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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-19-2009, 12:34 PM | #1 |
Full Fledged Farker
Join Date: 05-03-09
Location: Wisconsin Rapids, WI
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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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07-19-2009, 12:46 PM | #2 |
is Blowin Smoke!
Join Date: 03-17-08
Location: Fort Mill, SC
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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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Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com |
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07-19-2009, 12:59 PM | #3 |
Full Fledged Farker
Join Date: 05-03-09
Location: Wisconsin Rapids, WI
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Looks tasty! How long did it take to cook em?
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07-19-2009, 09:17 PM | #4 |
is Blowin Smoke!
Join Date: 03-17-08
Location: Fort Mill, SC
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About 35 to 40 minutes.
__________________
Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com |
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07-19-2009, 09:55 PM | #5 |
Full Fledged Farker
Join Date: 07-11-09
Location: belchertown mass
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looks good
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07-19-2009, 10:31 PM | #6 |
Full Fledged Farker
Join Date: 05-03-09
Location: Wisconsin Rapids, WI
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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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07-20-2009, 12:51 AM | #7 |
is one Smokin' Farker
Join Date: 10-19-07
Location: Oroville, CA
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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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07-20-2009, 04:41 AM | #8 |
is One Chatty Farker
Join Date: 03-22-09
Location: Fredericton N.B. Canada
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Max,those are some nice looking boobs
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MILLSY AND I AM A MEATATARIAN |
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07-20-2009, 09:02 AM | #9 |
is Blowin Smoke!
Join Date: 03-17-08
Location: Fort Mill, SC
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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.
__________________
Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com |
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07-20-2009, 09:04 AM | #10 |
is Blowin Smoke!
Join Date: 03-17-08
Location: Fort Mill, SC
|
__________________
Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com |
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07-20-2009, 09:26 AM | #11 |
Got Wood.
Join Date: 07-05-09
Location: Holstein, Ontario
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Hey, they look great. I'm gonna have to try those.
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Paul - 1 LBGE, dreaming of more, 1 misc gasser - Favorite Place good beer www.alesandmeads.com |
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