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Ambassador Matt Pitman of @Meat Church smokes a Texas-style turkey breast just in time for the holidays.
“I love the combo of our Holy Cow x Gourmet Garlic & Herb on turkey. I got a hot fire going in the Mill Scale off-set smoker at 275 degrees, and smoked it until the turkey was 165 degrees internal temperature. I pulled off the breast, and let it rest with a half a stick of butter in foil for 15 minutes. After removing the foil, slice it up and enjoy.” - Matt Pittman #YETIAmbassador
#YETI #BuiltForTheWild
“I love the combo of our Holy Cow x Gourmet Garlic & Herb on turkey. I got a hot fire going in the Mill Scale off-set smoker at 275 degrees, and smoked it until the turkey was 165 degrees internal temperature. I pulled off the breast, and let it rest with a half a stick of butter in foil for 15 minutes. After removing the foil, slice it up and enjoy.” - Matt Pittman #YETIAmbassador
#YETI #BuiltForTheWild
The Cranberry Solstice is the perfect Thanksgiving drink inspired by cocktail craftsman @davin_whiskeyriver_topel.
Ingredients:
2 oz Rum
1/2 oz Falernum
1/4 oz Allspice Dram
1 oz Maple Syrup
2 oz Cranberry Juice
1/2 oz Lime Juice
Fill your YETI Rambler Shaker with ice and add the ingredients. Give it a good shake and strain over a Rambler Lowball filled with ice. Garnish with a cranberry and rosemary sprig. Cheers.
#YETI #BuiltForTheWild
Ingredients:
2 oz Rum
1/2 oz Falernum
1/4 oz Allspice Dram
1 oz Maple Syrup
2 oz Cranberry Juice
1/2 oz Lime Juice
Fill your YETI Rambler Shaker with ice and add the ingredients. Give it a good shake and strain over a Rambler Lowball filled with ice. Garnish with a cranberry and rosemary sprig. Cheers.
#YETI #BuiltForTheWild
