Well, after cooking inedible pork steaks Saturday night, I ended up with something really good Sunday night: Malcom Reed's Bacon Wrapped Turkey Breast (https://howtobbqright.com/2016/11/15...turkey-breast/)
This required doing a bacon weave, which I had never done before. It was a little tricky at first, but I figured it out. I didn't quite get it perfectly wrapped around the turkey, but it was good enough.
I cooked it on my Kettle/SnS, KBB, a few chunks of applewood. In his video, Malcom uses his BGE and keeps the temp around 300 degrees. It took him 50 minutes to cook it. My breast was essentially the same size (perhaps just a tad larger) and it took me four hours at 325-350! That was extremely surprising.
It also "stalled out" around 140 degrees, only creeping up a tenth of a degree every one-to-two minutes.
Going beyond the video's time by two hours, I was afraid that this would turn out completely dry. It was not! (I pulled it at 165.) Very juicy! The bacon even still turned out fine -- although a bit more done than I like and a few pieces at the bottom that were overly-crisp. I suspect that injecting the heck out of it (as Malcom does in the video) had a lot to do with keeping it moist.
I served it (at 10:30 pm, thankfully we are night owls) with steamed green beans and cornbread stuffing.
On a side note, I am getting so much better at controlling my temps. This is the longest cook I've ever done, and I held it steady at 330ish for most of the cook. I'm still getting used to the idea that the Weber Kettle doesn't need that many coals to do lower temps. I had both of my vents at around 1/4" open.
This required doing a bacon weave, which I had never done before. It was a little tricky at first, but I figured it out. I didn't quite get it perfectly wrapped around the turkey, but it was good enough.
I cooked it on my Kettle/SnS, KBB, a few chunks of applewood. In his video, Malcom uses his BGE and keeps the temp around 300 degrees. It took him 50 minutes to cook it. My breast was essentially the same size (perhaps just a tad larger) and it took me four hours at 325-350! That was extremely surprising.
It also "stalled out" around 140 degrees, only creeping up a tenth of a degree every one-to-two minutes.
Going beyond the video's time by two hours, I was afraid that this would turn out completely dry. It was not! (I pulled it at 165.) Very juicy! The bacon even still turned out fine -- although a bit more done than I like and a few pieces at the bottom that were overly-crisp. I suspect that injecting the heck out of it (as Malcom does in the video) had a lot to do with keeping it moist.
I served it (at 10:30 pm, thankfully we are night owls) with steamed green beans and cornbread stuffing.
On a side note, I am getting so much better at controlling my temps. This is the longest cook I've ever done, and I held it steady at 330ish for most of the cook. I'm still getting used to the idea that the Weber Kettle doesn't need that many coals to do lower temps. I had both of my vents at around 1/4" open.
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