I've tried that turkey breast before at Willys, but what I got was dry as Death Valley...I must have got it on a bad day...I have better luck with the brisket at Willys.
Bob,
I've got an idea for you that I'm gonna do as an appetizer this year. Skirt steak pinwheels. I found a fairly simple recipe online.
http://www.finecooking.com/recipe/grilled-skirt-steak-pinwheels
In my case I'd like to be more creative and try something new, so I've asked my wife to mix up some miso, sake and mirin. My wife actually makes her own miso, it takes about 6 months to ferment, but she always has a batch going so we always have it. Mirin is a type of rice wine that is used a lot of Japanese cuisine. Anyway, what I'm going to try (I've already got her onboard to supply me with the sauce) is rub the miso sauce on the skirts, then layer some shiso in. Shiso is a Japanese type veg similar to cilantro, if you're not sure what it is. It has a quite unique flavor, also used quite a bit in Japanese cuisine.
I would like to try the above recipe though, but want to try something of my own creation on Thursday.
Surprisingly, my wife is not a huge meat eater, she prefers fish...but she's always game for skirts on the grill...If you can get skirts in your area Bob, it's one of our favorite cuts cooked over lump....I have 40 lbs. of hardwood lump, I'm ready for it, bring it on! LOL If you can get fresh skirts trimmed up properly, they are the shizzle...
I have one other idea for you Bob. I haven't tried this yet, but I'm going to. I call it a Gizzaki. It's a Rumaki, but instead of using a chicken liver, it uses a chicken gizzard. This is some work, as you need to cut off the middle and/or tough section of the gizzard, and they need to be smoked before hand. The Japanese also cook the chicken gizzard with yaki-tori and they prep it like that to remove the harder portion so it's not so difficult to eat. I think the way to prep it is with some sauce, get it cut up properly and smoke it in a tin with sauce like burnt ends. Thats how I do 'em anyway...
Once the gizzards are smoked and soft, then assemble them by wrapping them with a water chestnut inside bacon (thicker the better). I think they should be mopped when cooking, using a small toothpick to hold them together, like Rumaki is done.
I'm doing a turkey this year, got it already, a 14 lb.'er. Gonna stuff salsa inside the skin...so far always a hit, makes great sandwiches, great in omelets, even works in stir fry. We've used it for tacos and burritos as well. I also recommend trying it as it's not your traditional turkey. It's a nice change...
