For the restaurant menu

The prep work — layering Cajun spice with honey before the smoke — is laid out clearly, which is exactly what you want when you're building a smoked meat course. Worth a look for the fire management and smoke exposure before you dial in your own version.

With everyday ingredients 😋

Turkey breast, Cajun spice, and honey — that's basically the whole lineup. If you've already got a spice mix and honey in the cupboard, this could be a great addition to your next weekend cookout 😋

On training days 💪

Turkey breast is a solid source of protein, and this video walks you through the full process — spice rub, honey coat, then into the smoke. Could be a good one to revisit on a training day when you want something substantial 💪