Sooo…. I finally got my smoker! Before moving to Sydney I had a Weber Smokey Mountain cooker, which I unfortunately had to leave behind. For the last 6 months I’ve been doing market research trying to find a better smoker, but eventually I am back with my trusty “R2D2”, as my two little “Star Wars” fans named it.
Today I am going to talk about one of those recipes demonstrating how the basic techniques make an amazing outcome. Turkey legs are among the cheapest cuts of meat you can get, but, cooked right, will become a real treat!
This is one of the most tasty versions of stuffed chicken breasts I’ve tried. There is something in the combination of the chicken breast meat with cheese and bacon, that takes this dish one extra level higher. What’s even better – it is one of the simplest dishes as well!
It’s been a long time – work kept me busy and travelling, mainly in Austria, but here I am, shaking the dust off my smoker and bringing you one of the easiest and cost-effective recipes I know for a smoked turkey pastrami. The honey-orange glaze adds an extra layer of sweetness to this lightly savory meat, resulting in the most tasty pastrami I’ve tried since quite a long.
Well yeah, I’m a wee bit Scotch fan. Actually, there’s not even a single Irish or American whiskey in my bar – only Scotch single malts and couple of blends, like Ballantine’s and Johnny Walker. So for me pouring a shot or two of my favorite amber liquid into a sauce or a marinade was nothing but a matter of time. My first attempt was to add it to a brine, and what’s more natural to be brined than chicken breasts? Right!