Fried Turkey Tacos with Dr. Pepper Onion Jam

Ingredients

• 2-3 cups leftover fried turkey
• Cattleman’s Grill Road House Seasoning
• 6 soft taco size flour tortillas
• 4 oz brie
• Pickled peppers

Dr. Pepper Onion jam:

• 1 lb red onion, sliced into 1/2” slabs
• Colonial Chile Oil
• Cattleman’s Grill Road House Seasoning
• 1 cup Dr. Pepper
• 2 tbsp Orlando Balsamic Vinegar
• 1/2 tsp Hoff’s Hot Sauce

Instructions

Fill a charcoal chimney starer with lump charcoal. Place a fire starter on the coal grate inside the PK Grills PKGO charcoal grill. Light starter and place chimney over the top. When the charcoal is glowing red to the top of the chimney, dump in the PK Go and push all charcoal to cover one half of the grill.

Season the red onion slabs with Colonial Chile Oil and Cattleman’s Grill Road House Seasoning. Grill until over direct heat with the lid closed until charred and softened on both sides. Transfer to the blender pitcher of the Vitamix. Add the Dr. Pepper, Orlando Balsamic and Hoff’s hot sauce. Blend briefly to break down. Transfer mixture to a Lodge 10” Cast Iron Skillet and cook to desired consistency. Remove the Dr. Pepper onion jam from skillet.

Rinse out skillet and return to heat. Add a dash more chile oil in the skillet. Add shredded leftover turkey. Season with Cattleman’s Grill Road House Seasoning. Cook to crisp and brown, then remove. If the chicken begins to dry out, add a little Dr. Pepper to the skillet, and let cook out. Remove the skillet from grill.

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Preheat a Lodge 8” Cast Iron Skillet in the grill along with vegetable oil filled about 1/2” up the side of the skillet.

To assemble the fried tacos, spread a tortilla with the soft filling from the brie, about one tablespoon. Then spread some of the Dr. Pepper Onion Jam over the cheese. Top with about 1/2 cup leftover turkey. Fold the tortilla around the filling and using two toothpicks, enclose the filling.

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Fry the turkey tacos until golden brown on both sides.

Serve with pickled peppers.