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Bacon Wrapped Chicken Breasts

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Mickey
Mickey Posts: 19,674
edited September 2012 in EggHead Forum

Bacon, chicken, cheese, candied japs, rub:

 

imageimageimageimageimage
Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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Comments

  • travisstrick
    travisstrick Posts: 5,002
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    I'd like it better if you were wearing a kilt. :ar!
    Be careful, man! I've got a beverage here.
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  • 10Driver
    10Driver Posts: 88
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    I saw a bottle of Julio's seasoning! I love that stuff. I haven't had Julio's in at least 8 years.. What I would do for a bag of Julio's chips right now. The msg makes it better.
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  • NecessaryIndulg
    NecessaryIndulg Posts: 1,298
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    Sounds and looks delicious! 
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.      You can also find me on Facebook, Instagram, and Twitter.
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  • Ragtop99
    Ragtop99 Posts: 1,570
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    looks good.
    Cooking on an XL and Medium in Bethesda, MD.
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  • FanOfFanboys
    FanOfFanboys Posts: 2,615
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    My avi is something similar. Always a big hit. I'm a bit simpler with just cream cheese/shredded cheese and diced jalapeño.
    Boom
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  • calracefan
    calracefan Posts: 606
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    How hot for how long ? Raised Direct it appears? They look really good, would like to try myself !

    Ova B.
    Fulton MO
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  • Mickey
    Mickey Posts: 19,674
    edited September 2012
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    calracefan said:
    How hot for how long ? Raised Direct it appears? They look really good, would like to try myself !


    400 about 30/35 min. I pull at 160.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    Looks good, will have to try this, thanks for sharing. 
    At first glance I thought you used a running knot to tie it up, but when I look closer, it looks like you tied each piece of bacon separately and one piece end to end, is that right?
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Mickey
    Mickey Posts: 19,674
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    Skiddymarker said:
    Looks good, will have to try this, thanks for sharing. 
    At first glance I thought you used a running knot to tie it up, but when I look closer, it looks like you tied each piece of bacon separately and one piece end to end, is that right?

    Yes, wished I could do a running knot. Would you be interested in putting together something (with lots of pictures please).
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Mickey
    Mickey Posts: 19,674
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    10Driver said:
    I saw a bottle of Julio's seasoning! I love that stuff. I haven't had Julio's in at least 8 years.. What I would do for a bag of Julio's chips right now. The msg makes it better.

    If you need the rub just contact me.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • henapple
    henapple Posts: 16,025
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    I stuff with feta cheese, basil leaf and sun dried tomatoes.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Mickey
    Mickey Posts: 19,674
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    Photobucket Pictures, Images and Photos
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Hi54putty
    Hi54putty Posts: 1,873
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    Those look great Mickey. Well done. I won't tell your Mini's that you used the Large.
    XL,L,S 
    Winston-Salem, NC 
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    Man those look awesome. I'm going to send you some meat glue next time I order some. You'll never go back to tying knots again.

    I ate at a restaurant this week that had a hyper thin layer of prosciutto meat glued to an oak grilled duck breast................man was it good. I think you'll like playig with it. I wish it was called something else though   
    :-&
    Keepin' It Weird in The ATX FBTX
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  • Griffin
    Griffin Posts: 8,200
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    travisstrick said:
    I'd like it better if you were wearing a kilt. :ar!

    No, it'd be better if he had an eyepatch on.  Looks great, Mickey. I just saw that same meat tenderizer for the first time on an old episod of Good Eats yesterday. :ar!

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Mickey
    Mickey Posts: 19,674
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    Griffin said:


    travisstrick said:

    I'd like it better if you were wearing a kilt. :ar!
    No, it'd be better if he had an eyepatch on.  Looks great, Mickey. I just saw that same meat tenderizer for the first time on an old episod of Good Eats yesterday. :ar!

    It is the best I have found.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Hangfire77
    Hangfire77 Posts: 45
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    I was wom Ndering if you could give a little more info on the stuffing? It looks like something wet holding it together. Is it cream cheese? It looks really good I am going to try it tonight sans japs. I love em but the family doesn't.
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  • Mickey
    Mickey Posts: 19,674
    edited September 2012
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    Hangfire77 said:
    I was wom Ndering if you could give a little more info on the stuffing? It looks like something wet holding it together. Is it cream cheese? It looks really good I am going to try it tonight sans japs. I love em but the family doesn't.
    ======================================================
    Hangfire I used equil  amounts goat cheese and packaged shredded cheddar/montery jack mix cheese. I did used liquid from the bottle of the candied jalapenos for moisture. Also used some rub as pictured above. Got to say that goat cheese is your friend.....
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Mickey
    Mickey Posts: 19,674
    edited September 2012
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    Hangfire77 I just had an idea for you. Why not fry up and crumble some bacon and mix in the cheese mix instead of the jalapenos......

    Please send us how it turned out and send pics...

    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Hangfire77
    Hangfire77 Posts: 45
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    Mickey, Thanks for the info,the cook was pushed back to Thursday. I will let you guys know how it turns out with info on the cook and pics.
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  • Hangfire77
    Hangfire77 Posts: 45
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    I did the cook tonight. I did chicken beat out with a feta sundried tomatoes and basil. I then wrapped it in prosciutto and tied it off. It came out very good. My wife thought it was a little dry but I think it was the prosciutto. It was a great combo of taste. The reason I didn't use bacon was because I did stuffed mashed potatoes with bacon it them. Meal was very good I even had my sous chef helping out. Lol
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  • Mickey
    Mickey Posts: 19,674
    edited September 2012
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    Hangfire77 Good looking sous chef. Nice cook. My suggestion is you might have cooked just a little to long. One other item: you can't get to much bacon :@) What part of the country are you in?
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Hangfire77
    Hangfire77 Posts: 45
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    Mickey
    Lol I hear ya on the Bacon! Next cook I am using bacon just to see the difference. I probably did go long on the cook I will keep a better eye on it next time. I am in Va. The Hampton roads area Va Beach Chesapeake Norfolk ect... how bout you?
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  • Mickey
    Mickey Posts: 19,674
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    Hangfire77 I am in the center of Texas, Salado. Hoping you would be closer and I could invite you to our Salado EggFest.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Hangfire77
    Hangfire77 Posts: 45
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    I would definitely take you up on it. If I understand it everything is bigger in Texas! Eggfest there has to be huge. Lol
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
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    Hangfire77, nice combination of textures and flavors.  Looks delicious.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    Hangfire77 said:
    I did the cook tonight. I did chicken beat out with a feta sundried tomatoes and basil. I then wrapped it in prosciutto and tied it off. It came out very good. My wife thought it was a little dry but I think it was the prosciutto. It was a great combo of taste. The reason I didn't use bacon was because I did stuffed mashed potatoes with bacon it them. Meal was very good I even had my sous chef helping out. Lol
    Great looking cook, I think the bacon would be OK, might even go with the taters better, always nice to have a common thread. Love the sous chef, if anything like mine, prays for egg mistakes, means we eat out and the sous chef eats in, in style!
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • Hangfire77
    Hangfire77 Posts: 45
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    @doc yes it was very good definite do again. I will try bacon next time just to see what the taste would be like. @skiddymarker , yeah he is my buddy during cooks, always keeps me on my toes not to drop anything. He always get a taste test to make sure it's ok for us to eat. :-)
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