Saw this on "Project Smoke" on Saturday morning. My wife says, "Man that looks good, but make it with breasts instead of thighs." I know, I know, the thighs would be better, but she has an aversion to dark meat. So, here we go:
First off, I squared off the breasteses.
Then, Butterfly:
Salt and Peppper:
Paint with Dijon:
Add a layer of Prosciutto:
A couple of dill pickle slices and some cheese:
First one got Sharp cheddar, this one got Cambozola (Camembert inoculated with Gorgonzola bacteria. Makes a real mild bleu cheese.
Then wrap with bacon, and overwrap with cling wrap. They then went into the freezer for about an hour to firm up.:
Finally, on the Weber with Vortex at about 400 until internal of 165. Man OH Man these were delicious. Mrs. Snarlingiron raved:
As always thanks for lookin'.
First off, I squared off the breasteses.
Then, Butterfly:
Salt and Peppper:
Paint with Dijon:
Add a layer of Prosciutto:
A couple of dill pickle slices and some cheese:
First one got Sharp cheddar, this one got Cambozola (Camembert inoculated with Gorgonzola bacteria. Makes a real mild bleu cheese.
Then wrap with bacon, and overwrap with cling wrap. They then went into the freezer for about an hour to firm up.:
Finally, on the Weber with Vortex at about 400 until internal of 165. Man OH Man these were delicious. Mrs. Snarlingiron raved:
As always thanks for lookin'.
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