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Joined: May 2003
Posts: 31,220
Campfire 'Bwana
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OP
Campfire 'Bwana
Joined: May 2003
Posts: 31,220 |
Just put two 4.5 lb breasts (that'd be about an HH, would it not Miss Lynn? LOL!) on the smoker for the party tomorrow. That's what I always bring, and probably why I'm always invited, too.
I added a bottle of Reisling to the water bath for flavored steam and I'm using a few hickory chips along with applewood chunks for the smoke.
Later this evening I'll slice them and platter them. They're always a big hit and I have yet to bring home any leftovers.
Cleverly disguised as a responsible adult.
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Joined: Dec 2003
Posts: 86,134
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,134 |
You'd be welcome here with that!
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Joined: Dec 2013
Posts: 44,053
Campfire 'Bwana
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Campfire 'Bwana
Joined: Dec 2013
Posts: 44,053 |
Rock, sounds like a nice combination with the chips and Riesling. How do you prep or season the breasts and keep them from being dried out. Would like to learn your method. Sounds like very good eats, and healthy.
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Joined: May 2003
Posts: 31,220
Campfire 'Bwana
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OP
Campfire 'Bwana
Joined: May 2003
Posts: 31,220 |
I use a Brinkman gas smoker with a water pan. The pan keeps steam circulating over the bird, and keeps it moist. The wine just adds a subtle note. Today, I just used a pair of Butterball breasts I bought. If I had bought plain turkey, I would have brined it in a 50/50 salt/sugar mix overnight. Didn't take a picture today, but here's a whole bird from the past:
Cleverly disguised as a responsible adult.
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