Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!

 


@@@@@ Now You're Cooking! Export Format

Texas Pete Garlic Chicken:

none

***INJECTION MARINADE***
4 ounces Texas Pete hot sauce
4 oz 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 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster