CITRUS WOOD FOR SMOKING RECIPES

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BASIC BRINE FOR SMOKING MEAT - ALLRECIPES



Basic Brine for Smoking Meat - Allrecipes image

This is a very basic brine recipe for preparing meats and fish for smoking. Add any personal taste preferences to the brine for additional flavor enhancement. I like to add white wine, soy sauce, and various herbs and spices. Anything that you like will work, so experiment at will.

Provided by Smokin' Ron

Categories     Brines

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 quart

Number Of Ingredients 3

¼ cup kosher salt
¼ cup packed brown sugar
4 cups water

Steps:

  • In a medium bowl, combine the salt, sugar and water. Whisk vigorously until all the salt and sugar is dissolved. Then pour this mixture over the meat, poultry, or fish that you are preparing. Soak for several hours, or overnight. (Note: Make certain the meat is fully submerged in the brine, and make more brine as needed to fully cover the meat.)

Nutrition Facts : Calories 26.1 calories, CarbohydrateContent 6.7 g, CholesterolContent 0 mg, FatContent 0 g, FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, SodiumContent 2852.1 mg, SugarContent 6.7 g

BEER CAN CHICKEN | POULTRY RECIPES | WEBER BBQ



Beer Can Chicken | Poultry Recipes | Weber BBQ image

Beer Can Chicken

Categories     Poultry

Total Time 4 hours 35 minutes

Prep Time 5 minutes

Cook Time 4 hours 30 minutes

Yield 4 servings

Number Of Ingredients 8

1 x 1.8-2kg whole chicken
1 can of beer
3 tablespoons olive oil
1 lemon, juiced
2 teaspoons chilli flakes
2 teaspoons smoked paprika, plus extra for the skin of chicken
3 garlic cloves, crushed
1 teaspoon salt

Steps:

  • Place the marinade ingredients in a large bowl. Mix until well combined.
  • Add the whole chicken to the bowl. Rub the marinade all over the chicken and into the cavity.
  • Cover the bowl with cling film and place in the fridge overnight or for at least 3 hours to allow the chicken to marinate.
  • Remove the chicken from the fridge and dry the skin with paper towel. Sprinkle some extra paprika on the skin of the chicken and massage in.
  • Open the beer and pour half of the beer into a glass. Push the beer can into the chicken’s cavity.
  • Prepare your barbecue for indirect cooking over medium heat (190°C to 230°C).
  • Carefully place the chicken onto the barbecue and roast over indirect medium heat for 1-1 ¼ hours.
  • Once the chicken has cooked through or reached an internal temperature of 71°C, remove your chicken from the barbecue and allow to rest for 10 minutes before carving (the temperature will continue to rise 3 to 6°C while it’s resting).

Nutrition Facts : Calories calories

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BEER CAN CHICKEN | POULTRY RECIPES | WEBER BBQ
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  • Once the chicken has cooked through or reached an internal temperature of 71°C, remove your chicken from the barbecue and allow to rest for 10 minutes before carving (the temperature will continue to rise 3 to 6°C while it’s resting).
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