Phil Perrin
TVWBB Hall of Fame
I had half a turkey breast in the freezer,so I decided to cook it for the day after Veterans Day.
[/IMG] Here it is after a quick brine. Salt,pepper,garlic and onion powders and a pinch of ancho chili powder. After I drained it,I hit it with a little chile lime rub. I cooked it for an hour over a chimney load of K.
[/IMG] As usual,no plated pics,but it was served with a nice salad and some crash hots. Real good stuff and I'm full!