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Title: Porterhouse Turkey Chop With Grilled Root Vegetables
Yield: 4 Servings

Ingredients

      4    Porterhouse-cut turkey
           -chops; see * Note 1
           Dry Rub #1; see * Note 2
           Peanut oil
           Grilled Root Vegetables; see
           - * Note 2

Instructions

* Note 1: Slice turkey breast across the breast bone 3/4-inch thick.
* Note 2: See the "Dry Rub # 1" and "Grilled Root Vegetables" recipes
which are included in this collection.

Prepare wood fire with pecan or maple wood and let it burn down to
embers. Rub the turkey chops with the dry rub liberally. Put in a closed
containerand shake. Let sit 1 hour at room temperature. Remove from
container and lightly brush with peanut oil. Grill over pecan or maple
wood for 10 minutes on first side and 6 minutes on second until cooked.
Serve with Grilled Root Vegetables.
This recipe yields 4 servings.

Recipe Source:
GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid
From the TV FOOD NETWORK - (Show # GR-3603 broadcast
09-11-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com

09-24-1996

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Contributor: Bobby Flay and Jack McDavid

Preparation Time: 0:00

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