B.....totally agree! Also...I hate cooking the same old same old all the time. I get to play and make something new!
Smoke for the meal tonight - Turkey Breast, Potatoes & Mushrooms
- Thread starter smoking b
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That's the fun part - making new stuff! If I don't smoke something for tonight I may whip up something with the rest of the turkey breast. Not sure what to do yet. Have a fatty in for lunch. Hmmmm..........
Beautiful turkey B...inspired me...bought a couple boneless skinless breasts this morning (identified by packaging as tenderloin???)You smoking the butts this weekend?I woulda passed on the flat too
Nope, not doing butts this weekend, just stocking up. I need to do some PP for the freezer.
If I'm going to pay $40 for a brisket it better at least have a point on it for BEs.
Bill
I think I may make a small turkey pie with the rest of the breast - I'm thinking smoked gravy perhaps...
Hey Kat - It turned out good. I just made a small meat pie with a few veggies & left the gravy smoke for an hour stirring every 10 minutes while the pie was cooking. It was a lot of work for not much food but it was tastyHow did the pie and gravy work???
Yeah, yeah...you know you ate it too fast to even think about pics!Hey Kat - It turned out good. I just made a small meat pie with a few veggies & left the gravy smoke for an hour stirring every 10 minutes while the pie was cooking. It was a lot of work for not much food but it was tastySorry I don't have pics but my camera was charging
Some how Imissed this thread. And here I thought I was catching up on my smokes after vacation... Turkey looks great, but no pics of the pie??? And whats up with that fungus stuff???
Nope no pics of the pie - camera was dead & it didn't last long enough for a pic when it was done charging.
nwohiosmoke
Smoke Blower
whoa... this looks amazing. What internal temp did you take it to?And here was the finished turkey.
First cuts.
Good view of the whole breast.
Closer view so you can see how juicy it was.
Last one - very moist & full of flavor. Made me eat too much
Thanks! I took it to 165* IT then wrapped it & left it rest for about 45 minutes. It was really goodwhoa... this looks amazing. What internal temp did you take it to?
diggingdogfarm
Master of the Pit
Thanks Martin! & yeah I like fluffy taters much more than dense, thick ones
smokinhusker
Legendary Pitmaster
rustyreel
Newbie
Sorry Bill it's been really hectic here lately & I just saw this. I didn't brine this breast - it was done on short notice so no time for it...
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