I don't do breast either but my niece and nephew from out of state were on summer break and I planned on making Nashville hot chicken sandwiches for them. Well time flew by and never got around to making the sammiches so I did this. And happens that there is a throwdown going so...
Well there ya go! :clap2:
Getting the bacon and chicken done at approx. the same time works out? I've never really thought that one through, as I'm usually just looking at jalapenos or moinks as far as bacon wrapped stuff goes. It absolutely strikes me as something I needs to check out over and over again. & those rubs - do tell - they sound intriguing.
What I did was start slow 250 ish to render the bacon fat first. Once the bacon color changed and adhered to the breast I cranked up the heat to 500 to crisp it up. Worked like a charm and key was indirect cooking of course. Crispy bacon and juicy breast.
That is a meal! I like everything about it and may try to duplicate it for the family. We grill a lot of chicken are always looking for variations to keep it interesante. Thanks for the inspiration.
Blast from the past.:mrgreen: Looking at it now, I'd do everything to a t but I probably would drizzle a little gravy or sauce/reduction over the chicken.