Bacon wrapped BREASTS

nsxbill · December 17, 2004, 12:39:16 AM

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

BigSmoker · December 17, 2004, 01:09:56 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by nsxbill
 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">
Very funny[:D][:D]

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

smokin zo · December 17, 2004, 06:24:01 AM

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

Habanero Smoker · December 17, 2004, 03:28:19 PM

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]

nsxbill · December 17, 2004, 08:37:17 PM

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

BigSmoker · December 17, 2004, 08:50:32 PM

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.

smokin zo · December 19, 2004, 12:59:26 PM

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

nsxbill · December 19, 2004, 03:25:47 PM

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

BigSmoker · December 19, 2004, 07:02:51 PM

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.

32incheye · December 19, 2004, 10:58:55 PM

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.

SMOKEHOUSE ROB · December 20, 2004, 12:52:19 AM

i am off to the store,i have to try this, sounds good.

Oldman · January 18, 2005, 04:50:15 AM

Smoked Beacon Wrapped Chicken Breast by smokin zo has been added to the recipe list; along with comments by both RhinoDoc and nsxbill.

Here:
http://www.susanminor.org/cgi-bin/iB3/ikonboard.cgi?s=37fedd8ba66b7a695d587e2aaa84949b&act=ST&f=18&t=106&st=&#entry158

http://rminor.com

nsxbill · January 18, 2005, 04:57:41 AM

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

MallardWacker · January 19, 2005, 03:12:50 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by nsxbill
 ....... as well as the chard done steamed in rasberry vinegar. <hr height="1" noshade id="quote"></blockquote 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,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

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

nsxbill · January 19, 2005, 03:41:10 PM

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