AMNPS Pecan Smoked Bacon Wrapped- Sausage Stuffed- Chicken Breasts with Q-View

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

teeznuts

Master of the Pit
Original poster
Jun 18, 2011
1,065
21
Central Cali
I recently recieved my shipment of pecan pellets from Todd Johnson at A-MAZE-N products and I was itching to smoke something with em. It had been so long since I'd smoked with pecan that I couldn't decide what to try it on. After some suggestions from the helpful members here, I decided on chicken.

Started out with some boneless/skinless and trimmed the fat and yucky stuff.

e16e415b_IMGP3719.jpg


Then I butterflied em and they all went into a 2 gallon ziplock filled with Italian dressing where they rested overnight.

f5448d0a_IMGP3720.jpg


Took em out this afternoon and gave each a generous sprinkle of mozzarella.

de6bd734_IMGP3722.jpg


Then I added some sausage from a meat locker I go to when visiting the parents.

77bed059_IMGP3721.jpg


c375f798_IMGP3723.jpg


Wrapped the sausage in the chicken and did a alf hassed bacon wrap on the chicken. IMHO this allows more smoke penetration into the chicken but adds a bit of moisture and flavor as well.

0fe9b108_IMGP3724.jpg


Only had 4 sausages and 6 chicken breasts so I used some johnsonville brats in the last 2.

56f8a6d4_IMGP3725.jpg


Got the MES fired up to 230 and added 1 1/2 rows of pecan pellets to the AMNPS. Lit both ends for a nice heavy smoke. I changed the usual placement of the AMNPS and was very happy with the result. I normally place it on the support bars next to the heat element. I have gotten some good smokes that way but I had a couple times where the heat interfered with the AMNPS.

Today I placed the AMNPS on the bottom rack(which I never use anyways) just above the water pan and directly below my makeshift smoke stack. I kept the chicken on the left side of the MES to avoid dripping on the AMNPS. It smoked like a charm!

32e29032_IMGP3728.jpg


Both ends chugged along the whole time giving off nice TBS. Used cell phone for this pic.

e9ab524e_0126121759a.jpg


As the temps on the chicken started to rise, I skewered some asparagus and brushed with EVOO. I like to run 2 skewers through each bunch so its easy to flip as a whole and none of the asparagus spins during flipping.

24eae326_IMGP3733.jpg


Sprinkled with garlic salt and a romano/parmesan mix.

1d89a890_IMGP3735.jpg


On to the grill.

14fb0e51_IMGP3736.jpg


As the chicken hit 165 I pulled it and threw it on the grill for a few to crisp up the bacon a little. This chicken/bacon looks like it went a few rounds with Mike Tyson.

844f9868_IMGP3739.jpg


But what it lacks in looks it makes up for in taste. Pecan did an outstanding job.

4d4bf714_IMGP3741.jpg


Bear View

42801a0b_IMGP3743.jpg


Thanks for looking.
 
Last edited:
Great looking chicken Teez - how did you like the asparagus. I have had some mixed results. I did discover that we do not like smoked balsalmic asparagus. 
 
Great looking chicken Teez - how did you like the asparagus. I have had some mixed results. I did discover that we do not like smoked balsalmic asparagus. 
Asparagus was great! It wasn't smoked though. It was just cooked on the gas grill.
 
Asparagus was great! It wasn't smoked though. It was just cooked on the gas grill.
OK then here is another one you might like- put the asparagus in a dish and cover with a little balsamic - garlic and olive oil and let it sit for about 30 min then grill it - 
 
OK then here is another one you might like- put the asparagus in a dish and cover with a little balsamic - garlic and olive oil and let it sit for about 30 min then grill it - 
I already like the sound of it. Do you have measurements or just eyeball it?
 
icon_cool.gif


Now your dish looks fabulous and it is deffinately going on the short list. I just happen to have some fresh made sausages in the freezer also.
 
icon_cool.gif


Now your dish looks fabulous and it is deffinately going on the short list. I just happen to have some fresh made sausages in the freezer also.
Some day I'll get a grinder and a stuffer and hopefully learn to make my own but for now it's store bought for me
th_crybaby2.gif
 
OK then here is another one you might like- put the asparagus in a dish and cover with a little balsamic - garlic and olive oil and let it sit for about 30 min then grill it - 


Ok everyone, this asparagus idea from Scarbelly is amazing!!! Just made some and added the parmesan/romano mix while it was on the grill. It forms a light parmesan crust. It went quick. This is all that was left before I could grab my camera.

9a3955c6_IMGP3762.jpg
 
Grilled or Roasted Asparagus is the only way we eat it any more...Mostly roasted now that there is snow on the ground...I like the look of that Chicken too...JJ
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky