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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 06-17-2009, 10:01 AM   #16
rschmidty6
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I am gona try that too - It looks great - congrats
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Unread 06-17-2009, 10:02 AM   #17
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That looks really good! Nicely done
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Unread 06-17-2009, 11:59 AM   #18
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Very nice, might just have to try this weekend, though I have three racks sitting in fridge.

So much meat, so little time.
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Unread 06-17-2009, 07:02 PM   #19
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It is certainly worth the effort. Good luck to everyone trying it out. I also liked the way the Stubb's cooked, it seemed to last longer than the Reg. Kingsford.
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Unread 06-17-2009, 08:46 PM   #20
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that looks great
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Unread 06-17-2009, 09:16 PM   #21
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Oh yes!!! I'd hit a couple juicy breasts like that any day!! Nice job
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Unread 06-17-2009, 09:45 PM   #22
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awesome grub!
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Unread 06-17-2009, 10:37 PM   #23
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Add another to the list of things to try. I'm betting the wife will like that one!
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Unread 06-18-2009, 12:05 PM   #24
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Looks very yummy... thanks for sharing and for the stuffing recipe!
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Unread 06-18-2009, 12:31 PM   #25
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Nice!!

I love capers with chicken...I did something similar to this with fresh basil leaves and prociutto. Didn't have the bacon wrap though.

Love the recipe!! Have try it!!

Thanks for sharing!
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Unread 06-18-2009, 12:40 PM   #26
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Quote:
Originally Posted by jocosa View Post
Looks very yummy... thanks for sharing and for the stuffing recipe!
Glad to be of assistance.

Quote:
Originally Posted by Wampus View Post
Nice!!

I love capers with chicken...I did something similar to this with fresh basil leaves and prociutto. Didn't have the bacon wrap though.

Love the recipe!! Have try it!!

Thanks for sharing!
Look forward to seeing the different variations, I like the prosciutto idea!
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Unread 06-18-2009, 12:49 PM   #27
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Quote:
Originally Posted by Mad Max View Post
Like I promised, after seeing a fellow brethren post a chicken breast wrapped in bacon, I decided to give it a try. I started out with boneless chicken breasts and used Morton's Tender Quick on the breasts, to tenderize them a bit. After 4 hours, rinsed the breasts and patted them dry.


Made a stuffing of cream cheese, roasted red peppers, capers, shredded mozzarella and provolone cheese.


Made a slit on the breasts and lined the inside with ham and then the filling.


Seasoned the breast with Plowboy's Yardbird Rub.


Wrapped them in bacon and re applied more rub.


Fired up the chimney with Stubb's.


Cooked in the kettle over indirect heat with apple wood chips.


About 20 minutes on each side, internal temp. of 170 degrees. Some mixed veggies to keep it company on the dish.



Absolutely, tender, juicy and moist....needless to say, no left overs!

Will do again, very soon! Hope you enjoy!

Do you realize that you performed a Boob Job without a license!! You turned those breasts into DD's! Some mighty fine ones I might add.
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Unread 06-18-2009, 01:03 PM   #28
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Quote:
Originally Posted by BobBrisket View Post
Do you realize that you performed a Boob Job without a license!! You turned those breasts into DD's! Some mighty fine ones I might add.
Thanks Bob, I got tears from laughing so hard! Beverly Hills here I come.
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