In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.

Combine all the dry rub ingredients in a bowl and mix.,Prepare the marinade by placing the chicken stock, brandy, lemon juice, butter and 1 tablespoon of the dry rub into a small saucepan and warm gently until the butter melts then cool to room temperature.,______,Season the inside cavity with 2 tablespoons of the dry rub, and rub in 3 tablespoons of the rub all over the outside of the chicken.,Using a syringe style flavor injector, inject the marinade sauce into the breast, thighs and drumsticks until plump. Brush the outside of the bird with some of the melted butter and let it sit in the fridge to marinade for 3 hours.,After the chicken has been marinading for 21/2 hours, prepare the wood chips for smoking by pouring half of the beer over them in a bowl and let them soak for a half hour. Use a sharp can opener to punch a couple more holes in the top of the beer can and set aside.,Prepare the barbeque for indirect cooking by placing a drip pan underneath the grate on one side and removing the grate from the other side, then turn on only the burner opposite of the drip pan to high heat.,Squeeze the excess beer from the wood chips and make a smoking pouch with tinfoil (wrap in foil then poke holes with a fork), or smoking tray or tube.,Place wood chips directly over the burner that is on, close the lid and wait for smoke to appear. Once smoke appears, reduce to medium heat.,Hold chicken upright with body cavity down and lower onto the beer can then place onto the cool side of the grill over the drip pan and pull legs forward to form a stable tripod so it can stand upright on its own.,Brush with melted butter and continue to cook at 220°F with the lid down, basting every 45 minutes or so with the melted butter. If the chicken gets too brown on the outside before it is done, cover with tinfoil.,Remove chicken from the grill once it reaches an internal temperature of 180°F, about 21/2 hours, cover with tinfoil and let rest for 10 minutes.
Remove giblets from chicken along with any fat from inside the cavities, rinse then pat dry.

Preheat the oven to 350F.,Bring a large saucepan of water to a boil; add salt.,Add the pasta, and cook until al dente, 8 to 10 minutes.,Drain, transfer to a medium bowl, and toss with 1 tablespoon butter.,Cover, and keep warm while proceeding.,Spread the walnuts on a baking sheet, place in the oven, and toast until fragrant, about 10 minutes.,When cool enough to handle, chop coarsely; set aside.,Place 1/2 cup butter in a small saucepan over medium-high heat.,______,Strain, discarding the solids, into a glass measuring cup or a small bowl, and set aside.,Heat the remaining 2 tablespoons butter in a large skillet over medium heat.,Add the onion and garlic, and cook until they start to soften, about 2 minutes.,Add the sprout leaves, sprinkle with salt, pepper, and herbs, and continue cooking until the leaves are bright green and tender and the onions are translucent, 3 to 5 minutes.,Add the pasta to the skillet, and drizzle with the brown butter.,Toss to combine, and cook until warmed through, seasoning with salt and pepper if needed.,Transfer to a serving dish, and garnish with walnuts and Parmesan cheese.,Serve immediately.
Cook until the butter begins to brown and is very fragrant, about 8 minutes.

______,Take from stove, add butter and vanilla.,Let cool.,Add peanut butter and beat until smooth.,Pour into buttered plate or pan.

Boil sugars, syrup and milk together to firm ball stage.

