* Note 1: Slice turkey breast across the breast bone 3/4-inch thick. * Note 2: See the "Dry Rub # 1" and "Grilled Root Vegetables" recipes which are included in this collection. Prepare wood fire with pecan or maple wood and let it burn down to embers. Rub the turkey chops with the dry rub liberally. Put in a closed container and shake. Let sit 1 hour at room temperature. Remove from container and lightly brush with peanut oil. Grill over pecan or maple wood for 10 minutes on first side and 6 minutes on second until cooked. Serve with Grilled Root Vegetables. This recipe yields 4 servings. Recipe Source: GRILLIN & CHILLIN with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3603 ) Recipe by: Bobby Flay and Jack McDavid
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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