Hasty-Bake Signature Recipe 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 or brush. Sprinkle chicken with seasoning after last basting and again to taste before serving. Boneless breasts will be done in 30 to 40 minutes. Bone-in breasts will take 45 to 55 minutes to cook.
Chicken on a Throne (Smoke & Spice)
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 medium onion, chopped
¼ cup cider or white vinegar
4 garlic cloves, minced
The night before you plan to barbecue, combine the rub ingredients in a small bowl. In another bowl, combine the ingredients for the injection liquid. Remove the organs from the cavity of the chickens.
With a kitchen syringe, inject about ½ cup of the injection liquid deep into the breast and legs of each chicken in several spots. Massage the chickens thoroughly, inside and out, with the remaining injection liquid, working it as far as possible under the skin without tearing the skin. Cover the chickens well with the dry rub, again massaging inside and out and over and under the skin. Reserve at least 1 Tablespoon of the rub if you are planning to baste the chickens. Place the chickens in a plastic bag and refrigerate them.
Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 200 to 220°F.
Remove the chickens from the refrigerator and let them sit at room temperature for about 30 minutes. While you wait, open the 2 beer cans and drink half-and only half-of each beer. With a can opener, remove the tops of the half-empty beer cans. Place half of the onion, vinegar, garlic and reserved rub in each can. Insert the replenished beer cans into the cavities of the chickens, balancing the birds so that they rest upright with their legs bent forward. The cans should sit flat on the grill or on a cooking tray, holding the chickens at attention while their insides are steaming and their outsides are smoking.
If you are going to use the mop, combine the ingredients in a saucepan and keep the mixture warm over low heat.
Transfer the chickens to the Hasty-Bake. Cook for approximately 2 to 3 hours, mopping every 30 minutes or so. When the chickens are done, the legs will move freely and the internal temperature should be 165°F.
Let the chickens sit for 5 to 10 minutes. Remove the skins, carve the chickens, and serve.
Quick Chick (Smoke & Spice)
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 small saucepan, placing the pan over low heat to melt the butter. Keep the mop warm over low heat.
Drizzle the breasts with about 1/3 of the mop. Transfer the chicken to the Hasty-Bake and cook for 30 to 40 minutes or until cooked through. Either mop the breasts half-way through the cooking time, or drizzle with mop as soon as you remove them from the grill.
Hasty-Bake Smoked Turkey
(it's not just for the holidays)
4 quartered onions
1 10 to 12 pound turkey (if you need more turkey, it is best to smoke two small birds)
Hasty-Bake Gourmet Greek seasoning or poultry rub
6 to 8 cloves peeled garlic
Basting liquid of your choice: white wine, chicken stock, flat champagne, apple juice, beer
Clean all internal parts from the turkey. Rub the seasoning over the entire turkey, getting on and under the skin and in the cavity. Stuff the cavity with the onions and cloves of garlic.
Put the turkey in a large aluminum baking pan or Hasty-Bake baster pan. Fill the pan with ¼" to ½" of the basting liquid of your choice. Make sure the heat deflector is in place over the coals and bring your Hasty-Bake to about 200°F. Cover the breast of the turkey with a flourcloth or cheesecloth soaked in olive oil, butter or bacon grease. Baste the bird about every 30 minutes-it is important that you don't let the turkey dry out.
Smoke the turkey approximately ½ hour per pound, plus one additional half hour. You will need to refresh the supply of hardwood charcoal about every 1 to 1 ½ hours. Small amounts of fruit wood, such as apple or cherry, may be added to the fire to give your turkey a stronger smoke flavor. To test for doneness, use an Insta-Read thermometer. The thickest part of the breast should be 165°F.
Note: To have a picture-perfect bird, you should remove the flourcloth or cheesecloth to brown the breast about 30 minutes prior to removing the turkey from the grill.
