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 Table of Content

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Introduction
The Culinary Art of Barbecuing

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Double Smoked Beef

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Ingredients
Preparations
Beef Kebab with Sauce
Ingredients
Preparation
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Rubbed and Grilled Rabbits
Ingredients
Preparation
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Chicken Meat Loaf

Ingredients
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Preparation
Butter Fried Chicken with White Sauce
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Ingredients
Preparation
Explosion
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Ingredients
Preparations
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Barbeque Bratwursts
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Ingredients
Preparation
Barbeque Halibut Steaks
Ingredients
Preparation
Barbecued Ribs
Ingredients
Preparation
Barbequed Steak
Ingredients
Preparation
Bbq Beer Can Chicken
 Ingredients
Preparation
Bbq Chicken Salad
Ingredients

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Preparation
Chipotle Crusted Pork Tenderloin
Ingredients

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Preparation

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Citrus Smoked Chicken
Ingredients
Preparation
Cola Ribs SU
Ingredients
Preparation
Easy Smoked Turkey
Ingredients
Preparation
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Fennel-Smoked Salmon
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Ingredients
Preparation
Fire and Ice Smoked Salmon
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Ingredients
Preparation
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Grilled Shrimp with Lemon Aioli

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Ingredients
Preparation
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Italian Chicken Marinade

Ingredients
Preparation
Mouth Watering Beef Jerky
Ingredients
Preparation
Smoked Beef Brisket
Ingredients
Preparation
Smoked Citrus Goose Breast
Ingredients
Preparation
 Smoked Herb Chicken
Ingredients
Preparation
Smoked Maple Syrup Bacon

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Ingredients
Preparation
Smoked Spicy Chicken Wings

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Ingredients

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Preparation
Smoked Steelhead Trout
Ingredients
Preparation SU
Southern Texas-Style Beef Barbecue
Ingredients
Preparation
Sweet Cola Ribs
Ingredients
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Preparation
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Texas Smoked Flounder

Ingredient
Preparation
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Venison Barbeque
Ingredients
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Preparation
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Conclusion
Also by author
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 Introduction

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The term, “barbecue,” refers to either the culinary method or the act
of preparing or cooking food in the manner performed initially by the
early proponents of smokers of food. Barbecue traces its

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etymological derivation to barbecue or barbacoa – "wooden stick
framework resting on posts and set fire” – devised by native

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islanders of the Caribbean archipelago from eras of long ago.
While the wooden framework and fire set up primarily served as a
protection against attacks from nocturnal animals, it evolved into a
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roasting apparatus for meats. The smoke and the flames from which,
rise to embrace the meat; and thus, according to the meat a
particularly palatable flavor and aroma.
Over time, the culinary technique of barbecuing took forms in many
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ways. Often, people and even long-time practitioners of the art

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confuse or interchange the term alternately with grilling. Technically,

the typical distinctions between grilling and barbecuing are their
respective cooking durations and the specific usage of the heat
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source.
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Barbecuing is cooking gradually over low heat while positioning the

meat indirectly to the heat source. The low heat causes to produce
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denser and greater smokes, which contribute significantly to

flavoring the meat. In contrast, grilling is usually cooking quickly over
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moderate-to-high heat while positioning the meat directly to the heat

source, which emits thinner and minor smoke.
As presented neatly by the following suggested traditional and
creative barbecue recipes, you will gain informative and useful tips
and techniques to be proficient and successful in engaging in the
culinary art of barbecuing meat. Explore deeper, develop your
passion, and motivate to inspire the bon vivant in you towards
enjoying a pleasant barbecuing experience, where you can concoct
and create your barbecue masterpieces as guided by these easy to
do and delectable recipes.
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 The Culinary Art of Barbecuing

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The culinary art of barbecuing extends to some distinctive styles and
forms of technical preparation or cooking of food. Smoking became
the original procedure. It significantly applies smoke emitted at lower

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heating temperatures of between 240°F and 280 °F (115°C and
145°C). Due to a slow and low heating preference, the smoking

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process necessarily requires longer cooking durations.
Eventually, the evolution of barbecue turned into grilling. It involves
heating meat directly over high dry heat reaching more than 500°F
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(260 °C) within a short period. Another spin-off from barbecue is
roasting. The roasting technique uses a masonry-constructed oven
that has a semblance of a smoke pit, which allows an open flame
that cooks food quickly through the heat transfer process of
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convection.
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Employing also a masonry-structured oven or the current modern-

day stove-oven and applying the circulatory transfer of heat through
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convection process is the barbecue form of baking. The system of

heating is either directly or indirectly, surrounding the food with
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moderate hot air temperatures throughout an average cooking

duration of about an hour. Similar to grilling, barbecue baking allows
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basting while food is cooking in the oven.

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Lastly, the barbecue technique of braising is a combination of

charbroiling directly on a ribbed or grated surface and applying high
dry heat or moist high heat from a simmering broth-filled pot. Such
meticulous barbecuing procedure entails cooking at varying speed
rates – initially quicker, followed by impeding, and finally speeding up
again – that lasts through longer durations.
Albeit fastidious, the advantages of braising enable browning or
charring the meat directly over the grill; glazing the meat with sauce
or other mopping rubs; and, culminating to grill directly over the fire
after the braising. In short, braising cooks efficiently the meat thrice,
resulting in a tender, juicy, tasty, and textured meat falling off its
 bone. Braising imposes slower cooking durations as opposed to
grilling or baking, yet, faster than pit-smoking.
Nonetheless, whatever barbecue technique you prefer, it boils down

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to its potential of lifting even the lowliest or dullest of meats and
vegetables from its mundanity into sublimity. The sumptuous blend
of sear and smoke upon charcoal grills sustains the dedication to the

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craft among several pitmasters, continuously searching for better

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models to prepare or cook their ingredients. Truly, achieving a great
barbecue consists equally of art and science. Focus now for a
detailed look at the succeeding barbecue recipes that can transform
you into the accomplished barbecue artist in minutes.
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 Double Smoked Beef
Prep time: 20 min| cooking time: 2 h | 6 servings

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 INGREDIENTS

¼ cup barbecue sauce

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1 beef brisket

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 PREPARATIONS

1. From the brisket, trim the excess fat.

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2. Get the smoker lit on one side while letting the other side
remain empty.
3. Preheat the smoker to 250 F then on the empty side of the

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smoker, place the brisket.

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4. The brisket should be smoked for one hour. When the time
is up, allow it to cool.
5. The drippings from the brisket are taken and mixed up with
sauce. SU
6. Take your sauce and pour it on small chunks of the brisket.
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 Beef Kebab with Sauce
Prep time: 10 min| cooking time: 30 min| 4 servings

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 INGREDIENTS

2/3 cups brown sugar

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¼ cup garlic salt
6tablespoons sugar granules
3 diced bell peppers

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Ultimate white sauce

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1 cup vegetable oil
¼ cup apple cider
1 cup soy sauce
¼ cup ginger
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2 ½ pounds beef chunks
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 PREPARATION

1 Make a combination of all marinade ingredients pouring

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them into resalable bags.
2 Refrigerate the meat for 6 hours.
3 Heat the smoker to 240 F. Get the meat drained with

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pepper threading it to skewers. Smoke it for about ten minutes.

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4 It is best served right away.

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 Rubbed and Grilled Rabbits
Prep time: 20 min| cooking time: 40 min| 6 servings

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 INGREDIENTS

Brine:

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1 tablespoon sugar
2 cups of water

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1 tablespoon black pepper
dry spice berries

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2 cups apple cider
½ teaspoon minced garlic
½ tablespoon dry thyme
½ bay leaf
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2 ½ tablespoons kosher salt
Basting sauce:
3 tablespoons butter
3 tablespoons Dijon mustard
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¼ cup lemon juice

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½ cup marinade soy sauce

3 whole rabbits
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 PREPARATION

1 Make a mixture of brine ingredients then place it in a

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resalable bag as well as the rabbit pieces.
2 Prepare the smoker by preheating it directly to 250 F. Get
the rabbit pieces drained off the brain.

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3 Smoke the rabbit pieces for twenty minutes.

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4 Preheat the basting sauce ingredients in a pan.
5 Once the internal temperature of the rabbit is 160 F, use
basting sauce to get it basted
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 Chicken Meat Loaf
Prep time: 20 min| cooking time: 2h | 6 servings

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 INGREDIENTS

Wet rub:

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3 tablespoons Worcestershire sauce
1 table spoon turbinado sugar

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Dry rub :
2 ¼ teaspoons paprika

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¾ teaspoon celery salt
¼ teaspoon coriander
3 ½ pounds chicken
¾ cup apple sauce
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1 ½ teaspoons garlic salt
¾ teaspoon salt
¼ teaspoon cumin
1 ½ teaspoons black pepper
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 PREPARATION

1 Make fire on one side of the smoker letting the other side

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empty. Make a mixture of wet rub ingredients.
2 Make another mixture of the dry ingredients and use it to
rub the chicken.

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3 Rub again with the wet rub.

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4 On the empty side of the smoker, place the loaf pan
covering it then cook it for 2 hours.

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 Butter Fried Chicken with White
Sauce

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Prep time: 20min| cooking time: 2h | 4 servings

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 INGREDIENTS

½ cup vegetable oil

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2 teaspoons black pepper
1 recipe barbecue sauce
1 tablespoon salt

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2 butter fried chicken

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 PREPARATION

1 Prepare the smoker by building fire on one side and leaving

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the other empty.
2 Use salt to smoke chicken and then put it on the smoker.
Cook for 2 hours while covering with a lid.

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3 When that time ends, place the chicken pieces in white

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sauce then serve them

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 Explosion
Prep time 20 minutes| Cook time 2 hours 10 minutes| Servings 10

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 INGREDIENTS

2 pounds thick-cut bacon, divided

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1 tablespoon divided barbeque spice rub
1 cup finely shredded Cheddar cheese
2 green onions, thinly sliced

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cloves garlic, minced

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1 (18 ounces) bottle barbeque sauce
2 pounds bulk pork sausage

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 PREPARATIONS

1. Preheat the smoker to 110 to 120 degrees C.

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2. First, reserve about ½ pound bacon for cooking. Then lay
two strips on a clean surface in an X. Alternate the
horizontal and vertical strips then weave them tightly to

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create a lattice pattern. Then sprinkle the barbeque rub on

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the woven bacon.
3. Arrange the reserved piece of bacon in a skillet and cook
over medium heat until evenly browned. Drain the slices on
paper towels to crumble.
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4. Place the sausage in a large plastic bag and roll out the
sausage to a square of thesame size as the woven bacon.
Remove the sausage from the bag and arrange it over the
bacon. Sprinkle the crumbled bacon and other spices over
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the sausage. Pour a¾ bottle of bbq sauce over sausage

then season with the rest of the barbeque rub.
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5. Roll the woven bacon tightly around the sausage into a

loaf.
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6. Cook bacon-sausage loaf seam side down in the smoker

for 1 ½ hours. Sprinkle the woven bacon with remaining
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barbeque sauce and continue smoking until loaf is

nolonger pink in the centre. The interiorhotness of the loaf
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should be 74 degrees C. Allow to rest for 30 minutes

before slicing.
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1. of crumbled bacon and cilantro. Dust lightly with cayenne

pepper.
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 Barbeque Bratwursts
Prep Time 5 minutes| Cook Time 10 minutes| Servings 4

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 INGREDIENTS

½ cup barbecue sauce

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4 fresh bratwursts sausages

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 PREPARATION

1. Get the grill preheated to high heat.

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2. Fill a marinade injector with barbeque sauce. Inject the
pulp into each bratwurst until the membrane is tight.
3. Place bratwurst on the grill and cook for 10 minutes and

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turning only once. It is servedbest with buns.

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 Barbeque Halibut Steaks
Prep Time 10 minutes| Cooking Time 15 minutes| Servings 3

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 INGREDIENTS

2 tablespoons butter

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2 tablespoons brown sugar
2 cloves garlic, minced
1 tablespoon lemon juice

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2 teaspoon soy sauce

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½ teaspoon ground black pepper
1 pound Halibut steak

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 PREPARATION

1. Preheat the grill for medium – high heat

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2. Place the butter, garlic, lemon juice, soy sauce, brown
sugar and pepper in a small saucepan then warm over
medium heat while occasionally stirring till the sugar is

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dissolved completely.

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3. Lightly oil the grill grate. Then brush the fish with brown
sugar sauce and then place on the grill. Cook for at least 5
minutes per side until the fish can be easily flaked with a
fork, basting with sauce.
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 Barbecued Ribs
Prep Time 30 minutes| Cooking Time 3 hours| Serving 8

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 INGREDIENTS

cloves garlic, sliced

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2 tablespoons salt
2 tablespoons chili powder
½ cup dark brown sugar

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½ cup cider vinegar

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½ cup ketchup
¼ cup chili sauce
¼ cup Worcestershire sauce
2 teaspoons ground black pepper
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1 tablespoon lemon juice
1 tablespoon white sugar
2 tablespoon onion, chopped
½ teaspoon dry mustard
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clove crushed garlic

pounds baby back pork ribs
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2 teaspoons ground cumin

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 PREPARATION

1. Preheat the oven to 150 degrees C, then place the ribs on

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the shallow roasting pan then scatter 4 cloves over the ribs
and bake for 2 ½ hours
2. Mix together the white sugar, paprika, salt, black pepper,

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chili pepper and ground cumin in a small bowl and

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refrigerate overnight.
3. In another saucepan, mix the brown sugar, lemon juice,
cider vinegar, chili sauce, ketchup, Worcestershire sauce,
dry mustard, onion and one clove garlic then simmer over
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low medium heat for an hour while uncovered
4. Get the grill preheated then on it place the ribs, basting
with the reserved sauce until nicely browned and glazed.
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 Barbequed Steak
Prep Time 1 minute| Cook Time 6 minutes| Servings 8

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 INGREDIENTS

5 (1/2 pound) beef sirloin steaks

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½ cup vegetable oil
1-ounce steak spice flavor mix

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 PREPARATION

1. Put the oil and the steak pieces in a large enough platter to

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accommodate all the steaks. Pelt the steak well with the fat
and spices.
2. Preheat the outdoor grill for high heat and lightly oil the

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grate.

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3. Grill the steaks over significant heat to the anticipated
doneness

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 Bbq Beer Can Chicken
Prep time 25 minutes| Cook time 1 hour 30 minutes| Serving 8

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 INGREDIENTS

2 cups cherry wood chips

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2 (3 pounds) whole chickens
2 (12 fluid ounce) cans beer, half full
1/4 cup vegetable oil

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1/4 cup ground black pepper

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1/2 cup paprika
1/2 cup kosher salt
1/2 cup dark brown sugar
1 teaspoon cayenne pepper
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 PREPARATION

1. Preheat an outdoor grill for indirect medium heat

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2. Mix sugar, salt, paprika, ground black pepper, and cayenne
in a small bowl. Place two half full beer cans on a baking
sheet. Spoon a teaspoon of seasoning mix into each can

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3. Rinse the chicken under running water, drain, and pat dry.

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Rub each chicken with two tablespoons of the vegetable
oil, and add the seasoning mix over the entire chicken
inside out. Fit each chicken over a can of beer with legs on
the bottom and kept upright.
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4. Drain the soaked wood chips and place them under the
grill. Place the chicken standing on their cans directly on
the grill and close the lid while the chickens barbequed until
no longer pink and juices run clear. Remove the chicken
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from the grill and discard the beer cans. Cover the chicken
with foil and allow to rest for ten minutes in a warm area
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before slicing.
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 Bbq Chicken Salad
Prep Time 15 minutes| Cook Time 20 minutes| Servings 4

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 INGREDIENTS

2 Skinless, boneless chicken breast halves

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4 stalks celery, chopped
1 large red bell pepper, diced
½ red onion diced

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1 (9 ounces) canof sweet corn, drained

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¼ cup barbeque sauce
2 tablespoons fat-free mayonnaise

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 PREPARATION

1. Preheat grill for high heat

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2. Lightly oil the stove, then cook the chicken for about ten
minutes on each side then remove from the heat, cool and
cube.

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3. In a large bowl, wobble the chicken together with celery,

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red bell pepper, onion and corn
4. In another small bowl, mix the barbeque sauce and the
mayonnaise. Pour over the chicken and the vegetables
then stir and chill until they are ready to serve
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 Chipotle Crusted Pork Tenderloin
Prep Time 15 min| cooking time 35 minutes| Servings 6

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 INGREDIENTS

1 teaspoon onion powder

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1 teaspoon powdered garlic
3tbspns of chile powder ( chipotle)
1 ½ tablespoon salt

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4 tablespoon brown sugar

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2 (3/4 pound) pork tenderloins

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 PREPARATION

1. Preheat the grill for medium – high heat

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2. In a large and resealable plastic bag, combine all the onion
powder, garlic powder, chipotle chile powder, and brown
sugar, salt. Place the haunches in the bag and jiggle to

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coat the meat evenly. Refrigerate for 10 to 15 minutes.

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3. Lightly oil grill grate and then arrange the meat on the
stove. Cook for about 20 minutes, turning the meat every 5
minutes. Eliminate from the grill and allow it to stand for
five to ten minutes before slicing.
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 Citrus Smoked Chicken
Prep time 5 minutes| Cook time 10 hours| servings 6

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 INGREDIENTS

1 (6 pounds) whole chicken

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4 cups lemon-lime flavored carbonated beverage
1tbspn of garlic powder

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 PREPARATION

1. Place the chicken into anenormous resealable plastic bag

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then sprinkle in the garlic. Pour enough lemon-lime soda to
cover the entire bird. Seal the bag and chill overnight to
marinate.

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2. Preheat a charcoal smoker to about 110 degrees C.

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3. Take away the chicken from the bag and place on the grill
grate. Remove the marinade. Cover and cook for 10 hours
while occasionally tossing a handful of the soaked wood
chips on coals.
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 Cola Ribs
Prep Time 15 minutes| Cooking Time 1 hour 35 minutes| Servings 4-6

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 INGREDIENTS

2 slabs of baby-back ribs

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3 (1 liter) bottles of Coca-Cola
2 bottles of barbeque sauce

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 PREPARATION

1. Fill a roasting pan with the ribs and 1 ½ bottles of coca cola

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and then refrigerate overnight.
2. Preheat the grill to the medium-high range then remove the
ribs and cola from the pan and fill it again with the

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remaining cola.

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3. Once the grill is hot, lay the ribs on the grill then start off the
cooking.. Every time you turn the ribs over, put them in the
roasting pan with coke then back to the fire. Repeat the
process before each turn to enable the meat to build a
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layer of sugar on the ribs.
4. When the ribs are almost well cooked, take them out of the
grill. Fill another roasting pan with barbeque sauce and
then immerse slices of the ribs into the sauce. Bake the
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ribs in an oven for an hour until the meat start falling off the
bones.
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 Easy Smoked Turkey
Prep time 20 minutes| cooking time 4 hours| servings 12

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 INGREDIENTS

1 (12 pounds) thawed whole turkey

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1 tablespoon chopped fresh savory
1 tablespoon chopped fresh sage
1 tablespoon salt (optional)

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1 tablespoon ground black pepper

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1/8 cup olive oil
1/2 cup water
Add all ingredients to list
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 PREPARATION

1. Combine sage, salt, savory and black pepper in a bowl.

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Rub half of the herb mix inside the turkey’s cavity including
neck cavity. Slacken the skin over the breast and legs and
rub the remaining half of the herb mixture underneath the

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loose skin. Rub the olive oil over the whole turkey.

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2. Preheat charcoal on the lower side of a kettle charcoal grill.
Place two-inch square piece of hickory onto the bank of the
coal.
3. Place the turkey on the grate and cover the grill.
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Remember to add coal every 1 ½ hours and keep a steady
stream of smoke rising from the wood.
4. Smoke the heat for about 20 minutes per pound and let the
heat increase to 120 degrees C for the last hour of cooking.
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 Fennel-Smoked Salmon
Prep time 15 minutes| cooking time 20 minutes| servings 2

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 INGREDIENTS

2 (7 ounces) salmon fillets

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1 cup quartered cherry tomatoes
3 tablespoons olive oil
1 lemon, juiced

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2 cups wood chips

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2 tablespoons fennel fronds and threads
1pinches white sugar
salt and ground black pepper to taste
1 bulb fennel, trimmed and sliced
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 PREPARATION

1. Preheat an outdoor grill and lightly oil the grate. Sprinkle

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the soaked wood chips and close the lid while keeping the
top vents open. When the smoke starts rising from the
vents, shut them and open the grill and place the fennel

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slices on the grate and creating a bed.

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2. Season the salmon fillets with salt and black pepper and
then place them on top of the fennel slices. Close the lid
and keep the vents shut. Cook until the salmon is tender
enough and starts to flake.
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3. Combine the olive oil, tomatoes, lemon juice, fennel fronds,
salt, sugar and black pepper in a bowl. Spoon the tomato
mixture over salmon and serve.
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 Fire and Ice Smoked Salmon
Prep time 10 minutes| cooking time 45 minutes| Servings 10

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 INGREDIENTS

1/2 cup brown sugar

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2 tablespoons salt
2 tablespoons crushed red pepper flakes
1/2 cup chopped fresh mint leaves

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1/4 cup brandy, or to taste

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1 (4 pounds) salmon side, bones removed with pliers
2 cups alder wood chips

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 PREPARATION

1. Mix salt, red pepper flakes, brown sugar, mint leaves and

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brandy in a bowl and make a paste. Rub all the salmon
with the paste and refrigerate for 4 hours to overnight.
2. Preheat an outdoor grill for high heat then oil the grate.

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Place the soaked alder chips in a disposable pan or foil at

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the back of the grill and under the grate. Turn the heat to
low once the wood is already smoking and position the
salmon then close the lid. Cook and smoke the salmon
until it turns red-brown and flakes easily.
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 Grilled Shrimp with Lemon Aioli
Prep Time 15 minutes| Cooking Time 5 minutes| Servings 4

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 INGREDIENTS

1 teaspoon lemon juice

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2 slices cured lemon
½ cup mayonnaise
1 tablespoon minced fresh tarragon

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2 teaspoons olive oil

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1 teaspoon smoked paprika
½ teaspoon Kosher salt
1 pound extra-large shrimp
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 PREPARATION

1. Soak the cured lemons briefly in a bowl with cold water to

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remove the curing brine. Dry the lemons with paper towels
and finely mince.
2. Stir the minced lemon, tarragon, mayonnaise and lemon

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juice all together in a bowl. Cover the bowl with plastic

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covering and chill the aioli in the refrigerator for about 15
minutes.
3. Preheat the al fresco grill for high heat and lightly oil the
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4. Put the shrimp in a bowl, drizzle the oil and sprinkle paprika
and salt over the shrimp, stir to coat the shrimp thoroughly.
5. Roast the shrimp on the preheated grill until they are bright
pink on the outside and the meat is no longer transparent
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at the center. Transfer the shrimp to a plate and serve with

lemon aioli
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 Italian Chicken Marinade
Prep Time 15minutes| Cooking Time 15 minutes| Servings 4

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 INGREDIENTS

4 skinless, boneless chicken breasts halves

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1 teaspoon salt
1 teaspoon garlic powder
1 (16 ounces) bottle of Italian-style salad dressing

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 PREPARATION

1. In a shallow dish, mix the salad dressing together with

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garlic powder and salt. Then place the chicken in the bowl,
and turn to coat. Allow for four hours marination in the
refrigerator.

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2. Preheat the grill for high heat

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3. Lightly oil the grate, shred the marinade and then cook the
chicken for around eight minutes on each side or until the
juices have run clear.
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 Mouth Watering Beef Jerky
Prep time 15 minutes| Cook Time 5 hours| Servings 12

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 INGREDIENTS

5 pounds boneless beef sirloin

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2 cups soy sauce
1 cup water
3 dashes Worcestershire sauce

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3 tablespoon white sugar

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3 tablespoons salt
½ teaspoon garlic powder
2 teaspoons liquid smoke flavoring
Mesquite wood chips or hickory wood chips
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 PREPARATION

1. Cut the beef into ¼ inch thick slices. Then combine the soy

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sauce, water, Worcestershire sauce, sugar, onion, salt,
garlic and the liquid smoke. Pour in a large bag and let it
marinade for 12 hours

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2. Remove the beef from the marinade, pat dry with paper

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towels and allow to stand for 30 minutes while soaking
wood chips.
3. Preheat the smoker for 10 minutes.
4. Arrange beef on drying racks and smoke for 5 to 7 hours
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while replenishing the wood as necessary.
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 Smoked Beef Brisket
Preparation Time 15 minutes| Cooking Time 13 hours 30 minutes|

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Servings 16 people

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 INGREDIENTS

Wood Chips

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¼ cup paprika
¼ cup white sugar
¼ cup ground cumin

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¼ cup cayenne pepper

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¼ cup brown sugar
¼ cup chili powder
¼ cup garlic powder
¼ cup onion powder
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¼ cup kosher salt
¼ cup freshly cracked black pepper
10 pounds beef brisket
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 PREPARATION

1. Soak the wood chips in water for more than eight hours

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2. Mix all the spices in a bowl and then rub over the beef
brisket and refrigerate for 24 hours
3. Preheat the smoker to about 110 degrees Celsius and then

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drain the wood chips and place them in the smoker

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4. Smoke the brisket until it reaches 74 degrees C for about
12 ½ hours. Then wrap the brisket tighter in aluminium foil
and return to smoker for an hour or until 85 degrees C.
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 Smoked Citrus Goose Breast
Prep time 15 minutes| Cook time 35 min| Servings 6

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 INGREDIENTS

1/3 cup olive oil

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1/3 cup brown sugar
1/4 cup honey
1 teaspoon garlic powder

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1 tablespoon dried minced onion

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1/4 cup soy sauce
8 goose breast halves
1/3 cup Dijon mustard
1 cup hickory wood chips, soaked
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1/2 cup orange juice
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 PREPARATION

1. Whisk together the olive oil, sugar, soy sauce, orange juice,

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onion, honey and garlic powder in a bowl. Place the goose
in the marinade and refrigerate for 3 to 6 hours.
2. Preheat, the smoker to 160 degrees C. Throw a handful of

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soaked hickory wood chips to start smoking.

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3. Place the goose on the grate and occasionally brush with
marinade for the first 30 minutes. Continue to cook until the
juices ran clear and attained an internal temperature
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of 74 degrees C.
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 Smoked Herb Chicken
Prep time 15 minutes| Cook time 4 hours| Servings 8

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 INGREDIENTS

1 (4 pound) whole chicken

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3 tablespoons butter
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil

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1 tablespoon fresh chives, finely sliced

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1 tablespoon chopped fresh oregano

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 PREPARATION

1. Preheat an open-airgrill for low heat.

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2. Clean chicken inside and out. Impeccably dry. Slacken skin
around the breast region.
3. Place three tablespoons of butter in severallocations under

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the skin. Blend herbs together and put half beneath the

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skin and the other half inside the chicken.
4. Roast chicken with smoke for 4 hours or until fluids run
clear when jabbed with a fork.
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 Smoked Maple Syrup Bacon
Prep time 30 minutes| Cook Time 8 hours 20 minutes| servings 1

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 INGREDIENTS

1 1/2 gallons water

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2 tablespoons saltpeter
1 cup sugar-based curing mixture
2 cups coarse salt

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1 cup packed brown sugar

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1/2 cup maple syrup
1 (14 pounds) whole pork belly
maple, apple, or cherry wood chips for smoking
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 PREPARATION

1. Pour water, curing salt, saltpeter, brown sugar and maple

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syrup into a large kettle. Boil the mixture and cook for 10-
15 minutes until everything dissolves smoothly. Pour the
brine in a plastic gallon and allow cooling to room

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temperature, 6 to 8 hours.

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2. Cut the grain into slabs so as to fit the bucket, place into
the bucket of brine and press down to keep the pork
submerged. Refrigerate for seven days while rearranging
the pork in the brine each day.
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3. On the smoking moment, remove the pork from the brine
and rinse well removing all the external brine. Pat the
pieces dry and place on the grate. Let stand for 1 to 3
hours.
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 Smoked Spicy Chicken Wings
Prep time 15 minutes| Cook time 2 hours 15 minutes’ |Servings 9

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 INGREDIENTS

3 cups hickory wood chips, divided

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3 pounds chicken wings
2 tablespoons Cajun seasoning
2 tablespoons butter

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2 tablespoons minced garlic

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2 tablespoons Cajun seasoning
16 ounces hot sauce
4 cups vegetable oil, or as needed
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 PREPARATION

1. Preheat the smoker to 95 degrees C and add 1 cup wood

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to start smoking
2. Coat the chicken wings with about 2 tablespoons of Cajun
seasoning.

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3. Place the wings directly onto the smoker while adding more

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wood chips to smoke for 2 hours.
4. Mix the garlic, butter, and 2 tablespoons Cajun seasoning
in a large pan over medium heat, cook until all the butter is
melted. Stir the hot sauce into butter mixture while
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simmering and stirring until thick enough.
5. Heat oil in a deep fryer to 190 degrees C and also the grill
to thesame temperature
6. Cook the wings in the deep fryer till the weeks are nolonger
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pink, then remove and allow the oil to drain.

7. Place the cooked wings onto a baking sheet and coat each
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with hot sauce mixture.

8. Place the coated wings onto the grates of the preheated
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grill and cook till the sauce has caramelized and wings are
crisp.
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 Smoked Steelhead Trout
Prep time 10 minutes| Cook time 5 hours| Servings 6

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 INGREDIENTS

Ground black pepper to taste

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4 chopped cloves of garlic
2 pounds steelhead trout fillets
2 tablespoons olive oil

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1 cup sugar-based curing mixture

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1 pound alder wood chips
1 1/2 tablespoons dried rosemary, crushed
1-quart water
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 PREPARATION

1. Clean the fish fillets and place them in a shallow baking

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dish, sprinkle the olive oil and season with garlic and
rosemary and allow to refrigerate overnight.
2. Get the curing salt dissolved in the water and pour into the

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dish with the fish and let it marinate for 15 minutes

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3. Prepare the smoker for a four-hour slow burning.
4. Remove the fish from the brine and place each fish onto a
small piece of aluminum foil and season with salt and
pepper to taste. Sprinkle a handful of the soaked wood
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chips over the coals and place in the heat box. Cover and
allow the fish to smoke for about two hours.
5. Increase the heat until the internal temperature reaches 72
degrees C. Remove from the smoker and let rest for 20
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minutes before serving.

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 Southern Texas-Style Beef Barbecue
Prep time 15 minutes| Cook Time 3 hours| Servings 12

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 INGREDIENTS

1 1/2 teaspoons ground black pepper

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1 tablespoon dried oregano
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons chili powder

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1 1/2 teaspoons garlic powder
1 teaspoon ground cumin

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1 teaspoon salt
1 tspn of salt
1 boneless beef chuck roast
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 PREPARATION

1. Prepare the smoker with dampened hickory wood charcoal.

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Regulate the heat to between 85-95 degrees C. Mix all the
spices in a small bowl till thoroughly mixed.
2. Put the chuck roast in a mixing bowl then rub all the spice

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mixture. Place the meat in the smoker for 1 ½ hour while

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turning every half hour. When the meat turns red in color
place it into a roasting pan and seal with foil.
3. Preheat an oven to 165 degrees C.
4. Bake the barbecue in the oven for 1 ½ until tender. Serve
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while hot.
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 Sweet Cola Ribs
Prep Time 15 minutes| Cooking Time 2 hours 55 minutes| Serving 4

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 INGREDIENTS

1 tablespoon vegetable oil

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1 medium onion
3 cloves garlic
2 cups ketchup

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1 can cola

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½ cup apple cider vinegar
2 tablespoons brown sugar
½ tablespoon ground black pepper
½ tablespoon onion powder
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½ tablespoon ground mustard
½ tablespoon lemon juice
1 tablespoon Worcestershire sauce
2 tablespoon salt
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2 tablespoons brown sugar

2 teaspoons garlic powder
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2 (3 pounds ) racks pork spare ribs

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 PREPARATION

1. Heat some oil in a saucepan and then add onion and garlic

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until tender. Then add all the remaining sauce ingredients
and bring to boil.
2. Paddle all the dry ingredients in a bowl.

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3. Preheat the grill to medium – high then place the ribs on

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the grill and cook for about an hour and fifteen minutes.
Then coat the ribs with the sweet cola barbecue sauce and
cook for an additional 20 minutes. Spare some of the
sauce for dipping when the ribs are served.
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 Texas Smoked Flounder
Prep time 10 minutes| Cook time 30 minutes |serving 2

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 INGREDIENT

1 halved lemon

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1 whole flounder
1 black pepper ( ground)
2 tablespoons chopped fresh dill

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1 tablespoon olive oil

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1 cup wood chips, soaked

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 PREPARATION

1. Preheat a smoker for high heat 175 degrees C.

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2. Clean and scale the fresh flounder. Make 3 or 4 diagonal
slits which are big enough for lemon slices. Slice half the
lemon into thin slices and then rub olive oil over the fish

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then squeeze the other half lemon over it. Rub one

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tablespoon of dill into the slits and insert the slices firmly.
Place the flounder on an aluminum foil and fold up high
around the fish but keeping it open
3. Place the fish on the smoker and close the lid to smoke
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thoroughly for 10 minutes. Once the fish is flavored, seal
up the fish and heat directly till it’s done.
4. Remove the fish from the grill and remove foil then garnish
with the remaining fresh dill.
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 Venison Barbeque
Prep Time:15 min |Cooking Time: 20 minutes |Servings 8

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 INGREDIENTS

1 bottle of Italian-styled salad dressing

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4 venison steaks

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 PREPARATION

1. Marinate the venison meat over night in the Italian

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dressing. Remember to flip over at least once during the
marinade.
2. Cook meat on the grill over medium – high heat. Cook for

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twenty to thirty minutes until it is done to fit your taste.

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 Your Free Gift

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I wanted to show my appreciation that you support my work so I’ve put together a

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free gift for you.

The Art Of Smoking Meat

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Just visit the link above to download it now.

I know you will love this gift.

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Thanks!
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 Conclusion

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It is noteworthy that after going through all these barbecue recipes,
each is apparently development and perfection achieved through
patience; and definitely, learning experiences attained from collating

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patiently useful data and information from numerous backyard
grilling experiments and the trying years of hard-earned barbecuing

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lessons. For one, the marinating process alone generally takes an
enormous amount of time for the preparation of only the best and
greatest barbecue masterpieces.
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Indeed, barbecuing is a passion! Not only it is an art and science of a
modern culinary form, but it is truly a meaningful way imitating life!
Somehow, barbecuing imparts lessons of the heavenly virtues of
patience and prudence before enjoying fulfilling barbecuing
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experiences without despairs and dashed hopes of spoiling specific

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A-rated and prime cuts of meats. Barbecuing motivates you to

persevere, and at the same time, inspires you to make informed and
mindful decisions along every direction of creating a barbecue recipe
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successfully.
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As a recap, the idea of grilling always leans more towards the

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awareness of the cooking technique and its number of forms.

Whereas barbecuing cites to be our usual backyard activity to
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celebrate weekend dinners or to entertain our visitors, barbecuing is

technically grilling foods indirectly over a heat source slow and low.
Factually, the greatest of the world’s pit masters regard and attribute
their success and esteem through their own barbecue cooking
durations and styles to achieve only the most tender, juicy, tasty
barbecued meat, or even vegetables.
Celebrate the joys of barbecuing. Develop your passions… share
your lessons!