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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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12-10-2012, 02:32 PM
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#1 |
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Full Fledged Farker
  Join Date: 05-31-12
Location: Altoona, IA
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Boneless skinless chicken breast fattie...
Sorry, no pron but it did happen... Scouts honor :-)
I took two whole chicken breasts and placed them in a 1 gallon ziplock bag to tenderize. Beat the crud out of... I mean I tenderized them until they were about like ground chicken. Made a bacon weave and placed the chicken over it and added the plow boys yard bird rub to it. Layered some salami over the chicken and then some cheddar cheese. Rolled it up and placed it on the smoker until internal of about 180 Best ever!!!! Nothing left to take pics of and I was experimenting initially and did not think pics were necessary... Dumb!!!
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Brinkmann Longhorn stick burner 55gal Black UDS 85gal XL UDS DUCAN Affinity - gasser Mini UDS (For the 12 yr old of course) Extreme amounts of awesome to assist 12 yr old who loves to cook, and an 9 yr old who is getting interested |
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12-10-2012, 02:40 PM
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#2 |
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Quintessential Chatty Farker
 Join Date: 12-17-10
Location: Pleasanton, Ca
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Sounds great! Experimenting is a good thing.
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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