Specifications

C
C
H
H
I
I
C
C
K
K
E
E
N
N
F
F
A
A
J
J
I
I
T
T
A
A
S
S
Makes 4 – 6 servings
3 Whole Chicken Breast (skinned, boned and cut into halves)
½ Cup Vegetable Oil
¼ Cup Red Wine Vinegar
1/3 Cup Lime Juice
¼ Cup Onion (finely chopped)
1 Teaspoon Sugar
1 Teaspoon Oregano Leaves (dried)
½ Teaspoon Salt
½ Teaspoon Pepper
¼ Teaspoon Ground Cumin
Suggested Backwoods Wood Pellet Flavor: Hickory, Mesquite or Alder
Preheat barbecue on PREHEAT then reduce to MEDIUM
Rinse chicken thoroughly under running cold water; pat dry with paper towels. Wash hands with
soap and water.
Mix all ingredients, except chicken breasts and tortillas, in a swallow non-metal container. Add
chicken, turning to coat each side. Refrigerate, covered, 4 hours, turning occasionally. Remove
chicken from marinade, place on cooking grid and cook on high for 8 minutes. Lower heat to medium
and cook until chicken is cooked through, 15-17 minutes longer. Slice chicken into thin slices.
4-6 Warm Flour Tortillas
Chopped Tomato
Chopped Onion
Sliced Avocado
Salsa
Place chicken slices, tomato, onion, and avocado in tortillas and roll up to eat. Serve with salsa.
T
T
U
U
R
R
K
K
E
E
Y
Y
T
T
E
E
R
R
I
I
Y
Y
A
A
K
K
I
I
Makes 4 – 6 servings
32 Ounce Frozen White Turkey Roast
½ Cup Brown Sugar
¾ Cup Coca-Cola® Classic
½ Cup Soy Sauce
2 Tablespoons Cooking Oil
2 Teaspoons Vinegar
1 Teaspoon Ground Ginger
1 Minced Clove of Garlic
Suggested Backwoods Wood Pellet Flavor: Hickory, Mesquite or Alder
Preheat barbecue on PREHEAT then reduce to MEDIUM
Partially thaw the turkey roast and cut it into 12 slices. Arrange the slices of turkey in a
shallow dish. For the marinade, mix the brown sugar, Coca-Cola®, soy sauce, oil, vinegar, ginger and
garlic and pour over the turkey slices. Cover and chill for at least 1 hour. Drain, reserving marinade.
Grill the turkey slices over medium heat about 25 minutes; turn and baste often with marinade.
T
T
I
I
P
P
To warm floor tortillas wrap tortillas in heavy-duty aluminum foil and place on
the cast iron grates. Heat about 15 minutes, on medium, turning package over
once..
C
C
O
O
R
R
N
N
I
I
S
S
H
H
H
H
E
E
N
N
S
S
W
W
I
I
T
T
H
H
M
M
A
A
N
N
D
D
A
A
R
R
I
I
N
N
R
R
I
I
C
C
E
E
Makes 4 servings
4 Whole Cornish Game Hens
Mandarin Rice (Below)
Cooking Oil
Paprika
Orange Marmalade
Suggested Backwoods Wood Pellet Flavor: Hickory, Mesquite or Alder
Preheat barbecue on PREHEAT then reduce to MEDIUM
Rinse Cornish hens and pat dry with paper towels.
Prepare Mandarin Rice.
Mandarin Rice
¼ Cup Slivered Almonds
2 Tablespoons Chopped Celery
1 Small Green Onion And Top (thinly sliced)
2 Tablespoons Butter
1 11 Ounce Can Mandarin orange Segments (well-drained)
2 Tablespoons Orange Juice (concentrate)
2 Cups Cooked Rice
Sauté almonds, celery and onion in butter in small skillet until almonds are lightly toasted.
Combine almond mixture, orange segments, orange juice concentrate and rice, tossing to a mix.
Makes 3 Cups.
Stuff Cornish hens with mixture and tie legs with a string. Brush hens lightly with oil; sprinkle
with paprika.
Place hens on cooking grate, If you want to catch the dripping to make gravy, place the hens in
a foil pan and add enough water or juice to cover the bottom about ¼ inch thick. Grill until the stuffing
reaches 165°F, the juices run clear and drumstick meat feels tender when pressed, about 45 to 60
minutes. Baste hens with orange marmalade during last 20 minutes of cooking time. Remove hens
from cooking grate and arrange on serving platter.
W
W
H
H
O
O
L
L
E
E
S
S
M
M
O
O
K
K
E
E
D
D
T
T
U
U
R
R
K
K
E
E
Y
Y
Feeds a small army
1 Whole Turkey 20 – 25 pounds, thawed
Seasoning Salt
Paprika
Suggested Backwoods Wood Pellet Flavor: Hickory, Mesquite or Alder
Preheat barbecue on PREHEAT then reduce to MEDIUM
Remove the neck and giblets. Rinse turkey thoroughly and pat dry with paper towels.
Rub outer surface of turkey with seasoning salt and paprika inside and out. Place turkey,
breast side up, in center of cooking grate and grill until turkey is tender and golden brown; 11 to 13
minutes per pound or to an internal temperature of 180°F in the thickest part of the thigh and 170°F in
the breast. Remove turkey from cooking grate and let stand for 10 minutes before carving.
Variation: If you like to use the drippings to make a gravy with flavour, place turkey on a cooking
grill and place inside a large aluminum foil roast pan. Add approximately a ¼” of water to the bottom of
the pan. You may need to add more water during the roasting period.