Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
In a large bowl mix together water, lemon juice, sugar and salt until dissolved.
Add lemon quarters and chicken.
Marinate for 30 minutes.
Remove from marinade and pat dry.
Chicken is now ready to be used in your favorite recipe.
ices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
eftover chicken for my soup.
See my Chicken in a Pot Recipe for the
izzard or Gut BAg from Chicken, Rinse under Cold Water add
For the sauce,
place in freezer.
Place chicken breasts, 1 at a time
For marinade, mix all ingredients, except chicken, together.
Add chicken and marinate for 4-24 hours.
Remove chicken from marinade; discard marinade.
Cook chicken on a hot grill for about 10 minutes on each side.
Serve with tortillas and salsa.
Time does not include marinating.
Pound chicken breasts to even out thickness
Season chicken breasts with salt and pepper.<
Bake chicken for 30 minutes in oven at 350\u00b0.
Mix sour cream, soup and cheese.
Pour fat from chicken.
Sprinkle salt over chicken (just a little).
Pour mixture over chicken.
Bake for 30 more minutes or until bubbly hot (at least 15 minutes).
ish.
Layer cubed, cook chicken on top of broccoli.
For the Brine:
Mix all brine ingredients in a large pot
For the Pork
>brine over the chicken. Cover with plastic wrap and refrigerate for
NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT
TEASPOON OF MY Recipe #453973.
MARINATE chicken at least 2
For brine: Heat to a simmer about
owl and pour cooled brine over chicken. Refrigerate covered for a couple of
a boil.
Boil for 1 minute, stirring to dissolve