Best Thing I Ever Ate

[Patrick Sullivan]

I was watching Best Thing I Ever Ate on the Food Network and one guy said the best thing he has ever eaten was the turkey breast at Big Bob Gibson's restaurant in Decatur, AL. Basically, they brine the boneless/skinless breast, apply a mustard/evoo slather, apply a rub, then BBQ. My question is, would it be best to do this low and slow (like 225 degrees)? I would assume higher heat might dry out the meat as it is cooked with no bones/skin. What are your thoughts?

 

[Dave from Denver]

Turkey breast does fine low/slow or on high heat. You probably run a bigger chance of drying out the surface at low/slow temperatures (think bark) but either way if you don't take it past about 165 internal, especially when it's been brined, the meat won't get dried out.

There's not very much collagen in a turkey breast that needs long cooking to break down so high heat is the way to go if you ask me.

 

[Pat Smith]

I THINK BBG's runs its pits fairly low - 225 to 250 - although I don't think the restaurants pit cooks own a thermometer!

Pat

 

[JSMcdowell]

I have the book at home and can check, but the link belows states to have reprinted w/ permission. The guy below doesn't do a whole breast, but includes the method for it.

I really enjoyed the book, would suggest reading through it if you get the chance.

http://www.nibblemethis.com/20...oast-with-honey.html

 

[Archie Sellis (Cajun600)]

wow, looks amazing from that link!!

must...resist...1/2stick of butter....