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Home | Recipes | Users Forum   Primo Grill Recipes   Chicken Breasts wrapped in Bacon Cooking and pictures by K.O.C.   #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.   #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.   #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   #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.   #5 Looks familuar huh? Same technique I used for my porkloin pieces. Start like the picture shows and roll up.   #6 This is what they look like after wrapping in bacon.   #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. #8 Seven little super piggy-chickens, ready for the coals. #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