|
|
|||||||
| 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. |
 |
|
|
Thread Tools |
07-25-2013, 09:08 PM
|
#1 |
|
Got Wood.
Join Date: 07-22-13
Location: Orlando, FL
|
Chicken Involtini
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?
__________________
UF Aero, Weber 22.5" Performer Gold w/ Smokenator |
|
|
|
07-25-2013, 09:10 PM
|
#2 |
|
Got Wood.
Join Date: 07-22-13
Location: Orlando, FL
|
And any thoughts on using ground chicken instead of breasts? Should keep the cheese inside a little better, just not sure if it will dry out.
__________________
UF Aero, Weber 22.5" Performer Gold w/ Smokenator |
|
|
|
|
07-25-2013, 09:41 PM
|
#3 |
|
is One Chatty Farker
  
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
|
Are you restricted to breast meat?
Chicken thighs work great for grinding. You could melt the cheese in the smoker, but to brown it you may want to consider using a propane torch. Just some thoughts for you . . .
__________________
We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Sweaty, smokey and enjoying every minute. |
|
|
|
|
07-25-2013, 09:44 PM
|
#4 |
|
Got Wood.
Join Date: 07-22-13
Location: Orlando, FL
|
No particular reason for breast meat vs. thighs, although I suppose that means I'll need a grinder....
__________________
UF Aero, Weber 22.5" Performer Gold w/ Smokenator |
|
|
|
|
07-25-2013, 10:03 PM
|
#5 |
|
is One Chatty Farker
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
|
Or you could check with your local full service grocery store to see if someone in the meat department could grind some chicken thigh for you.
But if you have one of those KitchenAid mixers that a lot of people have, the grinder attachment is available at Amazon:
__________________
We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Sweaty, smokey and enjoying every minute. |
|
|
|
|
07-25-2013, 10:26 PM
|
#6 |
|
is one Smokin' Farker
Join Date: 04-20-09
Location: Oakland twp / Houghton Lake, MI
|
The authentic involtini that I've had in the past have been stuffed with a chicken liver mousse. Absolutely out of this world. If you want the next level, there you go.
__________________
Life is to short for green tea and tofu; pass me another half rack and a beer… |
|
|
|
|
07-26-2013, 06:04 AM
|
#7 | |
|
Got Wood.
Join Date: 07-22-13
Location: Orlando, FL
|
Quote:
__________________
UF Aero, Weber 22.5" Performer Gold w/ Smokenator |
|
|
|
|
| Thanks from:---> |
|
|
|
