| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
|
Turkey, Grilling, Main dish, Poultry, Bar-b-q |
4 |
servings |
INGREDIENTS
| 4 |
|
Porterhouse-cut turkey chops; see * Note 1 |
|
|
Dry Rub #1; see * Note 2 |
|
|
Peanut oil |
|
|
Grilled Root Vegetables; see * Note 2 |
INSTRUCTIONS
* Note 1: Slice turkey breast across the breast bone 3/4-inch thick. * Note
2: See the "Dry Rub # 1" and "Grilled Root Vegetables" recipes which are
included in this collection.
Prepare wood fire with pecan or maple wood and let it burn down to embers.
Rub the turkey chops with the dry rub liberally. Put in a closed container
and shake. Let sit 1 hour at room temperature. Remove from container and
lightly brush with peanut oil. Grill over pecan or maple wood for 10
minutes on first side and 6 minutes on second until cooked. Serve with
Grilled Root Vegetables. This recipe yields 4 servings.
Recipe Source: GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid From
the TV FOOD NETWORK - (Show # GR-3603 )
Recipe by: Bobby Flay and Jack McDavid
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