This has been putting an itch in the back of my mind for months now. I finally tried some smoked Romas. DAAAANG, we're doing this again.
The story : I saw an internet recipe for what some call Crack Chicken. Had to.
Always looking for that little something different to put it over the top, I decided "how about serving this on a smoked tomato boat" ? Good call !
The recipe I followed ended up a bit dry and tasteless. I'm sure the problem was too much chicken or not enough cream cheese. Didn't help that I scortched the bacon pretty bad, but that really didn't hurt it much either.
I digress, I got 3 romas, split and cored, makes 6 boats. 2 were lightly salted and placed back in fridge as a base line for taste comparison. I didn't want to even partially cook the Romas, so I set the MES to 80 deg. to ensure a good draft. ( it's 23 outside right now) and lit about 3/4 row of hickory pellets in the
AMNPS. Once that was going good, it was into the mailbox, Romas in the MES and wait. After an hour and a half, I couldn't take it anymore. I pulled the Romas. They were the same color as they were going in , so I thought" this isn't a good sign". Man was I wrong ! I ate one straight up just to see. Yes Sir, This is a keeper. At this point I have had 3 Crack chicken sandwiches on buns and one on a plain Roma boat. Now the real test. Crack Chicken on a Smoked Roma boat. YES !!! It was over the top good. I can only imagine what it would be like had the chicken turned out right. I'll have to work on that.
Now I am considering ABT fillings in Smoked Roma Boats.
I never was a fan of Roma tomatoes before this, I generally find them on the bland side, but they do have the perfect size, shape and anatomy for dishes like this. Now I am a big fan of them.