Neil
Quintessential Chatty Farker
After viewing the Peppin video (http://www.bbq-brethren.com/forum/showthread.php?t=100497) posted by Mad About Que, I had to try this and let me tell you it is good.
I diced up an onion, three cloves of garlic, and a small can of mushrooms then sautee'd them with some frozen chopped spinach. Once the chicken was deboned, I stuffed the it per the video along with some Italian sausage and provolone cheese. Seasoned the outside with Pork & Poultry seasoning from the Alden Pepper Mill Spice House along with fresh ground pepper, rosemary, and garlic. Placed it on the WSM for two hours at 250 using K with a chunk of apple, cherry, and mulberry. Transferred to the oven at 400 for 30 minutes then dove it into it! :biggrin: The pics don't do it justice. I forgot to get a pic of the finished trussed stuffed bird before cooking.
I diced up an onion, three cloves of garlic, and a small can of mushrooms then sautee'd them with some frozen chopped spinach. Once the chicken was deboned, I stuffed the it per the video along with some Italian sausage and provolone cheese. Seasoned the outside with Pork & Poultry seasoning from the Alden Pepper Mill Spice House along with fresh ground pepper, rosemary, and garlic. Placed it on the WSM for two hours at 250 using K with a chunk of apple, cherry, and mulberry. Transferred to the oven at 400 for 30 minutes then dove it into it! :biggrin: The pics don't do it justice. I forgot to get a pic of the finished trussed stuffed bird before cooking.
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