Category: Grilled

No comments

Smoked Grilled Turkey Breast

  By , , ,

Smoked Grilled Turkey Breast

Smoked grilled turkey breast is a great weekend meal and you don’t have to wait for Thanksgiving to make it. But if you are looking for a small easy holiday meal idea this can be your delicious meaty main course. For this recipe we are using a pellet smoker but you can definitely adapt this to cook on your stick burner or drum smoker.

Ingredients

  • 6 pounds turkey breast
  • 2 sprigs thyme
  • 2 sprigs sage
  • 2 sprigs rosemary
  • 4 garlic cloves
  • 8 tablespoons salted butter
  • 4 tablespoons Plowboys Yardbird

Print This Recipe Print This Recipe

Directions

For this recipe, we are making an injection and skipping a brine. You can always do a brine but we found that the injection is enough to keep this turkey breast very juicy. To prepare the injection, start with 4 cloves of garlic and give them a rough chop. Next add 1 – 2 sprigs of fresh thyme, sage, and rosemary. Next, add 1 teaspoon of Plowboys Yardbird BBQ rub. Finally, add 1 stick of salted butter. Cook this mixture on a medium heat for at least 10 minutes then allow it to cool down. Next, heavily coat all sides of the turkey breast with Plowboys Yardbird BBQ rub (or you can use the rub of your choice). It’s also a good idea to loosen up and pull back the skin around the neck area. After you do that, apply some rub directly to the exposed breast meat. Next use an injector to draw in the melted butter and inject it into various areas on the turkey breast. Use up all the butter leaving behind the garlic and herbs. Allow the turkey to rest on the counter for 20 minutes while you fire up the smoker.


For this cook, use pecan wood pellets and set the temp to 250 F. When the smoker reaches temperature, add the turkey breast to the smoker and insert temperature probes if you have them. The target temperature for the smoking phase will be between 150 F and 155 F. This should take around 3 to 5 hours depending on the weight of your turkey breast. When the temperatures are close to the target range, it’s time to fire up the grill. Let your grill warm up then set it to low 300 F – 350 F. Transfer the turkey breast to the grill and place it skin side down. Cook the turkey breast with the lid closed for 10 to 15 minutes minutes then flip it to skin side up. Continue cooking with the lid closed for another 10 to 20 minutes until the meat reaches 165 F in the thick areas of the breast. Pull the turkey from the grill and allow it to rest for at least 10 minutes before carving. Slice up and enjoy!

Print This Recipe Print This Recipe

Watch How To Make This Recipe





No comments

Grilled Rotisserie Picanha

  By ,

Grilled Rotisserie Picanha

Picanha is known as the king of meats in Brazil as it is the most popular and highest quality cut of meat. The meat is usually lean and capped with a thick layer of fat that adds a ton of flavor when cooked over a flame. In the United States, picanha is not widely known but it can be enjoyed at a Brazillian steakhouse such as Chima, Texas de Brazil, and Fogo De Chão. Outside of Brazil you may find picanha goes by other names such as sirloin cap or the rump cap, or culotte. If your local buthcer or grocery store does not carry picanha, you can always have it delivered to your door from a number of online retailers such as Snake River Farms.

This recipe is simple and all you need is meat, salt and fire! It does help to have an electric rotisserie for your grill however this is not required. The rotisserie method is a common way of cooking picanha and it self bastes the meat while the fat cap melts down. Eating the fat cap is up to you as it is less than healthy but can be absolutely delicious. Some people trim the fat cap to get an even thickness while others prefer to leave it as is. Salt is the only seasoning you need and do not be afraid by the amount used on picahna. The meat will not be ruined or over salty.

Ingredients

  • 2 lb top sirloin cap
  • ¼ cup BBQ salt

Print This Recipe Print This Recipe

Directions

First you should trim away any silver skin on the meat side of the picanha. Remove any hanging bits on the sides to give the meat a nice edge. Next, as an optional step, use a sharp knife and trim away any excess fat from the fat cap. Try to leave behind an even amount of fat (about ½ inch) on top of the meat. Traditionally the fat cap should be left alone but some people do prefer to trim down the thicker areas. Next find the direction of the grain of meat and cut a shallow slice along with the grain. Turn the picanha so that the slice with the meat grain is running parallel with your cutting board. From one end of the picanha, measure a three finger width then slice off the first piece. Be sure to cut in a direction 90 degrees of the grain slice. Continue to slice the meat at a three finger width until it is fully sliced. Next season all sides of the picanha with a very coarse BBQ churrasco salt such as Sal Lebre. You can substitute with kosher salt however the grain is not large enough and the results will be different. Traditionally churrasco salt is the only seasoning required however if you are up for breaking tradition, add your favorite steak seasoning.


Next curl up a slice lengthwise with the fat cap facing outward. Push the meat onto the rotisserie spit through the center. Continue with the remaining slices keeping them in a uniform direction. Next preheat your grill with all burners on low. Place the rotisserie spit on the grill and adjust the counterbalance weight. Start the rotisserie motor and close the lid. The rotisserie cook will take anywhere from 30 to 50 minutes depending on your grill and how done you prefer your steak. Stay close to the grill with this cook and be ready to deal with any fire issues caused by the rendering down of the fat cap. Ideally your rotisserie spit will be high enough from the flames to avoid flare ups. Use a thermometer to check the temperatures on the outer edges and also in the thick center. For a nice medium rare center, pull when temps reach 135 F in the center and the outer edges will be around 140 F. Rest the meat for 5 minutes then slice thinly down the spit and enjoy.

Print This Recipe Print This Recipe

Watch How To Make This Recipe





No comments

Grilled Creole Chipotle Chicken

  By ,

Grilled Creole Chipotle Chicken

It’s grilling season and we have a simple but very tasty chicken recipe for you to try. If you like a some heat but not too much, then this recipe is perfect for you. It doesn’t matter if you are a charcoal or propane grill fan you just might add this to your chicken recipe list!

Ingredients

  • 3 – 4 boneless skinless chicken breasts
  • 1 teaspoon Tony Chachere’s Creole Seasoning
  • 2 teaspoon chipotle powder
  • 1 teaspoon dried thyme
  • 1 tablespoon olive oil

Print This Recipe Print This Recipe

Directions

This recipe will use Tony Chachere’s Creole Seasoning. If you have not tried this seasoning before, it contains heat from cayenne pepper. If cayenne is too much heat for you, then check out our Grilled Chicken Breast Pollo Asado recipe.


First, remove the chicken from the packaging and dry them off with a paper towel. Next coat all sides of the chicken with olive oil. Next season as heavily as you like with Tony Chachere’s Creole Seasoning. Next apply chipotle powder and finally sprinkle on the dried thyme.


Preheat your grill to 400 degrees and then turn down all burners to low temp.


This recipe works best with some pecan wood smoke flavor. It is not required but if you have been on the fence about trying out wood chips or pellets, this is the time! It’s a very small investment with a big flavor return. So load up your smoke box with pecan chips or load up your pellet tube with pecan pellets and get them started on the grill.


When your grill is preheated, and your smoke box or tube is smoking, place the chicken above the smoke on an upper shelf. If you do not have an upper shelf, or smoke box / tube, just grill the chicken on the bottom grate. Cook the chicken for about 10 minutes, then flip once and cook for another 10 minutes. At this point check the temperature at the thickest point. You should reach 165 F internal temp. If you do not yet have a food thermometer you will need to slice into the thickest part and check for red or pink colors. Continue to cook until the pink becomes white. The downside of slicing the chicken for doneness checks is that you will drain the juices out of the chicken and that makes people sad. So buy a food thermometer!


Once the chicken is done and pulled from the grill, allow it to rest for 5 minutes before slicing and serving.

Print This Recipe Print This Recipe

Watch How To Make This Recipe





No comments

Grilled Taco Burgers

  By , ,

Grilled Taco Burgers

Cinco de Mayo is coming up and we’ve got your BBQ party food covered! Why make traditional corn shell tacos when you can grill up some taco burgers! So try out this delicious recipe for grilled taco burgers and you won’t be disappointed.

Ingredients

  • 1.5 pounds ground chuck
  • 1 taco seasoning packet
  • 2 jalapeno peppers
  • 1/2 white onion
  • 2 plum tomatoes
  • 3/4 cup cilantro
  • 1 romaine lettuce heart
  • 1 cup shredded monterey jack cheese
  • 1/2 cup sour cream
  • 1/2 cup guacamole
  • 6 keiser burger buns
  • 1/2 stick salted butter

Print This Recipe Print This Recipe

Directions

Start with a large bowl for chopped veggies, and a medium bowl for the ground beef mixture. First dice half of a white onion and place it into the large bowl. Take out ¼ cup of the onion and finely chop it, then place it in a medium bowl. Next dice 2 plum tomatoes and add them to the large bowl. Next pick 1/2 cup of cilantro leaves and place them in the large bowl. Following this, finely chop ¼ cup of cilantro and place it in the medium bowl. Next slice 2 jalapenos and put them aside in a small container. Wash and shred one heart of romaine lettuce and set it aside in another container.


Next, add the ground chuck to the medium bowl. Mix the beef, onion, and cilantro for about 1 minute until it is well mixed. Add in one packet of taco seasoning and mix together for another minute. Form the beef into 6 equal sized patties and place them on a cutting board. Add salt and pepper to the tops of the patties.


Next melt 1/2 stick of butter and brush the butter onto sliced keiser burger buns.


Preheat your grill to 400 degrees and then turn down all burners to low temp.


When your grill is preheated, grease the grill area and add the burger patties. Cook the burgers for 8 minutes, then flip and cook another 8 minutes. After this, move the burgers to the top rack of your grill, then add shredded cheese to burger patties. Place the keiser buns on the grill and allow everything to cook for 2 minutes with the grill lid closed. Remove the keiser buns and burger patties.


Assemble the burgers starting with the bottom bun followed by guacamole, shredded lettuce, burger patty, sour cream, onion tomato cilantro mix, shredded cheese, then sliced jalapenos. Finally add top bun and take a bite and enjoy.

Print This Recipe Print This Recipe

Watch How To Make This Recipe