Today's smoke chicken rolls and fatties

Discussion in 'Poultry' started by hillbillysmoker, Jan 9, 2008.

  1. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    January 8,2008
    Just a week day smoke.....chicken rolls and fatties





     
  2. seaham358

    seaham358 Smoking Fanatic OTBS Member

    looks good

    whats a chicken roll???
     
  3. cowgirl

    cowgirl Smoking Guru OTBS Member

    Bill, those chicken rolls and fatties look awesome!
     
  4. capt dan

    capt dan Master of the Pit OTBS Member

    Thats a fine looking smoke!
     
  5. I dont know what that is either but looks good!
     
  6. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Looks good whatever it is!???[​IMG][​IMG][​IMG]
     
  7. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Here is the recipe for the chicken rolls. Just substitute for the Bradley directions with 2 hours of maple smoke. Box temp of 225. Go to internal temp of 160.

    Smoked Bacon Wrapped Chicken Breast

    Using skinless/boneless chicken breast, cut the breast into two slices. That would be 4 slices per whole chicken breast. (2 slices per half of breast.) Next use a high quality low salt sandwich ham, provolone cheese and bacon.

    After you cut the chicken into slices, pound them down into a thinner pieces.

    Now take 4 slices of bacon and lay them side by side. Take a fifth piece of bacon and lay it across the four strips at the center. Next it is just a matter of layering the stuff on top of the bacon. This is the order in which everything is layered:
    ·1 slice Chicken
    ·1 slice Ham
    ·1 slice Cheeze
    ·1 slice Chicken
    ·1 slice Ham
    ·1 slice Cheeze
    Now roll your chicken, ham and cheeze up the best you can. I know it is not going to look like it won't roll up correctly, but it rolls up good enough.

    Next, tie the roll together using the 4 pieces of bacon and toothpicks. Once that is done, take the cross piece of bacon and pull it up and over both ends of the roll and toothpick it as well.

    Heat Bradley at least 30 minutes. Set heat slider 3/4 way to the right. Suggested 4 pucks of your favorite wood. (I used maple this time.) About 2-1/2 to 2-3/4 hours it will be smoked/ cooked.

    We have tried 8, then 6, and then 3 pucks worth of smoke. We feel that 4 pucks would be the correct amount that would give you a good balance of flavors without over powering the rest of the items.





    An easy to prepare/ smoke/ cook item. Family really loves them. Cook more than you can eat. The following day slice them and use for sandwiches!
     
  8. seaham358

    seaham358 Smoking Fanatic OTBS Member

    Thanks... that sounds real good.. I see some chic rolls coming my way soon.
    Have you used swiss instead of provolone
     
  9. cowgirl

    cowgirl Smoking Guru OTBS Member

    Bill that sounds wonderful, thank you for sharing your recipe, I will give them a try.[​IMG][​IMG]
     
  10. gramason

    gramason Smoking Fanatic OTBS Member

    Looks good Hillbilly, thanks for sharing the recipe.
     
  11. desertlites

    desertlites Master of the Pit OTBS Member

    yumm that dose sound good,and yes sea with swiss a kinda cor don blu thing-gonna have to try.
     
  12. fritz

    fritz Meat Mopper

    That sounds great hillbilly!!, sure would love to see one of the rolls cut open. Thanks for sharing.
     
  13. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Thanks for the recipe Bill.
     
  14. richtee

    richtee Smoking Guru OTBS Member

    Hmmm interesting! I'm gonna try those.
     
  15. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Looks and sounds good Bill. Chicken rolls sound real interesting as everythings great with bacon!!!!!!!!!!!!
     

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