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BY CHAR-GRILLER®
SMOKED TURKEY
Instructions:
1.
Empty cavity rinse and pat dry with paper towel.
2.
Tuck wing tips under the back and tie legs together.
3.
Place in center of cooking grate directly above foil drip
pan of water.
4.
Smoke for 12 minutes per pound. Allow several extra
minutes per pound if stuffed to allow
for expansion.
5.
Use a meat thermometer for best results
(190°F internal).
SMOKED VENISON
WITH BACON
Venison Marinade
1 cup Balsamic or Red Wine Vinegar
1 cup Olive Oil
2 oz. Worcestershire
½ oz. Tabasco
2 Tbsp. Seasoning Salt
1-2 Chopped Jalapeños
3 oz. Soy Sauce
Bacon Marinade
2 oz. Red Wine Vinegar
2 oz. Worcestershire 4 dashes Tabasco
Instructions:
1.
Place leg of venison in a container and marinate for
2-4 days, turning daily.
2.
Leave bacon to marinate overnight.
3.
Remove leg from refrigerator at least an hour
before cooking.
4.
Season generously with seasoned salt and coarse ground
black pepper.
5.
Wrap 1 lb. bacon over the top of the leg, and smoke 20-
25 minutes per pound, or until tender.
6.
Do not overcook.
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D-8
Marinades
CHICKEN MARINADE
Ingredients:
½ Cup Soy Sauce
¼ Cup Olive Oil
¼ Cup Red Wine Vinegar
1 Tsp Oregano
½ Tsp Sweet Basil
½ Tsp Garlic Powder with Parsley
¼ Tsp Pepper
Instructions:
1.
Pour over chicken pieces in non-metal dish
2.
Cover and refrigerate overnight, turning occasionally. Use
marinade to baste chicken while cooking.
MEAT MARINADE:
(For steaks, chops, and burgers)
Ingredients:
¼ Cup Soy Sauce
2 Large Onions
2 Garlic Cloves, crushed
2 Tsp Salt
2 Tsp Paprika
1 Tsp Fresh Ground Pepper
Instructions:
1.
Combine ingredients in an electric blender, cover,
and process at high speed 1 minute or until mixture
is very smooth.
2.
Allow meat to stand in marinade at room temperature for
2 hours or refrigerate up to 24 hours in a covered dish.
3.
Bring meat to room temperature before cooking.
SHISH KABOB MARINADE
Ingredients:
1 Cup Soy Sauce
½ Cup Brown Sugar
½ Cup White Vinegar
½ Cup Pineapple Juice
2 Tsp Salt
½ Tsp Garlic Powder
Instructions:
1.
Mix all ingredients together.
2.
Marinate beef in mixture a minimum of 4 hours.
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