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Matt Dunigan is an analytical guy.
Whether the topic is a Thanksgiving turkey (“The flavour’s able to redistribute through the entire bird”) or Saskatchewan Roughriders quarterback Zach Collaros (“When you do it with that consistency, it’s effective”), the affable panellist is always willing to go in-depth on a topic.
Is Zach back?
Dunigan thinks so, at least within offensive coordinator Stephen McAdoo’s system, after Collaros threw for 394 yards in the Riders’ 34-29 win in Montreal last week.
“It’s not a bad idea to get rid of the football quickly, like they did in that ballgame,” said Dunigan. “High-percentage throws, underneath type of thing. When you do it with that consistency, it’s effective, (and) then when you do push the ball downfield, you get bigger chunks.”
The CFL on TSN sees Collaros in a similar vein as Winnipeg’s Matt Nichols.
“They’re not going to ask Zach or Matt to win football games, they just ask them to manage games and make good decisions,” continued Dunigan. “When they do that, they have enough forces around them — great teams and defences — (to win,) and it makes sense to play your cards that way.”
As for turkey?
The three-time CFL All-Star’s got your Thanksgiving tailgate needs covered with a delicious recipe — scroll to the bottom — and three pro tips when it comes to preparing your bird at an elite level.
“Three simple techniques that I can pass along to people: Inject it with a little flavour and moisture, put your own special rub on it, and smoke it,” outlined the Canadian Football Hall of Famer (2006). “It becomes not only an experience of taste, it’s an experience of smell as you’re cooking that bird and smoking it.”
Patience is a virtue in pro sports — for an opportunity to start, for the ball to come your way, etc. — and cooking a turkey is no different.
“Get it off the grill, then let it rest for 15, preferably 20, minutes (with) a loosely-wrapped foil over it so it can relax,” continued Dunigan. “That way, the moisture and flavour’s able to redistribute through the entire bird.”
Dunigan enjoying some downtime in Texas; the two-time Grey Cup champion is back in the TSN studio for Week 17’s games. (provided photo)
Smoked Turkey Fajitas with Matty D.
INGREDIENTS
Rub
2 tsp ancho chilli powder
1 tsp kosher salt
1 tsp cumin
1 tsp garlic powder
1 tsp cracked pepper
Smoked Turkey Fajitas
1 turkey breast skin removed
2 cup Guacamole (store bought or homemade)
2 cup thin sliced red and yellow pepper
Limes 1-2
12 x 8-9 inch tortilla wrappers
Fresh limes for garnish and cilantro optional
3 cup dry mesquite wood chips
6 cup mesquite wood chips soaked in cool water for 1 hour
To Assemble
DIRECTIONS
Rub Smoked Turkey Fajitas To Assemble
1. In a bowl combine chilli powder, salt, cumin, garlic powder and pepper
2. Rub the mixture vigorously into the turkey breast.
3. Place the turkey into a sealable plastic bag and refrigerate overnight.
4. Prepare barbecue for indirect smoking. Remove the grate from one burner to the far side of the grill and turn this burner on. Leave 2 the remaining burners off.
5. Place a drip pan under the grates that have no heat.
6. Prepare a total of three smoke pouches. Lay out a large sheet of tin foil. Place 2 cups of the drained, well soaked wood chips and one cup of the dry chips at the centre of the foil. Wrap the foil around the wood chips to make a sealed pouch slightly smaller than your barbecue burner. Using the tines of a fork poke holes into both sides of the package through which the smoke will escape.
7. Place the smoke pouch directly over the flame. Close the lid of the barbecue and adjust heat to 220°F/110°C. Wait for smoke.
8. Place turkey breast on the grill over the barbecue drip pan where there is no direct heat. Close lid and smoke for 1.5 hours changing the pouch every thirty minutes. When the meat is done it should read 160°F when inserted in the thickest part of the breast.
9. Remove from grill. Cover with foil loosely and rest meat for 15-20 minutes before slicing.
10. Wrap the tortillas in foil and place on the warming rack of the barbecue to heat for 2 minutes or until warm.
11. Slice the meat against the grain into thin strips. Squish some fresh lime juice overtop of the sliced meat.
12. Serve smoked turkey on warm fajita skins with guacamole and sliced peppers.
Ready Break!!!
