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Sunday, November 23, 2014

Stuffed Turkey Breast on the Grill



Just in time for Thanksgiving! If you don't feel like cooking a whole turkey, boneless breasts are a nice alternative.
The kind folks at Char-Broil requested a camp style turkey breast recipe so I opted to use the little table top Grill to Go for the job. It worked great!
You could use a grill at home with indirect heat.




I wanted a skin-on boneless breast so I de-boned the meat myself...it's a fairly simple process.

I cut the skin down the center...leaving it attached to the meat...



then filet the meat from each side of the breast, using a sharp knife..



I pound and stuff the turkey breast.... then tie to secure...











If you get the time, please check out my post on the Char-Broil site.  The full recipe for the sage stuffing is there too.  Thanks! 
Charbroil Post

It's a handy way to have grilled turkey when you don't want to cook a big bird.

Hope everyone has a safe and happy Thanksgiving!




A Reverse Seared Tri Tip




I don't cook tri tips often, they aren't always available in my area, but my favorite way to "fix" one is to do a reverse sear on it. Smoke the tri tip for awhile before giving it a good high heat sear.
The Hasty Bake works great for this!

I drizzled the meat with olive oil then seasoned with a blend of Big Poppa's Secret Steak rub and some Afrika dry rub.





Onto the top shelf of the Hasty Bake with the hot coal rack lowered to the "smoke" setting.





I let the tri tip hang out on the top shelf, catching smoke for about 45 minutes...I keep an eye on it so it does not over cook.

Then I raise the hot coal rack to the highest position and place the meat on the lower cooking grate to get a good sear. Also added a few green onions (drizzled with olive oil and seasoned with coarse salt and cracked black pepper)



I love grilled onions...had to try a few, hot off the grill. I could eat them like popcorn. :)



I was shooting for medium rare so I pulled the meat off the heat at an internal temp of 135F.





Let the tri tip rest for about 20 minutes while I made a salad...








I don't cook these often enough. They come out really moist and tender if you cut them against the grain.  The addition of a quick smoke really adds a lot of flavor to the meat too. Just love em!

Deer season is going on here. It's been hard to find computer time but I hope to post more soon.
Hope everyone has a great Thanksgiving!