Friends there comes a time where you need to put up or shut up. Now is that time for us at Nerds That BBQ.
Allow us to show you the way to our Kickstarter project to fund our competition smoker build and help fund our 2014 season.
I had mentioned that I was going to post the recipe last night but couldn’t get to the computer so I wanted to put it out for anyone interested.
For the chicken breast, anyone will work fine, but for this my wife actually went up to the local deli and picked out some choice ones. When we got them, they were butterflied, but here is a good video on how to butterfly a chicken breast.
While she was at the deli, she got some choice thick bacon as well. Any kind will work really, but with the typical stuff you would get at the supermarket, it may shrink up and not cover the chicken for the cook- so you’re call on that, just don’t ruin it!
Here are the total ingredients:
- 4 chicken breasts boneless, skinless, butterflied
- bag of your favorite spinach
- half pound of cheese (cheddar, swiss, queso)
- Your favorite BBQ Rub (Salt, pepper, garlic powder, onion powder, cumin)
- 1 pound of thick cut bacon
Now that you have all that, pull your chicken breasts out. Open them up so that it’s wide and make sure to remove the fat (white parts on the chicken) not necessary but makes it a little tastier to eat. Since they are skinless you shouldn’t have a lot except on the sides where the skin used to be. The fat will tend to gather in these pockets. Next, once they are trimmed up nicely, run them under water and then pat them dry with a paper towel. Open them up wide again and take your spinach and cheese and put a healthy amount onto one side of the butterflied chicken breast.
Now, I have read several articles that say you should cook the spinach first and if you aren’t smoking it on the smoker, I may consider it- however my recipe calls for three hours of cooking and for me it wasn’t necessary as it came out tender. If you do want to do this, just put the cheese and spinach onto the stove top for a few minutes, until the spinach and cheese mixture is even, you will be able to tell this by the consistency. But like I said, don’t be a sissy and cook it on the grill.
Now the rub recipe above is not the typical Nerds That BBQ rub, but this will get you going. We can’t give out our secret chicken rub, although it is awesome. However email us and we may be able to get you some if you want it. Take the rub and apply it consistently all over the chicken. You don’t want to coat it, you want to be moderate with it.
Once you’re chicken breasts are stuffed and rubbed it’s time for the bacon. Take two slice of bacon and lay them down about the width of the breast when it is closed. Set the closed breast into the bacon prison and wrap around as if you were trying to make the bacon meet ends. This will ensure that every bite of chicken has bacon, or if you are cooking just for taste, that you will have an even coat on all sides- but who are we kidding, you are going to eat it. If you got the small bacon, you will probably need tooth picks so go ahead and get some and tack the bacon down, but if you are using the deli stuff, you will not.
If you haven’t already go outside and start up your smoker or grill. If it takes you a while to get things going on your BBQ then go ahead and put the chicken breast in the fridge, you don’t want raw chicken to be hanging out like that. Get a beer and slap those puppies on the smoker or grill.
For grill masters, make sure your heat is indirect because the bacon grease will drip down and you will have some crispy, dry chicken. If you have a two burner make sure one side is off and put them on that side. Let them cook evenly and rotate often. The USDA says that poultry says that the internal should be 165. I’m going to tell you I pull mine off at 185, but if you are on a grill it’s a different ball game, so at 165 cut it open and see what you think. If it get’s too dry, consider a chicken broth injection before putting it on the grill.
For the smoke masters, make sure that your smoker is hot and ready with some good apple wood or mesquite (If you are into that kind of thing) and set these puppies on some indirect heat for about 2 hours. At 2 hours check the temperature and make sure the bacon look crispy. Get a good thermometer and keep your water pan full so that it gets that constant hydration, nothing worse than dry chicken and pull those puppies off when it’s 185 at the fattiest part of the meat. Check em all, we don’t want raw chicken.
This one was cooked hot and fast. Keep it on for two hours at 375 pull it off add your marinade to a pan ( about a cups worth) then foil the top! Wait about another 2 1/2 hours and pull it off still foiled and let it sit for an hour!