| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
ga |
Cold water add: |
| 1 1/2 |
c |
Salt* |
| 1/2 |
c |
Molasses |
| 1 1/2 |
tb |
Garlic; crushed or minced, (or garlic powder) |
| 1/2 |
tb |
Onion powder |
| 1/4 |
c |
Black pepper |
| 1/2 |
c |
Lemon juice |
| 1/2 |
oz |
Maple flavoring |
| 12 |
oz |
Ginger ale |
INSTRUCTIONS
Alternatively, use: 1/2 tablespoon ginger (ground, or minced) in place of
the garlic and onion.
* Table salt is not recommended because of the iodine. I usually use dairy
salt which is just a good quality sterilized fine salt. I buy it from a
farm supply store in 50 pound bags for curing meat and fish. Kosher salt
works fine too, it just dissolves a little slower.
Cover birds completely with brine and refrigerate overnight. In the
morning, remove from brine and drain while preparing smoker. Rinse birds
well inside and out. Smoke at around 250F (measured at grate level) to an
internal temperature of 170F in the thickest part of the thigh. Basting
with butter every few hours will give you a beautiful golden-brown skin.
Posted to bbq-digest by wight@odc.net on Nov 15, 1998, converted by
MM_Buster v2.0l.
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