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My local butcher shop had boneless turkey breasts so I figured it would make for some quick easy meals for a few days. Cooked it at 375 until internal temp reached 138, it carried over to 142. It was rubbed with a little yardbird and a little Lane’s Apple Pie Seasoning. I’ll chop some for turkey salad and cube some to put over a salad of greens 😁

I just happen to have some fresh bread lol

I gave my guy $60. But it is because he was worried about scraping my driveway with the truck. Then when we got the truck up the driveway we had to lift powerlines, etc onto the top of the truck. He waited while I got a stick of wood to manipulate the power and signal lines with to get them up in the right position (and he helped me do it). Then he backed up slowly - exactly to where the truck was level without screwing anything up. then (he only had a manual pallet jack b/c the electric one was out of commission) and with great effort got the pallet onto the lift gate, down, onto the driveway, and put it exactly where I wanted it. Then - he sat there and waited while I unwrapped everything and looked at it - acted like he had nowhere better to be than to just be watching me inspect things. After I was satisfied (a good 10 minutes), he then stated to me that I didn't have to tip him. I had the male mother teresa of truck drivers. The guy was a saint with a perfect touch. sixty bucks seemed like nothing after spending over 10k on the 42 big badass.

I need to get some pics on the grill but the aftermath is ok too I suppose. My son loves his bone-in meats. Cooked on my 32BB with Pecan chunks at 300f for about 1hr, glazed and back on for another 8 minutes. Dry brined for about 30hrs in the fridge uncovered prior to the cook.

No real reason except it was the only grate I hadn't used yet. It would have fine on the main grate.

That's on my list of things to try. Yours looks perfect!

Your guy deserved his 60 bucks. It's nice to get a guy like that who doesn't mind helping out.

Turkey looks yum, moist and ready to bed between two pieces of bread.

You are all really good at spending my money lol

@Poochie - there are two "models" of tagines: serving tagines are elaborately decorated and cooking ones, which has less decorations on it. I have no issues with putting mine directly on my gas cooktop - just warm them up slowly and don't go over medium heat. If you research them, they are traditionally set on top of charcoal fire in another clay pot. I own 2 of them and use them several times a year, as I like Moroccan food. Here's a link to a good source for both "models" of tagines. Moroccan Cookware | Treasures of Morocco No different than the Donabe pots that many of us here have for cooking rice. Goes right on the gas stove. I also have Bulgarian "clay pots" for making stews, which typically go in the oven (cold) so everything heats up uniformly.

I agree. I used the Pit Viper fan. $50 and worth more. I have an old one that's at least 8 years old and it still runs like new. And Tyrus, I ordered the special Olympic Gold grates when I bought mine. They were only $20 more.

Took the leftover chicken breast from yesterday, made some white quinoa, canned black beans warmed on the stove with some garlic powder, canned corn, homemade guacamole, shredded cheese. Chicken bowls

Been pretty slow around here which is understandable given the weather in the US. My family got COVID, 4 year old brought it home from school but we’re back on the mend and I did one of my regular cooks. Grilled chicken breast cooked indirect 350 with mesquite wood. Rubbed with Chicken Shit rub. im always amazed at how great chicken breast comes out on the KK. I always “overcook” it an extra 10-15 minutes vs what I used to do on a gas grill and the KK chicken breast always comes out super juicy and moist. Mix that chicken with some Caesar salad mix from trade joes. Toast some pita and combine east l, healthy meal save extra chicken breast for use tomorrow I know you all have been cold, we hit 39 this morning but then leveled out at 78 for most of the day. High 70s/low 80s on tap for rest of the week