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Bone Suckin' Beef Brisket in the Oven

Ingredients
Instructions
  1. Preheat oven to 225°.
  2. Trim brisket and remove most of the fat cap, leaving about ¼ inch of fat (excess fat won’t allow the rub to penetrate the meat and won’t render (melt) during cooking).
  3. On the meaty side; slice off any silver skin, which is a tough, thin membrane. Smaller cuts may not have excess fat, but do check meaty side for silver skin.
  4. Sprinkle Bone Suckin' Sauce Steak Seasoning liberally all over the brisket.
  5. Place a thermometer in the thickest part of the brisket .
  6. Place brisket on a small rack to hold up in the air in baking pan & cover with aluminum foil.
  7. Cook until meat reaches internal temperature of 203°

Anchor Bar Suicidal Buffalo Wings

Ingredients
Instructions
  1. Preheat oven to 450 degrees F.
  2. Place rack inside large baking sheet lined with aluminum foil & arrange chicken wings. Place wings in oven & bake for 25 minutes.
  3. Remove wings from oven & coat with butter. Cook for 25 more minutes.
  4. Pour Anchor Bar Suicidal Recipe Buffalo Wing Sauce in bowl. Remove wings from oven & reduce heat to 350 degrees F.
  5. Dip wings in sauce using tongs coating evenly. Put wings back on wire rack. Cook 15 more minutes or til done. Enjoy!

Andy Roo's original Voo Doo Oven Baked Chicken

Ingredients
1/4 cup butter, softened butter
1 clove garlic, minced
1 (3 pound) turkey breast with skin
1 teaspoon minced shallot
1 tablespoon butter
1 splash dry white wine
1 cup chicken stock
3 tablespoons all-purpose flour
Directions
Preheat oven to 350 degrees F (175 degrees C).
Mix 1/4 cup butter, garlic, and Andy Roo’s original Voo Doo Seasoning in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter and Andy Roo’s original Voo Doo Seasoning mixture. Tent turkey breast loosely with aluminum foil.
Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter and Andy Roo’s original Voo Doo Seasoningmixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving.
While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened.

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