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I got this idea from the Kentucky Hot Brown which is an open faced sandwich. I wanted something that would be a quick lunch and didn't require a fork and plate to eat it so I made this version. Original Kentucky Hot Brown is made with turkey and a Mornay sauce. I used chicken breast for this sandwich and provolone and Swiss cheeses.
I used 1 roll of Pillsbury crescent rolls on the bottom of the DO and added about a pound of chicken breast, salt & pepper, bacon, roma tomatoes, the cheese and topped with another tube of crescent rolls. Baked it all in my 10" DO with 7coals on the bottom and about 14 on top. I think it was done in about 30 minutes. I don't really know....I don't keep up with time anymore. I did rotate both the lid and oven about 2 times to help with even baking. This was the 2nd time I have made this and it turned out better than the first but still needs some tweaking. I think next time I will do 2 layers of everything and definitely more bacon!
I only put tomatoes on half of it.
Cooking on the other side of the farm under a big cedar tree. This side of the farm gets sun all day long
and this cedar gives a little shade all day.
Flipped right out, no sticking, no problems.
I also smoked a chuck back over at the barn with hickory. Chucks have become one of my favorites. This one was covered in Lawry's and fajita spices.
No finished pics but here's a taste test right before I foiled it with onions, peppers, new potatoes and beer.
And here are some just plain ole cheeseburgers done on the DO lid. I used the bottom of the DO to hold the coals and lid.
Even had a little room to toast some buns.
I think a few of you have seen this on Facebook...we had a visitor Saturday night. We didn't see him but I found his tracks yesterday. Bear, you should have told me you were coming! I would have left something out beside the hummingbird feeder you tore up.
Seriously, we know this bear has been around for at least 2 weeks now...we hope he is just passing through and not going to make it his home.
Walked right through where we are building.
Anyway, thanks all for looking!
I used 1 roll of Pillsbury crescent rolls on the bottom of the DO and added about a pound of chicken breast, salt & pepper, bacon, roma tomatoes, the cheese and topped with another tube of crescent rolls. Baked it all in my 10" DO with 7coals on the bottom and about 14 on top. I think it was done in about 30 minutes. I don't really know....I don't keep up with time anymore. I did rotate both the lid and oven about 2 times to help with even baking. This was the 2nd time I have made this and it turned out better than the first but still needs some tweaking. I think next time I will do 2 layers of everything and definitely more bacon!
I only put tomatoes on half of it.
Cooking on the other side of the farm under a big cedar tree. This side of the farm gets sun all day long
and this cedar gives a little shade all day. Flipped right out, no sticking, no problems.
I also smoked a chuck back over at the barn with hickory. Chucks have become one of my favorites. This one was covered in Lawry's and fajita spices.
No finished pics but here's a taste test right before I foiled it with onions, peppers, new potatoes and beer.
And here are some just plain ole cheeseburgers done on the DO lid. I used the bottom of the DO to hold the coals and lid.
Even had a little room to toast some buns.
I think a few of you have seen this on Facebook...we had a visitor Saturday night. We didn't see him but I found his tracks yesterday. Bear, you should have told me you were coming! I would have left something out beside the hummingbird feeder you tore up.
Seriously, we know this bear has been around for at least 2 weeks now...we hope he is just passing through and not going to make it his home. Walked right through where we are building.
Anyway, thanks all for looking!
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