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Bacon wrapped chicken tenders!

post #1 of 19
Thread Starter 
Okay someone said they were doing these a while back but I missed the pics so I had to do it for myself! Smoking with KBB and cherry tonight dry pan in the WSM!
post #2 of 19
Thread Starter 


On the smoker I have the gasser ready it crisp them up if needed!
post #3 of 19

I'm in     Popcorn Time 110.gif

 

Gary

post #4 of 19
Thread Starter 
Glad your aboard,there looking good so far!
post #5 of 19
Looking good! Next time add a half of a jalapeño then wrap with bacon. Mega ABT!!! Poblano would be good too!
post #6 of 19
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Looking good! Next time add a half of a jalapeño then wrap with bacon. Mega ABT!!! Poblano would be good too!

Good idea then I can sleep with the smoker but it would be worth it!
post #7 of 19
Thread Starter 
Here they are ready to be devoured!icon14.gif:yahoo:
post #8 of 19
Wow. Just wow.
post #9 of 19
Ok now I'm hungry. Looks great.
post #10 of 19
Thread Starter 
Quote:
Originally Posted by Goensouth View Post

Ok now I'm hungry. Looks great.

Thanks they were tasty!
post #11 of 19
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Wow. Just wow.

I'm guessing you saw the size of the baked potato I had before I posted, how did you do that?
post #12 of 19

Them look marvelous :drool

post #13 of 19
Quote:
Originally Posted by b-one View Post

I'm guessing you saw the size of the baked potato I had before I posted, how did you do that?

I have magical powers.
post #14 of 19
Thread Starter 
Quote:
Originally Posted by c farmer View Post

I have magical powers.

I feel better now,I was hoping there weren't cameras I didn't know about!
post #15 of 19
Thread Starter 
Quote:
Originally Posted by oldschoolbbq View Post

Them look marvelous drool.gif

Thanks thought we should mix it up a bit after all the Tri tip! Back to the beef this weekend will be brisket!
post #16 of 19

They look awesome, I need to try that! What was your temp & timing (smoke vs grill)?

Scott

Hampton, VA

post #17 of 19
Thread Starter 
I started smoking them around 225 then opened up the vents to let the temp climb to try and crisp the bacon,then tossed them on the grill so I wouldn't over cook them. To be honest chicken breasts(cut in strips) would be easier and cheaper. My guess they were on the smoker about an hour and a half. If you go for it get some shrimp as well,I would have but didn't think about it at the time.
post #18 of 19
These really looked good. I thought the glaze made a great finish. Were they pre-breaded? Thanks, Joe
post #19 of 19
Thread Starter 
Quote:
Originally Posted by Joe Black View Post

These really looked good. I thought the glaze made a great finish. Were they pre-breaded? Thanks, Joe

Just plain raw chicken tenders(tenderloin) there cut from the underside of the breast. I have had breaded deep fried chicken tenders sauced then grilled they were great as well.
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