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.

In a 4-quart medium pan heat olive oil over medium-high heat.,Add onion, cook about 4 minutes or until soft.,Add garlic, salt, red pepper, & bay leaf; cook 1 min,Add tomatoes, cook 2 minutes then add water, parsley, and cilantro.,Bring back to a boil then add rice.,Boil, stir, cover pot and reduce heat.,______
Cook 20 min then let set for 5 minutes and fluff with fork and serve.

Season the fish with your favorite seasonings and dredge in flour to lightly coat.,In a large skillet, heat 2-3 tbsp of the oil over medium heat.,Fry the fish in batches 'til golden on both sides and almost, but not quite, cooked through. Remove and drain on paper towels.,In another skillet, heat 3 tbsp of oil over medium heat.,Add the onions, garlic, peppers, bay leaves, thyme, peppercorns, salt.,Cook, stirring occasionally until the onions are soft, 8 to 10 minutes.,______,Lay the fish (in one layer if possible) in a glass or glazed ceramic dish. Cover with lemons slices and olives.,Pour the cooled mixture over the fish, cover tightly, and refrigerate at least 12 and up to 24 hours. Eat cold.

Remove the onion mixture from the heat and add the vinegar. Stir to combine and let cool.

