BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: Oldman on January 31, 2005, 02:43:07 AM

Title: Chicken and Bacon
Post by: Oldman on January 31, 2005, 02:43:07 AM
This is my Chicken, ham and cheeze rolled in bacon.

This one I smoked today only only using 3 pucks worth. I think 4 pucks is the answer as this was my 3rd time to try different smoke times. 6 pucks too much smoke flavor. 8 pucks is way too much.

Nevertheless, it was big hit with the family today.
(http://www.dow-mgc.org/Rayeimages/bradley/chicken-a.jpg) (http://www.dow-mgc.org/Rayeimages/bradley/chicen3.jpg)


http://rminor.com
Title: Re: Chicken and Bacon
Post by: jeanne on January 31, 2005, 03:26:09 AM
Oh my gosh, that looks so good. Could I please have the recipe? [?][:p]
Jeanne
Title: Re: Chicken and Bacon
Post by: nsxbill on January 31, 2005, 04:23:10 AM
Looks real tasty.  Bacon cooked done enough, or do you just use later for breakfast?

Bill
Title: Re: Chicken and Bacon
Post by: JJC on January 31, 2005, 04:26:17 AM
Looks great, Olds! [:p]

John
Newton MA
Title: Re: Chicken and Bacon
Post by: Oldman on January 31, 2005, 11:19:09 AM
jeanne
This is so easy to do. I picked up on the idea from another posting here. Sorry, I don't remember who posted it originally.

Anywhy these are skinless/boneless chick breast. Now to start with I will cut the breast into two slices. That would be 4 slices per whole chicken breast. (2 slices per half of breast.) Next I use a high quality low salt sandwich ham, provolone cheese and bacon.

After you cut the chicken into slices pound them down into a thinner pieces.

Now take 4 slices of bacon and lay them side by side. Take a fifth piece of bacon and lay it across the four strips at the center. Next it is just a matter of layering the stuff on top of the becon. This is the order I layer everything in:
1.)1 slice Chicken
2.)1 slice Ham
3.)1 slice Cheeze
4.)1 slice Chicken
5.)1 slice Ham
6.)1 slice Cheeze

Now roll your chicken, ham cheeze up the best you can. I know it is not going to look like it will all roll up correctly, but it roll up good enough.

Now tie the roll together using the 4 piece of bacon and toothpicks. Once that is done then take the cross piece of bacon and pull it up and over both ends of the roll and toothpick it as well.

Heat Bradley at least 30 minutes. I have the slider 3/4 way to the right. I suggest 4 pucks of your favorite wood. I used maple this time.  About 2-1/2 to 2-3/4 hours it will be smoked/ cooked.

As I posted earlier we tried 8, then 6, and then 3 pucks worth of smoke. We feel that 4 pucks would be the correct amount that would give you a good balance of flavors without over powering the rest of the items.

Good Luck
Olds



http://rminor.com
Title: Re: Chicken and Bacon
Post by: Oldman on January 31, 2005, 11:20:09 AM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Looks real tasty. Bacon cooked done enough, or do you just use later for breakfast?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

Bacon eaten with the chicken roll. [:D]

http://rminor.com
Title: Re: Chicken and Bacon
Post by: MallardWacker on January 31, 2005, 02:08:28 PM
Olds,

<b><u><font color="blue">That is simply a HOME RUN.</font id="blue"> </u> </b>  Heavens,  I just love a recipe that when I see it I say "I gotta do dat".  If it wasn't for a basketball tourney this weekend, I would be taking advantage of the chicken population.

(http://www.dow-mgc.org/files/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: Chicken and Bacon
Post by: Ian on January 31, 2005, 05:36:31 PM
Olds: looks outstanding! bet it tastes even better, will add it to my appetizer's to do list. It's right along the lines of what Ive been looking for. [:D]

Ian{STEELERS FAN!!}
Title: Re: Chicken and Bacon
Post by: jeanne on January 31, 2005, 05:50:03 PM
Thank you so much. I will make this recipe for our super bowl party.
I might even make some ABT to go along with it. Hmmmmmmm I can hardly wait! [:D] [:D]
Jeanne
Title: Re: Chicken and Bacon
Post by: Chez Bubba on February 01, 2005, 12:45:57 AM
Chicken Cordon Olds! Mmmmm, Mmmmm.[:p]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Title: Re: Chicken and Bacon
Post by: nsxbill on February 01, 2005, 01:26:28 AM
Olds,

Your chicken breast recipe needs temperature of cabinet added.  Did you check it?

Bill
Title: Re: Chicken and Bacon
Post by: Oldman on February 01, 2005, 11:04:53 AM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Your chicken breast recipe needs temperature of cabinet added. Did you check it?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote"> Only by feeling the smoke. [:0] My best guess is 220-240 degrees. However, as I stated the heat control was 3/4 way to the right.

I guess I will have to go get something to measure the temperature for you folk. Normally I just taste/ feel the smoke and adjust as I see it. I'm going to do some this Friday for a customer and I will read the cabinet then. [:D]

Olds

http://rminor.com
Title: Re: Chicken and Bacon
Post by: humpa on February 01, 2005, 03:07:17 PM
Oh boy Olds.....Looks yummy!! I'm doing a major smoke for the superbowl and I'm doing a 7# pork roast dressed in bacon, 10# smoked sweet & sour meatballs,20# roasted chicken breasts thinly sliced in a honey-garlic alfredo sauce, 40# beef brisket apple brine cured, and of course my bacon wrapped chicken soaked in zesty Italian dressing. That should be enough for 40-50 people. Darn....now I made myself hungry!!!

Hey Doc...I'm down to 2 racks a day!!!
Title: Re: Chicken and Bacon
Post by: jeanne on February 01, 2005, 10:09:00 PM
Wow! That made me hungry too! Sounds great!
Title: Re: Chicken and Bacon
Post by: JJC on February 01, 2005, 11:10:26 PM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by humpa</i>
<br />Oh boy Olds.....Looks yummy!! I'm doing a major smoke for the superbowl and I'm doing a 7# pork roast dressed in bacon, 10# smoked sweet & sour meatballs,20# roasted chicken breasts thinly sliced in a honey-garlic alfredo sauce, 40# beef brisket apple brine cured, and of course my bacon wrapped chicken soaked in zesty Italian dressing. That should be enough for 40-50 people. Darn....now I made myself hungry!!!

Hey Doc...I'm down to 2 racks a day!!!
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Don't give me the address . . . I'm close enough I just might show up![:D]

John
Newton MA
Title: Re: Chicken and Bacon
Post by: humpa on February 02, 2005, 11:41:37 AM
John...Weymouth Eagles....around 3:30 or so!!! [:)]

Hey Doc...I'm down to 2 racks a day!!!
Title: Re: Chicken and Bacon
Post by: Hopeful on February 07, 2005, 01:12:38 AM
This was my first try with the BS and it went well.  Prepared just as Oldman instructed with the prep & layering process.  Put 4 of them in about 4:00 pm with temp probe in the largest of the 4 and they were ready right before 7:00.  Tried to keep the cabinet temp right at 225 (temp lever almost all the way to the right, it was about 45 degrees outside), loaded 6 maple pucks in the tube (it actually burned about 4 1/2) and the flavor was very good, not over bearing.  Significant other does not like bacon or white meat but she really did like this.  The next time I try this I may use a pepper jack cheese or something similar.  Next day was pork loin and smoked onion soup.  Results were again the same.  I have done many pork loins on the Weber grill or Brinkman smoker, but none have come out like this with such little effort.  Friday evening rubbed 2-3 lb boneless pork loin with honey mustard and then applied a coat of Corky's Seasoning (local thing), put in zip lock bag along with 3-4 oz of beer.  Let set until Sunday morning, turning occassionally.  Put in BS about 9:00 am on the bottom shelf, next 2 racks up were onion slices and the top rack was some store bought bacon.  This time I used pecan pucks and had smoke going almost the whole time.  Pulled the onion slices about 1 1/2 hours later and let them cool.  Temp probe registered 161 degrees at 11:30 on the loin, pulled that and the bacon.  The bacon did not last long (I ate most of it) and we had loin sandwiches for lunch, rest is in the frig for sandwiches for the week.  Prepared onion soup like tsquared's recipe, it is very good also, she said I should make it again.  Thanks to all the folks in this forum who post their results, it helped me get started.  I will try to share my experiences, good or bad, each time I use the BS, I think it was money well invested.

Hopeful in Iowa
Title: Re: Chicken and Bacon
Post by: MallardWacker on February 07, 2005, 02:17:16 PM
Hopoful,

Looks like you started off pretty well.  Noticed that you used Korky's also, this is my favorite rub.  We have a local Pro and University of Arkansas Basket Ball Player owns a Korky's here, A guy named Joe Kline from the Boston Celtics, a little side note here too, my daughter goes to a skills & drills clinic every Sunday where he helps out~~Great Guy also HUGE.  Back to the rub, first it is cheap(at least at WalMart anyway), then I think it just gives a good simple flavor.  I mainly use it on my butts and ribs.  Also I add it to my ABT filling.  Welcome and keep us informed.

(http://www.dow-mgc.org/files/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: Chicken and Bacon
Post by: JuneBug on February 07, 2005, 04:08:46 PM
I have to compliment Old for this great recipe. This was my first smoke with the BS and it could not have been simpler. 4 pucks of Hickory and about 2¼ hours at 225° came out without a hitch served it with some pasta with brocolli and parm. cheese, perfect dinner.
Title: Re: Chicken and Bacon
Post by: Oldman on February 08, 2005, 04:20:47 AM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">I have to compliment Old for this great recipe. This was my first smoke with the BS and it could not have been simpler. 4 pucks of Hickory and about 2¼ hours at 225° came out without a hitch served it with some pasta with brocolli and parm. cheese, perfect dinner.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

Glad you enjoyed it. I just wish I could remember which member here put me onto this idea. He/ she was stuffing it with something else...
Olds

http://rminor.com
Title: Re: Chicken and Bacon
Post by: JJC on February 08, 2005, 04:06:29 PM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by JuneBug</i>
<br />I have to compliment Old for this great recipe. This was my first smoke with the BS and it could not have been simpler. 4 pucks of Hickory and about 2� hours at 225� came out without a hitch served it with some pasta with brocolli and parm. cheese, perfect dinner.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Welcome to the Forum, JuneBug!  Glad you shared your experience with us.  Where do you hail from?  I'm always looking for Northeast BSers . . . [:)]

John
Newton MA
Title: Re: Chicken and Bacon
Post by: JJC on February 08, 2005, 04:07:30 PM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Hopeful</i>
<br />This was my first try with the BS and it went well.  Prepared just as Oldman instructed with the prep & layering process.  Put 4 of them in about 4:00 pm with temp probe in the largest of the 4 and they were ready right before 7:00.  Tried to keep the cabinet temp right at 225 (temp lever almost all the way to the right, it was about 45 degrees outside), loaded 6 maple pucks in the tube (it actually burned about 4 1/2) and the flavor was very good, not over bearing.  Significant other does not like bacon or white meat but she really did like this.  The next time I try this I may use a pepper jack cheese or something similar.  Next day was pork loin and smoked onion soup.  Results were again the same.  I have done many pork loins on the Weber grill or Brinkman smoker, but none have come out like this with such little effort.  Friday evening rubbed 2-3 lb boneless pork loin with honey mustard and then applied a coat of Corky's Seasoning (local thing), put in zip lock bag along with 3-4 oz of beer.  Let set until Sunday morning, turning occassionally.  Put in BS about 9:00 am on the bottom shelf, next 2 racks up were onion slices and the top rack was some store bought bacon.  This time I used pecan pucks and had smoke going almost the whole time.  Pulled the onion slices about 1 1/2 hours later and let them cool.  Temp probe registered 161 degrees at 11:30 on the loin, pulled that and the bacon.  The bacon did not last long (I ate most of it) and we had loin sandwiches for lunch, rest is in the frig for sandwiches for the week.  Prepared onion soup like tsquared's recipe, it is very good also, she said I should make it again.  Thanks to all the folks in this forum who post their results, it helped me get started.  I will try to share my experiences, good or bad, each time I use the BS, I think it was money well invested.

Hopeful in Iowa
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Hi Hopeful,

Welcome to the Forum.  Glad you're planning to share your experiences with us![:)]

John
Newton MA
Title: Re: Chicken and Bacon
Post by: JuneBug on February 09, 2005, 01:33:35 PM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by JJC</i>
Welcome to the Forum, JuneBug!  Glad you shared your experience with us.  Where do you hail from?  I'm always looking for Northeast BSers . . . [:)]

John
Newton MA
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

I am from Long Island, NY...so I don't know much about <i>real</i> BBQ, but hey I am try to learn.
Title: Re: Chicken and Bacon
Post by: MallardWacker on February 10, 2005, 04:34:37 PM
Olds,

<b><font color="blue">A little help here.</font id="blue"> </b>  I know this is probably a very iGNoreeNt[^] question, when you cut your breasts in half was it long way or short ways.  Got me 6lbs of chicken, some smoked Prove to do the duty this weekend.  Sams had some HUGE asparagus~~got me two bundles and 2lbs of Jalapeños.  The Mallard household WILL be SMOK'n this weekend.  Man it's been a while....

(http://www.dow-mgc.org/files/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: Chicken and Bacon
Post by: Oldman on February 15, 2005, 03:09:31 AM
MallardWacker,
Sorry I did not have this posting subscibe to and just now found your question. It is the "long way."  What you would call with the grain and not against it.

I use a very sharp thin bladed knife. I start at the top of the breast and in the middle of the top I begin my cut. I continue to cut to the bottom tip. I lay my hand flat on top of the breast to hold the breast from moving. Next I don't "push" the blade. I let the edge do the work and slow move toward the breast tip. Just as sure as yesterday is gone if I get into a hurry by the time I'm near the tip end I will feather that knife up and slice my hand.


http://rminor.com
Title: Re: Chicken and Bacon
Post by: MallardWacker on February 15, 2005, 02:33:12 PM
Thanks Olds,

I tried them this weekend, 5lbs worth.  Great stuff~~~Kids loved them.  Wev'e been slicing them cold to put on sadwiches.  Kind of funny, the night before we were invited to a Goucho type place, they had bacon wrapped chicken.  My son said mine was better~he's not for one for a lot of comments.

(http://www.dow-mgc.org/files/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: Chicken and Bacon
Post by: Cold Smoke on February 19, 2005, 04:13:49 AM
Hey folks- I think this might just work.....

(http://img.photobucket.com/albums/v719/c0ldsm0ke/DSC00088.jpg)


My very first picture....[:)]

Cold Smoke
Title: Re: Chicken and Bacon
Post by: Oldman on February 19, 2005, 04:51:44 AM
Nice Picture, and they look great! How did they eat?

http://rminor.com
Title: Re: Chicken and Bacon
Post by: Cold Smoke on February 19, 2005, 05:46:25 AM
Thanks Olds- they were pretty fine, I must say.

These were my comments at the time. I'm still a believer about the brining thing....Maybe in combination with the Italian dressing next time??
 
 http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=787&whichpage=3

(http://img.photobucket.com/albums/v719/c0ldsm0ke/DSC00085.jpg)

The batch on the right was treated with a little S & S rub- i believe it was the Wonderful Willys one that I used. IMHO I think that the rub was a good idea- gave it some extra zing...

I'll keep my Kodak nearby now that I've finally got the picture thing happening.


Cold Smoke
Title: Re: Chicken and Bacon
Post by: Bassman on February 19, 2005, 01:43:27 PM
Cold Smoke,
Nice pics, they look great, I'll be making some today, sprinkling rub on is a good idea. since this is my first batch I'll do half with rub and half without.[:p]

<i><font color="blue"><b>Jack</i></font id="blue"></b>
Title: Re: Chicken and Bacon
Post by: JJC on February 19, 2005, 11:17:58 PM
Great pics, Cold Smoke!  You must be a crazy smoker, since it looks like you designed you kitchen sink to just fit your BS rack . . . [;)]

John
Newton MA
Title: Re: Chicken and Bacon
Post by: simmy on February 20, 2005, 12:51:03 AM
Is the Italian dressing everyone talks about just store bought or is it a recipe? I am pretty open to trying either one of them. Also does anyone have a chicken salad recipe that uses a mayo base? I have done the smoke and spice recipe and it is good but I would like to try a mayo based salad.



Steve
Title: Re: Chicken and Bacon
Post by: humpa on February 20, 2005, 12:56:18 AM
simmy.....I actually use the Zesty Italian Dressing. It just tastes better to me. More spices or something...I don't know for sure. [^][^]

Ernie....Weymouth, MA
Title: Re: Chicken and Bacon
Post by: nsxbill on February 20, 2005, 02:10:04 AM
I use the cheap Sam's Club Big bottles of Wishbone Italian.  Marinate for 24hrs and while reaching room temp after refrigeration while marinating, I add a light dusting up spicy rub - more if I want it more "zesty."  It is cheap, readily available and how much easier can it get?  I just pull the squirt top disk out of the bottle and pour until I have what I want into container or bag I am marinating in.  Nice flavor, the vinegar base tenderizes, and have never had bad results.

Bill

<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>
Title: Re: Chicken and Bacon
Post by: simmy on February 20, 2005, 02:40:11 AM
Bill, Do you marinade only the chicken or both the bacon and chicken together?

Steve
Title: Re: Chicken and Bacon
Post by: jaeger on February 20, 2005, 03:14:22 AM
simmy,

Here is a link for Lawry's Marinades. I didn't see any with a mayo base but these are worth checking out. There are actually more varieties available then shown on this page! The Caribean Jerk is great on beef!

 http://www.lawrys.com/index.cfm?lry_value=products&prodtype=marinades


Doug
Title: Re: Chicken and Bacon
Post by: jaeger on February 20, 2005, 03:27:31 AM
simmy,

Have you ever tried using salad dressing (miracle whip) with some pickle relish.

The best salad dressing that I have ever tried was used to make a turkey salad. It was mayo based with a hawaiian dressing added. Recipe also included walnuts (I thinks)and pineapple pieces. There was a recipe posted recently that looked similar and it reminded me of this delicious salad. We served it with croissants or on a bed of shredded lettuce.

Doug
Title: Re: Chicken and Bacon
Post by: simmy on February 20, 2005, 03:39:00 AM
The hawian salad sounds like it would be very good to try. Thanks for the suggestions Jaeger

Steve
Title: Re: Chicken and Bacon
Post by: Oldman on February 20, 2005, 03:44:02 AM
simmy

I totally agree with jaeger about the <b>using salad dressing (miracle whip) with some pickle relish.</b> I also add some chopped celery and just a "touch" of plain ole yellow mustard.

What I really like is when my wife makes her egg salad--same as above--and I add very finely shreaded smoked chicken to it. Give it a day before you eat it..... [^]

Now talk about a good drip for crackers etc.. Do either a smoked chicken salad or the chicken/ egg salad but run it through a blender until it is smooth. People just go nuts over that~~!

When I smoke mullet I always do a few extra for make a fish dip.


http://rminor.com
Title: Re: Chicken and Bacon
Post by: Chez Bubba on February 20, 2005, 03:49:19 AM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by Oldman</i>
<br />plain ole yellow mustard.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Best description I've ever heard for that thin, watery layer that forms on top when it sits in the fridge for a while.......pustard![:D][xx(][:D][xx(][:D]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Title: Re: Chicken and Bacon
Post by: Cold Smoke on February 20, 2005, 03:54:05 AM
Hope you enjoy Bassman- it is a nice meal and just sooooo easy.

JJC- I'll have to pick a better backdrop for my pictures[;)] The trays just fit perfectly...better than making a mess on the countertop.

Simmy- I'm in the same camp as NSXBill and Olds on the chicken salad recipe- I have not used the pickle relish thing though- perhaps next time. I ususally just finely chop up celery, salt & pepper, and good ol' Kraft Miracle Whip. Oh yeah, I also just use any kind of cheap italian dressing- Humpa has it right with the Zesty version.

Cold Smoke
Title: Re: Chicken and Bacon
Post by: simmy on February 20, 2005, 04:00:25 AM
I am going to be doing some Bacon wrapped chicken tomorrow and doing plenty of it to make some salad. i am going to try out the salad dressing with relish and some mustard but i might try my chicago fire mustard in there as well. [:D]

Olds: I bet the egg salad is really good with the smoked chicken. I may have to give that a try to.[:p]

I just love all the things you can do with the left overs from the BS. What a great purchase!!!

Steve
Title: Re: Chicken and Bacon
Post by: Bassman on February 20, 2005, 03:02:00 PM
Well, I made 8 chicken roll-ups. Came out really good. only thing was that most of the cheese melted out. Must have been too hot or too long or both. Smoked for 2 & 1/2 hrs @ 200 w/hickory. OR perhaps provalone isn't the cheese of choice.All in All they were delicous! Everyone loved them[:p] Today....2 racks of ribs[:D][:p][:)]

<i><font color="blue"><b>Jack</i></font id="blue"></b>
Title: Re: Chicken and Bacon
Post by: Oldman on February 21, 2005, 06:14:56 AM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">only thing was that most of the cheese melted out<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Now you know why I used 5 strips of bacon. I had my cheese LOL!

http://rminor.com
Title: Re: Chicken and Bacon
Post by: psdubl07 on February 21, 2005, 07:59:03 PM
Did a couple racks of these Sat night, oh man, YUM!  4 pucks worth of hickory on them and pretty much followed Olds' recipe, except used Pepperjack cheese, and chopped some fresh Marjoram to sprinkle inside, hoooo-eeeee!

Did lose some of the cheese, but hey life is unfair. [:p]

One thing I noticed and I've had this problem before w/ bacon-wrapped pork tenderloin, is some of the inside bacon not cooking all the way.  What I mean by this is, when you wrap the bacon around the meat, you often end up with 1 full wrap, plus say another 1/3.  The bacon under the 1/3 second wrap doesn't get real cooked.  

Anyone else experience this?  (I unwrapped them and threw them under the broiler for a couple minutes, but there were still a few pieces we just cut away and fed to the neighbor's dog.....kidding).
Title: Re: Chicken and Bacon
Post by: Crazy Canuck on February 21, 2005, 08:40:42 PM
Trying a teriaky marinade version of the bacon wrapped chicken using 2 pucks of apple and 2 of pecan hopefully for a mild blend. will let you know the results . Should be going into smoker at about 3:00 MST
Title: Re: Chicken and Bacon
Post by: Oldman on February 22, 2005, 08:11:44 AM
Now as to the loss of cheeze next time put the chicken roll upside down with the solid side down. Add a two extra tooth picks--one on each end of the roll and then using a white cotton string tie it to one of the toothpicks then then wrap the string around the other toothpick and pull the sting  until you have created a small cup. Tie off the string and this should stop your loss of cheese.
Olds

http://rminor.com
Title: Re: Chicken and Bacon
Post by: humpa on February 22, 2005, 01:45:08 PM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">One thing I noticed and I've had this problem before w/ bacon-wrapped pork tenderloin, is some of the inside bacon not cooking all the way. What I mean by this is, when you wrap the bacon around the meat, you often end up with 1 full wrap, plus say another 1/3. The bacon under the 1/3 second wrap doesn't get real cooked. <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
This is exactly why the pork stays so moist. Even though you can eat the bacon as is,because it was cured and cooked, I like mine crunchy too. Grind up some pork and bacon to stuff some ABT's. Leftovers never go to waste around my house.[:)]

Ernie....Weymouth, MA
(http://home.comcast.net/~humpa/humpa1.jpg)
Title: Re: Chicken and Bacon
Post by: psdubl07 on February 22, 2005, 05:13:43 PM
Yah, looks like most of it oozed out the ends and extra toothpicks in the ends would have taken care of it.
Great, easy recipe Olds! [:p]
Title: Re: Chicken and Bacon
Post by: smokinrookieswife on February 25, 2005, 11:46:52 AM
Olds, we did the chicken wraps. TOTALLY AWSOME!!! They were even great the next day. ( We never have leftovers around here either!)[:D]
We used Cherrywood pucks. Perfecto!  [:p]

smokem' from behind!
Title: Re: Chicken and Bacon
Post by: owrstrich on February 26, 2005, 01:08:39 AM
im gonna do some more this weekend... this will be my 5th time...

after the ftc is ziplock them and have for lunch for days...

this time im replacing the ham with pepperoni and using pepper cheeze...

im looking for a little good cheeze karma... i will be pleased if less than 50% commits suicide by jumping off the the heat deflector...

did i mention ftc really freaks me out...

more without prejudice later...

owrstrich
Title: Re: Chicken and Bacon
Post by: Crazy Canuck on February 27, 2005, 03:22:46 AM
Hey Oldman

Just Love the improvements you did to the chicken breasts. I
decided to try marinating them with a teryiaki sauce and using a mixture of Onion Garlic Gouda and Mozza. Will let you know how they turn out.


Addicted to Smokin[:p][:p][:p]
Dan R. @ Fort st.John BC
Title: Re: Chicken and Bacon
Post by: smokinrookieswife on February 27, 2005, 02:34:54 PM
Owstrich, I like cheese Karma too!! Me and smokinrookie are both into CHEESE!!!! PepperJack cheese is awsome. My fav!! [:D]<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by owrstrich</i>
<br />im gonna do some more this weekend... this will be my 5th time...

after the ftc is ziplock them and have for lunch for days...

this time im replacing the ham with pepperoni and using pepper cheeze...

im looking for a little good cheeze karma... i will be pleased if less than 50% commits suicide by jumping off the the heat deflector...

did i mention ftc really freaks me out...

more without prejudice later...

owrstrich
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

smokem' from behind!
Title: Re: Chicken and Bacon
Post by: Crazy Canuck on February 28, 2005, 02:30:48 AM
Oops[:(!]
Cheese commited Hari Kari! [:(]
Thought I wrapped them in the ham and chicken tight enough. Not enough cheese left to taste it.[:(!]

The guys at work did not know the difference and we inhaled all that was cooked. Oldman must have delicate hands to be able to wrap these tight enough that the cheese does not perform the disappearing act.

Will be trying these again. Even with my clumsy hands.[:D]

Addicted to Smokin'[:p][:p][:p]
DanR @ Fort St. John BC
Title: Re: Chicken and Bacon
Post by: Oldman on February 28, 2005, 03:30:57 AM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">Oldman must have delicate hands to be able to wrap these tight enough that the cheese does not perform the disappearing act.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">LOL! Nope it is all in how you hold your mouth!

The secret is to take the seam of the roll and place it up not on the bottom. After you have wrapped the bacon take two toothpicks and stick them in each end of the roll sideways. Take a piece of cotton string and tie it to one toothpick. Now pull the string tighly around the other toothpick. This will cause the seam to curl upwards on the ends. Once it is curled enough to create a "cup" then tie off the string to the second toothpick.

Olds

Olds (http://www.dow-mgc.org/smilies/Launch47.gif)

http://rminor.com
Title: Re: Chicken and Bacon
Post by: owrstrich on February 28, 2005, 03:36:02 AM
finally i had good cheeze karma on the 5th time... the pepperoni and pepper cheeze in the wrap is awesome...

(http://img1.imagevenue.com/loc134/th_f27_p1010013_640x480.jpg)
Title: Re: Chicken and Bacon
Post by: smokinrookiejr on February 28, 2005, 07:44:55 PM

       me and my stepdad are smoking the chicken rolls again and wewere almost out of cherry pucks so we are going to mix aldr and cherry well let you know how it turns out[:)][:D][8D][:I][:o)][;)][}:)][:p][B)][8][:(][8)][|)][xx(][:(!][:0][:X][^][V][?]

smokin in the boys room!
Title: Re: Chicken and Bacon
Post by: Chez Bubba on March 01, 2005, 03:03:28 AM
SRJ,

I think you are now in the record book as to most smilies in one post![:D]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Title: Re: Chicken and Bacon
Post by: smokinrookiejr on March 01, 2005, 12:38:41 PM

    ya well, we finnished cooking the chicken rolls and they were a little dry. actually ony the small ones were dry. we cooked tem to long if i remember correctly we cooked them for 31/2 hours the time before that we cooked them for 21/2 next time we wont cook them for only 3 hours

smokin in the boys room!
Title: Re: Chicken and Bacon
Post by: gotbbq on March 02, 2005, 12:36:17 AM
Oldman-

I made your chicken with bacon.  Was it ever easy and great.  My bacon didn't get as well done as yours.  Maybe next time i'll turn up the heat all the way to darken the bacon.  What do you think?



gotbbq (http://www.dow-mgc.org/smilies/Launch63.gif)
Title: Re: Chicken and Bacon
Post by: Oldman on March 02, 2005, 01:51:03 AM
gotbbq,

I live in Florida and when I did these it was a good 75 degrees F outside.

Someone suggested popping them in a hot broiler for a few minutes to brown/ crisp them up. I like that idea.

BTW did you lose your cheese? If not what did you do?
Olds
 
 


Olds (http://www.dow-mgc.org/smilies/Launch47.gif)

http://rminor.com
Title: Re: Chicken and Bacon
Post by: SMOKEHOUSE ROB on March 02, 2005, 02:43:32 AM
has anybody thought of just cutting a slit at one end of the breast like making a pocket , and then stuff the breast with cheese? just a thought.
Title: Re: Chicken and Bacon
Post by: Crazy Canuck on March 02, 2005, 02:44:00 AM
Someone suggested popping them in a hot broiler for a few minutes to brown/ crisp them up. I like that idea.

Olds/BBQ

Found that 45 seconds in microwave [:0] finishs the bacon off perfectly.[;)]

At least for my tastebuds[^]

Addicted to Smokin[:p][:p][:p]
DanR @ Fort St. Joohn BC
Title: Re: Chicken and Bacon
Post by: Oldman on March 02, 2005, 07:30:44 AM
I don't really have a problem losing my cheeze. I did on the first ones. After I started to leave the seam up and curl the ends up to make a "cup" I had cheese.[:D]

I think I'm going to try using a turkey breast. Slice it real thin and maybe soak it in a chicken broth over night. The pieces that will be left over I will cube up and cook them in the broth with some celery, carrots, chicken backs, necks, feet, bay leaf, dill weed, and all spice and a little white pepper  for a Turkey/ Chicken soup~~! Maybe make some noodles too! Nothing like a good home made noodle. One that takes a chewing to eat. Not like that Egg Noodle crap you purchase in the store.

Olds
(http://www.dow-mgc.org/smilies/Launch47.gif)

http://rminor.com
Title: Re: Chicken and Bacon
Post by: psdubl07 on March 02, 2005, 05:12:24 PM
I had mentioned the broiler thing and it worked pretty good.  But the overlapped portions of bacon were still not cooked all the way.
I guess a workaround would be to roll up the other ingredients, stick in a toothpick to hold, then wrap the bacon so there are no overlapping wraps, just one "continuous" wrap using multiple pieces.  You could then remove the 1st toothpick if you needed to, and put it in another place, or multiple picks if needed.

I was worried about the chicken getting overdone because it's pounded so thin, so I didn't want to crank up the heat too high in the smoker.  This is why I used the broiler w/ a quick turn or two of the wrap to get all sides.   Only problem here is the bacon starts to "curl" and was coming off the wrap because I didn't go crazy w/ toothpicks.  But in the end, who cares.  Sliced them up and they were damn tasty! [:D]
Title: Re: Chicken and Bacon
Post by: gotbbq on March 02, 2005, 11:02:52 PM
Olds-

I'm not sure why but i didnt have any trouble keeping the bs at 230 degrees.  FYI- I added jalepenos (pickeled from the jar) to the inside of a few.  They were great too.  Not wicked spicy, just a good kick,  Again, thanks for the recipe

gotbbq (http://www.dow-mgc.org/smilies/Launch63.gif)
Title: Re: Chicken and Bacon
Post by: simmy on March 03, 2005, 03:58:02 AM
gotbbq,

Great idea with the jalapenos, I am going to have to give that a try this weekend.

Steve
Title: Re: Chicken and Bacon
Post by: Oldman on March 03, 2005, 11:07:19 AM
I got an idea.... more than using turkey. Sitting here I remember something I did in the past after reading about those jalapenos. No I will not be using jalapenos.  I will photo it all for ya!

Cya soon on the next posting of results.


Olds
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http://rminor.com
Title: Re: Chicken and Bacon
Post by: MallardWacker on March 03, 2005, 01:40:16 PM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">I added jalepenos <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">

NOW we are talking[:p]....I would sure would try fresh Jalapenos, very thinly sliced...GREAT idea gb.

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SmokeOn,
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mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know.  But...

Title: Re: Chicken and Bacon
Post by: BigSmoker on March 03, 2005, 07:29:15 PM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by SMOKEHOUSE ROB</i>
<br />has anybody thought of just cutting a slit at one end of the breast like making a pocket , and then stuff the breast with cheese? just a thought.
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I have done this on many occassions.  Remove tenderloin for later use.  Slit breast on fat side to make a pocket, stuff with your liking, always using some kind of cheese to help keep chicken moist.  Use toothpicks to close.  Wrap with bacon if desired cook as normal.  Steve Rachlin details this type thing in BBQ USA[;)]

Jeff

(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
 (//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Title: Re: Chicken and Bacon
Post by: gotbbq on March 05, 2005, 03:55:14 PM
Olds-

Regarding your chicken ham and cheese rolled in bacon a suggestion;  Chicken ham and cheese rolled in bacon for sale = $3.25,
Filet of free range chicken, surrounding a blend of imported cheese and southern farm raised ham, encapsulated in thick sliced, maple cured bacon and smoked to a golden perfection = $26.00.[^][^][^]

Thanks for the recipe[:D]

gotbbq (http://www.dow-mgc.org/smilies/Launch63.gif)
Title: Re: Chicken and Bacon
Post by: whitetailfan on April 25, 2005, 06:31:00 PM
Tried this recipe after a long anticipated wait first time this weekend.  Outstanding - give it a try!

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<font color="green">whitetailfan</font id="green">
"Nice Rack"
Lethbridge, AB
Title: Re: Chicken and Bacon
Post by: Phone Guy on April 25, 2005, 08:38:03 PM
There is recipe I have used several times that is very similar to this. I take a duck, pheasant, chicken breast, filet it length wise (not all the way through) place a good strip of <font color="red">cream cheese </font id="red">in there and about <font color="red">4 or 5 pickled jalapenos </font id="red">on top of the cream cheese then fold the breast top over that then wrap with bacon. The thinner stuff works better. I have always just fried mine but maybe a light smoke then crisp up in the pan. This I learned from a guy named Bob Richardson, he and I are on the board of directors for the Shasta County Sportsmen Association. I cooked these for my Mom and Dad and they loved them. I did try to do the chicken breast in the smoker with mozzerrla cheese. It was the first time I smoked. They were a little to smokey. If you try the cream cheese and jalapenos, you wont go wrong.
Title: Re: Chicken and Bacon
Post by: owrstrich on June 08, 2005, 04:57:38 AM
i got the chehachiba jones...

you gotts to eat...

owrstrich


Title: Re: Chicken and Bacon
Post by: Chez Bubba on June 09, 2005, 04:02:56 AM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by owrstrich</i>
<br />i got the chehachiba jones...<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Go to your doctor, it can be cured.[;)][}:)][:D]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Title: Re: Chicken and Bacon
Post by: tsquared on June 09, 2005, 06:01:49 AM
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">i got the chehachiba jones...
--------------------------------------------------------------------------------


Go to your doctor, it can be cured.

<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Unh, unh--don't go to your doctor--go to your smoker for the cure.
Tom