Name: Extreme Turkey
Ingredients: 22 Dried pasilla Negro; (or chilaca) chili; 5 Dried chipoties; 2 tb Black peppercorns; 5 Cloves; 1 tb Mexican oregano; 2 tb Distilled vinegar; 2 tb Kosher salt; 1/4 c Olive oil; 3 Garlic cloves minced

The thought hit me like a bell rung in the dark, silent hall. So far, none of the scary, negative arguments against lust had succeeded in keeping me from it. Fear and guilt simply did not give me resolve; they added self-hatred to my problems. But here was a description of what I was missing by continuing to harbor lust: I was limiting by own intimacy with God. The love He offers is so transcendent and possessing that it requires our faculties to be purified and cleansed before we can possibly contain it. Could He, in fact, substitute another thirst and another hunger for the one I had never filled? Would Living Water somehow quench lust? That was the gamble of faith.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
	Mexican		1	servings

INGREDIENTS

22		Dried pasilla Negro; (or chilaca) chili
5		Dried chipoties
2	tb	Black peppercorns
5		Cloves
1	tb	Mexican oregano
2	tb	Distilled vinegar
2	tb	Kosher salt
1/4	c	Olive oil
3		Garlic cloves minced

INSTRUCTIONS

Seen this reciepe in chili pepper magazine and thought it looked pretty
good . They used an oven but the smoker sounds better.
Toast chilies in 325 oven until they become fragrant. Cool. Remove stems
and seeds. Pulse in food processor untill well ground. In a spice grinder,
mill the chilis, black pepper, cloves and oregano. Transfer to a bowl and
add vinegar, salt, oil and garlic. Stir into a paste. Coat the turkey with
the paste, cover and marinate 10 to 15 hours.
Smoke till internal temp reaches 170 for the breast, 180 for the thigh. I'd
probably would brush allittle more olive oil on about half way through.
Posted to bbq-digest by PhantomBBQ@aol.com on Oct 12, 1999, converted by
MM_Buster v2.0l.

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