“BBQ MADE SIMPLE-SPECIAL EDITION”

A Monthly Newsletter

From your friends at TexasBBQRub.com

For Everyone Who Enjoys Cooking on Grills and Smokers

November 2004, Volume 19

Special Release

Contact Information:

Bill Cannon

BBQ Made Simple

Real Texas BBQ Rub, Inc.

10701 Corporate Dr., Suite 295

Stafford, Texas 77477

Phone – 281-240-7110

Fax – 281-240-7111

Email addresses: bill@texasbbqrub.com

texasbbqrub@hotmail.com

Take just a couple of seconds and send this to 5 of your friends right now. They will thank you for it.

WHAT YOU WILL FIND IN THIS ISSUE OF BBQ MADE SIMPLE

1. Happy Thanksgiving from Texas BBQ Rub

2. Give Texas BBQ Rub at Christmas

3. Smoking and Frying Turkey

4. Bill’s Recipe for Cornbread Dressing

5. Message board/forum – Join us for some fun, we need you to participate

6. What you will find in future issues of BBQ Made Simple

HAPPY THANKSGIVING

The staff at Texas BBQ Rub want to wish each of you a special Happy Thanksgiving. We are going to share the holiday with our family and friends and know each of you will enjoy your holiday in your own special way. If you are traveling to family or friends houses, please drive or travel safely.

So from Carrie, Blake, Matt, and Bill we wish each of you a very happy Thanksgiving. We thank each of you for taking a few minutes to read our newsletter.

GIFT GIVING IDEAS FOR CHRISTMAS

If you are like me you always have some folks on that Xmas giving list you can never figure out what to give them. Maybe it is an office party, a gift to the boss, an uncle, or just a real close friend that you wish to give to and never can find the perfect gift.

Well, why not give them a two-pound bag of Texas BBQ Rub. They will love it. They will be talking about you when they cook up some BBQ and heck they may even invite you over.

Also check out www.texaspepperjelly.com for some great pepper jellies. These pepper jellies can be used as a snack on Thanksgiving day by pouring them over cream cheese and spreading them on crackers or use them as a finishing sauce for your turkey. Just spread them over the turkey the last 30 minutes of cooking for a fantastic taste. These jellies also make a great gift idea for Xmas.

If you are in the market for a barbecue smoker check out www.gatorpit.net and order yourself the ultimate gift, a new smoker or grill custom made for you.

SMOKING THE BIG BIRD – TURKEY

Smoking a turkey is a fantastic way to cook a turkey. You don’t have to hold off smoking a turkey on just the Thanksgiving and Christmas holidays, smoke it any time you wish. This is an easy and fun thing to cook anytime of the year. Of course the costs of the birds are a little higher during the off seasons but you can still find a nice bird to cook at around a buck a pound out of the prime turkey seasons.

Important points to remember about smoking a turkey

Food safety is a primary concern when smoking a turkey. Turkeys are great for smoking but it is usually best to choose a whole turkey weighing 10 to 12 pounds for your best results. Larger turkeys stay in the danger zone of bacterial growth too long when you choose a turkey that weighs above 12 pounds. Remember the safety zone is below 40 degrees and above 140 degrees. Larger turkeys placed on the pit will stay in the range between 40 and 140 degrees just a little longer than we like to expose meat to bacterial growth. So be careful.

Never stuff a turkey you are going to smoke on the pit. Again, it takes too long for the stuffing to reach the safe temperature range due to the slow smoking temperatures you are using. So keep the dressing/stuffing for the oven.

To thaw a frozen turkey there are three recommended ways you should thaw the turkey. First, if you buy a frozen turkey, keep the bird in the freezer until you begin the thawing process. Thaw a turkey under refrigeration, in cold water, or in the microwave oven.

· Refrigeration- Allow about 24 hours per 5 pounds to thaw in the refrigerator

· In cold water- allow approximately 30 to 45 minutes per pound to thaw in cold water. You will need to change the cold water about every 30 minutes or so. NEVER USE WARM OR HOT WATER to thaw a turkey. And always change the water every 30 minutes. Once the turkey has thawed out you may refrigerate it. Keep the temperature of the turkey under 40 degrees until you are ready to use it.

· Microwave- Follow the directions of the microwave’s manufacturer, as each microwave oven is different in the power. One point is that once you have thawed a turkey using the microwave oven you cannot put it back in the refrigerator and store it. You have to use it immediately.

If you elect to use a fresh turkey, which is preferred, you will need to store it under 40 degrees until you use it. Don’t try to keep it for several days, always get the fresh turkey the day before you will need it. You should check with your butcher or store to see if you can order the fresh turkey in advance then pick it up as late as you can before cooking.

How much turkey to buy?

How much turkey do you need? Generally, you will need one pound of turkey for each person you are going to serve. This will allow for a meal with some leftovers for the next days turkey sandwiches.

Remember too, that we are going to see some great deals on turkeys during the holiday periods (especially before Thanksgiving) so buy two or three and keep them frozen. A frozen turkey will keep for up to one year. So buy a couple of extra this holiday season and then you will have a couple to cook during the year. They are great during the summer when we start thinking about turkey but the price has gone up and we don’t feel like spending the money for one then. You can also buy a couple and try cooking them in different ways to see what you like the best. Smoke one on the pit and then either cook one the conventional way in the oven or try frying one.

OK Let’s Smoke a Turkey – It is Easy and Taste Great

What you will need:

1 turkey (10 to 12 pounds)

1 bottle Italian Dressing – I prefer Wishbone

1 cup of Texas BBQ Rub (or the rub of your choice)

1 or 2 onions (optional)

3 stalks of celery (optional)

3 whole cloves of garlic (optional)

1 Reynolds turkey-cooking bag (optional)

1) Clean turkey – wash the turkey inside and out, remove the giblets from the cavity of the turkey. Set aside to dry or pat dry if you wish. If your turkey comes with a built in internal meat thermometer remove it.

2) Cover the turkey, inside and out, with Italian dressing. Work some of the Italian dressing under the skin of the turkey without removing the skin.

3) Apply Texas BBQ Rub over the Italian dressing. Liberally apply the rub inside and out. Also take your finger and apply rub under the skin.

4) Your smoker should be set up for indirect smoking at a temperature of 225 degrees to 250 degrees.

5) If you are using the celery, onions, and garlic cut the celery stalks into two or three pieces and put in the cavity of the turkey before smoking. The onions can be cut into quarters and placed in the cavity. The garlic should be used to your taste but cut the cloves and place in the cavity as well.

6) I personally use a Reynolds turkey cooking bag and place the turkey in the bag. Follow the directions that come with the bag. You will cut about 6 one inch slits in the bag and this will allow for a nice smoke flavor and the bag will help speed up the cooking time a bit and help maintain great moisture for the turkey. The bag will also keep the turkey from turning a really dark brown color. If you use the bag you can place some celery, onion and garlic in the bag.

Put the turkey on the smoker and there will be no need to baste the turkey. Cook at 225 to 250 degrees until the internal temperature of the turkey reaches 160 to 165 degrees. Check the internal temperature of the turkey in the thigh area. Approximate cooking times will be 5 to 6 hours. The cooking time is basically twice as long as a traditionally cooked turkey. When the turkey reaches 160 degrees take off the smoker and set aside for approximately 20 to 30 minutes before you carve it up.

Beer Can Turkey

Another option for those of you who like to cook beer butt chicken is to try a beer butt turkey. Use a can of Fosters beer, the big can to set up the turkey on. Use Italian dressing to cover the outside of the turkey and cover with Texas BBQ Rub. Set it up on the pit and cook until the internal temperature reaches 160 to 165 degrees.

Fried Turkey

What you will need:

1 - 10 pound turkey (big turkeys will not fit in the cooking pot)

Approximately 5 oz. of your favorite Cajun seasoning or Texas Grilling Magic™

1 – meat injector

Injector spice (or make your own, see below)

Usually 4 to 5 gallons of peanut oil

A special note from a newsletter subscriber who fries over 30 turkeys a year:

"I find it better to lower the turkey into the pot with the breast down in the pot either on a stand or hung". He also suggest using two people if it is at all possible for safety reasons. And this point is excellent-TURN OFF THE BURNER BEFORE YOU LOWER THE BIRD INTO THE POT...AS SOON AS YOU SEE THAT YOU WON'T HAVE BOIL-OVER, JUST RE-LIGHT THE BURNER. He also suggest a getting the grease up to 360 degrees and then putting the bird into the oil and then letting the pot cook around 340 degrees. This will allow for a prettier bird with the skin not too burned."

You should never fry a turkey inside the house or even inside the garage. The high temperature cooker you will be using is extremely dangerous is the oil spills out of the pot and starts a fire. So give yourself plenty of space in the open before you fry the turkey.

First, you will need to measure how much peanut oil you will need to put into your cooking pot. The way to do this is to place the turkey in the pot and then fill the pot with water and cover the turkey completely plus 1 inch over the top of the turkey. Remove the turkey and make a mark or measure the pot to see how full the pot should be filled with peanut oil. Pour out the water and completely dry the inside of the cooking pot before adding the peanut oil. Fill the cooking pot with the appropriate amount of peanut oil and place on the high temperature burner. (Remember get out of the house or garage, get in the open air to do this in case there is a fire) You can turn on the gas burner to get the temperature of the oil up to 375 degrees to fry the turkey.

While the peanut oil is heating up (this can take up to 30 minutes) prepare the turkey for frying. Make sure the turkey is completely dry. You may wish to inject the turkey with a marinade or spice of your choice. There are several flavors in the market. Or you can make your own injection flavoring with melted butter and a couple of ounces of Texas Grilling Magic™. Just melt the butter in a sauce pan and add Texas Grilling Magic™ to the melted butter and let it simmer for a couple of minutes. Continue to cook and mix together. Be careful not to burn the mixture. Place in the meat injector and inject the turkey in several places. You will need to run a wire hanger thru the neck area of the turkey so you can remove the turkey from the pot when it has cooked. Some of the cookers come with a basket so you will not need to rig up the wire carrier.

Cover the turkey with Texas Grilling Magic™ and when the temperature of the peanut oil gets to 375 degrees you will take the turkey out to the pot and lower the turkey very gently into the peanut oil. The oil will boil vigorously at first so watch for boil over and be extremely careful. If your cooker has a basket put the turkey in the basket and lower into the oil. Please be careful and never drop the turkey into the hot oil. You should put the butt end of the turkey into the oil first and lower down with the neck area up in the pot.

Cooking times for frying a turkey are fairly fast. You can count on 3 ½ to 4 ½ minutes per pound of turkey. So a 10-pound turkey will need to cook for at least 35 to 45 minutes. Cook until the turkey floats to the top of the oil. Remove turkey and apply melted butter and seasoning (Texas Grilling Magic™) to the outside of the turkey while it is still hot. Serve in 15 minutes while it is still hot.

Order Texas BBQ Rub right now so you will have it in the pantry for smoking that turkey and to have on hand for the holidays. You can order it at www.texasbbqrub.com/shopping.html . Trust me you will love it and our 100% money back, no questions asked guarantee is the best in the industry. You owe it to yourself, so go ahead and order some now. You have nothing to lose, if you don’t like our rub, just send us and email and we will cheerfully refund the money you paid for the rub.

BILL’S HOMEMADE CORNBREAD DRESSING

A good cornbread dressing recipe is hard to find. I am going to share with ya’ll the best cornbread dressing I have ever made. I will be making this for Thanksgiving and for Xmas to go along with our turkey.

What you will need:

3 cups of toasted bread crumbs

3 cups of cornbread

about 1/3 cup of butter or margarine

Salt and pepper (or Texas Grilling Magic)

2 bell peppers

2 onions

5 stalks of celery

2 or 3 fresh jalapenos (optional)

6 eggs

1 tablespoon of poultry seasoning

3 to 4 cups of chicken (turkey) broth

a 9x9x4 inch pan (I use a ½ size aluminum pan)

Note: All ingredients in this recipe should be added when they are cool (not hot) in order for the recipe to work.

To make the bread crumbs, toast white bread slices and pinch off pieces of bread approx ¾ of an inch big. After you have pinched the bread apart put in baking pan and let cool down.

Bake the cornbread (I use cornbread mix) and this recipe usually takes two batches of cornbread. Let the cornbread cool down before you break it up and add to the bread in the baking pan. Mix the bread and cornbread in the pan.

TIP: You can cook the cornbread and toast the bread the day before and put in the frig. to keep till the next day.

Cut up all of the vegetables (bell peppers, onions, and celery and the jalapenos if you add them) and saute them in a pan with the butter or margarine. Cook them till they are tender. Set them aside so they cool all the way down. Once they have cooled down, stir them into the bread/cornbread mix.

Break the eggs into a bowl and beat them. Add the beaten eggs to the bread/cornbread/vegetable mix.

Add the poultry seasoning and salt and pepper to taste (or use Texas Grilling Magic to taste).

You are now ready to add the turkey (chicken) broth to the mix. I love to use either a turkey broth I have made with the neck and gizzards of the turkey or the best to use is the actual broth from the baked turkey itself. You can always buy chicken broth at the store and use it but it just does not have the flavor of the natural broths. Add enough broth to the mix to make the mix turn mushy. Then add a bit more so the dressing will not dry out during cooking.

Bake the mix at 400 degrees for a total of about 2 hours. The first 1 ½ hour covered with foil and the last 30 minutes uncovered. Remember you are only getting the dressing hot so watch it carefully so it does not dry out.

A COUPLE OF VARIATIONS OF THE ORIGINAL DRESSING

A couple of variations to the original dressing for some exciting taste. I add approximately 3 tamales to the bread mix to add a nice Mexican taste to the dressing. Or I will add approximately 12 raw oysters to the original dressing and cook them into the mix.

Heck, think about what you might want to add to your dressing to add a different taste to the meal.

TEXASBBQRUB.COM – MESSAGE BOARD/FORUM (Your BBQ Information

Source on the Internet)

We have a message board/forum to our web site. The link is www.texasbbqrub.com/phpBB2/ and we want and need each of you to come to the message board and join us in the fun. We would love to hear your questions, comments, suggestions, and just talk BBQ with all of our members. If you have not already done so, please click the link above right now and join in the fun.

Don’t be shy. All questions are good questions and we have a lot of pros to answer you questions or make suggestions for you. Remember we will all learn from each of your comments. That is what we are all about here, learning how to BBQ or passing along our thoughts to others. Whether you are just beginning to learn how to Q or you consider yourself a pit master come visit our forum today. We need everyone to jump on in there. It is FREE to join and takes just a few seconds to get registered, so do it now. We all will be happy you did.

WE WOULD LOVE TO HEAR FROM YOU

Remember this is your newsletter, so we want you to send us any suggestions or comments you have about the newsletter. If you think we need to add another section let us know and we will work on it. We want you to be a part of this. It is for YOU. So keep us informed.

If you are interested in a particular topic for future newsletters send me an email at bill@texasbbqrub.com with your suggestions. We want to hear what ya’ll are interested in hearing about.

A GLANCE AT THE NEXT ISSUE OF BBQ MADE SIMPLE

Well that ends this month’s newsletter. As we move toward the Christmas Holiday and the weather cools off even more we want to reflect back on our first year. We are planning a big Christmas Issue for you and we know there will be something in it for everyone.

We appreciate everyone signing up for the newsletter and we hope you find it informative. We have grown our family of friends to over 11,000 subscribers in a few short months and we want to thank you for your trust in us.

SOME FINAL THOUGHTS

Remember that we still have many of our troops in both Iraq and in Afghanistan protecting our freedom and helping others achieve their own freedom. Keep them in your prayers and hearts for the many months to come. They are there serving us and our country.

Cooking is a great way to get the family interested in doing something together. Kids make great helpers around the grill and let them feel like they made a difference. Always include your children when cooking (if they are old enough). They will grow to love it and they will always want to help you out. Ask them to help and give them important jobs to do, like rubbing the meat, be the fire attendant, or running errands for you. PASS ON THE ART OF COOKING TO YOUR CHILDREN…..YOU WILL BE GLAD YOU DID AND SO WILL THEY.

That concludes this Special Edition of BBQ MADE SIMPLE. Do me a favor and pass this along to 5 of your friends right now. They will thank you for it and I will too.

Happy Thanksgiving to you and your’s.

Keep on Cook’ in

Bill

You can contact us at bill@texasbbqrub.com if you should have any questions or comments.


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	“BBQ MADE SIMPLE-SPECIAL EDITION” A Monthly Newsletter From your friends at TexasBBQRub.com For Everyone Who Enjoys Cooking on Grills and Smokers November 2004, Volume 19 Special Release Contact Information: Bill Cannon BBQ Made Simple Real Texas BBQ Rub, Inc. 10701 Corporate Dr., Suite 295 Stafford, Texas 77477 Phone – 281-240-7110 Fax – 281-240-7111 Email addresses: bill@texasbbqrub.com texasbbqrub@hotmail.com Take just a couple of seconds and send this to 5 of your friends right now. They will thank you for it. WHAT YOU WILL FIND IN THIS ISSUE OF BBQ MADE SIMPLE 1. Happy Thanksgiving from Texas BBQ Rub 2. Give Texas BBQ Rub at Christmas 3. Smoking and Frying Turkey 4. Bill’s Recipe for Cornbread Dressing 5. Message board/forum – Join us for some fun, we need you to participate 6. What you will find in future issues of BBQ Made Simple HAPPY THANKSGIVING The staff at Texas BBQ Rub want to wish each of you a special Happy Thanksgiving. We are going to share the holiday with our family and friends and know each of you will enjoy your holiday in your own special way. If you are traveling to family or friends houses, please drive or travel safely. So from Carrie, Blake, Matt, and Bill we wish each of you a very happy Thanksgiving. We thank each of you for taking a few minutes to read our newsletter. GIFT GIVING IDEAS FOR CHRISTMAS If you are like me you always have some folks on that Xmas giving list you can never figure out what to give them. Maybe it is an office party, a gift to the boss, an uncle, or just a real close friend that you wish to give to and never can find the perfect gift. Well, why not give them a two-pound bag of Texas BBQ Rub. They will love it. They will be talking about you when they cook up some BBQ and heck they may even invite you over. Also check out www.texaspepperjelly.com for some great pepper jellies. These pepper jellies can be used as a snack on Thanksgiving day by pouring them over cream cheese and spreading them on crackers or use them as a finishing sauce for your turkey. Just spread them over the turkey the last 30 minutes of cooking for a fantastic taste. These jellies also make a great gift idea for Xmas. If you are in the market for a barbecue smoker check out www.gatorpit.net and order yourself the ultimate gift, a new smoker or grill custom made for you. SMOKING THE BIG BIRD – TURKEY Smoking a turkey is a fantastic way to cook a turkey. You don’t have to hold off smoking a turkey on just the Thanksgiving and Christmas holidays, smoke it any time you wish. This is an easy and fun thing to cook anytime of the year. Of course the costs of the birds are a little higher during the off seasons but you can still find a nice bird to cook at around a buck a pound out of the prime turkey seasons. Important points to remember about smoking a turkey Food safety is a primary concern when smoking a turkey. Turkeys are great for smoking but it is usually best to choose a whole turkey weighing 10 to 12 pounds for your best results. Larger turkeys stay in the danger zone of bacterial growth too long when you choose a turkey that weighs above 12 pounds. Remember the safety zone is below 40 degrees and above 140 degrees. Larger turkeys placed on the pit will stay in the range between 40 and 140 degrees just a little longer than we like to expose meat to bacterial growth. So be careful. Never stuff a turkey you are going to smoke on the pit. Again, it takes too long for the stuffing to reach the safe temperature range due to the slow smoking temperatures you are using. So keep the dressing/stuffing for the oven. To thaw a frozen turkey there are three recommended ways you should thaw the turkey. First, if you buy a frozen turkey, keep the bird in the freezer until you begin the thawing process. Thaw a turkey under refrigeration, in cold water, or in the microwave oven. · Refrigeration- Allow about 24 hours per 5 pounds to thaw in the refrigerator · In cold water- allow approximately 30 to 45 minutes per pound to thaw in cold water. You will need to change the cold water about every 30 minutes or so. NEVER USE WARM OR HOT WATER to thaw a turkey. And always change the water every 30 minutes. Once the turkey has thawed out you may refrigerate it. Keep the temperature of the turkey under 40 degrees until you are ready to use it. · Microwave- Follow the directions of the microwave’s manufacturer, as each microwave oven is different in the power. One point is that once you have thawed a turkey using the microwave oven you cannot put it back in the refrigerator and store it. You have to use it immediately. If you elect to use a fresh turkey, which is preferred, you will need to store it under 40 degrees until you use it. Don’t try to keep it for several days, always get the fresh turkey the day before you will need it. You should check with your butcher or store to see if you can order the fresh turkey in advance then pick it up as late as you can before cooking. How much turkey to buy? How much turkey do you need? Generally, you will need one pound of turkey for each person you are going to serve. This will allow for a meal with some leftovers for the next days turkey sandwiches. Remember too, that we are going to see some great deals on turkeys during the holiday periods (especially before Thanksgiving) so buy two or three and keep them frozen. A frozen turkey will keep for up to one year. So buy a couple of extra this holiday season and then you will have a couple to cook during the year. They are great during the summer when we start thinking about turkey but the price has gone up and we don’t feel like spending the money for one then. You can also buy a couple and try cooking them in different ways to see what you like the best. Smoke one on the pit and then either cook one the conventional way in the oven or try frying one. OK Let’s Smoke a Turkey – It is Easy and Taste Great What you will need: 1 turkey (10 to 12 pounds) 1 bottle Italian Dressing – I prefer Wishbone 1 cup of Texas BBQ Rub (or the rub of your choice) 1 or 2 onions (optional) 3 stalks of celery (optional) 3 whole cloves of garlic (optional) 1 Reynolds turkey-cooking bag (optional) 1) Clean turkey – wash the turkey inside and out, remove the giblets from the cavity of the turkey. Set aside to dry or pat dry if you wish. If your turkey comes with a built in internal meat thermometer remove it. 2) Cover the turkey, inside and out, with Italian dressing. Work some of the Italian dressing under the skin of the turkey without removing the skin. 3) Apply Texas BBQ Rub over the Italian dressing. Liberally apply the rub inside and out. Also take your finger and apply rub under the skin. 4) Your smoker should be set up for indirect smoking at a temperature of 225 degrees to 250 degrees. 5) If you are using the celery, onions, and garlic cut the celery stalks into two or three pieces and put in the cavity of the turkey before smoking. The onions can be cut into quarters and placed in the cavity. The garlic should be used to your taste but cut the cloves and place in the cavity as well. 6) I personally use a Reynolds turkey cooking bag and place the turkey in the bag. Follow the directions that come with the bag. You will cut about 6 one inch slits in the bag and this will allow for a nice smoke flavor and the bag will help speed up the cooking time a bit and help maintain great moisture for the turkey. The bag will also keep the turkey from turning a really dark brown color. If you use the bag you can place some celery, onion and garlic in the bag. Put the turkey on the smoker and there will be no need to baste the turkey. Cook at 225 to 250 degrees until the internal temperature of the turkey reaches 160 to 165 degrees. Check the internal temperature of the turkey in the thigh area. Approximate cooking times will be 5 to 6 hours. The cooking time is basically twice as long as a traditionally cooked turkey. When the turkey reaches 160 degrees take off the smoker and set aside for approximately 20 to 30 minutes before you carve it up. Beer Can Turkey Another option for those of you who like to cook beer butt chicken is to try a beer butt turkey. Use a can of Fosters beer, the big can to set up the turkey on. Use Italian dressing to cover the outside of the turkey and cover with Texas BBQ Rub. Set it up on the pit and cook until the internal temperature reaches 160 to 165 degrees. Fried Turkey What you will need: 1 - 10 pound turkey (big turkeys will not fit in the cooking pot) Approximately 5 oz. of your favorite Cajun seasoning or Texas Grilling Magic™ 1 – meat injector Injector spice (or make your own, see below) Usually 4 to 5 gallons of peanut oil A special note from a newsletter subscriber who fries over 30 turkeys a year: "I find it better to lower the turkey into the pot with the breast down in the pot either on a stand or hung". He also suggest using two people if it is at all possible for safety reasons. And this point is excellent-TURN OFF THE BURNER BEFORE YOU LOWER THE BIRD INTO THE POT...AS SOON AS YOU SEE THAT YOU WON'T HAVE BOIL-OVER, JUST RE-LIGHT THE BURNER. He also suggest a getting the grease up to 360 degrees and then putting the bird into the oil and then letting the pot cook around 340 degrees. This will allow for a prettier bird with the skin not too burned." You should never fry a turkey inside the house or even inside the garage. The high temperature cooker you will be using is extremely dangerous is the oil spills out of the pot and starts a fire. So give yourself plenty of space in the open before you fry the turkey. First, you will need to measure how much peanut oil you will need to put into your cooking pot. The way to do this is to place the turkey in the pot and then fill the pot with water and cover the turkey completely plus 1 inch over the top of the turkey. Remove the turkey and make a mark or measure the pot to see how full the pot should be filled with peanut oil. Pour out the water and completely dry the inside of the cooking pot before adding the peanut oil. Fill the cooking pot with the appropriate amount of peanut oil and place on the high temperature burner. (Remember get out of the house or garage, get in the open air to do this in case there is a fire) You can turn on the gas burner to get the temperature of the oil up to 375 degrees to fry the turkey. While the peanut oil is heating up (this can take up to 30 minutes) prepare the turkey for frying. Make sure the turkey is completely dry. You may wish to inject the turkey with a marinade or spice of your choice. There are several flavors in the market. Or you can make your own injection flavoring with melted butter and a couple of ounces of Texas Grilling Magic™. Just melt the butter in a sauce pan and add Texas Grilling Magic™ to the melted butter and let it simmer for a couple of minutes. Continue to cook and mix together. Be careful not to burn the mixture. Place in the meat injector and inject the turkey in several places. You will need to run a wire hanger thru the neck area of the turkey so you can remove the turkey from the pot when it has cooked. Some of the cookers come with a basket so you will not need to rig up the wire carrier. Cover the turkey with Texas Grilling Magic™ and when the temperature of the peanut oil gets to 375 degrees you will take the turkey out to the pot and lower the turkey very gently into the peanut oil. The oil will boil vigorously at first so watch for boil over and be extremely careful. If your cooker has a basket put the turkey in the basket and lower into the oil. Please be careful and never drop the turkey into the hot oil. You should put the butt end of the turkey into the oil first and lower down with the neck area up in the pot. Cooking times for frying a turkey are fairly fast. You can count on 3 ½ to 4 ½ minutes per pound of turkey. So a 10-pound turkey will need to cook for at least 35 to 45 minutes. Cook until the turkey floats to the top of the oil. Remove turkey and apply melted butter and seasoning (Texas Grilling Magic™) to the outside of the turkey while it is still hot. Serve in 15 minutes while it is still hot. Order Texas BBQ Rub right now so you will have it in the pantry for smoking that turkey and to have on hand for the holidays. You can order it at www.texasbbqrub.com/shopping.html . Trust me you will love it and our 100% money back, no questions asked guarantee is the best in the industry. You owe it to yourself, so go ahead and order some now. You have nothing to lose, if you don’t like our rub, just send us and email and we will cheerfully refund the money you paid for the rub. BILL’S HOMEMADE CORNBREAD DRESSING A good cornbread dressing recipe is hard to find. I am going to share with ya’ll the best cornbread dressing I have ever made. I will be making this for Thanksgiving and for Xmas to go along with our turkey. What you will need: 3 cups of toasted bread crumbs 3 cups of cornbread about 1/3 cup of butter or margarine Salt and pepper (or Texas Grilling Magic) 2 bell peppers 2 onions 5 stalks of celery 2 or 3 fresh jalapenos (optional) 6 eggs 1 tablespoon of poultry seasoning 3 to 4 cups of chicken (turkey) broth a 9x9x4 inch pan (I use a ½ size aluminum pan) Note: All ingredients in this recipe should be added when they are cool (not hot) in order for the recipe to work. To make the bread crumbs, toast white bread slices and pinch off pieces of bread approx ¾ of an inch big. After you have pinched the bread apart put in baking pan and let cool down. Bake the cornbread (I use cornbread mix) and this recipe usually takes two batches of cornbread. Let the cornbread cool down before you break it up and add to the bread in the baking pan. Mix the bread and cornbread in the pan. TIP: You can cook the cornbread and toast the bread the day before and put in the frig. to keep till the next day. Cut up all of the vegetables (bell peppers, onions, and celery and the jalapenos if you add them) and saute them in a pan with the butter or margarine. Cook them till they are tender. Set them aside so they cool all the way down. Once they have cooled down, stir them into the bread/cornbread mix. Break the eggs into a bowl and beat them. Add the beaten eggs to the bread/cornbread/vegetable mix. Add the poultry seasoning and salt and pepper to taste (or use Texas Grilling Magic to taste). You are now ready to add the turkey (chicken) broth to the mix. I love to use either a turkey broth I have made with the neck and gizzards of the turkey or the best to use is the actual broth from the baked turkey itself. You can always buy chicken broth at the store and use it but it just does not have the flavor of the natural broths. Add enough broth to the mix to make the mix turn mushy. Then add a bit more so the dressing will not dry out during cooking. Bake the mix at 400 degrees for a total of about 2 hours. The first 1 ½ hour covered with foil and the last 30 minutes uncovered. Remember you are only getting the dressing hot so watch it carefully so it does not dry out. A COUPLE OF VARIATIONS OF THE ORIGINAL DRESSING A couple of variations to the original dressing for some exciting taste. I add approximately 3 tamales to the bread mix to add a nice Mexican taste to the dressing. Or I will add approximately 12 raw oysters to the original dressing and cook them into the mix. Heck, think about what you might want to add to your dressing to add a different taste to the meal. TEXASBBQRUB.COM – MESSAGE BOARD/FORUM (Your BBQ Information Source on the Internet) We have a message board/forum to our web site. The link is www.texasbbqrub.com/phpBB2/ and we want and need each of you to come to the message board and join us in the fun. We would love to hear your questions, comments, suggestions, and just talk BBQ with all of our members. If you have not already done so, please click the link above right now and join in the fun. Don’t be shy. All questions are good questions and we have a lot of pros to answer you questions or make suggestions for you. Remember we will all learn from each of your comments. That is what we are all about here, learning how to BBQ or passing along our thoughts to others. Whether you are just beginning to learn how to Q or you consider yourself a pit master come visit our forum today. We need everyone to jump on in there. It is FREE to join and takes just a few seconds to get registered, so do it now. We all will be happy you did. WE WOULD LOVE TO HEAR FROM YOU Remember this is your newsletter, so we want you to send us any suggestions or comments you have about the newsletter. If you think we need to add another section let us know and we will work on it. We want you to be a part of this. It is for YOU. So keep us informed. If you are interested in a particular topic for future newsletters send me an email at bill@texasbbqrub.com with your suggestions. We want to hear what ya’ll are interested in hearing about. A GLANCE AT THE NEXT ISSUE OF BBQ MADE SIMPLE Well that ends this month’s newsletter. As we move toward the Christmas Holiday and the weather cools off even more we want to reflect back on our first year. We are planning a big Christmas Issue for you and we know there will be something in it for everyone. We appreciate everyone signing up for the newsletter and we hope you find it informative. We have grown our family of friends to over 11,000 subscribers in a few short months and we want to thank you for your trust in us. SOME FINAL THOUGHTS Remember that we still have many of our troops in both Iraq and in Afghanistan protecting our freedom and helping others achieve their own freedom. Keep them in your prayers and hearts for the many months to come. They are there serving us and our country. Cooking is a great way to get the family interested in doing something together. Kids make great helpers around the grill and let them feel like they made a difference. Always include your children when cooking (if they are old enough). They will grow to love it and they will always want to help you out. Ask them to help and give them important jobs to do, like rubbing the meat, be the fire attendant, or running errands for you. PASS ON THE ART OF COOKING TO YOUR CHILDREN…..YOU WILL BE GLAD YOU DID AND SO WILL THEY. That concludes this Special Edition of BBQ MADE SIMPLE. Do me a favor and pass this along to 5 of your friends right now. They will thank you for it and I will too. Happy Thanksgiving to you and your’s. Keep on Cook’ in Bill You can contact us at bill@texasbbqrub.com if you should have any questions or comments.

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