Bacon Wrapped, Andouille Stuffed Chicken Breasts-Q-view

Discussion in 'Poultry' started by cajunsmoke13, May 15, 2009.

  1. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Well been wanting to try this. Marinated the chicken in a garlic/herb marinade, cut up some andouille sausage. Put the andouille in, rolled it and wrapped in bacon. Should be good, hopefully.
     
  2. morkdach

    morkdach Master of the Pit OTBS Member

    oh yea keep us posted on this one points are ready
     
  3. fire it up

    fire it up Smoking Guru OTBS Member

    Looks like a good meal. I love andouille so right I'm convinced.
    Can't wait till they are finished, I already want to try this one out even without seeing the final result.
     
  4. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Here they are. 150 internal at time of pic. Thanks
     
  5. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Well it's done. Came out good and tasted good. Last picture didn't come out to well. Will try later, busy eating these.
     
  6. fire it up

    fire it up Smoking Guru OTBS Member

    Look like they turned out great. I like how on most posts the final picture is the one that is the least in focus or whatever since most of us are trying to snap a quick pic and then get to it.
     
  7. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Thanks Fire. Wife had to help me out. too busy eating...
     
  8. werdwolf

    werdwolf Master of the Pit OTBS Member

    Oh Yea that's looking good. I'm going to put that on the to do list. Unfortunately it will be a while I have used up all of my andouille and will have to make some first.
     
  9. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Thanks for the idea wolf. I know you did something like this before, spedini or something. What was it called.
     
  10. porked

    porked Smoking Fanatic

    Positively fantastic looking meal, really nice job and one I have to try. Thanks![​IMG]
     
  11. rufus

    rufus Fire Starter

    going on my to do list
     
  12. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Wow, I most definetly have to try this!!!

    Nice Work!!!
     
  13. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    awesome idea, something that needs to be tried!!! thks for sharing!!![​IMG]
     
  14. lexscsmoker

    lexscsmoker Fire Starter

    Hey Cajun, that looks great. What temp and how long did it take? I'm doing some chickens this weekend and I'd love to do what you did. Thanks
     
  15. isutroutbum

    isutroutbum Meat Mopper SMF Premier Member

    Holy Cow!!!!!! This might be some of the best looking 'poultry' q-view I've seen. Thanks sssooo much for the post. I'm gonna be a copy-cat this weekend! :)

    Points!!

    Best,
    Trout
     
  16. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Thanks to all. Think cranked the smoker up to around 275 or higher and cooked it until internal of 165/170. Sausage was already cooked. I think I ate on this for 3 days. Try it, it is so freaking good. Will be doing this one many more times....
     
  17. wmarkw

    wmarkw Smoking Fanatic

    Damn good post and smoke!!
     
  18. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Hey Cajon,

    Im very new to ALL this smoking & never ever joined any kinda forum? But your idea is off the hook!!! Being new I just have one question. To the left of you q-view on the smoker looks like a potatoe with a probe in it? Is that for the internal temp or is that something to do with the potatoe? Also did you brine the chicken first?
     
  19. cowgirl

    cowgirl Smoking Guru OTBS Member

    Looks excellent Cajun![​IMG]
     
  20. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Yep, that's just to check my temp in smoker. Gauge on the smoker is junk...Welcome
     

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