into the oven and let it roast for 30 minutes. Bast the chicken with the pan juices. Bake another 35 minutes. Check to see if it is done. I can usually tell by the legs. If the meat has pulled away from the knee bones then there is a good chance the rest of the bird is done...
Salt and sugar seem to be the base for just about any rub, sauce, brine etc. So I might throw in 1 TBS of kosher or sea salt and 1 TBS of turbinado or brown sugar. Catagory 2: Next would come the spices that most of us use darn near everyday, whether we know it or not. I...
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We take smoking and seasoning very seriously - and veryslowly. From smoked ribs and sausage to turkey and brisket, we have a variety of delicious smoked meats available in-store. Our smoked brisket, ribs, sausage and turkeys are all brined to perfection in our old-fashioned brine, then hand...
After doing the prep part of the recipe, I put the chicken in the smoker on low for about 5 hours. Instead of using water in the smoker tray, I used the chardonnay/water mix that was the brine. It was the best chicken I ever had!! It literally fell off the bone and the ...
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