We had a nice last weekend in January so I cleaned out the BGE to prepare for cooking some things for the next week. Snow was predicted. The egg was almost out of charcoal which might have been part of the reason that the Christmas turkey cooking was completed. Nothing original just what I know and that was Hormel pork tenderloin with honey mustard, boneless Honeysuckle boneless turkey breat and Honeysuckle ground turkey breast. I added pecan chips to smoke and everything had wonderful flavors! One of my best. As a side note I had purchased some black lentils from Mamma Jeans and found a wonderful recipe in Food and Wine for an indian Black Lentil soup by Rajat Parr. Google it if you are interested. Really nice, different flavors.
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