English French German Spain Italian Dutch Russian Portuguese Japanese Korean Arabic Chinese Simplified

Sunday, January 24, 2010

Grilled Cornish Game Hens

2 Cornish game hens, split
1/4 cup olive oil
1/4 cup white wine
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 teaspoon parsley, chopped
1/8 teaspoon black pepper
1/8 teaspoon salt

Place all ingredients in a large plastic freezer bag. Place in the refrigerator for 2 hours (turning several times). Prepare the coals. Place the hens on the grill and add the hood cover. Cook for 40 to 50 minutes while turning and basting (using the marinade) several times. Serve warm.

Number of Servings: 2

Traditional Barbecued Chicken


* 8 chicken pieces, rinsed
* 1 cup favorite barbecue sauce
* garlic powder to taste
* Salt and pepper to taste


1. Sprinkle chicken with garlic powder, salt and pepper. Set grill to indirect heat. If using a gas grill turn off middle burners. If using a charcoal grill, set charcoal to the side of the grill leaving an empty space in the middle for chicken. Grill chicken over direct heat turning once for approximately 5 minutes on each side or until grill marks appear. Move chicken over indirect heat with grill lid closed for approximately 1 hour at 300 degrees turning once.

2. Check chicken internal temperature with meat thermometer, chicken should have internal temperature of 175 degrees and chicken juices should run clear. Add your barbecue sauce and continue cooking chicken for about 10 minutes more; turning once.

Slow Smoked Beef Brisket

1/2 cup ground black pepper
1 cup salt
1 tbs garlic powder
1 tsp cayenne
1 whole beef brisket, about 10 pounds
barbecue sauce(your choice of sauces)


Make a dry rub by mixing the salt, pepper, garlic powder and cayenne in a small bowl.

Trim the brisket fat and season liberally with the dry rub. Put into a preheated 250 degree smoker and smoke it for 8 to 10 hours. Shift the position of the brisket every 2 hours. Remove when the brisket is tender which is determined by poking it with a toothpick. Transfer to a cutting board and slice. Add sauce and arrange on a serving platter to serve. Accompany with extra sauce.

Yield: 14 servings

Smoked Turkey Recipe


* 1 (12 pound) whole turkey
* 2 tablespoons chopped fresh sage
* 2 tablespoons ground black pepper
* 2 tablespoons celery salt
* 2 tablespoons chopped fresh basil
* 2 tablespoons vegetable oil
* 1 (12 ounce) jar honey
* 1/2 pound hickory wood chips


1. Preheat grill for high heat. If you are using a charcoal grill, use about twice the normal amount of charcoal. Soak wood chips in a pan of water and set next to the grill.

2. Remove neck and giblets from turkey. Rinse the bird and pat dry. Place in a large disposable roasting pan.

3. In a medium bowl mix together sage, ground black pepper, celery salt, basil and vegetable oil. Pour mixture evenly over the turkey. Turn the turkey breast side down in the pan, and tent loosely with aluminum foil.

4. Place the roasting pan on the preheated grill. Throw a handful of the wood chips onto the coals. Close the lid, and cook for 1 hour.

5. Throw about 2 more handfuls of soaked wood chips on the fire. Drizzle 1/2 the honey over the bird, and replace the foil. Close the lid of the grill and continue cooking 1 1/2 to 2 hours or until internal temperature reaches 180 degrees F (80 degrees C) in the thickest part of the thigh.

6. Uncover turkey and carefully turn it breast side up in the roasting pan. Baste with remaining honey. Leave the turkey uncovered and cook 15 minutes. The cooked honey will be very dark.

12 lb. turkey Yield: about 16 servings

Prep Time:
30 Minutes

Cook Time:
3 Hours 15 Minutes

Ready In:
3 Hours 45 Minutes