The NFC B-Day Chat Thread

We're trying something new today as a possibility for the golf course restaurant...smoked turkey breast. The meat has been brining since yesterday afternoon, hopefully the smoking part goes well today.

Wish I could use you all for test subjects :D
 
We're trying something new today as a possibility for the golf course restaurant...smoked turkey breast. The meat has been brining since yesterday afternoon, hopefully the smoking part goes well today.

Wish I could use you all for test subjects :D
I’m game! I love smoked turkey. You’re spoiling your customers:)
 
I’m game! I love smoked turkey. You’re spoiling your customers:)

Gotta spoil them a bit to keep them coming back! Funny, I've already had a text from one of last year's customers telling me they can't wait for us to re-open the restaurant :D Guess they've had all winter to get hungry for some bbq.
 
We're trying something new today as a possibility for the golf course restaurant...smoked turkey breast. The meat has been brining since yesterday afternoon, hopefully the smoking part goes well today.

Wish I could use you all for test subjects :D
so what do you use in your brine? What kind of wood for smoke?:drool
 
Gotta spoil them a bit to keep them coming back! Funny, I've already had a text from one of last year's customers telling me they can't wait for us to re-open the restaurant :D Guess they've had all winter to get hungry for some bbq.
Your personality alone will keep them coming back.
 

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