Posted by JJ on August 22, 1997 at 16:35:40:
In Reply to: Sorry I left off the email address above posted by bill on August 22, 1997 at 13:07:05:
Rub the exterior and interior generously with garlic powder, fresh
ground black peppersome sweet basil and plenty of Hungarian Paprika.
Smoke at 250 degrees for until the bird reaches 190 degrees. This
will produce a tender, succulent bird. M ake an orange sauce to pour
over it. Add some wild rice and steamed aspearagus with a fine white
wine. To die for.