I recently bought Jeff's book for my NOOK. I also receive the weekly newsletter. I tried the Asparagus Stuffed Smoked Chicken Breasts this last Sunday (Yesterday). And it was a Major Home Rome!!
I started by using a basic chicken rub that I have. This time however I added rosemary like what Jeff's recipe called for. My rub recipe included some sugar, onion powder, garlic powder, cayenne powder, chili powder, and then rosemary.
I then put the rub on both sides and let it sit in the fridge over-night.
I took them out Sunday evening and I tenderized them (pounded the crap out of them..LOL)
I took three stocks of Asparagus and cut them in half and put them in the middle with Parmesan cheese on them.
I rolled them up and wrapped two strips of bacon around them and put toothpicks in them.
I placed them in the smoker at 225 degrees. I cooked them for 1.5 hours.
I put some Cherry Pomegranate Habanero Sauce on three of them as a glaze, and then turned the heat off and let it sit for about 20 min. inside the smoker.
I then took them out and let them sit on my counter for 10-15 min. (I lost count)
I had the privilege of knowing a certified, tried and proven Chef that has owned his own restaurant (until he almost dies of liver failure), and he came to my house and I asked him to give back some constructive criticism.
He loved them! They were moist and tender.
Some of the Bacon wasn't as crispy as other parts, that was the only thing that was not consistent.
He loved the Glaze.
Jeff had a great idea. I would never had done this if I didn't see the news letter and read his recipe and got inspired.
I love this site and its members for their advice and help and personal tips and tricks.
This is the first time that I have shared a pic, so I hope that it works. I do have to work on my presentation, this was done on my counter.
Thanks,
I started by using a basic chicken rub that I have. This time however I added rosemary like what Jeff's recipe called for. My rub recipe included some sugar, onion powder, garlic powder, cayenne powder, chili powder, and then rosemary.
I then put the rub on both sides and let it sit in the fridge over-night.
I took them out Sunday evening and I tenderized them (pounded the crap out of them..LOL)
I took three stocks of Asparagus and cut them in half and put them in the middle with Parmesan cheese on them.
I rolled them up and wrapped two strips of bacon around them and put toothpicks in them.
I placed them in the smoker at 225 degrees. I cooked them for 1.5 hours.
I put some Cherry Pomegranate Habanero Sauce on three of them as a glaze, and then turned the heat off and let it sit for about 20 min. inside the smoker.
I then took them out and let them sit on my counter for 10-15 min. (I lost count)
I had the privilege of knowing a certified, tried and proven Chef that has owned his own restaurant (until he almost dies of liver failure), and he came to my house and I asked him to give back some constructive criticism.
He loved them! They were moist and tender.
Some of the Bacon wasn't as crispy as other parts, that was the only thing that was not consistent.
He loved the Glaze.
Jeff had a great idea. I would never had done this if I didn't see the news letter and read his recipe and got inspired.
I love this site and its members for their advice and help and personal tips and tricks.
This is the first time that I have shared a pic, so I hope that it works. I do have to work on my presentation, this was done on my counter.
Thanks,
