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Hasty-Bake Charcoal Oven

Poultry

Quick Chick (Smoke & Spice Cookbook)

6 boneless, skinless, individual chicken breasts, pounded lightly Split-Second Dry Rub 1 Tablespoon paprika 1 teaspoon salt 1 teaspoon sugar ½ teaspoon freshly ground black pepper ½ teaspoon onion powder Pinch cayenne Split-Second Mop 1 cup orange juice 3 Tablespoons butter 1 Tablespoon Worcestershire sauce Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 225 to 250°F. Combine the rub ingredients in a small bowl. Rub the breasts with the mixture and let them sit at room temperature for about 20 minutes. Combine the mop ingredients in a...

September 05, 2011
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Chicken on a Throne (Smoke & Spice Cookbook)

Two 3 ½ pound whole chickens Wild Willy's Number One-derful Rub 6 Tablespoons paprika 2 Tablespoons ground black pepper 2 Tablespoons salt 2 Tablespoons sugar 1 Tablespoon chili powder 1 Tablespoon garlic powder 1 Tablespoon onion powder 1 teaspoon cayenne Injection Liquid: 12 ounces beer ¼ cup oil, preferably canola or corn ¼ cup cider or white vinegar 2 teaspoons Wild Willy's Number One-derful Rub Throne Mop (optional): 12 ounces beer 1 cup chicken stock ½ cup water ¼ cup oil, preferably canola or corn 1 Tablespoon Wild Willy's Number One-derful Rub Two 12-ounce cans beer (no bottles please) ½...

September 05, 2011
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Hasty-Bake Signature Chicken

Chicken breasts, with or without skin and bones 16 ounce bottle of Italian salad dressing Hasty-Bake Gourmet Greek or Lemon Pepper seasoning or equivalent Soy sauce Worcestershire sauce Marinate chicken in Italian dressing for at least 1 hour and overnight if possible. (You may substitute equal parts olive oil and vinegar for Italian dressing, adding salt to taste.) Cook chicken breasts bone side down at 225 to 250°F over indirect heat (the heat deflector should be in place over the coals). Baste every 20 minutes with a mixture of equal parts soy sauce and Worcestershire sauce using a spray bottle...

September 05, 2011
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Papaya Chicken

One ripe, fresh papaya, peeled and seeded, 1/2 cup fresh squeezed orange juice, 1/4 cup fresh squeezed lemon juice, 1/4 cup canola oil, 4 tablespoons curry powder, 1 teaspoon sea salt. Put all ingredients in food processor and puree until smooth. Pour enough of papaya marinade to layer bottom of glass baking dish. Lay boneless, skinless chicken breasts in glass dish on papaya marinade and use remainder to pour on top and cover breasts. Cover with plastic wrap to seal and refrigerate overnight. Grill on grates over medium heat, turning once until desired degree of cooking.

September 05, 2011
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Alien's Chicken

1 Quart of wesson oil, 1 Pint of vinegar, 1 Small bottle of lousianna hot sauce, 1 Small bottle of garlic salt, 1 Tablespoon of red pepper, 1 Small bottle of lemon pepper Pour all ingredients in boiler and bring to a boil, which will mix all together. Baste frequently while cooking over direct heat, however the charcoal needs to be 15 to 18 inches below cooking grate. I cook chicken halfs or quarters with skin on it, and the more you char the chicken the better it tastes. It will not dry out as long as you keep it...

September 05, 2011
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