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Post by jimz on Aug 19, 2012 9:42:05 GMT -6
I was determined not to let the rain stop me from my Q. Bought a nice bone in half turkey breast Saturday morning. Yes it was raining out. I AM NOT going to cook this in the oven, I told myself driving home in the heavy rain. As luck would have it, the rain stopped a little when it was time for the Q. Squeezed lemon juice over all sides. Time for one of Nate's rubs. I decided on Hope you do not mind Nate, but I sprinkled on some hot Hungarian paprika first before the rub. Making another spud augratin foil pack with onion, garlic, Swiss and cheddar cheeze, parsley, salt pepper, buuter and milk. I double wrap in foil. Here we go again, Mr Roasted Bell Pepper, on cherry chucks for this Q. Turkey sat for awhile with the rub and is waiting for the grill. Got it searing on the direct side first before moving over to the indirect side to hot smoke. Looks like it is starting to clear up, oh boy! Whoops, spoke too soon. Time for some protection, thanks Pat Obrien's Took the T B off at 165deg, tented with foil to rest. Ready to slice for din din. With that had zuke, red onion, and crimmini mushroom kabobs for the vegis, and toasted poorboy bread. I also made turkey stock for gravy with some trimmings from the wing area at the beginning. Blue Bell Vanilla for desert. All was yum -JimZ
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Vindii
HoneyBee~Notsonew Member
Posts: 425
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Post by Vindii on Aug 20, 2012 8:11:22 GMT -6
I used all the citrus rub up that Caj sent me. Its good stuff. The BBQ #1 rub is very good too.
Nice looking turkey Jimz. What does the milk do with the taters? Must soak it up while it cooks?
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Post by Cajunate on Aug 20, 2012 18:45:12 GMT -6
Ohhhhh.... yeah!!!!!!! I bet that was gooood!!!!!! Bte, I need to make a bunch more of that Citrus Rub for a guy that wants to buy a bunch out of town.
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rhodeje
HoneyBee~Notsonew Member
Posts: 324
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Post by rhodeje on Aug 20, 2012 20:22:39 GMT -6
Man that looks real good!!!
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Post by jimz on Aug 21, 2012 15:54:00 GMT -6
Thank's forum buds! Vindi the milk and butter is what cooks the spuds. Just like in augratin spuds. Sometimes I sub beer for milk. I am a big believer in using beer in recipes. Beer has flavor, water not. Yes most of the milk and butter is absorbed. After we take the foil pack off the grill, we put the spuds and juices in a bowl, add some sour cream to looks, moisture wise, and some Hungarian paprika. Makes a yum side dish -Jimz
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