This was too easy to be that good.....
I bought 6 boneless, skinless chicken breasts. Gave them a bath in Zesty Italian dressing. Then I rapped bacon around each one held with toothpics. I used one pound of bacon, which was enough for 3 slices per breast. Then I smoked them for 3 hours at 210 deg. I removed them when internal temp was 167 deg. Although the bacon didn't finish cooking on the inside, I just removed it for breakfast in the AM. Anyway, the chicken was so moist and delicious, I could not believe it. This is a 10 on my things to smoke from now on. BTW you can serve this on a bed of noodles with a garlic alfredo sauce for a complete meal. This is a nice inexpensive idea when serving a lot of people......
Humpa
Hey Doc...I'm down to 2 racks a day!!!
What did you use for smoke?[:p]
<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 />This was too easy to be that good.....
I bought 6 boneless, skinless chicken breasts. Gave them a bath in Zesty Italian dressing. Then I rapped bacon around each one held with toothpics. I used one pound of bacon, which was enough for 3 slices per breast. Then I smoked them for 3 hours at 210 deg. I removed them when internal temp was 167 deg. Although the bacon didn't finish cooking on the inside, I just removed it for breakfast in the AM. Anyway, the chicken was so moist and delicious, I could not believe it. This is a 10 on my things to smoke from now on. BTW you can serve this on a bed of noodles with a garlic alfredo sauce for a complete meal. This is a nice inexpensive idea when serving a lot of people......
Humpa
Hey Doc...I'm down to 2 racks a day!!!
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sounds great!
BTW, do you know any other BSers in the NE area that might be interested in having an informal regional group that might get together once a year or so just for fun?
John
Newton MA
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"> What did you use for smoke?<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I used apple/maple combo, but you couldn't taste the smoke very much. It was so tender and moist though, I didn't even care. Maybe try hickory next time?
John.....I am working on something like that right now. It's just a matter of finding time to do it. [:)]
Hey Doc...I'm down to 2 racks a day!!!
SInse that last hot & steamy post on "bacon wrapped breasts" I have been doing a few. I have noticed something. I know it's a pain to have a bone in breast but I have noticed better flavor when using bone in~skin on chicken breasts over the boneless, skinless type. I have really noticed it when we do Chicken and Dumplings, you could blind fold me and I could tell the differance. Just a thought.
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...
MallardWacker....I think you're on to something here. And I didn't think it could get any better. WOW...I'm off to the store!!!!!
Hey Doc...I'm down to 2 racks a day!!!
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">I have really noticed it when we do Chicken and Dumplings, you could blind fold me and I could tell the differance. Just a thought.
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Yepper I totally agree. Plus when I do Chicken and Dumplings I always make sure to get YELLOW skinned chicken. I can always remove the fat that renders out.
Olds
http://rminor.com
You know that the skin violates most of the New Year's resolutions! Can't explain the bacon, however! [:p]. I really enjoyed the bacon wrapped chicken...I used two pieces of bacon for each breast.
I called it chicken breast in a bacon sarong!
It was some of the moistest chicken I had ever had short of slow cooker recipes. I really like not having to mess with the skin and bones. Each to their own. I would never eat the skin unless the Colonel fried it, so to enjoy more of the smokey flavor, I will continue to smoke skinless.
I find it amazing how much smoke permeates the chicken. I bought another flat of skinless chicken breast yesterday, and plan to do another batch to enjoy some immediately and freeze some for later in vacuum pack.
Bill
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote">You know that the skin violates most of the New Year's resolutions!......I would never eat the skin unless the Colonel fried it,<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Bill you are a hoot LOL!
http://rminor.com
<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 called it chicken breast in a bacon sarong!
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Did you mean a <b><i><font color="blue">Sarong</font id="blue"></i></b>[8)] or <b><i><font color="red">Thong</font id="red"></i></b>[:0]?
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...
Has to be a sarong....no butt cheeks for a thong![:D]
Bill
MallardWhacker,
After reading your post it remined me of when I used to live near PETA headquarters in Norfolk, VA. Since PETA used to come in boats and beat the water with oars to scare off fish while folks were fishing during striped bass season (doesn't work in the ocean, it only attracts the fish, duh!), a local radio station used to have a "P**s off PETA" fishing contest right near PETA HQ. The only thing that would officially stop us from fishing was if the PETA women would go out on the balcony and take off their tops. They didn't and we fished on. I always wondered what striped bass would taste like smoked.
Funny how PETA seems to care more about fish than man's best friend being abused, and cats too.
Anyhoo, to me PETA means People Eating Tasty Animals.
QuoteThe only thing that would officially stop us from fishing was if the PETA women would go out on the balcony and take off their tops.
THAT story reminds me of a couple of summers ago when I was out salmon fishing one evening with an old fishing buddy. the conversation went something like this:
ME:(as I'm scanning the shoreline with the binoculars) Correct me if I'm wrong, old buddy, but there are at least 20 women on the beach over there with nothing on!
(A fight over the binoculars breaks out) After keen observation and much intellectual debate we decided that they were getting their pictures taken for some kind of calendar. We also decided we in British Columbia live in a truly blessed locale--fishing for the mighty spring (king) salmon and observing the local flora and fauna at the same time... ;D
T2
I witnessed a similar situation (only 2 gals) in your Beacon Hill Park last summer while site-seeing with the family :o. Had to divert the boys impressionable eyes, while the Mrs had to divert mine unfortunately.... :(