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.
