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Turkey has developed a bad reputation of being dry and flavorless; however, smoking has reignited my love for it. I think this recipe will get you excited enough to try it, too. 🍗 THE MEAT 2 (3- to 31⁄4-lb.; 1.5 to 1.6kg) large turkey breasts, with skin removed   • I recommend buying fresh turkey breast from a deli counter or a butcher. Commercially packaged turkey from a supermarket typically is injected with water that contains salt and preservatives. • Turkey breast tends to be a forgiving meat. The more experience you have with this protein, the easier it becomes to gauge doneness. 🔥 THE FIRE Light your pit fire 1 hour prior to smoking. Add wood 30 minutes prior to smoking. • Target temp: 250°F (120°C)   • Wood needs: Medium  🍛  THE RUB Ingredients ¼ cup light brown sugar, loosely packed 2 TB. paprika 2 tsp. butcher’s grind black pepper 2 tsp. kosher salt 1 tsp. garlic powder 1 tsp. onion powder...

There are two main types of galangal: greater galangal (Alpinia galanga), native to Java, and lesser galangal (A.officinarum), native to the coastal regions of southern China. Both are cultivated extensively throughout Southeast Asia, Indonesia, and India. Greater galangal is the type that is used in the kitchen, mainly in Southeast Asia. The aroma of greater galangal is mildly gingery and camphorous. Several plants with similar properties to lesser galangal are also referred to, confusingly, by this name. One of these is aromatic ginger. In Indonesia, pounded, dried aromatic ginger is added to various dishes; in China it is mixed with salt and oil, and served with baked chicken; in Sri Lanka it is roasted and ground for biryanis and curries. Fingerroot, also called Chinese keys, krachai, and temu kunci, is another galangal-type plant that grows in Southeast Asia, As krachai, is essential to some Thai curry pastes, and also used in soup. Buy Fresh greater galangal can be bo...