"The only thing worse than a man you can't control is a man you can."
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Greek Food
A meal in Greece is highlighted with a selection of hot and cold plates known as mezedes. Soups are few but they are meals by themselves. - The main course is a boiled or grilled meat/fish. There are also many delectable meat stews to choose from, as ...
What to do Two Days before Thanksgiving
It is Tuesday before Thanksgiving and your home is a buzz with excitement. Now is the time for a cool head and to start the cooking. It may be hard to resist the temptation to taste all the pies and treats a bit early but you can resist. You may even be ...
Wok this Way! (Part 1 of 5)
IntroductionWoks have been synonymous with Chinese cooking since the emergence of Chinese cuisine. They have been used for some 3000 years in China for a variety of cooking methods, including stir frying, boiling, and steaming. A wok is a large, ...
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1/2 c Salt 1 ts Celery salt
1/3 c Sugar brown 1 c White wine
1/2 ts Maple flavoring 1 tb Pepper
1 ts Onion powder 3 c Water
Place turkey in brine for 8 to 12 hours. Remove from brine. Rinse and air
dry for at least one hour. Open upper and lower body cavities to expose to
smoke. Place in smoker and smoke with your favorite fuel. Smoke for 30
minutes per pound approximately. i.e. 10 lbs = 5 hours
Remove from smoker and bake in the oven at 300 degrees for about 15 minutes
per pound. You may also use your smoker, if it is a convertable model, in
a roast mode to cook the turkey. Turkey is done when joints separate
easily from the body and if the meat is pierced with a toothpick the juices
are clear. Watch the bird closely during the roasting phase as different
birds will require greatly differing time for cooking depending upon the
temperature of the smoker.
NOTE: If desired the brown sugar may be replaced with maple syrup giving
the bird a more maple flavor.
About the Author
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