BRADLEY SMOKER | "Taste the Great Outdoors"
Recipe Discussions => Poultry => Topic started by: zueth on December 17, 2012, 11:00:39 AM
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I took 4 chicken breasts and stuffed them full of a mixture of blue cheese, sour cream, spinach, garlic, salt and pepper, then wrapped each chicken breast with 4 pieces of bacon and smoked/cooked in the bradley at 220 for 2 hours, then transferred to the SRG to finish off and crisp up the bacon. Ended up taking 15 minutes in the SRG to get to a IT of 160. I used Jans Rub on the chicken and on the bacon.
Here are a few pics of the chicken, turned out very good and definitely like how the SRG crisps up the bacon. Pictures were taken with iphone, so not the best quality.
(http://i1197.photobucket.com/albums/aa422/zueth/IMG_1730.jpg)
(http://i1197.photobucket.com/albums/aa422/zueth/IMG_1732.jpg)
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just had lunch, now im hungry again
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Now thats what Im talkin about!
Great job!
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Very nice. Gonna have to try one of those.
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Pictures are awesome, no problem with quality at all looking at them on my iPhone. Great job, gotta love crispy bacon.
Sent from my iPhone using Tapatalk
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That looks great.
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Man that looks delicious!
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Bacon is a beautiful thing.
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What a great filling! Looks really, really good!
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That looks really tasty, nicely done