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BBQ Tip & Recipe for the Week

BBQ Tip of the Week:  Smoking Chicken

 In order to have the “chicken” be the dominant flavor when smoking, smoke at 250 degrees for 4-5 hours for whole chickens and 2-3 hours for chicken parts. REMEMBER TO LEAVE THE SKIN ON.  Do not marinate or brine the chicken—this will make it mushy. Rubs are better at enhancing the chicken flavor without overpowering it.


Recipe of the Week:  Creole Butter

This week’s recipe was created for deep fried turkeys but is versatile enough to use in the BBQ pit for all types of poultry and also as a fish marinade. The recipe yields about 2 and a half cups.


1 can beer of your choice

1 pound of butter

1 tablespoon of BBQ rub

1 tablespoon paprika

1 tablespoon freshly ground white pepper

1 tablespoon sea salt

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon dry mustard

1 tablespoon freshly & finely ground black pepper

1 teaspoon cayenne


1. Melt the butter in a saucepan.

2. Add the beer and spices and mix well.

3. Let cool, then inject the mixture into your poultry of choice or brush onto your favorite type of fish.

4. Cook & enjoy!


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