What is the secret to tender moist grilled Turkey breast? For me it is a couple of things done right. 1. A good wet rub 2. Indirect grilling 3. The right cooking temp and puling it at the right time. No great secrets there, just a lot of practice. Well the right rub can make or break you also.

Lets look at the rub I used:

Minced garlic, Italian herbs, butter, EVOO, salt and pepper. One of hundreds you can try.

Wet is simply adding oil or other wet ingredient to a dry rub. Examples might be: mustard, beer, vinegar, wine, juice (fruits), soy sauce, teriyaki sauce, brandy, bourbon, etc.

Gently massage the wet rub on the Turkey breast including under the skin. It will help if you let it set for up to an hour in the refrigerator. The time will allow the flavors to absorb into the meat and skin.

Grilling time and temp is essential to a perfectly cooked Turkey breast. Indirect grilling is required for the Turkey to cook without drying out.

Low and slow is good if you are looking for that famous smokey taste that comes from this technique, 225 degrees F is optimal for traditional BBQ and use a mild wood such has Alder, Almond and Fruit trees.

For indirect grilling, I go for 325 degrees F and that is based on the kettle temp. Preheating is mandatory for any good grill so maintain that temperature for a good 15 minutes before adding your food to the grill. I will use briquets for my base heat and add wood chunks to the briquets when it is time to cook, adding briquets to the pile as needed to maintain the heat at 325 degrees F.

Flip it, turn it? Nope, just let it sit there.

One final note: Cook to temp! With chicken and turkey you must cook till its done. You will need a good quality thermometer to check this. Try a Thermapen, I just love mine! 165 degrees F is the recommended temperature for safety. It’s not like beef where you can pull it early and let it rise to temp, the muscle structure is different and it must be cooked thoroughly before removing from the grill.

168 degrees F is not OK! Pull it at the right time or you will start to loose all of those wonderful juices from overcooking and that happens fast after 165 F. Enough said.

Still having a tough time keeping your Turkey breast from drying out? Place a couple of strips of bacon on the top to add some moisture and flavor!

Next I will share my Skillet Stuffing and Stuffed Yellow Squash recipes.

“Get out of the kitchen! Light the fire! Start cooking outdoors”

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Grilled chicken and vegetables enchiladas prepared on the grill adds a certain dimension to my outdoor cooking adventures that I find very appealing. The enchiladas that I normally purchase at our local Mexican restaurant frequented by my family, boils their chicken, wraps them in a corn tortilla, pours sauce and adds some cheese to the top. All very similar where ever you may go. My version is just a take away from that basic recipe and powered up a bit to my liking.

Primarily grilled chicken and vegetables, I added some olive, chiles, green sauce and extra cheese; partially leftovers (grilled vegetables and beans) and fresh grilled chicken.

I started out by grilling my bone in chicken breast with a nice coating of rub from OakRidge BBQ, cooked to 160F on the grill direct heat medium, turning only once. I started my grill ten minutes earlier to pre-heat.

Once the chicken was done, I let it rest and cool down a bit to make it easier to handle. Then I preceded to shred and chop the grilled chicken until it was in small bit size pieces.

My grilled vegetables were left overs from my Grilled Quesadilla recipe. Sliced summer squash and zucchini tossed with a adobo and chile sauce. Grilled to just tender and cut into small bite size pieces.

Time to build the enchiladas! Chicken, vegetables, chile’s, cheese, olives and green enchilada sauce.

Next, I rolled them up in whole wheat tortillas and placed them in a foil container. Poured more green enchilada sauce, sprinkled with lots of cheese and topped with olives.

Place this pan of goodness on the grill, indirect heat to cook for about twenty minutes, tops. The cheese will be melted and oozing all over, yum!

I placed a dish of beans that I had made on my Camp Chef Big Gas Grill using the Man Pans during the Grilled Vegetable Quesadilla cook.

And I had some help from my youngest son, Jarin.

So, give this recipe a try, add your own twist and send me a picture!

Till next time! Happy Outdoor Cooking!

“Get out of the kitchen! Light the fire! Start cooking outdoors”

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For once, I will get the horse before the cart and post the recipe before the video!

Meatloaf was a forced meal for me as a child … I forced myself to eat it or starve until the next meal and that was an unbearable amount of time for me to wait. We had your basic meatloaf with catsup, onion and I think oatmeal added to fill – not sure as I have a foggy memory of those days. When I grew up and moved out, meatloaf never graced my menu until my mini me’s came along and the budget had to be stretched. However, no beef meatloaf, it had to be Turkey (I am the only meat eater in the house)! What a challenge, but I discovered BBQ sauce was an amazing Turkey flavor enhancer, so it’s been up hill from that moment.

This is my newest version of my original Turkey meatloaf. Chorizo gives it a unique flavor and bite.

Ingredients

1 pd ground turkey
2 eggs
1/2 cup diced red bell pepper
1/4 dried parsley
1 tbsp course ground black pepper
1 tbsp seasoned garlic salt
1 tsp minced garlic
1 cup diced onion
1 cup seasoned bread crumbs
3 tbsp BBQ sauce
1 package of Chorizo

5 strips of bacon

1 cedar plank

Preparation

Blend eggs together.  Add everything else to eggs except chorizo and mix well – should be moist, not wet. Take Turkey mix and pour onto flat surface (I use wax paper) and flatten out to a large rectangle about 3/4 inch thick. Squeeze tube of Chorizo onto center and then form the turkey meatloaf mixture around the Chorizo until it resembles a meatloaf mound.

Spread a healthy coating of BBQ sauce over the top, and then create your Bacon weave blanket for the last topping to put it all together.

I cooked mine with Coconut Charcoal from www.Cosshellcharcoal.com at roughly 250 degrees F till the internal temperature reaches 165 degrees F.

BBQ Turkey Meatloaf stuffed with Chorizo video will be out in a couple of weeks showing you how I prepared this and a couple of other goodies.

“Get out of the kitchen! Light the fire! Start cooking outdoors”

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