What's on the menu for today....

[ybnorml]

Smoking 3 bone-in, skin-on turkey breasts....If I can keep the temp @ 250* they will stay on the smoker for 2 maybe 3 hours.  I will then transfer them from the smoker to a rack over an open fire to give them a good crisp outside.  We will have smoked turkey panini sandwiches for dinner this evening, the rest of the meat will be used in a thyme soup....Laurel will simmer the bones and skin to use as a broth for the soup.

No pics as I can't resize them for this site.....

[Tony C.]

Man, that sounds delicious! Must be warming up in your neck of the woods to be using the smoker and wood fired grilling pit. I'm happy to hear it!  Enjoy!   

[ybnorml]

The snow and cold weather didn't deter us from enjoying the bbq pit or smoking slabs of meat this winter Tony....

P.S. ... This is the second time for smoking turkey breasts Tony. I have also smoked a 16 lb. brisket, pork butt, babyback ribs, chicken wings, and salmon this winter.
And Lord know how many adult beverages we have consumed outside sitting by the fire, with snow on the ground. The bbq pit area is always shoveled after each storm....

[Tony C.]

The snow and cold weather didn't deter us from enjoying the bbq pit or smoking slabs of meat this winter Tony....

I should have known that winter wasn't going to deter you guys from smoking or grilling out doors.    That's awesome!

[ybnorml]

The snow and cold weather didn't deter us from enjoying the bbq pit or smoking slabs of meat this winter Tony....

I should have known that winter wasn't going to deter you guys from smoking or grilling out doors.    That's awesome!

Cause that's how we roll Tony...