Leftover's for breakfast

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LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
15,035
Location
Bealeton
Smoked turkey is always soooooo much better the next day after it sits in the fridge. I woke up this morning thinking I'd still be miserable from last night, but then came out and made this. 100 times better than last night!!

Breakfast!
 

Bruce B

Master Chef
Joined
Jan 4, 2005
Messages
6,759
Location
Utica, MI
Looks great Larry, but I'm with Nick, I think I'll wait for lunch. Hell, it's 10:00am , got to be lunch time somewhere. Here's a shot of one of my birds from yesterday just before I pulled it off the grill.


Wasn't quite as dark as the photo appears.
 
G

Guest

Guest
Beautiful color on that bird, Bruce! :( The reflection from the foil prolly fooled the camera causing the image to be darker than expected.
 

Bruce B

Master Chef
Joined
Jan 4, 2005
Messages
6,759
Location
Utica, MI
Yep, 24 hours in the apple cider/brown sugar brine that I now find out is not a brine, so I really don't know how to answer your question. I gues you could say I intended to brine.
 

Jack W.

Sous Chef
Joined
Mar 1, 2005
Messages
786
Location
N. Charleston, SC
If you would have stuffed that spread into a 3 egg omlete mix, use the gravy on top and the cranberry sauce as a garnish...now you got me hungry. Be back later....


Good Q!

Jack
 

DaleP

Sous Chef
Joined
Mar 12, 2005
Messages
999
Location
Kentucky
Larry, to me there is nothing wrong with that plate of food at any time of the day. Pass me the pepper please.
 

LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
15,035
Location
Bealeton
DaleP said:
Larry, to me there is nothing wrong with that plate of food at any time of the day. Pass me the pepper please.

Amen Dale! I'd have a plate it now.........if there were any left! I just put the ham bone in with two bags of Navy beans I'd soaked overnight! Gonna have bean soup by kick off today!
 

Airboss

Senior Cook
Joined
Jan 4, 2005
Messages
205
Location
Bradenton, Fl.
My mouth is watering! The only thing that breakfast plate needs is a little scoop (~ 12 oz) of the green bean casserole.
 

LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
15,035
Location
Bealeton
Airboss said:
My mouth is watering! The only thing that breakfast plate needs is a little scoop (~ 12 oz) of the green bean casserole.

Actually we didn't have the green bean casserole. My wife makes a broccoli casserole the same way as the green bean casserole.
 

Bill The Grill Guy

Master Chef
Joined
Jan 17, 2005
Messages
5,454
Larry, I always catch heck at work for eating lunch or dinner foods for breakfast. I dont mind a good egg breakfast, its just easier to heat up something from the night before, not too mention more flavorful. Chili, spagetti, soup, brats. Now that makes a good breakfast.
 

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