Smoked Turkey Drumsticks and Wings
Thaw product in the refrigerator. Preheat the oven to 250°F. Add 2 cups of water or chicken broth to a large baking pan. Place the turkey pieces in the pan, not touching each other. Cover the pan tightly with aluminum foil. Place the pan in the oven and bake them for 2 hours. Turn them over halfway through the cooking process, ensuring that you cover them tightly again after turning. They are ready to eat when the meat is tender and falling off the bone, and they've reached an internal temperature of 165°F. Remove from the oven and serve them hot.
Pre-Smoked Pork Spare Ribs
Thaw product in the refrigerator. Remove from refrigerator 30 minutes before cooking.
OVEN
Preheat oven to 375°F. Remove ribs from packaging, place in a shallow roasting pan cover with barbeque sauce or pour 2 cups of chicken broth in pan and cover with aluminum foil. Cook for 1½ to 2 hours or until desired tenderness.
GRILL
Remove ribs from packaging and place on a preheated grill on medium, turning and brush with barbeque sauce occasionally until desired tenderness.
Smoked Chicken
Preheat oven or grill to 325°F. Remove the chicken from packaging. Wrap the chicken in heavy-duty aluminum foil, leaving a small opening at one end. Pour a ½ cup of water or chicken broth through the opening in the aluminum foil. Close the opening by squeezing the edges of the foil together tightly. Place the smoked chicken in the oven or on grill. The liquid in the foil wrapper keeps the meat moist and allows steam to heat the chicken faster. Check the temperature of the chicken periodically using a clean meat thermometer. Remove the chicken when its internal temperature reaches 165°F.
Smoked Chicken Leg Quarters
Thaw product in the refrigerator. Preheat the oven to 350°F. Add 2 cups of water or chicken broth to the large baking pan. Place the leg quarters in the pan, not touching each other. Cover the pan tightly with aluminum foil. Place the pan in the oven and bake them until they reach an internal temperature of 165°F. Remove the chicken from the oven and serve.
Thaw product in the refrigerator. Preheat the oven to 250°F. Add 2 cups of water or chicken broth to a large baking pan. Place the turkey pieces in the pan, not touching each other. Cover the pan tightly with aluminum foil. Place the pan in the oven and bake them for 2 hours. Turn them over halfway through the cooking process, ensuring that you cover them tightly again after turning. They are ready to eat when the meat is tender and falling off the bone, and they've reached an internal temperature of 165°F. Remove from the oven and serve them hot.
Pre-Smoked Pork Spare Ribs
Thaw product in the refrigerator. Remove from refrigerator 30 minutes before cooking.
OVEN
Preheat oven to 375°F. Remove ribs from packaging, place in a shallow roasting pan cover with barbeque sauce or pour 2 cups of chicken broth in pan and cover with aluminum foil. Cook for 1½ to 2 hours or until desired tenderness.
GRILL
Remove ribs from packaging and place on a preheated grill on medium, turning and brush with barbeque sauce occasionally until desired tenderness.
Smoked Chicken
Preheat oven or grill to 325°F. Remove the chicken from packaging. Wrap the chicken in heavy-duty aluminum foil, leaving a small opening at one end. Pour a ½ cup of water or chicken broth through the opening in the aluminum foil. Close the opening by squeezing the edges of the foil together tightly. Place the smoked chicken in the oven or on grill. The liquid in the foil wrapper keeps the meat moist and allows steam to heat the chicken faster. Check the temperature of the chicken periodically using a clean meat thermometer. Remove the chicken when its internal temperature reaches 165°F.
Smoked Chicken Leg Quarters
Thaw product in the refrigerator. Preheat the oven to 350°F. Add 2 cups of water or chicken broth to the large baking pan. Place the leg quarters in the pan, not touching each other. Cover the pan tightly with aluminum foil. Place the pan in the oven and bake them until they reach an internal temperature of 165°F. Remove the chicken from the oven and serve.
| pre_smoked_meats_recipes.pdf |
Pork or Crawfish Stuffed Bell Peppers
Ingredients
2 Bailey’s Stuffed Bell Peppers, thawed
2 pats butter
water
Directions
Preheat oven to 350°F. Remove bell peppers from packaging and place in a roasting pan. Pour ½ inch of water in bottom of pan. Place a pat of butter on top of each pepper. Cover with foil and bake until peppers are tender. Uncover and return to oven until tops are browned.
Pork or Crawfish Boudin Balls
Ingredients
1 pkg. Bailey’s Boudin Balls, thawed
vegetable oil, for deep frying
Directions for Frying
Heat oil to 350°F. Carefully place boudin balls into hot oil and fry until golden brown. Drain on paper towels and serve hot with your favorite dipping sauce.
Directions for Baking
Preheat oven to 400°F. Place boudin balls on a cookie sheet. Bake until heated through and golden brown. Serve with your favorite dipping sauce.
Ingredients
2 Bailey’s Stuffed Bell Peppers, thawed
2 pats butter
water
Directions
Preheat oven to 350°F. Remove bell peppers from packaging and place in a roasting pan. Pour ½ inch of water in bottom of pan. Place a pat of butter on top of each pepper. Cover with foil and bake until peppers are tender. Uncover and return to oven until tops are browned.
Pork or Crawfish Boudin Balls
Ingredients
1 pkg. Bailey’s Boudin Balls, thawed
vegetable oil, for deep frying
Directions for Frying
Heat oil to 350°F. Carefully place boudin balls into hot oil and fry until golden brown. Drain on paper towels and serve hot with your favorite dipping sauce.
Directions for Baking
Preheat oven to 400°F. Place boudin balls on a cookie sheet. Bake until heated through and golden brown. Serve with your favorite dipping sauce.
| stuffed_bell_peppers___boudin_balls.pdf |