I picked up a bag of boneless chicken breasts @ Sams yesterday, I wanted to "make ahead" some lunches for the office.
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN2180.jpg)
I used a liberal application of KyNolas Jan's rub - http://www.susanminor.org/forums/showthread.php?p=718#post718
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN2181.jpg)
and of course, a little bacon :
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN2183.jpg)
The just went in for 2 hours of maple smoke @ 225F.
Looks great FLB, your subject line was very enticing. ;) ::) ;D
Looks good, how you going to finish them?
I figure they should be done by then, if not, I'll just leave them in @ 225F until they are done. I will probably put them under the broiler for a short time to crisp the bacon.
I'm going to vac seal them and freeze, then take them to work for lunch.
Pens,
I agree. His subject line got my attention too! Even though it may not be the same, we still got to see some breasts!! ;D ;D
Like Ron White says "once you've seen one, you want to see them all!"
My apologies to LQ, Deb, Mrs. Seemore and Caribou.
Great looking food FLBR.
KyNola
No offense taken here, Ky. Thanks for the apology, though.
I'm a Rodney Carrington fan, so I can't be too shocked by the attention-getting title. :o
I think Rodney is hilarious! Ron White is good as well.
Okay, you got me too. I think the only difference between men and boys is that we learn to control the laugh instinct; the sense of humor pretty much stays the same from 8th grade on.
FL: I see that you're putting bacon on skinless breasts (which seems to undue the lowfat benefit of the skinless chicken). Is there a reason you didn't use breasts with skin? Or is this a simple case of can't buy boneless with skin?
That's the way we buy them, I've never looked for them boneless with skin. As far as the bacon, yeah it probably negates a little of the benefit, but without it I'm not sure they would be edible. As it was they dried out more that I wanted. I'll eat them, but I wouldn't serve it to guests.
I put them under the broiler to crisp the bacon, the first batch I didn't toothpick down the bacon, it curled up and fell off.
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN2186.jpg)
(http://i276.photobucket.com/albums/kk7/flbentrider/bradley/DSCN2187.jpg)
No worries here Ky...us girls like to make sausage...a girl can dream anyway!!! ;D ;D ;D
Bacon on almost anything will always make it better. ;D Even breasts. :D
Maybe next time you'll want to smoke them at a low temp so you can finish them entirely under the broiler? I know the little buggers cook awfully fast. They look good though.
Is anyone else as shocked as I am by all of this? ??? ??? ???
OK, I'm just kidding ;) ;D ;D ;D
I don't this is too risky but if so my apologies.
(http://www.lafinjack.net/images/random/bacon_bra.jpg)
My thermometer said 140F, but I cut one open and it was done... I cooked them too long. I will adjust and re-try.
Now THAT is food porn....
;D ;D
Quote from: La Quinta on January 11, 2009, 05:23:45 PM
No worries here Ky...us girls like to make sausage...a girl can dream anyway!!! ;D ;D ;D
;D
Quote from: brisket_lover on January 11, 2009, 05:34:18 PM
I don't this is too risky but if so my apologies.
(http://www.lafinjack.net/images/random/bacon_bra.jpg)
WOW. Edible too!!!! Two thumbs up! 8)
Quote from: brisket_lover on January 11, 2009, 05:34:18 PM
I don't this is too risky but if so my apologies.
(http://www.lafinjack.net/images/random/bacon_bra.jpg)
OH could I get myself in a lot of trouble!! I will just sit back and keep my trap shut.