I have grilled Chicken Involtini (Weber's Way To Grill version) several times before, and it is always a hit. It was posted here once before as well (http://www.bbq-brethren.com/forum/sh...ad.php?t=77430
I'm trying to take it to the next level; was thinking about brining the chicken first (after pounding to a thin cutlet, I suspect this will be a very short, <1 hour brine). I usually grill the rolls over medium direct heat. Any thoughts on whether I should do it low and slow over some smoke? 225F, cherry?
Also, in prior attempts, I've thrown some extra provolone on top of the rolls (AFTER removing the twine this time), but had to move it to a broiler to brown the cheese - any thoughts on a better way to do it?