Need tips for Smoked Turkey Breast & Roast Beef

Primeggister1

Just looking for some different recipes for Smoked Turkey Breast and Roast Beef for lunches. I have had good results, just trying to mix it up alittle.

Any help would be great.

Richard Fl

Here is one for turkey tenderloins.

INGREDIENTS:
2 lemon garlic turkey breast tenderloins (30 ounces/package of 2 ), Jenny-O
1 Tbs extra-virgin olive oil
Sauce
1 cup fresh blueberries (rinsed)
1/3 cup water
1/4 cup mango chutney
1 Tbs Dijon mustard
1-2 Tbs. Balsamic Vinegar, to taste
1 Tbs jalapeño pepper jelly




Original Recipe
1 Preheat grill on medium-high. Cut tenderloins diagonally, across length, into about eight 1-inch-thick slices (medallion cut). Drizzle oil over both sides of slices. Wash hands.
2 Place turkey on grill, using tongs; close lid (or cover with foil). Grill 5–6 minutes on each side or until internal temperature reaches 170°F. Use a meat thermometer to accurately ensure doneness. (Grills vary widely; adjust time as needed.)
3 While turkey grills, place remaining ingredients in small saucepan on medium-high. Cook 8–10 minutes, whisking often, until blueberries break up and flavors are well blended. Serve sauce over turkey.
BGE Variation
1 The above recipe was the original, however for Father's Day, 2006/06/18, I modified it to a BGE on my small, Did the whole tenderloin without cutting into pieces. indirect, got BGE to 300°F added 3-4 pieces of applewood and placed the tenderloin on until internal reached 155°F, about 45-60 minutes.
2 For sides had some vidalia onions sliced 1/2 inch thick and some portobello mushrooms cut 3/4 inch thick and marinated both in Italian salad dressing for 15 minutes and then just placed on the side of the breasts until they were done, about 45 minutes.


Recipe Type
Poultry

Recipe Source
Author: Publix Super Markets

Source: BGE Forum, Richard Fl, 2006/06/18

Berry Bright Salad is excellent as the side.

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Roast Beef

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=781883&catid=1

Frank from Houma

I keep it simple with the turkey breast. The one thing I do different is use sugar cane for smoke. also like Sucklebusters Hoochie Mama on poultry

civil eggineer

Use a fruit wood for the chips/chunks and very sparingly. In my opinion, poultry can taste nasty if using too much smoke. I oversmoked one once and never again. I only use straight lump for poultry anymore.

BigDaddy - OCT

Frank, what's your technique if you don't mind? I may need to do this over the weekend if I can thaw one in time.

Bruce