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Big Daddy BBQ and Sweet Potato Fries – WBIR story and Video


5 Tablespoons Coconut Sugar, divided
¾ teaspoon black pepper
2 ½ pounds turkey breast filets
1 cup chopped onion
1 cup tomato paste
3 tablespoons Worcestershire sauce
3 tablespoons molasses
3 tablespoons apple cider vinegar
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon ground cumin
½ teaspoon pink Himalayan salt
*Your choice of sandwich rolls
*Red diced onion (optional)
*Sliced dill pickles (optional)

Combine 1 tablespoon coconut sugar and pepper; rub over both sides of turkey breast filets. Combine ¼ cup coconut sugar, onion, and the remaining ingredients in an electric crock pot. Add turkey; turn to coat. Cover with lid and cook on high for 1 hour. Reduce heat setting to low and cook for 4 hours. Remove turkey and reserve sauce. Lightly shred turkey breasts in a food processor and return to crock pot with sauce. Stir; and spoon BBQ mixture on rolls and top with desired optional items.

Sweet Potato Fries
4 large sweet potatoes
3 tablespoons olive oil
1 tablespoon dried Italian seasonings
½ teaspoon garlic powder
Pink Himalayan Salt (to taste)

Heat oven to 350 degrees. Peel and slice potatoes into ¼ inch wedges. Place them into a bowl and coat them thoroughly with olive oil using hands. Spread over 1-2 cookie sheets and sprinkle with seasonings, garlic and salt and bake for 1 hour. Turn them with a spatula every 20 minutes to ensure even baking. Then broil on high for 5 minutes to achieve a mild crispy texture. Let cool slightly and serve.