Smoked Guinea Fowl w/ beacon tender.

Smoked Guinea Fowl Recipe.

Chumma op
How to make smoked Guinea beacon tendor

Here's a recipe for making smoked Guinea fowl tender:

Ingredients:

1 Guinea fowl
1 cup of wood chips (preferably apple or cherry)
2 tablespoons of olive oil
2 teaspoons of salt
2 teaspoons of black pepper
2 teaspoons of garlic powder
2 teaspoons of onion powder
Instructions:

Prepare your smoker. Preheat your smoker to 225°F (107°C). Add the wood chips to the smoker box or to the coals if you're using a charcoal smoker.

Clean and season the Guinea fowl. Rinse the Guinea fowl under cold running water and pat it dry with paper towels. Rub the olive oil all over the bird, making sure to cover every part of the skin. Then, season the bird with salt, black pepper, garlic powder, and onion powder.

Place the bird in the smoker. Place the Guinea fowl on the smoker rack and close the lid. Smoke the bird for 2 hours, or until the internal temperature reaches 165°F (74°C).

Rest and serve. Once the bird is cooked, remove it from the smoker and let it rest for 10 minutes before carving. Serve the smoked Guinea fowl with your favorite sides.

Enjoy your delicious smoked Guinea fowl!