Assessments - 5, GPA: 4
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Makes 2 to 4 servings SMOKED CHICKEN Prep time: 10 minutes 1. Remove any excess fat from the tail end of the chicken. Tuck the wing tips behind the chicken’s Salt-curing time: 1. to 2 hours back. Sprinkle . cup of salt over the entire surface and inside the cavity of the chicken, Cooking time: 2. to 3. hours covering it all like a light blanket of snow. Cover the chicken with plastic wrap and refrigerate for 1. to 2 hours. 1 whole chicken, about 5 pounds 2. Rinse the chicken inside and out with cold water. Gently pat the chicken dry with paper towels. . cup kosher salt Brush the surface with the butter. Do not truss the chicken. 2 tablespoons unsalted butter, melted 3. Smoke the chicken until the internal temperature of the thigh meat reaches about 175°F (80.C), 2. to 3. hours. Halfway though that time, tilt the chicken up on its legs and let the juices in the cavity pour into the water pan. When fully cooked, remove the chicken from the smoker and let rest for 10 to 15 minutes. Serve warm or at room temperature. Makes 4 servings WWW.WEBER.COM® 16 RECIPES 16 RECIPES BRINED AND BARBECUED TURKEY Prep time: 20 minutes Brining time: 18 to 24 hours Cooking time: 4 to 5 hours BRINE 2 quarts apple juice 1 cup kosher salt 2 tablespoons dried rosemary 2 tablespoons dried thyme 1 tablespoon dried dill 1 teaspoon coarsely ground black pepper 1 turkey, 10 to 12 pounds, fresh or defrosted, preferably free range . cup (1 stick) melted unsalted butter, divided BARBECUED BRISKET Prep time: 15 minutes Cooking time: 6 to 8 hours (resting time is an additional 1 to 2 hours) RUB 4 teaspoons kosher salt 2 teaspoons ancho chile powder 2 teaspoons light brown sugar 2 teaspoons granulated garlic 2 teaspoons paprika 1 teaspoon celery seed 1 teaspoon coarsely ground black pepper 1 brisket (flat cut), 5 to 6 pounds, untrimmed 2 cups favorite barbecue sauce 1. In a small bowl mix the rub ingredients. 2. Lay the brisket, fat side up, on a large cutting board. Trim the layer of fat to a . inch thickness. Turn the brisket over and trim any hard fat or thin membrane covering the meat. Season the brisket evenly with the rub. 3. Place the brisket, fat side up, in a disposable drip pan large enough to hold it. 4. Place the pan on the cooking grate. Smoke the brisket until the internal temperature of the meat reaches 160°F (71.C), 4 to 5 hours. At that point remove the brisket and pan from the smoker (close the lid to maintain the heat). Baste the brisket with some of the juices and fat collected in the pan. Then wrap the brisket in 2 large sheets of heavy-duty aluminum foil. Discard the pan. 5. Return the brisket to the smoker and cook until the internal temperature of the brisket reaches 190°F (88.C) in the thickest section, about 2 to 3 hours longer. 6. Remove the brisket from the smoker and let it rest inside the foil at room temperature for 1 to 2 hours. It will stay hot. 7. Carefully unwrap the brisket, being careful not to lose any of the juices inside the foil. Move the brisket to a large cutting board. Pour the juices into a small bowl. 8. Cut the brisket in 1/8-inch slices across the grain. Spoon or brush some of juices over the slices. Serve warm with barbecue sauce on the side. Makes about 6 servings BARBECUED BACON MEAT LOAF Prep time: 15 minutes Brining and air-drying time: 7 to 8 hours Cooking time: 30 to 45 minutes or 1 hour to 1. hours MEAT LOAF 1. pounds ground beef 1. pounds ground pork 1. cups plain dried bread crumbs 1 cup finely chopped yellow onion 1 egg 1 teaspoon Worcestershire sauce 1 teaspoon granulated garlic 1 teaspoon dried tarragon 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 4 slices bacon SAUCE . cup bottled barbecue sauce . cup ketchup 1. In a large pot combine the brine ingredients. Stir vigorously until the salt has dissolved. Partially fill a cooler with ice. Open a large, sturdy plastic bag in the cooler. Carefully pour the brine into the bag and add 3 quarts of cold water. 2. Remove the neck and giblets from both ends of the turkey and reserve them in the refrigerator for gravy, if desired. If your turkey has a metal or plastic trussing clamp, leave it in place. Do not truss the turkey. Rinse the turkey inside and out with cold water. Place the turkey, breast side down, in the bag with the brine. The turkey should be almost completely submerged. If some the back is exposed above the brine, that’s okay. Press the air out of the bag, seal the bag tightly, close the lid of the cooler, and set aside for 18 to 24 hours. 3. Remove the turkey from the bag and rinse it, inside and out, with cold water. Pat dry with paper towels. Set aside about half of the melted butter and use it to lightly coat the turkey. 4. Smoke the turkey until the internal temperature of the thigh meat reaches 175°F (80.C), 4 to 5 hours. Halfway though that time, tilt the turkey up on its legs and let the juices in the cavity pour into the water pan. Then baste the turkey all over with the remaining butter. 5. When fully ...