Put the heat deflector in place for indirect cooking, set up the maverick ET732, and started prepping the chicken. I seasoned the breasts with Jeff's naked rub and placed some harvarti cheese that I smoked on 3/5/13 on top, then layered some asparagus spears on top of the cheese, folded the breasts over and toothpicked, then sprinkled on a little more rub.
Kamado Kooker is holding steady at 425° so on with the show. Stuffed chicken and a couple skewers of brussel sprouts seasoned with EVOO, kosher salt, and CBP.
Thin Blue Smoke
About 15 minutes in and we are getting close. Chicken is at 140° IT and I give the brussel sprouts a turn.
Plated with a spring mix salad ...
... and some BEARVIEW!
Thanks for looking everyone!