn pieces over and grill 25 minutes more (until chicken is tender). Brush chicken frequently with sauce during last 10 minutes of grilling, using all the sauce. Posted to the BBQ List by Carey Starzinger on Jul 13, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Spicy Chicken Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup your favorite barbecue sauce. 1/2 cup soy sauce jalapeno sauce (6 jalapenos in 1/4 cup vinegar blended on liquefy) Let the chicken marinate at least 4 hours. Smoke at 200F for two hours (cooking time depends on your smoker and thickness of meat). After 2 hours transfer to grill and heat to 350F for 7 minutes turning the chicken at 3 1/2 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Springtime Chicken Salad *** Nfxs18b Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 chicken breast halves 1 pound fresh asparagus 1 head iceberg lettuce 1 lemon slices for garnish ***LEMONHERB DRESSING*** 1/2 cup lemon juice 2 tablespoons lemon juice 2 small clove garlic -- pressed 1 teaspoon oregano 1 teaspoon basil 1 teaspoon salt 1/4 teaspoon pepper 1/4 cup slivered toasted almonds VARIATION: 1lb of boneless chicken breasts can be poached with 1/4 c lemon juice and water or broth to cover in a 9-in skillet. Place over med heat. Bring to a boil slowly. Reduce heat. Simmer for 1 min. Remove from heat. Cover. Let stand 20 mins. Remove chicken, pat dry and shred. PREPARATION: Place chicken in a saucepan. Cover with water. Simmer for 20 min. until done. Remove. Cool. Wash asparagus. Snap off stalks at the point of tenderness. Partially fill a large skillet with water. Bring to boil. Add asparagus. Cover and heat until water comes back to a boil. Uncover. Boil slowly for 4-5 mins until spears bend a little when lifted. Drain. Cool. With a knife, shred half of the lettuce. Place in a large salad bowl. combine the dressing ingredients. Shake until blended. Drizzle half of the dressing over the lettuce. Shred the chicken. Slice the asparagus into 2-in diagonal pieces. Combine with the lettuce. Drizzle with remaining dressing. Garnish with lemon slices. Serve, sprinkled with almonds, if desired. The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Steve's Cajun Surprise Turkey Injection Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 1 teaspoon cayenne pepper 1/2 cup garlic oil -- (2 teaspoons of -- garlic and honey) 1/2 teaspoon a chili oil Mix all ingredients and inject turkey with injector needle. Posted to the BBQ List in Nov. 1998 by Steve Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tandoori Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion-crossly chopped 6 centiliters garlic-chopped 1 slice ginger root -- 1"x2"-peel and -- chopp 3 tablespoons lemon juice 8 ounces plain yogurt 1 tablespoon ground coriander 1 tablespoon ground turmeric 1 teaspoon garam marsala 1/4 teaspoon ground mace 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground cinnamon 4 tablespoons olive oil 2 teaspoons salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper -- (optional) 6 chicken legs 3 chicken breasts-halved ***GARNISH*** 1 medium onion -- sliced 2 lemons Make the marinade first. Put the chopped onions, garlic, ginger, and lemon juice in an electric blender and blend to a smooth paste. Place this in a bowl large enough to accommodate the chicken. Add the yogurt, coriander, cumin, turmeric, garam marsala, mace, nutmeg, cloves, cinnamon, olive oil, salt, black pepper, and cayenne. Mix thoroughly. Skin chicken legs and breasts. With a sharp knife make 3 diagonal slashes on each breast section, going halfway down to the bone. Make 2 diagonal slashes on each thigh halfway to the bone. Make 4 or 5 jabs on each drumstick. Put the chicken in the marinade and rub the marinade into the slashes with your finger. Cover and refrigerate for 24 hours, turning 4 or 5 times. About 1 1/2 hours before serving, light charcoal. Peel onion for garnishing and slice paper-thin. Separate rings into ice water and chill. Grill chicken 7 or 8 minutes on each side, then raise the grill and cook another 15 to 20 minutes on each side. Baste with marinade as you cook. Warm a large platter. Place chicken pieces on platter - drain onion rings and lay on top. Quarter lemons lengthwise and place them around chicken - the chicken is good with extra lemon juice squeezed on. Serving Size 8 Source: Madhur Jaffery "An Invitation to Indian Cooking." Posted to the BBQ List on June 26, 1998 by David Klose Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tandori Style Chicken Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound boneless skinless chicken breast ***TANDOORI MARINADE*** 1 onion -- chopped coarsely 2 garlic cloves -- chopped fine 2 tablespoons lime juice 2 tablespoons lemon juice 1 tablespoon ground coriander 2 teaspoons paprika 1 teaspoon ground ginger 1/2 teaspoon ancho chili pepper -- powder 1/2 teaspoon turmeric 1/2 teaspoon ground cloves salt and freshly ground black peppe 2 cups plain nonfat yogurt I found a low-fat Web site that has some interesting recipes on it. Check out Mardi Wetmore's Web site at: http://www.wctravel.com/lowfat Go to the Barbecue/Grill section. She has many great recipes for low- fat smoking and grilling as well as other food types. In a food processor, puree the onion and garlic. Process in the lemon and lime juice, add spices and the yogurt and process to blend. Marinate the chicken breasts in this mixture turning occasionally overnight in the refrigerator. Prepare a charcoal or wood fire and let it burn down to embers. Remove the excess marinade and grill for 5 minutes on each side or until done. Serve with Yogurt Cilantro sauce to taste. Posted to BBQ List by Bill Wight wight@odc.net on Dec 6, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tea Smoked Chicken Recipe By : Serving Size : 2 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon black peppercorns 5 tablespoons brown sugar 1 teaspoon green peppercorns 1/3 cup long-grain rice 3 tablespoons dry sherry 1 strip tangerine peel 3 centiliters garlic -- peeled, minced 3 tablespoons soy sauce 1 tablespoon grated orange peel 1 tablespoon granulated sugar 1 tablespoon grated lemon peel 10 thin slices pared fresh ginger 3 green onions -- cut into 2 inch -- piece 2 teaspoons kosher salt 1 wh broiler/fryer chicken -- (3-4 Lbs.) 1/2 cup black tea leaves For Marinade, crush the peppercorns. Use a mortar and pestle or use a household hammer with peppercorns between a paper towel. Combine the peppercorns, sherry, soy sauce, granulated sugar, ginger, garlic, onion pieces and salt. Rub chicken inside and out with marinade. Cover and refrigerate a minimum of 8 hours--best overnight. Place chicken breast side up on a rack in a large stock pot. Pour in 2 inches water. Cover, bring to a boil, and steam until meat near the thigh is no longer pink, about 50 to 60 minutes. Let stand until cooled enough to handle. Lift chicken from rack and drain juices from cavity. Line a large wok and it's lid with foil. ( Do not use a electric wok with non stick finish). For smoking place tea leaves, brown sugar, rice, and tangerine, orange, lemon peel in bottom of foil lined wok. Mix well. Set rack on top of mixture in wok. Place Chicken breast side up on rack. Cover with foil lined lid. Cook over high heat for 2 1/2 -3 minutes. Turn off heat and leave covered 7 minutes. Repeat 3 more times. After final smoking, let stand, covered to allow smoke to subside, about 30-45 minutes. Do not uncover during this period, this is very important for two reasons, first the smoke is heavy and is needed to penetrate the bird, second is this smoke will set off your smoke alarm in your house. Discard smoking mixture. Slice chicken from the bones and arrange on serving plate. You may top with a store prepared Chinese plum sauce. Enjoy this smoked treat. This is one of my families favorite dishes, I make this all the time when my wife's family is in town. This past Christmas I even smoked a 19# turkey with this same method. Of course I had to alter the recipe to accommodate this bird and used a large roasting pan instead of a wok. Turned out great. Use your own imagination on what to smoke next. Posted to the BBQ List by Carey Starzinger on Sep 08, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tea Smoked Chicken Breast Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***STRONG TEA SMOKING MIXTURE*** 1/2 cup long-grain rice 1/4 cup loose black tea 3 tablespoons brown sugar ****** 2 10 ounce boneless chicken breasts 1 tablespoon brown sugar 1 teaspoon salt Combine salt and sugar in a bowl. Rub into the chicken. Cover a refrigerate overnight. Smoke for 30 minutes. Let rest 5 minutes before slicing. Serve warm or cold. Posted to the BBQ List by Kit Anderson NOTES : Basic Wok Smoking Method Combine ingredients in a bowl. Line a 12-14 inch wok with aluminum foil allowing 4 inches of overhang. Put smoking mixture in bottom of wok. Set a 10 inch cake rack about 3 inches above mixture. Set wok over moderate heat until thin streams of smoke begin to rise. Arrange food to be smoked on rack in a single layer and place cover on wok. Crimp the foil all around the lid to completely seal the wok. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tea Smoked Duck With Smoked Walnuts Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup soy sauce 2 tablespoons Chinese Black Tea 2 tablespoons Szechwan peppercorns -- toasted and crushed 1 teaspoon five spice powder 3 cups water 1 wh duckling -- (4.5 lbs.), split 12 wh walnuts -- unshelled 1/2 cup Chinese Black Tea 1/2 cup hickory chips 1/2 cup brown sugar -- packed Chinese plum sauce Mandarin pancakes or flour tortilla 6 scallions Mix soy sauce, 2T black tea, peppercorns, and five-spice powder with 3 cups of water. Remove all visible fat from duck halves. Place duck in non-reactive bowl. Cover with tea mixture and add additional water if necessary to barely cover. Crack walnuts lightly, but leave in shell and add to marinade. Marinate, refrigerated for 24 hours. Mix 1/2 cup black tea, hickory chips, and brown sugar. Put in smoker tray. Smoke-cook duck at 200F for about 2 hours or until meat thermometer registers 170F at thickest point. Add cracked walnuts to the smoker 15 minutes before duck is ready. Preheat broiler. Remove duck and walnuts. Shell walnuts. Broil duck briefly skin side up to crisp skin if desired. Slice from bone and serve with Chinese plum sauce, mandarin pancakes, whole scallions and smoked walnuts. Serve warm or at room temperature. Posted to the BBQ List by Bill Ackerman on Apr 18, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tea Smoked Molasses-Cured Duck Breasts Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***STRONG TEA SMOKING MIXTURE*** 1/2 cup long-grain rice 1/4 cup loose black tea 3 tablespoons brown sugar ****** 4 small skinless duck breasts 2 tablespoons unsulfured molasses 2 teaspoons Dijon mustard 1 teaspoon salt 1/2 teaspoon fresh ground black pepper In a large shallow dish, combine molasses, salt, mustard and pepper. Add duck and coat them. Cover and refrigerate overnight. Smoke until medium rare- about 15 minutes. Let rest 5 minutes before slicing. Serve warm or cold. Posted to the BBQ List by Kit Anderson NOTES : Basic Wok Smoking Method Combine ingredients in a bowl. Line a 12-14 inch wok with aluminum foil allowing 4 inches of overhang. Put smoking mixture in bottom of wok. Set a 10 inch cake rack about 3 inches above mixture. Set wok over moderate heat until thin streams of smoke begin to rise. Arrange food to be smoked on rack in a single layer and place cover on wok. Crimp the foil all around the lid to completely seal the wok. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tender Roast Pheasant Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pheasant butter salt & Pepper ***BASTING SAUCE*** 2 cups hot water 3 tablespoons butter 2 cubes chicken bouillon Stuff pheasant with bread stuffing, if desired, or just sprinkle salt and pepper inside and outside. Place on its side on low rack in 9 x 9-inch shallow pan in a 350F oven. Do not cover. Add bouillon and 3 tbs. butter to hot water and stir until mixed. Baste pheasant every 15 min. with this. After half the cooking time is over, turn pheasant over. Roast 1 1/4 - 1 1/2 hrs., depending on size of bird and whether it's stuffed. Remove and thicken basting juices with flour for gravy. Posted to BBQ List by rhurley@carbon.cudenver.edu on Dec 02, 97 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Texas Pete Garlic Chicken: Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***INJECTION MARINADE*** 4 ounces Texas Pete hot sauce 4 ounces beer 1 tablespoon garlic powder 1 tablespoon onion powder Let sit overnight in the refrigerator. Inject 1 whole chicken (if you inject it before cooking, the spices tend to form pockets. If you inject it during cooking, the pockets aren't as bad, but you have to be careful where you inject from, otherwise you will loose a lot of precious bodily fluids through the puncture wound). Apply your favorite rub and put the chicken in the smoker. Take it out at about 170F internal temperature. Posted to the BBQ List on July 11, 1998 R.W. Ramsey Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tex-Mex Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 each 3-4 pound chicken -- halved with -- backbone removed 1 each lemon -- halved ***MARINADE*** 6 each Garlic -- cloves, crushed 1 tablespoon cayenne pepper 1 tablespoon white pepper 2 tablespoons paprika salt to taste Wash chicken thoroughly. Pat dry. Rub both sides with half a lemon. In a small bowl mix garlic and spices. Rub mixture on both sides of chicken. Place the chicken halves, skin-side up, in a shallow baking dish. Allow the chicken to stand covered in refrigerator for 24 hours. Place the chicken halves, skin-side up, 4-5 inches from mesquite coals. Cover and grill for 20 minutes, turn and grill at 20 to 30 minutes intervals. Total cooking time is about 1 1/2 hours. Posted to the BBQ List by Carey Starzinger on Jun 15, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Thai Barbecue Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 wh chickens -- cut up and -- sectioned 1 can coconut milk -- Mae Ploy or -- Charokoh 1/4 cup Tiparos brand fish sauce -- nam pla 4 centiliters garlic 1 bunch cilantro 1 ba YEO's Malaysian curry powder 1 cup light soy sauce' 1. On the chicken, most places uses fryers because of the slightly higher fat content. Leave the skin on. Don't eat the skin but it cooks better and distributes the marinade better with it on. 2. If you use Charokoh coconut milk you may have to add about 1/4 of another can since it comes in smaller cans. 3. Tiparos brand fish sauce is the best from Thailand but it is not a critical brand name in this recipe. Just so you don't use dynasty or Taste of Thai or any other drug store brand name. 4. Most important! One bag of YEO's Malaysian Curry Powder. Do not use any Indian curries. You have to use this powder. It is a product of Singapore and is available in most Oriental Markets. It comes in 50 gram bags and is by far the best. In blender add the coconut milk and garlic. Blend garlic with coconut milk. Wash about a palmfull of cilantro, leaves only then dry. Add to blender. Add about 3/4 of the 50 gram bag of curry powder while still blending. After about 1 minute, squirt in about 1/4 cup of the fish sauce. Put chicken in bowl and poor marinade on top. Mix marinade and chicken together to make sure all is covered well. Cover and leave out at room temperature for 8 hours. Refrigerate for at least 16 hours. Two days is better. Get grill hot. I use Almond wood and some charcoal on top. The little bit of charcoal adds to the flavor. Put chicken on hot grill and cook. As you put the chicken on the grill, the marinade turns back into a liquid and flows around the chicken. Most of the marinade falls to the bottom of the grill which is fine. Cook chicken hot and for the shortest time possible. About 5 minutes before chicken is done, pick it up with a fork or anything else and submerge it in the light soy sauce for a couple of seconds. Put chicken back on the fire. This turns the skin and top of the meat a nice golden brown and adds to the moisture and flavor of the curry. When chicken is done, some restaurants put the pieces of chicken on a cutting board and pound them to crush the bone and separate the meat. I do not do this as I find that in some restaurants, I get small pieces of bone in my mouth. Note: Coconut milk has a high fat content so it does burn easily. A hot grill does not mean a flaming grill. Keep fire away from chicken. NOTES : This recipe I got from a Thai restaurant in the Los Angeles area. I liked their food so much that I volunteered to work there in the evenings for free if they would teach me how to cook my favorite recipes. I can't give away any trade secrets but I really like this one. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Thai Bbq Chicken Appetizers Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds chicken wing drummettes ***MARINADE*** 1/4 cup coarsely chopped garlic 1 bunch cilantro -- chop roots and -- lower stem -- reserve leaves for -- g 1 teaspoon ground turmeric 1 teaspoon curry powder 1 1/2 teaspoons ground dried chilies -- cayenne or eq 1 tablespoon sugar 1/4 teaspoon salt 3 tablespoons Thai fish sauce -- (nam pla) ***BASTING LIQUID*** 1/2 cup coconut milk -- (canned is ok) ***DIPPING SAUCE*** 1/2 teaspoon dried chili flakes or- cayenne 2 garlic cloves coarsely chopped 1 tablespoon brown sugar 1/4 teaspoon salt 1/2 cup Chinese red rice vinegar 1 green onion -- thinly sliced 1 tablespoon coarsely chopped cilantro -- (leaves) Preparation: Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce. DIPPING SAUCE: Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top. Posted to the BBQ List by Carey Starzinger on Jul 01, 1996. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Thai Chicken Or Pork Satay Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon yellow curry paste -- (Thai) 1 teaspoon turmeric 1 tablespoon palm sugar or brown sugar 2 tablespoons Thai fish sauce -- (nam pla) 2 tablespoons lime juice 1 tablespoon vegetable oil 1 pound boneless pork loin cut into 3" x 1" x 1/4" strips OR 1 pound boneless -- skinless chicken -- breasts -- cut into 3" x 1" x -- 1 24 8 in bamboo skewers -- soaked in water for 1 can unsweetened coconut milk Combine yellow curry paste, turmeric, palm sugar, fish sauce, lime juice and oil. Toss meat strips with marinade and marinate for minimum of 2 hours in refrigerator or better overnight. Thread individual meat strips onto the skewers, weaving in-and-out, in a ribbon fashion. Make meat strips lay flat on skewer. Prepare grill. Medium hot coals. Brush strips with thick coconut cream (see below). Place (brushed side down) over hot coals for 1 to 2 minutes. Turn over, brush with coconut cream and grill until cooked. Do not overcook the meat it will dry out. Serve with Spicy Peanut Sauce. TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk into a tall glass. Allow to sit for at least 1 hour so the thick cream rises to the top. Skim off top (cream) and set aside. The rest is thin coconut milk. Posted to the BBQ List by Bill Wight on Oct 8, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Tumor Chicken Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 or 2 roasting chickens garlic cloves Peel the garlic cloves (leaving them whole) and after loosening the skin of the birds insert them under the skin, using as many as you like, but at least 6-7 cloves for each bird. I use a Weber kettle, and build an indirect pile against one side of the grill, meanwhile have several chunks of hickory soaking in water. When the coals are ready, put the hickory chips on. You can brush the chicken with soy sauce if you like, but it is not necessary. Put the birds on the opposite side from the coals, adjust the vents and go about your business. Usually takes about 2 hours to cook them. If you make and eat this chicken, I think you will be happy to add it to your repertoire. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Turkey Legs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- several large turkey legs vegetable oil orange juice caraway seeds Marinate the turkey legs in a mixture of vegetable oil and orange juice for two days. Roll in (or sprinkle with) caraway seeds and smoke (grilling ain't bad) until tender. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Turkey Tetrazzini Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 st butter 1 tablespoon flour 1 cup milk 1/2 pound grated cheddar cheese 1 can cream of chicken soup 1 sp ground cloves 4 ounces cooked spaghetti 2 1/2 cups cooked turkey -- chopped 1/2 medium onion -- diced ***OPTIONAL INGREDIENTS*** 1/4 green bell pepper -- chopped 2 ounces pimientos -- chopped 1 boiled egg -- chopped 1/2 small sliced black olives 1 small sliced mushrooms Melt butter in a sauce pan, add onion (and pepper if used) cook until tender, about 4 or 5 minutes. Add flour and stir in milk, cook over medium low heat while stirring constantly until thickened. Add about 3/4th of the cheese and stir until it is well mixed. Add all other ingredients, including any options (me, I like the pimentos, boiled egg, and the black olives), and mix well. Place in an oven proof dish, sprinkle with the rest of the grated cheese and bake at 325F for about 45 minutes. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Turkey Waldorf Salad Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup Hellmann's Real Mayonnaise 2 tablespoons lemon juice 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups diced cooked turkey -- or chicken 2 Apples -- cored and chopped 2/3 cup sliced celery 1/2 cup chopped walnuts In large bowl stir first 4 ingredients until smooth. Add remaining ingredients; toss to coat well. Cover; chill. Makes 5 cups. Possum Kingdom Lake Cookbook Preparation Time: 0:0 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Turkey-In-A-Sack Recipe By : Serving Size : 5 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon pepper 2 teaspoons salt 1 tablespoon paprika 4 teaspoons hot water 1 teaspoon peanut oil Worcestershire powder 1 turkey -- 14-16 pounds Select turkey carefully. Do not exceed 14 to 16 pounds. Unthaw COMPLETELY - no ice in cavity. Combine pepper, salt, paprika, and hot water. Let stand 10 minutes. Add peanut oil and mix thoroughly. Sprinkle Worcestershire Powder over turkey. Rub peanut oil inside and outside turkey. Coat well. Truss if desired. Pour remaining oil (and additional oil, if needed) into large, heavy, grocery sack with no holes. Rub oil into sack until every part is covered with oil. Place turkey into sack, breast side up. Gather and tie the open end securely with twine. Place gently into bottom of roasting pan. DO NOT USE LID. Bake at 325º for 10 minutes per pound. Notes: Use only peanut oil.. Posted to the BBQ List in Nov. 1998 by Glenn Manning Preparation Time: 3:20 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Two Smoked Turkey Gravies Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***See Directions*** 1st Way: 1. Make about a 1/4 cup of roux. Heat equal amounts of drippings fat and flour in a sauce or fry pan stirring constantly. I think it is easiest to heat the fat to just slightly bubbling and then add a little flour at a time, stirring constantly. You will be making a paste from this combination, so add a little more flour at a time until you form a nice paste. This paste (roux) is your thickening agent for the rest of the drippings. So the amount of roux that you want is dependent on the total amount of gravy you want to end up with. 2. In a separate pan heat the remainder of your drippings to just bubbling. I like to use a flat 9" X 13" cake pan for this step. It has about 2inch sides and I find the large surface makes smooth stirring much easier than a round pan. 3. Slowly add the roux to the entire drippings liquid until it thickens to your liking. I use a large flat heat-resistant plastic or wooden spoon to sort of constantly scrape the bottom of this pan. This process basically keeps the roux from sticking to the bottom of the pan while it is becoming gravy. Hope this is not too confusing. If it never gets thick enough, then you need more roux. It will take a few times, like Qing, to get the hang of the mix you like. 4. If you like you can perkup the gravy a bit with spices. I usually add a little salt and pepper and just a tad of Adobo Con Pepper. The Adobo is not required, I just like it because it has a combination of a lot of spices that I like. Goya makes several Adobo spice blends that are nice. Once thickened, you have your gravy. 2nd Way: 1. Heat up all of the drippings in a 9" X 13" pan. 2. In a shaker container combine 1-3 ratio of flour and COLD water. Shake like hell. You can add spices to this mixture if you like. The "shaking" action is to get all of the lumps out of the new formation. (The ratio of flour to water is sort of a guess. I usually add several tablespoons to a 1/2cup of water.) This is your thickening agent. 3. When your drippings are bubbling, slowly add the flour/water mixture, stirring constantly. 4. Watch for thickening action and be careful not to add too much flour/water mixture or you'll have glue. The thickening action is slightly delayed after you add a bit of flour/water stir a while and see if it is thickening. If you end up with glue, just add a small amount of water. You want to limit doing this, as you will weaken the flavors you worked so hard to obtain. 5. Be sure to constantly scrape or move the thickening gravy from the bottom of the pan as you go. Once thickened, you have your gravy. NOTES : Anytime you smoke or grill a turkey, put a drip pan underneath it and catch the drippings. Then use the drippings as a base for your gravy and you'll never even think of "brown gravy" with smoked turkey again. I usually grill our Thanksgiving Turkey (on a Weber) using indirect heat. I catch all the wonderful flavors of the turkey in the drip pan directly below it. You will end up with quite a bit of fat, and you can throw some of it away if you are concerned about fat, but don't be foolish and toss it all. Lately, I have used the entire catchings as a base for a large amount of gravy. To make the gravy: By "heat up" in the following directions, I mean on the stove top. I have electric elements which take effect much more slowly than gas. So, if you have a gas stove...beware. (As if you did not already know that.) I just thought a little overkill would be okay for those not comfortable using a stove top. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Two Stepping Turkey Legs Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 turkey legs 3 tablespoons Worcestershire sauce 1 tablespoon oil ***RUB*** 2 tablespoons salt 1 tablespoon coarse ground pepper 1 tablespoon onion powder 1 tablespoon brown sugar 1/2 teaspoon cayenne ***MOP*** 2 tablespoons the rub 1 cup vinegar 1 tablespoon worcestershire sauce 1 tablespoon oil Mix the Worcestershire sauce and the oil and give the legs a good going over, getting under the skin as much as possible. Then rub with the rub..getting under the skin with it also. Refrigerate 4 hrs. or overnight in plastic wrap. Smoke for 3 1/2 to 4 hrs. at 200 to 220 mopping at 45 min. intervals. Note: Think the mop needs a higher ratio of oil. Made up my own mop using about half peanut oil and half vinegar and added some butter..much better. Also mopped at 30 min intervals, which seemed more reasonable. Source: "Smoke and Spice" Posted to the BBQ List in Nov. 1998 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Vietnamese Bbq Duck Breast Recipe By : Serving Size : 2 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Duck breasts -- deboned and skinned 2 tablespoons Oil 4 tablespoons Vinegar 1 centiliter garlic -- minced 1 1/2 Inch chu ginger root -- crumbled 1/2 teaspoon Dried chile peppers or more This recipe is equally good with wild duck, partridge or ptarmigan. Cut the breasts away from the bird and marinade at least two days in the other ingredients. The peppers can be increased up to 2 tsp according to taste. Drain breasts and place on the grill of your pit, brushing on extra marinade as required. Serve with rice. Original Recipe by: Jim Weller Revised by: Ignagruk Napoleon Recipe from by JLipsitt on Mar 24, 1998, converted by MC_Buster. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Vietnamese Grilled Duck Breast Recipe By : Serving Size : 2 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 duck breasts -- deboned and skinned ***Marinade*** 2 tablespoons oil 4 tablespoons vinegar 1 centiliter garlic -- minced 1 1/2 inch ginger root -- crumbled 1/2 teaspoon dried chile peppers or more This recipe is equally good with wild duck, partridge or ptarmigan. Cut the breasts away from the bird and marinade at least two days in the other ingredients. The peppers can be increased up to 2 tsp. according to taste. Drain breasts and place on the grill of your pit, brushing on extra marinade as required. Remove when internal temperature in deepest part of breast reaches 160F. Do not over cook. Serve with rice. Original Recipe by: Jim Weller Revised by: Ignagruk Napoleon Posted to the BBQ List by Jeff Lipsitt on Mar 24, 1998. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Vince's Grilled Chicken Marinade Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup lemon juice 3/4 cup white vinegar 1/2 cup water 1 cup Crisco oil 3 tablespoons salt 1/3 cup sugar 1 tablespoon Tabasco Marinate overnight and grill. It will flare up and about the only thing to do is either keep a squirt bottle nearby or my preference is to keep the garden hose ready and waiting. For production jobs (cooking for a party) we use two grills, one to start the cooking at a slightly higher heat (most of the flare- ups) and one at a lower heat to finish (very few flare-ups). Use your own judgment on when to switch grills - it should come natural even for novices, for some reason it'll just look like it's time. Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Western Marinated Bbq Chicken Recipe By : Serving Size : 4 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Original -- lite or fat free Western Dressing 2 tablespoons Packed brown sugar 2 tablespoons Catsup 2 tablespoons Worcestershire sacue 1/4 teaspoon Garlic powder 2 pounds Chicken pieces Combine all sauce ingredients. Mix well. Reserve 1/2 cup sauce. Cover with plastic wrap. Chill. Arrange chicken pieces in shallow baking dish. Pour remaining sauce over chicken pieces, turning to coat. Let stand to marinate for 15 minutes. Remove chicken from marinade. grill chicken slowly over medium to medium low coals for 45 to 50 minutes, or until meat near bone is no longer pink and juices run clear, turning pieces several times. Serve chicken with reserved sauce. Source:"Western Chilled or Grilled" a promotional booklet by Western Dressing Inc. \/\/. <. |>. 3/1/95 Posted to MM-Recipes Digest V3 #230 Date: Fri, 23 Aug 1996 23:24:13 -0500 From: pickell@cyberspc.mb.ca (S.Pickell) Posted to MM-Recipes Digest V4 #121001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * White Castle Turkey Dressing Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 White Castle Hamburgers -- (if purchased at a -- White Castle -- restaurant, remove -- pickle) 1 1/2 cups Celery diced 1 1/4 teaspoons Ground sage 1 1/2 teaspoons Ground thyme 3/4 teaspoon Coarse ground black pepper 1/4 cup Chicken broth For those of you that live near a White Castle....I got this in the Sunday coupon section of the newspaper In a large mixing bowl, tear the white castle hamburgers into pieces and add diced celery and seasoning. Toss and add chicken broth. Toss well. STuff cavity of turkey just before roasting. Makes about 9 cups (enough for a 10-12 pound turkey) NOTE: Allow 1 white castle hamburger for each pound of turkey, which will be the equivalent of 3/4 cup of stuffing per pound. Posted to recipelu-digest Volume 01 Number 236 by EABoz@aol.com on Nov 10, 1997 Posted to MM-Recipes Digest V4 #121001 The British Barbecue Pit - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * William O'reilly's Brine Recipe By : Serving Size : 1 Preparation Time : Categories : Puppies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ga water 3/4 cup salt 2/3 cup soy sauce 3/4 cup sugar 1 teaspoon dried oregano 1 teaspoon thyme 1 teaspoon black pepper I just pulled my first brined turkey of the smoker. I have always rubbed with kosher salt. Used William O'Reilly's brine for 16 hours. The skin is salty and crisp. I should have taken it off at 170 and let it rise but I didn't. Took it off at 180. The meat is tender, moist and not salty. The texture of the meat was affected much deeper than with a rub. If you don't want salt, don't eat the skin. I used brown sugar and will try Tamari sauce instead of soy next time. Posted to BBQ List by Kit Anderson on Dec 11, 1997 Preparation Time: 0:00 The British Barbecue Pit - - - - - - - - - - - - - - - - - -