We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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These are awesome and I will definitely do this again.
I used chicken breasts this time, and they were very moist. The pictures below pretty much tell the story of the cook but here are some details:
Stuffing - creme cheese, red pepper,tx bbq rub (original), cheddar, and a touch of habanero jelly
Meat- split chicken breasts filleted down to 1/2 inch thickness and pounded flat, then coated with more rub.
Assembly- jalapeño halfs with filling, rub sprinkle, pepper jack cheese; then rolled up. Wrapped in bacon and secured with toothpick. Then coated with more rub, salt and pepper.
Cook- 350 dome indirect to 150 nternal. Coat with BBQ sauce, then cook to 165 internal.