(Meat Glue) Prosciutto wrapped stuffed chicken thighs

The Cen-Tex Smoker

OK- So McZippy got me all fired up to cook again (thank you) so I figured I would crawl out from under the mound of pizza boxes and fire up the egg again tonight. I was also inspired by many other forum members and I thought i would integrate some of that in this post as well. Thanks to all!!!!!!

OK- So i had some meat glue laying around (I know, we all do but stick with me) and thought I would glue some meats together. 

I did some chicken thighs stuffed with razor thin Honey Crisp Apple slices and stinky Brie. I wrapped them with super thin slices of 3rd rate Safeway (Randall's) Prosciutto (I was too lazy {drunk} to drive 10 minutes to the "good store"). You could hardly tell I totally sold out and used crap ingredients when it was all done.

I did the fast set method for the meat glue which is 10-20 minutes in a 120 degree warmer. You can set it in the fridge too but it takes 4-5 hours.

once the meat glue set, I grilled them direct around 350 over 1 chunk of Apple and 1 of Cherry for...........(again,  drunk, so insert your own time here) until they were done.

TFJ, being sober, put together a wonderful sweet potato galette and arugula salad. 

The galette :

Preheat oven to 450- with the oven rack placed at the lowest position

2.5 lbs of sweet potatoes (Peeled) slice 1/8" or less. We have a mandolin and highly recommend it 

4 tbs melted salted butter

2tsp fresh rosemary

1tsp cracked pepper

1tbs Corn Starch (that is the secret)

Toss the slices in all of the above

Put 1 Tbsp olive oil in 10" skillet and arrange potato slices in concentric circles, layering until all the slices are used. Cover with foil & put in the oven for 20 min. Remove foil and cook 20 - 25 min more. Flip over onto platter & garnish with salt, pepper & fresh rosemary.

Hope you enjoy. Here are my pictures of my cook tonight:

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ok- so all my pics are upright on my laptop and inverted on my ipad. lets start a Big Mac vs. PC fight!

travisstrick

Very nice, sir. Nice shotty.

XLBalco

nice cook - can you post the link for where you got the meat glue again?  think i may look at getting some.

jlsm

Fantastic. Thanks for the galette. I'm always looking for ways to get my husband to eat sweet potatoes.

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XLBalco said:

nice cook - can you post the link for where you got the meat glue again?  think i may look at getting some.

http://www.modernistpantry.com/transglutaminase.html

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jlsm said:

Fantastic. Thanks for the galette. I'm always looking for ways to get my husband to eat sweet potatoes.

The galette was the best thing on the plate. Very good. Anything she makes usually is.

lakewade

Very nice.  Where is the meat glue in the photos?  (I am not at the meat glue level yet.)

Austin Egghead

Glad you crawled out from...to cook.  Everything looks darn good.

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lakewade said:

Very nice.  Where is the meat glue in the photos?  (I am not at the meat glue level yet.)

It's the white powder...............keep yer comments to yourself

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Austin Egghead said:

Glad you crawled out from...to cook.  Everything looks darn good.

Thanks Joan. Simple but good. haven't cooked much lately........like you, been travelling a ton for work

DonWW

CT - so you crawled out and, slightly (?) inebriated, created this cook?  Skills, bro, skills...

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DonWW said:

CT - so you crawled out and, slightly (?) inebriated, created this cook?  Skills, bro, skills...

Thank Don. Was really just playing around. I'd had a few so I didn't want to drive to the store but I was still very much upright

I've done this cook a few times before (not with the apples and brie) but it's really pretty simple.

SmokeyPitt

Kick @$$ Cen-Tex.  I love the color on the finished thighs.  If one did not have meat glue (that don't sound right)...could one just wrap the things in the salty swine? 

It's always fun to drink, play with fire, and guns. 

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SmokeyPitt said:

Kick @$$ Cen-Tex.  I love the color on the finished thighs.  If one did not have meat glue (that don't sound right)...could one just wrap the things in the salty swine? 

It's always fun to drink, play with fire, and guns. 

Sure. Or toothpicks. The cool thing about the meat glue is it actually fuses the prosciutto or bacon to the chicken. You cannot pull them apart.  So when you slice them, it's all one piece. makes for a much better bite and all the bacon does not fall off on the first cut.You can slice them into thin medallions or anything you want and it stays together like it's 1 piece. Pretty cool. Also, for BBQ comps or just to impress your friends, you can remove the chicken skin and scrape the fat off the back and then glue the skin back on the bird. it makes it like a crispy "potato chip" and ensures that clean "one bite, no tug" that comp judges look for. it also glues the skin down so it does not fall off when you cut/bite it. You get a little crispy salty goodness in every bite.It's delicious that way. 

The gun was kind of a wink....just having a little fun. Not sure that came across.......

SmokeyPitt

Thanks man!  I got the gun thing . 

lakewade

The Cen-Tex Smoker said:

Sure. Or toothpicks. The cool thing about the meat glue is it actually fuses the prosciutto or bacon to the chicken. You cannot pull them apart.  So when you slice them, it's all one piece. makes for a much better bite and all the bacon does not fall off on the first cut.You can slice them into thin medallions or anything you want and it stays together like it's 1 piece. Pretty cool. Also, for BBQ comps or just to impress your friends, you can remove the chicken skin and scrape the fat off the back and then glue the skin back on the bird. it makes it like a crispy "potato chip" and ensures that clean "one bite, no tug" that comp judges look for. it also glues the skin down so it does not fall off when you cut/bite it. You get a little crispy salty goodness in every bite.It's delicious that way. 

The gun was kind of a wink....just having a little fun. Not sure that came across.......

And I assume the meat glue imparts no flavor at all, correct?  (I googled it - transglutaminase - but would like your opinion.)  Where do you get such a product?

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lakewade said:

The Cen-Tex Smoker said:

Sure. Or toothpicks. The cool thing about the meat glue is it actually fuses the prosciutto or bacon to the chicken. You cannot pull them apart.  So when you slice them, it's all one piece. makes for a much better bite and all the bacon does not fall off on the first cut.You can slice them into thin medallions or anything you want and it stays together like it's 1 piece. Pretty cool. Also, for BBQ comps or just to impress your friends, you can remove the chicken skin and scrape the fat off the back and then glue the skin back on the bird. it makes it like a crispy "potato chip" and ensures that clean "one bite, no tug" that comp judges look for. it also glues the skin down so it does not fall off when you cut/bite it. You get a little crispy salty goodness in every bite.It's delicious that way. 

The gun was kind of a wink....just having a little fun. Not sure that came across.......

And I assume the meat glue imparts no flavor at all, correct?  (I googled it - transglutaminase - but would like your opinion.)  Where do you get such a product?

correct. No flavor whatsoever get it here: http://www.modernistpantry.com/transglutaminase.html Cool place

nolaegghead

Awesome stuff.  Frankenstein would go ape-sh*t over this technology.

Combining different species together (bwahahaha *lightening strike*) to create the most delicious gastronomical juxtaposition.  I'm gettin' me some.

BTW - that looks delicious,CT

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nolaegghead said:

Awesome stuff.  Frankenstein would go ape-sh*t over this technology.

Combining different species together (bwahahaha *lightening strike*) to create the most delicious gastronomical juxtaposition.  I'm gettin' me some.

BTW - that looks delicious,CT

check out some of their suggestions on the website. lamb/scallop lollipops, shrimp noodles. I just use it for the basic stuff but you can get really weird with it. It's fairly cheap and mine lasted well over 6 months in the freezer before I used it all. Time to buy more

U_tarded

Amazing cook!  did you use your sous vide for the hot water bath ?

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U_tarded said:

Amazing cook!  did you use your sous vide for the hot water bath ?

I did last time but this time I used our warming drawer in our oven. It sets up in like 10 minutes so it was easier than using the sous vide. Sous vide worked like a charm too. You could actually do the whole cook in the SV and finish on the egg and it would work perfectly

Hillbilly-Hightech

Nice cook, and methinks Ima havta get me some of that thar meat glue!!

BTW, I had to look up "galette" cuz I didn't know what that meant - you guys & your big words like mayonnaise!!   

Parallel

The Cen-Tex Smoker said:

Nice protection from the hungry masses...:D