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JAMES'S
DO ALL “SHAKE or RUB”
SEASONING
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Shake James's Do All covering the surface of the
meat of your choice.
Gently pat or rub the seasoning on the meat.
Smoking Tips
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Smoked Chickens need a good smoking temperature
of 250-275 degrees. Smoke the chicken for 6 to 8 hours
checking the temperature in the meat with a meat thermometer a
couple times. A temperature of 185 degrees is good, when
inserting the thermometer make sure to insert the gauge behind
the leg
Boston Butts are a good choice
of meat for Bar-B-Que. They too are best smoked at a
temperature of 250-275 degrees. Smoke the “butts” about 8-10
hours checking the temperature regularly. The thermometer
should read around 185-190 degrees for a tender and flavorful
meat. At this time pull or chop the meat and enjoy! You may
want to add your favorite barbeque sauce. One of our favorites
is 2 cups of Southern Secret Sauce and one cup of brown sugar
heat on low then pour over the meat.
Baby Back Ribs are a great choice for smoking.
Season both sides of ribs with James's Do All and place on the
smoker at 250 degrees. Ribs should only take around 4
hours to cook. A simple way to check for doneness is
when the meat pulls away from the bone.
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Grilling Tips
Cover any meat with James's Do All and grill on
low to medium low heat.
James's Do All is great on fish fillets, ribs,
chicken breasts, steaks, wings, chicken thighs, shrimp, and wild
game.
Rotisserie
-James's Do All is also great on
rotisserie chicken and other meats used in the rotisserie.
Seasoning
-James's Do All makes a delicious
seasoning for vegetables, soups, gumbo, french fries, breads,
nuts or almost anything!
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