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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-19-2009, 12:34 PM   #1
mranum
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Default Bacon wrapped chicken breast?

Thinking about making some basic bacon wrapped chicken boobs on the kettle today. Never done bacon wrapped anything before so would I do them direct or indirect? How hot to get the bacon fairly crisp in the end?

Did some searches and found some awesome looking stuff but I think they are bit out of my league. Besides I'd have to go shopping then and just don't want to do that today.
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Unread 07-19-2009, 12:46 PM   #2
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These are some of the chicken breast I made a while back, with bacon. I cooked them over indirect heat, for an internal temp. of 165 or so. Then you can finish it over the coals, to crisp up the bacon to your liking. The stuffing is also entirely up to you. Good luck!
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Unread 07-19-2009, 12:59 PM   #3
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Looks tasty! How long did it take to cook em?
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Unread 07-19-2009, 09:17 PM   #4
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Quote:
Originally Posted by mranum View Post
Looks tasty! How long did it take to cook em?
About 35 to 40 minutes.
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Unread 07-19-2009, 09:55 PM   #5
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looks good
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Unread 07-19-2009, 10:31 PM   #6
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Well I know since no pics it must not have happened but in my mind.....they came out kinda tough. Too long on the fire. Indirect till 160 then seared the bacon direct. I know better next time.
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Unread 07-20-2009, 12:51 AM   #7
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I have cut boneless skinless breast into smaller pieces and wrapped them with good luck. I cooked indirect for an hour or so. I prefer to buy "chicken thigh meat" and wrap them with bacon---don't dry out and awesome flavor.
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Unread 07-20-2009, 04:41 AM   #8
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Max,those are some nice looking boobs
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Unread 07-20-2009, 09:02 AM   #9
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Quote:
Originally Posted by mranum View Post
Well I know since no pics it must not have happened but in my mind.....they came out kinda tough. Too long on the fire. Indirect till 160 then seared the bacon direct. I know better next time.
I use Tender Quick to tenderize the chicken breast, for about 4 hours, prior to assembling and cooking or if I have time, I brine overnight. The stuffing also helps keep it moist and juicy.
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Unread 07-20-2009, 09:04 AM   #10
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Quote:
Originally Posted by millsy View Post
Max,those are some nice looking boobs
Thanks.
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Unread 07-20-2009, 09:26 AM   #11
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Hey, they look great. I'm gonna have to try those.
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