Chicken Tenderloins

Discussion in 'Poultry' started by payson, Dec 14, 2006.

  1. payson

    payson Meat Mopper

    Just curious as to whether or not anyone has ever smoked a batch of the little chicken tenderloins before? I know they're small but I figured I could possibly lie a strip of bacon on top of each (a baste-o-matic) and let them smoke for a couple of hours and then slather them in sauce. Time is critical since I won’t be able to get started until about 6:00 pm. Anyway, having never done this I’d love some advice and tips if anyone has any!

    PS, I will remove the tendon...
  2. cheech

    cheech Master of the Pit OTBS Member

    I have not done this before did you end up doing these?
  3. It sounds good, but I hope you didn't ruin them by "slathering them in sauce."
  4. q3131a

    q3131a Meat Mopper OTBS Member

    I have not done them, but I would absolutely brine them for a couple hours first.
  5. payson

    payson Meat Mopper

    I did do them. Brined them as well. They were a little overdone and not very tender. My fault for leaving them on too long. They looked gorgeous though! My wife humored me and ate them at least!

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