Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Stuffed Yardbird Breasts

AUCE
AUCE Posts: 890
in EggHead Forum
Pocketed and stuffed with cream cheese, sharp cheddar, onion, jalapeño and lots of it.
Wrapped with a slice of bacon.
Cooking ID 350.
Will have a lovely potato flower and some cornbread...all egged
Stay tuned lighting up soon

I would much rather be able to say I was glad I did than wished I had........

XL owner and purveyor of pallette perfection...

Homosassa....Mecca of Florida

· Share on FacebookShare on Twitter

Comments

  • CurtisMaximus
    CurtisMaximus Posts: 33
    I did some of those a couple weeks ago, stuffed with smoked provolone, farm raised ham and pesto and wrapped in bacon. I didn't have butcher's twine, secured them with bamboo shishkaskewers. Tasted great but some of the cheese oozed out during the cook. Looks great!
    L BGE
    · Share on FacebookShare on Twitter
  • AUCE
    AUCE Posts: 890
    Flower

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

    · Share on FacebookShare on Twitter
  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    This should rock!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
    · Share on FacebookShare on Twitter
  • AUCE
    AUCE Posts: 890
    Flower..S&P butter brush..going to sprinkle with gorgonzola when close...let that delicious moldy cheese. Add a lil bite to nature's beauty.

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

    · Share on FacebookShare on Twitter
  • AUCE
    AUCE Posts: 890
    Oh my.....

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

    · Share on FacebookShare on Twitter
  • AUCE
    AUCE Posts: 890
    Yesssss

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

    · Share on FacebookShare on Twitter
  • YEMTrey
    YEMTrey Posts: 6,838
    I'm liking the idea with those potatoes.  How long did they take to cook? 
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
    · Share on FacebookShare on Twitter
  • AUCE
    AUCE Posts: 890
    1.5 hrs..be.sure.to.season liberally

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

    · Share on FacebookShare on Twitter
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Epic cook man!  That tater flower is a thing of beauty.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

    · Share on FacebookShare on Twitter
  • AUCE
    AUCE Posts: 890
    Thanks..it was.all really good

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

    · Share on FacebookShare on Twitter
  • paqman
    paqman Posts: 4,940
    AUCE said:

    Flower

    This looks awesome! How was it? I almost did not click on that thread. I am happy I did. The potatoes will be on my "to do" list for the weekend.

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
    · Share on FacebookShare on Twitter
  • AUCE
    AUCE Posts: 890
    Spuds needs alot of flavor butter sp and whatever suits ya..very good..if not bland spuds...chicken was killer..need to be a cream cheese lover

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

    · Share on FacebookShare on Twitter
  • AUCE
    AUCE Posts: 890
    Can't wait til lunch tomorrow

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

    · Share on FacebookShare on Twitter
  • AUCE
    AUCE Posts: 890
    paqman said:

    AUCE said:

    Flower

    This looks awesome! How was it? I almost did not click on that thread. I am happy I did. The potatoes will be on my "to do" list for the weekend.
    Use slicer on grater for thin slices

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

    · Share on FacebookShare on Twitter
  • GaBGE
    GaBGE Posts: 556
    Can you give full recipe on the flower? Thanks
    · Share on FacebookShare on Twitter
  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Looks delicious!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
    · Share on FacebookShare on Twitter
  • jcaspary
    jcaspary Posts: 1,479
    Looks delicious. Way to go.
    XL BGE, LG BGE, and a hunger to grill everything in sight!!!
    Joe- Strongsville, OH
    · Share on FacebookShare on Twitter
  • AUCE
    AUCE Posts: 890
    GaBGE said:

    Can you give full recipe on the flower? Thanks

    Takes a full bag sliced thin pots.
    Grease your CI well
    Grab a handful and.fan em like a.hand of cards. Start laying them in a.circular.motion around.the.pan til full. Squeeze in what left in various.voids. drizzle 1/2 stick of butter over pan. brush pots. Salt and.pepper liberally. Add what ever.other.seasoning you like and toss it on the.egg a 350 for about 1.5 hrs or till soft and browned. Sprinkled with your fav cheese, bacon whatever you like

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

    · Share on FacebookShare on Twitter
  • AUCE
    AUCE Posts: 890
    CurtisMaximus said:

    I did some of those a couple weeks ago, stuffed with smoked provolone, farm raised ham and pesto and wrapped in bacon. I didn't have butcher's twine, secured them with bamboo shishkaskewers. Tasted great but some of the cheese oozed out during the cook. Looks great!

    Pocket em and you'll lose nothing..plus keeps chicken moist.

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

    · Share on FacebookShare on Twitter
  • stemc33
    stemc33 Posts: 3,567
    I'm with the others. The flower thing is pretty cool.
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
    · Share on FacebookShare on Twitter
  • AUCE
    AUCE Posts: 890
    Yea momma got a flower yesterday :D

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

    · Share on FacebookShare on Twitter
  • CurtisMaximus
    CurtisMaximus Posts: 33
    AUCE said:
    I did some of those a couple weeks ago, stuffed with smoked provolone, farm raised ham and pesto and wrapped in bacon. I didn't have butcher's twine, secured them with bamboo shishkaskewers. Tasted great but some of the cheese oozed out during the cook. Looks great!
    Pocket em and you'll lose nothing..plus keeps chicken moist.
    Is the 'pocket' just a slice in the chicken breast or do you remove a piece? Great cook and the taters look real and spectacular [\Seinfeld]
    L BGE
    · Share on FacebookShare on Twitter
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    CurtisMaximus said:
    AUCE said:
    I did some of those a couple weeks ago, stuffed with smoked provolone, farm raised ham and pesto and wrapped in bacon. I didn't have butcher's twine, secured them with bamboo shishkaskewers. Tasted great but some of the cheese oozed out during the cook. Looks great!
    Pocket em and you'll lose nothing..plus keeps chicken moist.
    Is the 'pocket' just a slice in the chicken breast or do you remove a piece? Great cook and the taters look real and spectacular [\Seinfeld]
    The pocket is just a slice.  On the thickest side of the chicken breast cut a slice but don't go all the way through and also don't cut one side.

    Check out this vide about 13 seconds in.


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

    · Share on FacebookShare on Twitter
  • AUCE
    AUCE Posts: 890
    edited January 2015
    CurtisMaximus said:
    AUCE said:
    I did some of those a couple weeks ago, stuffed with smoked provolone, farm raised ham and pesto and wrapped in bacon. I didn't have butcher's twine, secured them with bamboo shishkaskewers. Tasted great but some of the cheese oozed out during the cook. Looks great!
    Pocket em and you'll lose nothing..plus keeps chicken moist.
    Is the 'pocket' just a slice in the chicken breast or do you remove a piece? Great cook and the taters look real and spectacular [\Seinfeld]

    Slice end to end keeping about 1/4" on bottom the VERY CAREFULLY slide knife in sideways like fileting and slowly slice a pocket. Watch the knife tip under skin so you don't poke through. Should have about a 1/3 cup pocket +-. Open and stuff.. enjoy!

    If you were looking at a cross section it would look like an unside down T

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

    · Share on FacebookShare on Twitter
  • CurtisMaximus
    CurtisMaximus Posts: 33
    Thank you very much.
    L BGE
    · Share on FacebookShare on Twitter
  • AUCE
    AUCE Posts: 890
    edited January 2015
    YW :o) This is a GREAT way to do Cordon Bleu as well..all the goodies stay in..

    I would much rather be able to say I was glad I did than wished I had........

    XL owner and purveyor of pallette perfection...

    Homosassa....Mecca of Florida

    · Share on FacebookShare on Twitter
  • Grillmagic
    Grillmagic Posts: 1,600
    AUCE said:
    Oh my.....
    That looks awesome!!!
    Charlotte, Michigan XL BGE
    · Share on FacebookShare on Twitter

Categories