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
1
⁄
2
teaspoon freshly ground black pepper
1
⁄
2
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 250ºF.
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
1
⁄
4
” to
1
⁄
2
” 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 200ºF. 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
1
⁄
2
hour per pound,
plus one additional half hour. You will need to refresh
the supply of hardwood charcoal about every 1 to 1
1
⁄
2
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 165ºF.
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.
O w n e r ’ s G u i d e & I n s t r u c t i o n M a n u a l
19
Poultr y
