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Cheese & Side Pork Stuffed Chix Breast- qview

post #1 of 10
Thread Starter 
I hadn't tried smoked chix breast for awhile, and we had some bone-less/skinless just thawed out, so, I thought this would be a good way to end my days off. I just got around to posting this tonight...this was last-night's dinner.











I dusted them with Lawry's Perfect Blend Poultry Rub.

Just into the old Brinkmann Gas Grill King (gas system caught fire and burned up), temporarily modded for double offset/indirect fires with charcoal:




After 45 minutes with cherry smoke @ ~200*:









Into an open 12" x 18" pan with some beef stock from my last brisket burn:



And, after 1.5 hours @ ~275*...the cheese stayed firm, and where where it was exposed it actually darkened nicely:






Served with 1/2 a large Idaho baker and Asparagus:






Nice way to end the day!

Thanks all!

Eric
post #2 of 10
wow, wow looks great
post #3 of 10
Congrats on a good looking meal.
post #4 of 10
Oh man that looks good! points.gif
post #5 of 10
That was different & unique. points.gif
post #6 of 10
Wow excellent job that had to be good
post #7 of 10
You should've entered that into the March contest! Very unique and tasty-looking.
post #8 of 10
Awesome meal !!!!!

Had to be great !------>>points.gif


Bearcarver
post #9 of 10
Thread Starter 
Thanks!

Thanks, it ate as good as it looks!

Thanks!

Thanks, just one of those spur-of-the-moment things, and it worked out great!

Thanks, I hadn't thought about the throw-down...this was a last minute throw-together...he-he-he!

Thanks, it's definitely a keeper for a quicker smoke.


Thanks all!

Eric
post #10 of 10
Yes man that some fine eating there now Eric. They look so good and I can only image how good they taste too.PDT_Armataz_01_37.gif
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