Been feeling under the weather, for a while, so I have been out of commission. The minute I started feeling better, I decide to throw some stuff on the smoker (just what the Doctor ordered..NOT!) Anyways, here is what we did.
Started with some MOINK balls, frozen Italian Meatballs, maple bacon wrapped and then dusted with John Henry's Maple Rub.
Brined this boneless turkey breast over night, with TenderQuick, orange juice, brown sugar and garlic powder.
The breast was then rubbed with EVOO and rubbed with John Henry's Texas Chicken Tickler and orange rind.
Then covered with maple bacon.
On the smoker...
Moink balls done served with Peter Luger's Steak Sauce as a dipping sauce.
Turkey breast done, internal temp. of 178 degrees, with reg. Kingsford and apple wood chips.
Served with yellow corn and butter sauce...
The close up...
Very, very good. :-D
Started with some MOINK balls, frozen Italian Meatballs, maple bacon wrapped and then dusted with John Henry's Maple Rub.
Brined this boneless turkey breast over night, with TenderQuick, orange juice, brown sugar and garlic powder.
The breast was then rubbed with EVOO and rubbed with John Henry's Texas Chicken Tickler and orange rind.
Then covered with maple bacon.
On the smoker...
Moink balls done served with Peter Luger's Steak Sauce as a dipping sauce.
Turkey breast done, internal temp. of 178 degrees, with reg. Kingsford and apple wood chips.
Served with yellow corn and butter sauce...
The close up...
Very, very good. :-D