- Valerie Koonce
My husband started smoking a brisket and a turkey breast this weekend. He injected them with our Champagne Mustard and then basted it with the Spicy Paprikash mustard. His herb garden is really taking off so he used sage, thai basil and thyme right out of the garden and smoked the turkey right on top of those aromatics.
Smoking is a process. He brines, injects, and bastes and it's definitely a labor of love. Hickory and Cherry wood chunks were used for the Brisket and Apple wood for the Turkey Breast. He often refers to the book "Project Smoke" by Steven Raichlen.
On the menu last night was smoked turkey breast with herb crust, twice baked potatoes and coleslaw. After brining the turkey in salt water he dried it and coated it with Italian Bread crumbs and more herbs and placed it in the smoker for three hours. Twice baked potatoes are easier than mashed because I use the fancy microwave to bake the potatoes (10 Minutes) and then scoop the potatoes out straight into a bowl that has 4 Tbsp butter, 1 cup greek yogurt, cheddar cheese and chives. The heat from the potatoes melts everything and it's easy to put back into the skins and bake for 10-20 minutes. For the coleslaw, I used a teaspoon of our Busy Bee honey mustard, red wine vinegar and honey to some mayo and added it shredded cabbage and carrots.
Tonight we are having smoked brisket, potato salad and coleslaw. Menu planning is essential as we are trying to save money and reduce food waste. When we resist the temptation to order in or eat out during our busy work weeks, we waste less and eat more healthy.