Let's Talk BBQ
Recipes => Recipes => Poultry => Topic started by: Hornzbee on September 16, 2012, 07:59:51 PM
-
I thought that maybe I could have posted this in "Healthy Alternatives" . It certainly would have fit there. Very simple, chicken breast, frozen spinach, ham & swiss cheese. The sauce (on the side) : can o mushroom soup, H2O, thyme and white cooking wine.
(http://farm9.staticflickr.com/8033/7993857526_9409704b1c_c.jpg)
Chick breast, butterflied and pounded to 1/4"
(http://farm9.staticflickr.com/8456/7993851505_54009eec52_c.jpg)
Ham then cheese then spinach, drained very well btw. Sorry, the pic of them rolled and tied was a blurry mess. Did one tie end to end to contain it all.
(http://farm9.staticflickr.com/8321/7993853877_dd846c4282_c.jpg)
Mopped them with the sauce a bit. Too late into the cook though. Im new to both the Yoder and cooking lean meats without bacon wrapped around them. ;)
(http://farm9.staticflickr.com/8301/7993852805_c37f9d039c_c.jpg)
Wish I had spritzed em or mopped them more....oh well
(http://farm9.staticflickr.com/8316/7993856827_c1db2466f6_c.jpg)
Internal temp of 160.
(http://farm9.staticflickr.com/8029/7993865586_bacd6ef887_c.jpg)
Dang it! Forgot to turn the flash back on my phone...but you get the idea.
(http://farm9.staticflickr.com/8318/7993837343_ca3415fe57_c.jpg)
Another one of my not-so-great attempts of photography.
All in all a very tasty, healthy meal (I know carb is absent) Problems: sauce was not to my liking. Not a big fan a thyme really. Next time Cream of chicken soup maybe with herbs I like more. Or maybe without sauce altogether.
The biggest issue was the tough outer chicken breast. Im sure now I would have done better spritzing or mopping it more often. What is a good neutral tasting concoction I can spritz with? While my wife swore she liked it like that, I didnt. It certainly wasnt that tough or anything but .... Of course I further compounded the problem by filling my 18" Amazen smoker and lighting it on both ends, set the Yoder to 160F and let it go for 1 1/2hrs before ramping it up. It definitely had the smoke level I wanted. Next time I plan on doing it Mexican style and getting it right! If anyone has any ideas or suggestions I'd thank ya!
-John
-
It sure does look and sound good!!!
-
Just tryin to find ideas for my Mexican rolled adventure. Saw one where a guy threw some fresh pico salsa in with some jack pepper cheese...easy but how bout this... http://www.dvo.com/recipe_pages/mexico/Rolled_Chicken_Breasts_with_Poblano_Chiles_and_Goat_Cheese.html
Chevre, roasted poblanos and capers...that would have to be good eh? Hmm...roasting the peppers on the Yoder. Another thing that I havent done yet! Hey, this is fun!
-
John - it looks GREAT!!!
I would use a healthy oil ( walnut, or canola, maybe even olive) to coat both sides of the chicken. The inside before you layer it up and roll - then the outside. This will help with moisture retention.
As well - with white meat - brining will help too!
But - really - it does look just awesome. Nice job!
T
-
I would use a healthy oil ( walnut, or canola, maybe even olive) to coat both sides of the chicken. The inside before you layer it up and roll - then the outside. This will help with moisture retention.
As well - with white meat - brining will help too!
Great idea with the oil. Coulda, shoulda, woulda. Thought about brining. I'm a big advocate. Just didnt have the time this time around. When I do my MexiChick-roll I'll probably do both of those suggestions! But what about a spritz/mop?
-
It looks real good John!
Now you could always wrap it in bacon to keep it moist then remove and..... Discard the bacon :o
But who could bring themselves to do that ;)
-
Looks good!
Sent from my iPhone using Tapatalk
-
I would use a healthy oil ( walnut, or canola, maybe even olive) to coat both sides of the chicken. The inside before you layer it up and roll - then the outside. This will help with moisture retention.
As well - with white meat - brining will help too!
Great idea with the oil. Coulda, shoulda, woulda. Thought about brining. I'm a big advocate. Just didnt have the time this time around. When I do my MexiChick-roll I'll probably do both of those suggestions! But what about a spritz/mop?
I will usually avoid the spritzing/mopping if I can. ONLY because I hate having to "chisel" baked-on and carbonized off my equipment :o. ( But...some might call me lazy...and they would be right! ;D) Most mop recipes - and spritzes - contain some sugars. These sugars will make a real chore out of cleaning your pit......
Of course - you COULD move the food to an aluminum boat/pan - THEN spritz/mop or glaze. Since you usually want to do this near the end of the cook anyway - you will not affect the browning or smoke profile.
T