First on the grill were two pork shoulders that had been coated with mustard then a rub that consisted of brown sugar, paprika, cayenne pepper, onion and garlic powder, and salt. The mustard doesn’t taste in the finished product but helps to form a crust with the rub that is crunchy and wonderful. This was smoked over apple wood to an internal temperature of 150 degrees, then I put it in the refrigerator. It went in to the oven at 7am at 275 degrees with some apple juice, whiskey and vinegar and will be ready to be pulled for pulled pork sandwiches with cole slaw this afternoon.

A couple hours in to the smoke I added a turkey breast that had been pounded out, rolled around a stuffing consisting of bread crumbs, rosemary, oregano, and garlic, then wrapped in bacon. With the apple wood smoke permeating all that it made an awesome dinner.

Here’s the recipe and I’ve attached some pictures. The bottom two are the pork roasts.

Bacon-Wrapped Turkey Breast with Herb Stuffing
Serves: 4 to 6 Prep time: 30 minutes

Grilling time: 1 to 1-1/4 hours
Stuffing
1-1/2 cups fresh bread crumbs 1/4 cup low-sodium chicken broth 1 tablespoon finely chopped garlic 2 teaspoons finely chopped fresh rosemary 2 teaspoons finely chopped fresh oregano 1 teaspoon finely grated lemon zest 1/2 teaspoon kosher salt 1/2 teaspoon ground black pepper
1 pound sliced bacon 1 boneless, skinless turkey breast, about 2 pounds, butterflied
1. In a medium bowl combine the stuffing ingredients. The stuffing should be moist, mounding nicely on a spoon, but should not be sopping wet. Add more broth if needed.
2. Carefully place a large disposable foil pan underneath the cooking grate to catch the bacon grease. Prepare the grill for indirect cooking over high heat (450° to 550°F).
3. Place the butterflied turkey breast on a work surface between 2 sheets of plastic wrap and pound to an even thickness. Spread the stuffing evenly over the turkey breast and then roll up the breast lengthwise to create a cylinder. Arrange the bacon slices on a work surface in 6 tightly spaced parallel stripes, overlapping the ends of 2 slices to make each stripe. Place the rolled turkey breast in the center of the bacon and then crisscross the bacon around the turkey. Tie the turkey with butcher’s twine to create a uniform roast and to secure the bacon.
4. Brush the cooking grates clean. Center the turkey over the drip pan and grill or smoke over indirect high heat, with the lid closed as much as possible, until the internal temperature reaches 165oF, 1 to 1-1/4 hours, turning occasionally to ensure the bacon gets crispy on all sides. Transfer to a carving board and let rest for 10 minutes (the internal temperature will rise 5° to 10°F during this time). Remove the twine and carve into 1-inch slices.

While packing the day before we left we put a tri-tip in a bag with a head of peeled and diced garlic, Worcestershire sauce, balsamic vinegar and soy sauce. We also baked some potatoes and packed them in the ice chest.

24 hours later the tri-tip went on the grill with fresh green beans coated with olive oil, salt and pepper. We halved the baked potatoes and reheated them with butter just before the tri-tip was done and the green beans were seared. Served with a gin and tonic it was close to a perfect camp meal.

The rest of the potatoes were sliced up the next morning and went into the cast iron fry pan with butter, salt and pepper, and were served with bacon and eggs. Yumm.

Another thing prepared ahead was some diced tomatoes, onions, capers, salt, pepper and balsamic vinegar. We packed that in to a small bowl in the ice chest. It came out two nights later when we grilled some sliced sour dough french baguette and put it on top for a nice bruschetta appetizer.

As you’ve probably guessed we didn’t go hungry this trip. Oh and Yosemite was pretty too.

Tonight we tried the Pippi’s Chipotle BBQ sauce made right here in Northern Nevada. On chicken thighs grilled in the backyard it was awesome. Just enough heat with a nice smoky sweetness. I can’t wait to try it on ribs!