Chicken and Bacon

Oldman · March 02, 2005, 01:51:03 AM

gotbbq,

I live in Florida and when I did these it was a good 75 degrees F outside.

Someone suggested popping them in a hot broiler for a few minutes to brown/ crisp them up. I like that idea.

BTW did you lose your cheese? If not what did you do?
Olds

Olds

http://rminor.com

SMOKEHOUSE ROB · March 02, 2005, 02:43:32 AM

has anybody thought of just cutting a slit at one end of the breast like making a pocket , and then stuff the breast with cheese? just a thought.

Crazy Canuck · March 02, 2005, 02:44:00 AM

Someone suggested popping them in a hot broiler for a few minutes to brown/ crisp them up. I like that idea.

Olds/BBQ

Found that 45 seconds in microwave [:0] finishs the bacon off perfectly.[;)]

At least for my tastebuds[^]

Addicted to Smokin[:p][:p][:p]
DanR @ Fort St. Joohn BC

Oldman · March 02, 2005, 07:30:44 AM

I don't really have a problem losing my cheeze. I did on the first ones. After I started to leave the seam up and curl the ends up to make a "cup" I had cheese.[:D]

I think I'm going to try using a turkey breast. Slice it real thin and maybe soak it in a chicken broth over night. The pieces that will be left over I will cube up and cook them in the broth with some celery, carrots, chicken backs, necks, feet, bay leaf, dill weed, and all spice and a little white pepper for a Turkey/ Chicken soup~~! Maybe make some noodles too! Nothing like a good home made noodle. One that takes a chewing to eat. Not like that Egg Noodle crap you purchase in the store.

Olds

http://rminor.com

psdubl07 · March 02, 2005, 05:12:24 PM

I had mentioned the broiler thing and it worked pretty good. But the overlapped portions of bacon were still not cooked all the way.
I guess a workaround would be to roll up the other ingredients, stick in a toothpick to hold, then wrap the bacon so there are no overlapping wraps, just one "continuous" wrap using multiple pieces. You could then remove the 1st toothpick if you needed to, and put it in another place, or multiple picks if needed.

I was worried about the chicken getting overdone because it's pounded so thin, so I didn't want to crank up the heat too high in the smoker. This is why I used the broiler w/ a quick turn or two of the wrap to get all sides. Only problem here is the bacon starts to "curl" and was coming off the wrap because I didn't go crazy w/ toothpicks. But in the end, who cares. Sliced them up and they were damn tasty! [:D]

gotbbq · March 02, 2005, 11:02:52 PM

Olds-

I'm not sure why but i didnt have any trouble keeping the bs at 230 degrees. FYI- I added jalepenos (pickeled from the jar) to the inside of a few. They were great too. Not wicked spicy, just a good kick, Again, thanks for the recipe

gotbbq

simmy · March 03, 2005, 03:58:02 AM

gotbbq,

Great idea with the jalapenos, I am going to have to give that a try this weekend.

Steve

Oldman · March 03, 2005, 11:07:19 AM

I got an idea.... more than using turkey. Sitting here I remember something I did in the past after reading about those jalapenos. No I will not be using jalapenos. I will photo it all for ya!

Cya soon on the next posting of results.

Olds

http://rminor.com

MallardWacker · March 03, 2005, 01:40:16 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">I added jalepenos <hr height="1" noshade id="quote"></blockquote id="quote">

NOW we are talking[:p]....I would sure would try fresh Jalapenos, very thinly sliced...GREAT idea gb.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

BigSmoker · March 03, 2005, 07:29:15 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by SMOKEHOUSE ROB
 has anybody thought of just cutting a slit at one end of the breast like making a pocket , and then stuff the breast with cheese? just a thought.
<hr height="1" noshade id="quote"></blockquote id="quote">
I have done this on many occassions. Remove tenderloin for later use. Slit breast on fat side to make a pocket, stuff with your liking, always using some kind of cheese to help keep chicken moist. Use toothpicks to close. Wrap with bacon if desired cook as normal. Steve Rachlin details this type thing in BBQ USA[;)]

Jeff

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

gotbbq · March 05, 2005, 03:55:14 PM

Olds-

Regarding your chicken ham and cheese rolled in bacon a suggestion; Chicken ham and cheese rolled in bacon for sale = $3.25,
Filet of free range chicken, surrounding a blend of imported cheese and southern farm raised ham, encapsulated in thick sliced, maple cured bacon and smoked to a golden perfection = $26.00.[^][^][^]

Thanks for the recipe[:D]

gotbbq

whitetailfan · April 25, 2005, 06:31:00 PM

Tried this recipe after a long anticipated wait first time this weekend. Outstanding - give it a try!

whitetailfan
"Nice Rack"
Lethbridge, AB

Phone Guy · April 25, 2005, 08:38:03 PM

There is recipe I have used several times that is very similar to this. I take a duck, pheasant, chicken breast, filet it length wise (not all the way through) place a good strip of cream cheese in there and about 4 or 5 pickled jalapenos on top of the cream cheese then fold the breast top over that then wrap with bacon. The thinner stuff works better. I have always just fried mine but maybe a light smoke then crisp up in the pan. This I learned from a guy named Bob Richardson, he and I are on the board of directors for the Shasta County Sportsmen Association. I cooked these for my Mom and Dad and they loved them. I did try to do the chicken breast in the smoker with mozzerrla cheese. It was the first time I smoked. They were a little to smokey. If you try the cream cheese and jalapenos, you wont go wrong.

owrstrich · June 08, 2005, 04:57:38 AM

i got the chehachiba jones...

you gotts to eat...

owrstrich

Chez Bubba · June 09, 2005, 04:02:56 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by owrstrich
 i got the chehachiba jones...<hr height="1" noshade id="quote"></blockquote id="quote">
Go to your doctor, it can be cured.[;)][}:)][:D]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?