I just tried my stand by pinwheel chicken in the GOSM for the first time. I did not get the assembly pictures like I wanted but here is the process I use.
Butterfly boneless, skinless breasts. I marinate in Lime juice, honey, fresh garlic, white wine and cilantro for three hours. Next i use the meat mallet to pound out to a 1/2" thickness. Then lay out bacon under the breast and layer in Spinach, provolone, black forest ham and cilantro. Roll and tie. I used Apple wood for smoking and temp at 225 until it reached 160. Pull it and tent for 20 minutes. Slice, plate and drizzle a lime juice honey finishing sauce.
This the ready to eat version
Here it is out of the GOSM.
Butterfly boneless, skinless breasts. I marinate in Lime juice, honey, fresh garlic, white wine and cilantro for three hours. Next i use the meat mallet to pound out to a 1/2" thickness. Then lay out bacon under the breast and layer in Spinach, provolone, black forest ham and cilantro. Roll and tie. I used Apple wood for smoking and temp at 225 until it reached 160. Pull it and tent for 20 minutes. Slice, plate and drizzle a lime juice honey finishing sauce.
This the ready to eat version
Here it is out of the GOSM.
