Acorn or Spaghetti Squash with Spice Pecan Butter
2 acorn or spaghetti squash, 1.5-2 pounds each
2 teaspoon olive oil or butter
Freshly ground black pepper
For the Butter:
? cup unsalted butter at room temp
2 Tablespoon light brown sugar
1/3 cup chopped toasted pecans
? teaspoon maple syrup
? teaspoon ground cinnamon
? teaspoon kosher salt
? teaspoon ground ginger
? teaspoon freshly ground black pepper
To make the butter: in a small bowl combine the putter, pecans, maple syrup, cinnamon,
salt, ginger and pepper, mix well with a fork.
With large heavy knife, cut the squash in half lengthwise. Remove seeds with a spoon
and lightly brush the exposed flesh with the olive oil or butter, season with salt and
pepper to taste.
Put the squash halves, cut side down on cooking sheet for about 45 minutes at 350
degrees. Turn squash halves to cut sides up and spread the exposed flesh witht eh pecan
butter. Cook until the flesh is tender, 15-25 minutes. Serve warm
GRILLED APPLES AND PEARS
Cut fruit length wise in half.
Sprinkle with sugar in the raw (or regular sugar)
Sprinkle with cinnamon
Top with Brach Cinnamon Hots. (found in the candy section)
Wrap in foil and put on grill or in oven for about an hour on 250 degrees. Or
You can also spray with butter.
The Outdoor Chef Poultry Recipe
Take notes so you can repeat your success or make changes for next time!!!
1. Brine the chicken if you have time, whole birds overnight, pieces less time, adjust to
your taste. Brining imparts flavor, moisture and reduces cooking times. Brine recipe at
bottom of page or purchase a brine kit from The Outdoor Chef for $5.99.
2. Remove from Brine and rinse meat
3. Pat dry
4. Apply oil or butter to skin
5. To get added flavor to the meat, lift skin and apply oil and spices under the skin also!!
6. Apply your favorite spices: Chicken Tickler, Smoking Guns Hot, Little Shags, Head
Country, Apple and Pecan. The Outdoor Chef Southwestern Poultry and Pork
Seasoning is our favorite, but try the other Outdoor Chef Blends also.
7. Do not forget to spice the cavity if cooking whole birds. Whole birds cook really well
on one of our Chicken Sitters or Beer Can Chicken holders
8. We recommend putting the bird in one of our Cooking Sacks to hold it together, keep
the spices on and this also allows some ?self basting? and it keeps the black smoke off!
9. Cook at 225 till juices run clear or the breast temperature reaches 165-170 degrees,
this will take from 2-4 hours depending on size of bird. This same recipe works well
with Turkey but the cooking time increases to 6-10 hours, our woods of choice for
poultry are: Apple, Cherry, Maple and Hickory. Pecan is good on anything.
10. If in a Cooking Sack, remove and apply finishing sauce the last 30 minutes of
cooking, always wait and apply your sauce the last 30 minutes to keep it from turning
black or bitter.
11. Remove from heat and allow meat to ?rest? before serving.
12. One very important step: apply a mixture of apple juice and a little oil or any fruit
juice and oil to the meat each and every time you open the grill or at least every hour.
Spice: Outdoor Chef Southwestern Pork and Poultry, Chicken Tickler, Smoking Guns
Hot, Little Shags, Head Country. Again, sometimes a mixture works better with Apple,
Cherry or Pecan Rubs.
Sauce: Red Mudd, John Henry Honey, Pork Rubbers-both Competition and RazBQ.
Brine: Combine below ingredients, except honey, bring to a boil, cool to 160, add
honey, cool in refrigerator before adding to meat. Put meat in a plastic bag (works well
in a deep bowl or cooler) pour brine over meat, rotate meat every 8 hours. Brine for 12
hours or overnight for chicken, 24-48 hours for whole turkey. Add ice as needed around
plastic bag in cooler or brine in refrigerator (recommended)
Shake?s brine recipe or make your own, but you have to have the salt.
Kosher Salt or Pickling Salt
Morton?s Tender Quick
Bay Leaves, If you want, leave out Bay and Cloves and add Whole Black
Pepper, Old Bay Seasoning and Outdoor Chef Southwestern
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