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

Discussion in 'Poultry' started by teeznuts, Jan 27, 2012.

  1. teeznuts

    teeznuts Master of the Pit

    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.

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

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

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

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    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.

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

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    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!

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

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    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.

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    Sprinkled with garlic salt and a romano/parmesan mix.

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    On to the grill.

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    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.

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

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    Bear View

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    Thanks for looking.
     
    Last edited: Jan 27, 2012
  2. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Boy that sure looks good Thumbs Up
     
  3. sam3

    sam3 Smoking Fanatic

    That looks fantastic. Easy to make too!
     
  4. That looks awesome.  Great job, I'll have to try that.

    -Salt
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great looking plate Teez!

    I have to try that!
     
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    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. 
     
  7. teeznuts

    teeznuts Master of the Pit

    Asparagus was great! It wasn't smoked though. It was just cooked on the gas grill.
     
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    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 - 
     
  9. teeznuts

    teeznuts Master of the Pit

    I already like the sound of it. Do you have measurements or just eyeball it?
     
  10. scarbelly

    scarbelly Smoking Guru OTBS Member


    Just eyeball it - even the grandkids like it 
     
  11. teeznuts

    teeznuts Master of the Pit


    I'm making tonight to go with spaghetti and the leftover chicken. How much garlic would you say?
     
  12. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    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.
     
  13. teeznuts

    teeznuts Master of the Pit

    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 [​IMG]
     
  14. raptor700

    raptor700 Master of the Pit OTBS Member

    Great job Tezz, I love asparagus anyway you can cook it [​IMG]
     
  15. bigbaddodge

    bigbaddodge Fire Starter

    Bacon, chicken and sausage [​IMG]

    Definitely gonna give that one a try!!
     
  16. teeznuts

    teeznuts Master of the Pit

    Ya asparagus rocks!


    The 3 basic food groups.
     
  17. teeznuts

    teeznuts Master of the Pit


    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.

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  18. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]I'd chow on that in 1/2 a heart beat[​IMG]
     
  19. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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
     
  20. africanmeat

    africanmeat Master of the Pit OTBS Member

    Teeznuts you pulled a great meal the combo with the asparagus is a killer thanks
     

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