OT: bacon wrapped smoked chicken breast

[Montana Tom]

Never done this before.

Marinated three breasts in Mr Yoshida's teriyaki sauce since this morning.
Wrapped 3 breasts in thick-sliced bacon w/toothpicks to hold them in place.
Interesting...the internal temp (shooting for 160F) varied significantly between the three pieces of meat.
Bacon didn't quite seem "cooked" enough.
So I did a reverse sear at the end, flipped them over and kicked the heat up to @350F for about 10 minutes...nice touch on the bacon.
Very juicy and tender (and fully done).  Probably could have cut a total of 10-15 minutes off time in smoker.

Bottom line:  the Trophy wife strongly approved!

First time doing chicken on the smoker.

I know...I'm a newbie at this...last weekend I did ribeye steaks...wow.  each thing is a new story.

[StickierBuns]

Nice. How juicy was the chicken? Its so hard to not dry the shit out of it on a smoker/grill, its why I rarely cook it outdoors or get it on pizza.

[MaroonBells]

You lost me at teriyaki, but the rest sounds good. Speaking of bacon, I stopped buying raw bacon. I only buy the pre-cooked stuff now. Life changing.

[Still Hurtn]

This sounds wonderful. Brining works well in these types of applications. Also butterflying the breast pounding them out and stuffing or rolling them works well too.

[purplefaithful]

You lost me at teriyaki, but the rest sounds good. Speaking of bacon, I stopped buying raw bacon. I only buy the pre-cooked stuff now. Life changing.

Lol...It is so much more convenient!

But the price is egregious

[Montana Tom]

Nice. How juicy was the chicken? Its so hard to not dry the shit out of it on a smoker/grill, its why I rarely cook it outdoors or get it on pizza.

Very moist and juicy.  The thick-sliced bacon kept it moist.
I agree that it's hard not to dry out a chicken breast on a smoker/grill which is exactly why I tried this.
It worked.

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You lost me at teriyaki, but the rest sounds good. Speaking of bacon, I stopped buying raw bacon. I only buy the pre-cooked stuff now. Life changing.

You could use any marinade or brining, but I happen to like Mr. Yoshida's (we buy it by the gallon at Costco).
Speaking of bacon, I generally do not buy regular bacon any more.  I only buy thick-sliced (there is a regional meat company out of Oregon that supplies my local grocery store).  I normally do NOT pan fry or griddle fry bacon anymore either.  I bake it.  

I simply line a big cookie sheet (the kind with edges) with aluminum foil, and spread out the pieces of thick sliced bacon.  Stick it into a pre-heated oven (350) for about 22-24 minutes.  It doesn't wrinkle all up, stays mostly flat, which I think is why you buy the pre-cooked stuff? It also doesn't splatter grease all over the place like cooking bacon on a stove top will do.

I do one sheet at a time, maybe a dozen slices or so.  Whatever we don't  use on the dish du jour, we just wrap and put in the cheese drawer.  We'll use it on salads, burgers, breakfasts, whatever.  The effect is pre-cooked stuff, I guess.

[MaroonBells]

Lol...It is so much more convenient!

But the price is egregious

Yeah, it cost more but it's so worth it IMO. No mess, no grease, no smell that permeates the entire neighborhood. Just throw a few slices on a paper plate in the microwave and in a minute, you have perfectly crispy bacon for cheeseburgers, wedge salads, BLTs. Hard for me to justify frying or baking up a big mess of raw bacon when I get a hankerin' for a BLT. The only downside is that I eat WAY more bacon now. lol.

[NorseFeathers]

Yeah, it cost more but it's so worth it IMO. No mess, no grease, no smell that permeates the entire neighborhood. Just throw a few slices on a paper plate in the microwave and in a minute, you have perfectly crispy bacon for cheeseburgers, wedge salads, BLTs. Hard for me to justify frying or baking up a big mess of raw bacon when I get a hankerin' for a BLT. The only downside is that I eat WAY more bacon now. lol.

I bought one of these about 2 months ago. It actually works perfectly. I've tried microwave bacon cookers in the past but didn't really care for them. Either the bacon wasn't to my liking or it wasn't worth the mess it created, but this one cooks perfect bacon and is easy cleanup. It's been a game changer for me. Same as you, I eat a lot more bacon these days. It will soon be homegrown tomato time here in NC, looking forward to those BLT's and Club sandwiches.

https://www.amazon.com/dp/B00IQKES1I?ref...in_title_1&th=1

[JimmyinSD]

we bake our bacon in the oven on cookie sheets, do a bunch at one time, and then into the freezer for when we need/want it for sandwiches or whatever else, it reheats pretty nice and last a while in the freezer. I usually line the cookie sheets with foil that I give a slight crinkle to so it doesnt bake in the grease, and then when I am done I drain off the grease and toss the foil... easy clean up.

chicken breasts get pounded or filleted open to a more uniform thickness and then brined. I absolutely love cutting my simple brine with orange juice, soaking the breasts for about an hour, and then grilling indirect with some lite smoke, basting them with an orange honey glaze along the way.