Cleanind up the house a bit today. Downstairs, shop, freezer. I found a few ziploc bags of boneless skinless breasts. And a very small pork loin cut. I was wanting to stuff a loin with a filling I read about on this site so I told my wife we would have chicken for dinner, but did not mention how I would cook it, or the little loin cut. One thing I really dont care for is big skinless boneless dry tasteless chicken breast. I had read about boudin and cream cheese filling on this site and that sounded good for chicken.
The pork loin I unrolled and stuffed with apple as per mule. It wasnt the apple pie filling but the wife doesnt gravitate to sweets.
The chicken was cut around 3/8" in a filet cut, stuffed with boudin and cream cheese in a sandwich of two separate breast filets and tied back with chefs twine. The little tenders I cut off got olive oil and some webers kickn chicken spice.
The pork target was to finish at 145 and rest it up to 160, It was so small I pulled it at 153.
The hot spots in the grill help me cook evenly as I move things around. The chicken fillets are firm, but best to use a spatula early and tongs later.
Almost time for the pork and a few tenderz to come off. I started the pork first anyway.
The hot spots in the grill help me cook evenly as I move things around. The chicken fillets are firm, but best to use a spatula early and tongs later.
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