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Barbecue University With Steven Raichlen
The Best of the Breast
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Pit masters are obsessed with breasts. (Chicken and turkey breasts, that is.) This week, BBQ U Professor Steven Raichlen takes on America's most popular cut of poultry. It's all about how to keep white meat juicy when grilling and barbecuing. First, from . Balthazar, the boisterous, "see-and-be-seen" bistro in Lower Manhattan, come easy and fabulous Tarragon Chicken Paillards, which are pounded paper thin and smokily seared on the grill. And then Maple-Smoked Turkey Breast gets a triple-blast of flavor from maple sugar rub, a maple syrup glaze, and a long slow smoke over...you guessed it...maple wood.
Sorry, this episode has no rebroadcasts scheduled at this time.
Friday, May 31, at 7:30 a.m. on Create
Friday, May 31, at 1:30 p.m. on Create
Monday, June 3, at 7:30 a.m. on Create
Monday, June 3, at 1:30 p.m. on Create
Friday, June 7, at 7:30 a.m. on Create
Friday, June 7, at 1:30 p.m. on Create
Monday, June 10, at 7:30 a.m. on Create