Sunday, April 5, 2015

Maple-Smoked Turkey Breast

We bought a couple of turkey breasts when they went on sale after Thanksgiving.  This was a really good meal and the turkey sandwiches and quesadillas were even better.  This also gave me a chance to smoke something on my new Weber charcoal grill

Ingredients:
For the rub and turkey:
2 tablespoons maple sugar or light brown sugar
1 tablespoon sweet paprika
2 teaspoons freshly ground black pepper
1 teaspoon coarse salt
1 teaspoon celery salt
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
5 pounds bone-in turkey breast
For the maple butter basting mixture:
1/4 cup maple syrup
4 tablespoons salted, melted butter

Place the maple sugar and all herbs and rub seasonings in a bowl. Stir to mix.

Rinse turkey breast under cold water. Drain and blot dry with paper towels. Using poultry shears, cut out the ribs so the turkey breast lies flat.

Trim off and discard any excess fat. Sprinkle the rub over the turkey on all sides. Pat rub into the
meat with fingers.

Place turkey in a bowl or a Ziploc bag, making sure the turkey is tightly covered. Allow to cure
overnight in the fridge (12 hours is ideal.)

Make the basting mixture. Melt butter, syrup and whiskey in a saucepan.

Set up the BGE for indirect cooking. Preheat to 350°. Place maple wood chips directly on the coals.

When ready to cook, place the turkey breast in center of the BGE over drip pan.

Cook until cooked through, approximately 75 to 90 minutes.  After cooking for 45 minutes I basted the turkey every 15 minutes. 

To test for doneness, use an instant read thermometer. It should register 170°.

After cooking, brush with some of the maple butter basting mixture. Transfer to cutting board. Let it
rest for 10 minutes before slicing tenting with aluminum foil to keep warm.

 

Sunday, December 14, 2014

Grilled French Fries

We received a bunch of potatoes in our recent farmer's market basket.  This was a great use for extra potatoes and they tasted great.  If something tastes good when you cook it inside it has to be even better on the grill.

Ingredients:
2 to 3 large potatoes
Coarse Salt
3 tablespoons extra virgin olive oil
2 cloves minced garlic
2 tablespoons chopped dill
1 teaspoon fresh black pepper

Scrub the potatoes.  Cut each one into 1/2" thick slices.  Place in a pot with cold salted water to cover and bring to a boil over high heat.  Cook the potatoes until just tender, 4 to 6 minutes.  Drain the potatoes in a colander, rinse under cold water then drain again.

Blot the potatoes dry with a paper towel and place in a bowl.  Toss the potatoes with the olive oil.  Add the garlic, dill and pepper.  Taste for seasoning, adding more pepper and lots of salt then toss again.

Preheat the grill to medium high, direct. 

Lay the potato slices on the oiled grate.  Grill the potatoes until nicely browned on both sides.  They should be crisp on the outside and tender inside, 4 to 6 minutes per side.

 


Barbecue Beef

I was born in North Carolina so pulled pork is still my favorite, but this is definitely a close second.  The leftovers the next day were even better.

Ingredients:
2 boneless rump or chuck roasts (3-4 pounds each)  I used one of each this time around
2-3 tablespoons barbecue rub
1 14 1/2 ounce can diced tomatoes
1 12 ounce bottle of beer
1/2 cup barbecue sauce
1 medium onion, chopped
3 cloves garlic, crushed


Dust the roasts heavily with the rub. Use your hands to work it into all the sides.

Set the BGE up for an indirect cook for at 250° with a drip pan under the meat.  Set the BGE up with an inverted plate setter to diffuse the heat, a trivet on the plate setter. Pour the beer into the roaster pan.


Add some pecan wood chunks for smoke and smoke the roasts for about 3 hours, or until they reach 160°.

Remove the roasts and place in a large Dutch oven. Deglaze the roasts with a little water to loosen up all the brown bits. Pour the pan sauce over the meat. Add the tomatoes, onion, garlic, barbecue sauce, and enough water to come half way up the roasts.
 
Put the lid on the Dutch oven and move to the grill. Cook for an hour at 250°. Remove the lid and
flip the meat over in the Dutch oven. Cook for another hour with the Dutch oven lid off.
 
After an hour, check the roasts for doneness. They should be 200° and have started to fall apart. Remove the Dutch oven from the grill. Cut or pull the meat apart into serving sizes. Serve as a main dish, or atop a crusty French roll as a sandwich. Top with additional barbecue sauce if desired.