Nick Prochilo
Chef Extraordinaire
Haven't had the smoker going in a couple of weeks and I could always use a little more freezer stock so I decided to do a turkey breast and a couple of chucks. I figured the turkey would be great foe sammies for lunch this week and hey, you can never have too much chuck! I'm also gonna be doing some Alasken King Crab legs for dinner. Should be pretty interesting .........surf and turf and turf.
Here's a couple of pictures to get us started!
The turkey was brined in Larry's recipe for a simple brine with orange peel added. It was then rubbed down with fresh cracked pepper under the skin and some of Mrs. Dash original over the skin and inside. I eliminated the salt figureing the brine would handle that (and some of my split pea soup). The chucks were rubbed down with a combo of Big Rons heat and regular.
Here's a couple of pictures to get us started!
The turkey was brined in Larry's recipe for a simple brine with orange peel added. It was then rubbed down with fresh cracked pepper under the skin and some of Mrs. Dash original over the skin and inside. I eliminated the salt figureing the brine would handle that (and some of my split pea soup). The chucks were rubbed down with a combo of Big Rons heat and regular.
