Pit Boss PB820FBC Instructions And Recipes Manual page 29

CORNISH HENS WITH MANDARIN RICE
Makes 4 Servings
Ingredients:
4 Cornish Game Hens
Whole
Mandarin Rice (recipe below)
Cooking Oil
Paprika
Orange Marmalade
Suggested Pit Boss Wood Pellet Flavor: Hickory / Mesquite /
Competition Blend
Instructions:
1. Preheat barbecue then reduce to MEDIUM (135°C / 275°F -
177°C - 350°F).
2. Rinse Cornish hens and pat dry with paper towels.
Prepare Mandarin Rice.
Mandarin Rice
59/¼ Slivered Almonds
ml/Cup
29.4/2 Chopped Celery
ml/tbsp
1 Green Onion and Top (thinly sliced)
Small
29.4/2 Butter
ml/tbsp
1 11 Mandarin Orange Segments (well-drained)
0.4 kg/ oz. Can
29.4/2 Orange Juice (concentate)
ml/tbsp
474/2 Cooked Rice
ml/Cups
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
711 ml/ 3 Cups.
1. Stuff Cornish hens with mixture and tie legs with a string. Brush
hens lightly with oil; sprinkle with paprika.
2. Place hens on cooking grid, 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 0.6 cm / 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.
3. Baste hens with orange marmalade during last 20 minutes of
cooking time. Remove hens from cooking grate and arrange on
serving platter.
WHOLE SMOKED TURKEY
Feeds a small army - leftovers are even better tasting the next day.
Ingredients:
1 Turkey 9-11.3 kg / 20-25 lbs, thawed
Whole
Pit Boss Seasoning
Smoked Paprika
44.3/3 Soft Butter
ml/tbsp
Suggested Pit Boss Wood Pellet Flavor: Hickory / Cherry /
Competition Blend
Instructions:
1. Preheat barbecue then reduce to MEDIUM (135°C/275°F
-177°C/350°F).
2. Remove the neck and giblets. Rinse turkey thoroughly and pat
dry with paper towels.
3. Rub outer surface of turkey with Louisiana Grills Mesquite or
Hickory Bacon Rub.
4. In a small container mix together the soft butter, mesquite
and paprika together to form a paste. Gently insert your hand
between the outer skin and the breast meat. Slowly rub paste
inside the pocket.
5. Place turkey, breast side up, in center of cooking grid and grill
until turkey is tender and golden brown; 11 to 13 minutes per
pound or to an internal temperature of 82°C / 180°F in the
thickest part of the thigh and 77°C / 170°F in the breast.
6. Remove turkey, cover with foil and let stand (rest) for 10 minutes
before carving.
Variation: If you like to use the drippings to make a gravy with huge
flavor, place a cookie cooling rack inside a large aluminum foil roast
pan. Add approximately a 0.6 cm / ¼" of water or broth and some
seasoning into the bottom of the pan. Place turkey on the cookie
rack, close the lid and bake at 177°C / 350°F till internal temperature
is reached. You may need to add more water or broth during the
roasting period.
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