Another Wild Turkey Breast that had a 48 hour brine before being stuffed with Emmental Cheese and Sun Dried Tomatoes then wrapped in Bacon and Cherry wood smoked at 225* for 7 hours (165* internal temp) hit the dinner table last night. It was outstanding!
Plastic Wrap as Brian showed is key to a good bacon weave wrap.
I like the wrap it large enough to spin and twist the ends tight.
Then chill to let it set up.
To note, Brian was my inspiration to give it a go.
How to get more than one meal out of a single boneless/skinless Chicken Breast.
Beat it flat then stuff it with Sun Dried Tomatoes, Jalapeno Peppers and Cream Cheese and roll it up in a Bacon weave.
Serve it with Lemon Butter Asparagus and Butter Garlic smashed Tater.
Delicious!
Hate my Keuring other than it's convenience, the coffee is just so so, I don't think the water gets hot enough.
I like my Bodum and when I had one, the old stove top percolator from my camping gear made the best coffee.
I've been drinking my coffee black for 40 years, Tim's is the worst for sure, I haven't drank there swill in some 30 years.
In fact I've not had a coffee from anywhere outside my home for a very long time.
Yesterday was a good day to stay in and make another pot of soup (made a 24 serving pot of Beef and Barley Soup last week).
This time a Scallop and Shrimp Chowder. It was the perfect snowy day dinner.
Well I've had two nights of Beef & Mushroom Stroganoff made from the left over Roast and Gravy.
I've even frozen two more portioned servings for future use. It does not photograph well but it was delicious!
Did a Sunday Pot Roast on Monday. Mushroom gravy, roasted tators and carrots as well as steamed Broccoli.
Some of the left over Roast is going to be Beef Stroganoff this evening.