Pounded out 4 small chicken breasts & stuffed with 1) Roasted Anaheim Chili's & Cheddar...
http://i984.photobucket.com/albums/ae328/Fishawn/Chicken002.jpg
2) Sauted Mushrooms & Onions & Cheddar
http://i984.photobucket.com/albums/ae328/Fishawn/Chicken001.jpg
3) Artichoke Hearts, Smoked Ham, Parmesan & Marinara
http://i984.photobucket.com/albums/ae328/Fishawn/Chicken003.jpg

4) Jalapeno, Smoked Provolone & Pepperoni picture is MIA? Hmmm

All Bacon Wrapped & Sprinkled With Mad Hunky
http://i984.photobucket.com/albums/ae328/Fishawn/Chicken004.jpg

Off To The Weber Grill To Get The Bacon To Tighten Up And Cooked. After This Picture, One Caught On Fire & Blew Apart When I Tried To Rescue It :eek:.... It Was The Sacrificial Wrap :thumb:
http://i984.photobucket.com/albums/ae328/Fishawn/Chicken005.jpg

Then Into The MES @ 275* With Hickory Smoke For About 20 Minutes.
http://i984.photobucket.com/albums/ae328/Fishawn/Chicken006.jpg

Cut Into Big Bite Size Slices
http://i984.photobucket.com/albums/ae328/Fishawn/Chicken007.jpg

Chili-Garlic-Pineapple Finishing Sauce & Some Cracked Black Pepper
http://i984.photobucket.com/albums/ae328/Fishawn/Chicken008.jpg

Maybe a little less heat on the grill? But I like the idea of puttin a little heat to the bacon before switchin to the smoker. They all look great.

Looks awesome Scott, I gotta get into the chicken thing, what an awesome appetizer dish for a party. Just gotta do it.
poi-nts

JT

Dern sure look good! :thumb:

I want to do this scott....Very nice ingredients....:drooling::thumb:

Hope chicken goes on sale and soon!!!!

Maybe a little less heat on the grill? But I like the idea of puttin a little heat to the bacon before switchin to the smoker. They all look great.

Yeah Craig.... I hear ya..... I was running Med-Low on all 3 burners with a 15 minute warm up.... Turned my back for a second & the HOT SPOT on the grill got me.:lol:... Not too bad, just blew apart when I put the Tongs to it. Shoulda dumped some beer on it. Not like there was a beer sitting right next to me or anything.. :nana2:

It looks delicious. Which one blew apart?

It looks delisous. Which one blew apart?

Jalapeno, Smoked Provolone & Pepperoni..... RIP :lol:

Man those look good! :drooling: :thumb:

And very creative, too. The creativity on this site is astounding. :thumb:

poi-nts

Dave

That all looks amazing!!! I love stuffed chicken!!! :drooling:

:drooling:poi-nts:drooling::drooling:

you sure do eat good over that way. :thumb:

Wow... nice job, man! OK coughing up poi-nts even tho you used one for fuel for the grill :lol:

And I'm really happy that you enjoy my rub- appreciate the plugs! LOL!
I sent like 16 sample packs to BBally for his comp out in Nevada this spring- lotta heavy hitters there.

The Rub Rocks Rich (say 3 times fast). Got about 8 oz. left. Order coming soon. :thumb:

The Rub Rocks Rich (say 3 times fast). Got about 8 oz. left. Order coming soon. :thumb:

I have a feeling there might be a "bonus" package involved... :thumb:

Looking pretty darn cool to me Scott...:drooling:

Those look great to me :drooling:

Question, did you go strictly by time or by internals?

I like the style, perhaps a little less temps on the grill to get the bacon going and then onto the smoker and let her finish up :noidea:. It just reminds me of the way I do london broil steaks without the grease issue.

If I tried this, I would do a grill temp of 400 and go entirely off the way the bacon looks. Then, transfer to the smoker. It would take more time but I like your way of thinking :thumb:

Right this minute I have snowflakes as large as quarters coming down. No way I'm firing up the smoker in this but I sure wish I had some of yours!:lol:poi-nts

Mmmmmm, damn they look good. poi-nts

Those look great to me :drooling:

Question, did you go strictly by time or by internals?

I like the style, perhaps a little less temps on the grill to get the bacon going and then onto the smoker and let her finish up :noidea:. It just reminds me of the way I do london broil steaks without the grease issue.

If I tried this, I would do a grill temp of 400 and go entirely off the way the bacon looks. Then, transfer to the smoker. It would take more time but I like your way of thinking :thumb:

Pete.... I just went by visual on these.... & indirect grilling, might be a better way to go.... I wanted to try to get a small amount of flare ups on the bacon to get that crunchy, almost slightly burnt taste/look on some areas of the bacon, that I really like..... When I transferred them (3 of the original 4 anyway :lol:) from the grill to the smoker they were I would guess about 80% done..... Just wanted to put some smoke flavor on them during the final stages..... I also wanted to try the bacon wrap without toothpicks, which I did. Thinking as the bacon cooks, it will shrink up & tighten up its grip on the chicken & hold it all together. It works to some degree, but the best visual on a bacon wrap would most likely come from using toothpicks to secure.... I can get bored at times :eek: at home alone, so if dinner does not take 2-3 hours, I would not know what to do with myself :lol:

:drooling: Scott those look marvelous , I like the bacon x-crispy poi-nts