Friday, November 12, 2010

Grilled Chicken breasts with ham and blue cheese

  • 4 Boneless Chicken breasts
  • 4 oz. Blue cheese
  • 16 Ham slices, THIN!
  • 1/2 Cup Salt
  • 1/2 Cup Brown sugar
  • Garlic
  • Black pepper
  • Elastic netting or Butchers twine
  • Paprika
Butterfly breasts and split. Hammer out to even up and consistent 1/4-3/8" inch thinckness. Brine in salt, sugar and garlic water for 4 hours. Rinse well. Dry WELL! Lay two pieces of ham, and 1/2 oz. of Blue cheese in middle. Roll up tight like you are making a Cheech & Chong Labrador joint, and either stuff in netting (Easy) or fuck with it for a few hours and a couple extra sets of hands and tie it up. Sprinke with pepper and paprika.

To Smoke:

Let sit out and pellicle (Get sticky) for about 30 minutes. If in a hurry, put a fan on them. Smoke lightly with Hickory or Applewood at 190º for two hours. You should get  a reading of 165-170º internal. Let cool and slice.

To Grill:

Preheat half of grill on High. Lightly brush chickens with olive oil. Grill and turn on High for 5-7 minutes. Remove to 'indirect' side of grill and let cook for 45-1 hour. 

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