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Top BBQ rubs and seasonings and Cindy Lou’s chili lime seasoning recipes

Best BBQ rubs and seasonings with Cindy Lou’s steak it seasoning recipes: Pecan wood is best for this turkey but almost any fruit wood or a mix of pecan and fruit wood such as apple or cherry, would be great. Let the turkey smoke for about 2 hours without touching it. At the 2-hour mark, begin mopping the bird with the Maple Barbecue Mop Sauce hourly (see recipe below). Cooking time will vary depending on the size of the bird and the temperature of the smoker. For a 25 pound turkey, smoking time will take approximately 5 to 6 hours. For a 15 pounder, the cooking time is about 3 hours. Monitor the thickest part of the turkey breast but also check the turkey legs before bringing the turkey in the house. It is recommended that you use a good digital probe meat thermometer, checking the temperature every hour once you start mopping the bird. Turkey breast, which is white meat, cooks a little differently than the darker meat found in the legs and wings. It is important to find the happy medium between getting the two meats perfectly done. We usually go with the breast temperature and as long as both the white and dark meats are at least 165°F. At this point, the turkey is done. Remember, the temperature is going to increase some after it is pulled off the smoker. We recommend a finish temperature of 165°F simply because we believe that’s the optimum temperature based on our experience.

Tri-Tip Roasting Directions: Rub the Tri-Tip with olive oil and then the dry rub. Using an injector, inject the tri-tip in at least four spots with the butter/garlic sauce. Plus each hole with a small garlic clove then with the chile (optional). Let the tri-tip stand for at least an hour (2 hours preferred). Light your grill/smoker. If using a gas grill, set on low to medium flame. If using a smoker or charcoal grill, have your temperature set at approximately 325 to 350 degrees. Place your choice of wood onto the coals, set your rack on the highest level possible, and place your tri-tip on the rack fat side down. Slow roast/smoke the tri-tip for 20-30 minutes or until desired doneness, not turning it for the whole time it is being roasted/smoked. Remove the tri-tip and let rest at least for 10 minutes before cutting and serving.

Cindy Lou’s Chili Lime is the classic combination of chili and lime along with our special spices for a unique Cali-Tex-Mex flavor. This rub works great on pork, chicken, seafood, vegetables and popcorn. Indulge Your Taste buds with Cindy Lou’s! Cindy Lou’s Veggie Delight is a perfectly balanced mild blend of our special spices making it the perfect rub for vegetables. It strikes the delicate balance of exotic and savory. Use on vegetables, lamb, chicken, pork, and beef. Discover additional information at Pick the 3 best BBQ Seasonings.

Beer Can Chicken Cooking Directions: Preheat grill to 325 degrees. For the class, we cook on a Kamado Joe (without a heat deflector) and we put an aluminum pan to catch the drippings. For other style barbeques use indirect heat.Remove giblet package from chicken and discard or save for another use. Wash the chicken inside and out and then pat dry with paper towel. Rub liberally with olive oil inside and out and then rub your favorite Cindy Lou rub (We used Veggie Delight and Big Kahuna) liberally over chicken inside and out. Open the can and remove a little less than half of the contents. You can add more rub to the contents if you wish. Insert the can (or you may use the Kamado Joe Chicken Stand like we did in class) into the chicken’s “kazoo” as far as it will go so that the chicken is sitting upright. Next place it on the grill and kick out the two legs to make the bird stationary (like a tripod).

We bring you delicious rubs & BBQ sauces that will have you and everyone you grill for coming back for more! Stick with our great tasting rubs, or taste one of our specialty sauces the next time you grill steak, chicken, pork, fish or vegetables. Indulge your passion for the grill with Rubs and More’s collection of rubs, sauces, seasonings, BBQ recipes, tips, techniques, and much more. Plus, for finger-licking good meats and veggies, Rubs and More features Cindy Lou’s Dry Rubs – an absolute necessity as you reach for grilling glory! Discover additional info at https://www.rubsandmore.com/.

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