Mix all rub ingredients together and apply ample quantities to the outside of the turkey. Let meat marinade for 8-24 hours.
Combine injection recipe ingredients including 1/4 to 1/2 cup of the rub; boil and reduce to 1 cup. Cool and strain mixture then inject into all areas of the turkey.
Fry turkey according to weight of bird and fryer instructions. DO NOT attempt this indoors or too close to a builidng.
Rub roast with 1 tablespoon oil and minced garlic.
Put in glass bowl, add sherry, ginger, pepper and onions.
Chill overnight.
Remove meat, brown in 2 tablespoons oil in frying pan. Put in crock-pot with 1/2 cup marinade, cook on low 7 to 8 hours. Add 1/2 cup more marinade to saucepan and cook juice.
Serve with meat.
Makes 8 to 12 servings.
Place Roast in a shallow pan and
Pat roast all over with black pepper and poppy seed.
Mix all ingredients together.
Pour over roast.
Cover and marinate in refrigerator for 2 days.
Cook (covered) for 3 to 4 hours at 300\u00b0 or until done (with marinade).
Use marinade for sauce when serving.
o coarsely chop.
Coat roast generously with 2 tablespoons olive
If roasts are very big, cut in half. Sprinkle roast with salt, pepper, and garlic salt (or powder). Place roast in warmers and fill warmers about one third full of water. Cook at 350\u00b0 between 5 and 6 hours, or until roast are tender. Remove roast and stir in gravy mix; stir in mushroom soup. If gravy appears too thick, add more hot water. Put roast back in gravy and cook about 1 more hour at 350\u00b0.
Put roast in Brown-in-Bag. Cover generously with Worcestershire sauce.
Mix dry ingredients and cover all sides of the roast.
You may or may not need all the mixture.
Put the onion slices on the top of the roast and seal in the bag. Refrigerate, turning occasionally, for 4 or 5 days.
Bake slowly at 250\u00b0 to 300\u00b0 until internal temperature reaches 170\u00b0 to 180\u00b0 on meat thermometer.
Heat oven to 350\u00b0.
Spray oblong baking dish with Pam.
Place roast (bone down) in dish.
Sprinkle with salt and pepper.
Roast in oven 20 to 30 minutes per pound or until done.
Last 30 minutes of roasting time, cover roast lightly with foil.
Place cornbread dressing lightly around roast and return to oven, for remaining 30 minutes.
In a large nonstick skillet coated with nonstick cooking spray, brown roast on all sides. Transfer to a 5-quart slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. Cover and cook on low for 5 to 6 hours or until the meat is tender.
Clean the pig and remove the eye balls.<
lower the pig, and remove
wooden block in the pig's mauth, so that a
In the above recipe it looks like just a tablespoon of Crab Boil would hardly be noticed. Don't use more unless you are sure you want to. The word concentrated is there for a reason. This marinade needs to go in a food processor or blender for 5 minutes so that it doesn't clog the injector.
Emeril uses this as his injection marinade in a turkey that he dry brines for 24 hours in 1 cup of salt, 1 Tablespoon cayenne, and 1 Tablespoon of freshly ground black pepper.
ver the body of the pig, squeezing lime juice liberally, rub
egrees C).
Rinse the pig, and tie the front legs
nd pat the pig dry. Rub inside of pig with salt, marjoram
Remove any white membrane from roast. Put roast in a shyallow dish. Combine
FOR MARINATING: place roast in ziploc bag. Pour marinade ingredients over it. Place
br>Place roast in a zipper-type gallon baggie. Pour marinade over
b>roast or steak in a gallon size zip-loc bag. Add marinade