Started with a whole chicken...
Spatched and a heavy coating of Big Poppas Money Rub...
Onto the Memphis set at 325F...
Now for the peppers...
Fire roasted on the top burner. This brings out another flavor profile and tenderizes the flesh...
Now slice open along the vein and use your fingers to loosen the seeds then rinse them out...
Imitation crab meat coated with Soileau's and Big Poppa's Desert Gold...
Now chop it up...
Now for a interior layer of shredded cheese...
Then imitation crab meat...
And another layer of cheese...
Hummm. How to seal them shut? How about some bacon...
And then coated the bacon with Big Poppa's Happy Ending Finish Rub...
Into the Infuser with cherry pellets on the gas grill side burner...
30 minutes later...
After 30 minutes I bumped up the Memphis temp to 400F and gave the chicken a flip...
20 more minutes and then I pulled it off the Memphis...
Plated with Romaine salad and Bob's Blue Cheese Dressing...
Close up shots...
Those peppers were fantastic and the chicken moist & juicy. The rubs were great on the chicken!
Thanks for looking