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Chicken
Breasts wrapped in Bacon
Cooking
and pictures by K.O.C.
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#1 As you can see, you
should be original in your selections of seasonings and spices. I
normally use three or more of my favorites. But I change up all the
time so things won't begin to taste the same all the time. |
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#2 I just sprinkle
everything I want to use right on the meat and then mix it gently
with my hands to cover it all well. |
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#3 Pour a little
buttermilk on the seasoned chicken, then get ready to
"inhance" the seasoning process. Take it up a knotch as one
chef says. Bammm |
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#4 See, you don't need a lot of
buttermilk to help carry the seasonings to all areas of the meat. Now
don't lick your hands and fingers yet, you are still working with raw
chicken. But it smell mity good. |
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#5 Looks familuar huh?
Same technique I used for my porkloin pieces. Start like the picture
shows and roll up. |
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#6 This is what they look
like after wrapping in bacon. |
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#7 This is an manually
operated automatic meat stuffer for the netting I was talking about a
few days ago. I took an old Tupperwear spagetti canister, ground the
end of with my lawnmower blade grinder, trimmed the rough edges with
a knife, pulled some netting up on it like putting on a sock without
a toe in it, twist-tie the end, and just push the meat through the
tube and let it pull the net off as it goes. I was tickled with
myself after coming up with this.
The one in the background was one I stuffed by
hand. Okay, but nothing like using the new invention. |
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#8 Seven little super piggy-chickens, ready for the coals. |
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#9 Here
is another reason for getting the New Primo Oval. Chickens and pigs
take up a lot of room. The two long pieces are the middle section of
the pork loin split in two and bacon wrapped. Smaller pieces are the
chicken breasts wrapped in bacon. My cove smells good right now.
K.O.C @ Primo
Forum
Feb 2002 |
