| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Barbecue ma, Barbman1 |
4 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Turkey breast; boneless and |
|
|
; skinless sliced |
|
|
; 1/2" thick |
| 1 |
tb |
Garlic powder |
| 1 |
tb |
Chili powder |
| 1 |
tb |
Ground cumin |
|
|
Salt and pepper taste |
| 1 |
c |
Chicken broth |
| 1/2 |
c |
Red wine |
INSTRUCTIONS
REDUCTION SAUCE
Combine spices. Season with salt and pepper to taste and mix. Rub the
turkey with the spice rub and set aside. Can be marinated overnight
in the refrigerator if desired.
Place charcoal in a pyramid shape and light with either lighter fluid,
electric starter or chimney starter. Wait until coals are gray and
spread in a single layer for the direct heat method. Spray grid with
non-stick spray and let grid heat over the hot coals (the hotter the
grid, the less chance the food will stick). Place the turkey on the
grid over a hot fire and cook for seven minutes per side or until
done. Remove from grill, and let sit for five minutes prior to
service since it will cook a slight bit more after removal from grill.
In a saucepan, bring the broth and wine to a simmer and reduce to
half the volume. Place reduction on the turkey and serve.
Recipe by: BarBeQue Man [TM]
Converted by MM_Buster v2.0l.
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