turkey fillet with cheese Q view

Discussion in 'Poultry' started by treegje, Jan 3, 2010.

  1. treegje

    treegje Master of the Pit

    My first ingredients

    turkey filet
    rub
    butcher twine



    butterfly the filet



    rub him,and tie it together nicely



    on the smoker



    smoke to taste
    to an internal temp of 77C / 170F



    following ingredients

    milk
    regular cheese slices
    cooked ham
    mozzarella
    corn starch

    cast iron pot




    cut the fillet



    order the cast iron pot the

    filet
    regular cheese slices
    cooked ham



    make the cheese sauce and pour over it
    add some extra cheese on top
    and place back in the smoker,increase heat



    ready after 30 min



    indoor house



    my plate




    it was nice
    The rub in the middle of the fillet,well to its right
    The cheese sauce,with the delicate smoke flavor
    it was a success,a recommended

    Thanks for looking

    Geert
     
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    That looks Great Geert...[​IMG]
     
  3. walle

    walle Smoking Fanatic OTBS Member

    treeje,
    That looks awesome! Can you share how you make your cream sauce?
    thanks,
    Tracey
     
  4. meatball

    meatball Smoking Fanatic OTBS Member

    Wow, that looks spectacular! Thanks for sharing the idea.
     
  5. treegje

    treegje Master of the Pit

    Tracey
    to make the cheese sauce

    solving in a glass of milk 1 table spoon corn starch
    Take a casserole and pour in a glass milk ,pour as well the glass of milk and corn starch in
    constant stir against burning,you see that it is thicker
    add the morzzarella,Stir well continue
    Add nutmeg and pepper

    if too thick you can dilute with milk
    if too thin add cheese or a little milk with corn starch

    hoping this can help you

    Geert
     
  6. alx

    alx Master of the Pit OTBS Member

    Very nice geert.....You are a food artist....[​IMG]
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Now that looks awesome there geert. One question is why did you fillet the turkey breast??? Was it to get more surface for the rub to get onto. That meal was almost like a Cordon Bleu with the ham and cheeses that you used. You still leave me amased at some of the things you come up with. You are well on your way to greatness here at SMF.[​IMG]
     
  8. fire it up

    fire it up Smoking Guru OTBS Member

    You truly never cease to amaze with your smokes Geert, another great job [​IMG]
     
  9. walle

    walle Smoking Fanatic OTBS Member

    Thanks Man! [​IMG]to ya for sharing.
    Tracey
     
  10. treegje

    treegje Master of the Pit

    hi Mark

    I thought ,the more surface area the more flavor
    you had the delicate flavor of the creamy cheese sauce,and then a little kick of the rub

    a recommended

    Geert
     
  11. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Looks wonderful!! Nice job!
     

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