Yesterday I did 10 chicken breasts wrapped in bacon and injected with a Creole Butter marinade in my BSS. Used apple bisquettes for smoke. Smoked till internal temp. reached 167. The bacon actually shrunk to the chicken almost making it like a crisp skin. The aroma from the smoker was FANTASTIC. Neighbors were coming over asking what I was cooking that smelled so good. Had 4 people for dinner last night. From those 10 breasts, only 1 left[:(].
Enzo
1 left? Company didn't like them?[:D]
I think I am going to try this the next time I do chicken. Last breasts I did were pretty dry because I cooked too long. Did you use skinless boneless. or w/skin.
Souds delicious, Enzo!
Bill
Anytime you wrap pork around something it's going to taste better. I'll be trying that one. Also would like to know if the breast had the bone in and skin on?? Thought chicken should have an internal temp of 180 Deg.
Anytime you combine two of my favorite things, you're bound to enjoy![:D][8D]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">1 left? Company didn't like them? [:D] <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Bill you down right cruel this morning....
http://rminor.com
Hey Chez
Received my Bubbu Pucks and used them yesterday and they worked great.
Bill:
I used skinless and boneless.
Checked FDA website for internal temps. 165 to 170 is what they recommend for chicken to be juicy. I think 180 degrees would definately dry them out
Enzo
How long did the breasts take to smoke? Just wondering sounds good...
About 2 - 2 1/2 hours in the BS. But that was for 10 breasts. Will probably be less time for less amount. Just go by internal temp. of 165 - 170
Enzo
I tried this last night, my wife and nine year old daughter loved theirs. I took a page from my friends who dove hunt - they filet the breast, stuff it with jalapenos, then wrap it in bacon and grill it. It is delicious. So I did that with the chicken breast, stuffed it with jalapenos, wrapped it all in bacon. Great flavor! A little bite to it, a little smoke flavor, a little bacon flavor. I highly recommend giving it a try.
I saw the topic headline & I thought I died and went to heaven. Sorry, my bad.
If you are just cooking chicken breast, you can go as low as 155 degree F for the internal meat temperature.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by PAsmoker</i>
<br />I saw the topic headline & I thought I died and went to heaven. .......
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
<b><i><font color="blue">PLEASE</font id="blue"></i></b>, tell me you were not thinking of baby oil...
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...
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by MallardWacker</i>
<br /><blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by PAsmoker</i>
<br />I saw the topic headline & I thought I died and went to heaven. .......
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
<b><i><font color="blue">PLEASE</font id="blue"></i></b>, tell you were not thinking of baby oil...
[:D]LOL[}:)][:D]
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">PLEASE, tell you were not thinking of baby oil...
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
well....[^]LOL
I am going to pop some of these in the smoker in the next 15 minutes. If I take pictures of the finished product they might have to be considered "smoker porn!" Appear as a centerfold on the BS webiste? Clucker of the month, Miss' December?
Bill
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by nsxbill</i>
<br />I am going to pop some of these in the smoker in the next 15 minutes. If I take pictures of the finished product they might have to be considered "smoker porn!" Appear as a centerfold on the BS webiste? Clucker of the month, Miss' December?
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Very funny[:D][:D]
Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Whatever you want to consider them as Bill, they're TASTEY as BREASTS are[:p].
Anxious to see the pics and hear how they turned out
Enzo
With all this talk on various threads about breasts, butts and dressing you food in underwear before taking out for dinner (T-shirt method); I some times I have to check to see if I am on the right site. [:D]
Man were these chicken breasts gooooood! I did the sarong type wrap 2 pieces per breast on the bacon - no toothpicks necessary. 225° for 2 hrs - 15 min to temp 165°. Did eight we ate 3 and the rest for later. Very moist and tender. I ate the bacon with the chicken because it appeared done. Would serve this anyday to company!
Thanks for posting up this recipe!
Bill
Only thing I can think of that might be better is to stuff the breasts with something like feta slices to make <s>them larger</s> them even taste better. Man this is a topic thats out of control.
Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Bill:
If you have any of those breasts left, try slicing them about 1/4" thick. Put on an kaiser roll with lettuce, tomato swiss cheese. Put in oven just till cheese melts. What a FANTASTIC sandwich!!!
Enzo
For breakfast, had one for breakfast with a little cottage cheese on the side. Gave the Yorkshire Terrier the bacon... Enjoyed a nice cappucino along with it (me). Gotta watch the carb count...Diabetic.
For lunch, another breast, but I did soft sour dough roll, a little jalapeño pepper jack cheese, cooked til the cheese was running out the side in a pannini sandwich press. Lots of fresh lettuce tomato whole grain mustard OUCH!
Going to start the Ribs for tonight. Wife has advised me she doesn't really enjoy the smoked meat as much as I do...Darn, I guess I will have to work my way through the leftovers myself. I can't remember ever having such nice, flavorful chicken done in the smoker this way. Even removing the bacon leaves a nice hint of hickory smoke and the meat is so tender and moist.
Bill
I bought all the supplies for this dish this week. I look forward to it.
Jeff
www.bbqshopping.com
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
I am trying these breasts out for myself tonight. Should have known better though. No sooner had I plugged in the smoker that it started to rain. I ran around trying to get something over it to keep it out of the rain. Now the rain has stopped but there is a howling wind. By dark the snow should fall and complete the weather cycle.
i am off to the store,i have to try this, sounds good.
<font size="4"><font color="red"><b>Smoked Beacon Wrapped Chicken Breast by smokin zo has been added to the recipe list; along with comments by both RhinoDoc and nsxbill.</b></font id="red"></font id="size4">
Here:
http://www.susanminor.org/cgi-bin/iB3/ikonboard.cgi?s=37fedd8ba66b7a695d587e2aaa84949b&act=ST&f=18&t=106&st=&#entry158
http://rminor.com
Just about to eat my words, literally.
Have had the Bacon wrapped chicken breasts in the smoker for almost 3.5 hours and two degrees until promised land. The wild rice is ready as well as the chard done steamed in rasberry vinegar.
Almost 9 p.m. here...eating late, but couldn't put the chicken in until I got home from work. Love this recipe!
Bill
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by nsxbill</i>
<br />....... as well as the chard done steamed in rasberry vinegar. <hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Bill,
I am the type of guy that hates things like collard greens and so forth, BUT along time ago I was in Lampasses,(sp?) TX at a home for dinner, they served swiss chard. Ok being the great polite person that I am(ya right)I took some, the guy said put some of this I Italian Dressing on it (WishBone Type), Geee-Williekers Martha. I was surprised, it was great. It seems that hardly anybody around here knows about it.
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...
When my wife and I got married, we were, like many young couples just starting out, "Po!" Ate a lot of beans, veggies, etc. Wife is of Mexican Indian descent, and used to eating lots of veggies when she was growing up. A meat and potatoes boy, I slowly integrated her veggies into my diet...at first reluctant, then really started enjoying things I never tried before. We regularly have fresh spinach and chard and occasionally cactus.
She cooks everything well, and when I cook, is a little reluctant to give up her space to me.
It is amazing how much good veggies will compliment a good piece of meat. Now, I have to have the veggies for at least half my meal, and greens, chard, spinach and even brussel sprouts (Didn't think I would ever say that), are quite good. I tolerate broccoli and don't tolerate cauliflower, but enjoy both raw with dip... go figure?
Funny how our tastes change with age!
Bill
I hated spicey food(it's salt or nothing at all), but after 25 years hanging around my wife, the same thing happend, ~~~almost can't get enough now. When most of my buddy's are trying to cut down on the spice, I find myself turning it up. You got love those little stinkers.
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...
I'm back in business[:D][:p]- the weather has settled some. Just finished wrapping some tender little breasts with bacon. I've give Humpa and Smokin Zo's recipes a try- some with italian dressing some without. I feel like hickory today...maybe some apple as well... Feels good to be smokin' again.[:p]
Cold Smoke
UPDATE***
I tried these both a few days back- turned out very nice! [:D]My wife and I prefered the ones I marinated in Italian dressing- it gave more oomff to the chicken. But it was the sandwiches we made with the leftovers the next day (NSXBill style, fresh pannini bun, I used swiss cheese, tomato, nice crisp lettuce) that was the real treat.[:p][^][^] Next time I may brine the breasts for a short while- brining chicken seems to add a fair bit to the end product for me. My .02.