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Smoked Honey Chipotle Turkey Breast!
Seasoned with Honey Chipotle Rub. Smoked at 325°F for about 1 hr 20 min. Basted with whisky pepper butter around the 45/50 min mark. Wrapped when the IT reached 140°F with butter, a drizzle of honey, and a little more rub. Pulled at 165°F and rested before slicing. SO DELICIOUS!!!
Inspired by Heath Riles BBQ Honey Butter Turkey breast recipeAttached FilesComment
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That looks fantastic. Smoked turkey breast properly done is some of the best BBQ there is, in my opinion. -
Troutman @Elton’s BBQ TheAmazingJohnJ Thank you! I appreciate it. I picked up the whisky pepper butter at my local butcher but I’ve seen some whiskey butter recipes online that look good!
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Detail of cook can be seen at
no ads just information
1.25 inch new York Strips, season with salt, pepper, McCormick Montréal Steak, a bit of thyme and rosemary.
In Sous-vide, for 3 hours at 140F.
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Out, patted dry, and a quick sear (4 minutes) in our Breville Smart Grill
That is 100% Medium
Plated
​​​​​​​​Last edited by SammyJ; May 25, 2022, 03:39 PM.Comment
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Night fishing the dock lights last night netted a nice speckled trout on fly with a 6 wt old Sage RPLX rod. Pan fried light tonight in butter & olive oil 😁Attached FilesComment
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Made Peruvian chicken and green sauce this weekend. Had some leftovers and decided to stuff some empanadas with the leftover chicken. Some for dinner, some in the freezer for another day.
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TheAmazingJohnJ - its a common sauce with peruvian chicken (don't know what it is called in Peru) but its made with aji amarillo paste, cilantro, jalapenos, garlic, lime juice, mayo, and sour cream. I followed Kenji's recipe from Serious Eats.
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Chinese cabbage stir fry.
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Looks really good! You have a talent for oriental cooking indeed.👌 -
You always have a knack for making me feel gloriously unsophisticated, lol. -
texastweeter Well, at only 8 ingredients and maybe 10 minutes to cook, it's not hard being "sophisticated". But I just think that I was hungry.
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Bolognese…it’s a household favorite here. Didn’t get to let it go for it’s normal 3-4 hour simmer, but even the hour I let it go sure does make this top notch!
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Tonight’s dinnerAttached FilesComment
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Another pizza cook. Improving each time.Comment
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Chops and broccoli rice and cheese. These cooked in a black iron skillet.Attached FilesComment
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Smoked pork loin roast. Becoming a go to weekday meal here. Last time I did it on the PBC, this time with the new SnS Kettle. Great both times. Would love to get more of a bark on it but tough with how quick it cooks - which is what makes it a nice weekday option. I used Montreal steak seasoning amped up with some brown and white sugar. Cooked around 235 until 140 then seared and sliced. Already thinking about the leftovers for lunch today. Definitely try this if you haven't!Attached FilesComment
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Oldest daughter Emma (11) cooked dinner for her and siblings. Even took photos. Pork loin chops, garlic parm cauliflower puree, baked tater.Attached FilesComment
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Vortex wings from last night. Meat Church for the rub and some got basted with teriyaki for the last 10 minutes.
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This 14 inch Dalstrong knife makes this 15 lb brisket look small
Cooked 3 briskets, 4 pork butts, and a bunch of sides for the childrens workers at church tonigh. Probably the most food I have cooked at one time. I had the Ranch Kettle loaded with 3 briskets and 2 SNS XLs and the 26 with 4 pork butts. Had biscuits, baked beans, coleslaw, potato salad, and some pickles and pickled onions. And Texas sheet cake for dessert.
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Got home Monday night from two weeks in Europe on the Danube river cruise. On the ship they always serve "regional specialties" as an option at lunch and dinner. On Tuesday morning I told my wife I needed a regional specialty. Went to the store, grabbed a rack of ribs and some roasting ears, then fired up the PBJ. Now there’s your regional specialty, yessir.
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