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Smoked these last night. Can't go wrong with an abundance of bacon! The thing on the second rack is a smoked (or soon to be smoked) stuffed cabbage. Filled it with butter, ham, french onion soup mix and a bit of mustard oil. Delicious!
I'm not a huge fan otherwise. On the smoker is a different story though. I use a melon-baller and core it out pretty well and then stuff it with whatever sounds good. A good starting point is stuffing it with butter, mustard and bacon bits. Then, to really make it tasty lay strips of bacon across the top of it. Maybe 5 or 6 strips. The outermost leaves will be limp and rubbery but the interior is soft and chock full of flavor. They take awhile if you like them soft, 4 hours or so.
This is a chiken breast pounded really thin and then layered with ham and provolone and rolled up jelly roll style. The bacon gets toothpicked on to hold everything together.
I don't know anything about giving points, but I can certainly give you your props. Great looking Q. May just have to try that this weekend with the chicken breasts I'm smoking.