gettin' ready for the day. ABT stuffed thighs. brined and rubbed. wrapped in bacon. also thougth I would throw in a 3lbs. chuck roast, rubbed with Bovine Bold and injected with Deep Beef. Used Hickory and pecan, 240-250F for about 2.5 hours then rooled them around the grill to crisp them up.
While I waited I grilled some chicken breasts and Ancient Sweets red peppers on the Hasty Bake.
All prepped. I used The Solution for Chicken brining solution and a dusting of Rooster Booster. Japs were stuffed with cream cheese, marbled Jack, garlic and a touch of cumin
Better get some before they are all gone.
Served up with some sauteed asparagus and more red pepper, yeast rolls with a garlic butter glaze and a sprinkle of basil. Small salad.
Great flavor. Very tender and juicy. Subtle hint of the jalapeno but not hot. I plan on doing this again but perhaps doing a larger pepper in a boneless chicken breast, Perhaps Ancient Sweets or Pablano peppers; or both! A more robust cheese would be an added layer of flavor. Would probably switch to Cherry/peach wood combo for the breasts. Maybe a higher temp range like 250-275F. Thanks for the suggestion. It was killer We thought we could half them and serve for game day appetizers. Any thoughts out there about freezing them whole and reheating them? I wondered if they would lend well to this.
