Grilling & Recipes: Ric

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	Name:	roswellric -
	Subject:	Ric
	Date:	7/27/2013 10:21:55 AM

Your butcher should be able to get you an uncured ham. Decide whether you want the whole thing or a shank or butt (not to be confused with the so-called butt which is the butt end of the shoulder). I have an unusual Caribbean citrus paste recipe that I think is really good. I posted it earlier but email me and I'll send you the recipe if you want.

I'm gonna get laughed at but I occasionally use McCormick's Smokehouse Maple seasoning - where you find the Montreal seasoning in the grocery store - and put it under the skin of the bird. Or any poultry rub will do. I also use Cabela's "Mountain Man Bourbon Rub" when I'm feeling macho. BTW the McCormick is really good on Salmon.

I did this with a 7-8 lb. Turkey breast. I brought it to room temp and smoked it with pecan wood. I would have used cherry if I had no pecan.

Run it at 250 degrees for about 4 hrs. or until you are at 165-170 degrees in the thick part of the breast. Now I cheat & use the wireless meat thermometer made by Oregon Scientific. Works like a charm.

Other messages in this thread:

View Entire Thread

Year to Date - Tall Cotton - 7/25/2013 12:13:43 PM

No turkey-no lamb? - roswellric - 7/25/2013 4:26:40 PM

Ric - Osms - 7/27/2013 9:52:40 AM

Ric - roswellric - 7/27/2013 10:21:55 AM

Year to Date - Tall Cotton - 7/29/2013 9:56:13 PM

Don't forget.. - roswellric - 8/1/2013 11:25:20 AM

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