The Cure for the Common Barbeque
After years of providing treatment, the Bone Doctors’® have finally found the cure - for the common barbeque, that is! With their unique flavor medley of savory spices and natural ingredients, Bone Doctors' BBQ sauces and Premium Spice Blend provide a delectable departure from the monotonous taste of simple seasonings, all without preservatives, artificial flavoring, coloring, corn syrup or high fructose corn syrup.
Used as a marinade, baste, rub, or finishing sauce, the palate-pleasing elements in Bone Doctors' BBQ products deliver maximum flavors that enhance, rather than mask, the natural essence of all your grilled delights - whether they be chicken, pork, beef, seafood or vegetables.
Accept no generic substitutes when it comes to your BBQ sauce. Bone Doctors' sauces are the authentic prescriptions for superior taste. Give your cooking sensations the flavor they've been ailing for - Give them Bone Doctors.
We will be at MetroCooking DC next weekend! Visit our booth for free sampling and great BBQ gifts! Show special pricing being offered at the booth. Look for us in the Virginia Finest section!-
Bone Doctors' BBQ announces new gift crates at a reduced price, just in time for the holidays!
Smoked Turkey with Maple Turkey Brine
November 28, 2014 at 4:47pm
We found this Maple Turkey Brine recipe on allrecipes.com, and it is too good not to share! We used it on a bone-in turkey breast.
Prep: 15 minutes Cook: 20 minutes Ready in 1 hour 35 minutes
4 quarts water, divided
2 cups dark brown sugar
1 cup soy sauce
1 cup maple syrup
3/4 cup sea salt
8 cloves whole garlic cloves, peeled
6 bay leaves
3 large fresh thyme sprigs
2 teaspoons whole black peppercorns
1 cup sour mash whiskey
Place 2 quarts of water in a large pot over medium heat, and stir in brown sugar, soy sauce, maple syrup, sea salt, garlic cloves, bay leaves, thyme sprigs, peppercorns, and whiskey. Stir until dissolved, then bring to a boil. Remove from heat and stir in remain 2 quarts of water. All brine to cool completely before using.
For this picture, taken Thanksgiving 2014, we placed one half of turkey breast (bone in) in the brine for 5 hours, then smoked at 225 degrees with apple and cherry wood until the turkey reached 165 degrees.-