in that beautiful parmigiano-reggiano and we're going to kind of put it the long ways this on the rectangle of the bacon there and this cellophane you're going to see the biggest reason for having this now and I think I'm going to go ahead and fold those flaps down that we fold it in but I'm going to go ahead that's going to allow you to lift this bacon we've all is one unit so we're just going to kind of take it and we're going to roll it right over the chicken breast just like that and then we get to http://fixdreviews.net/green-mountain-grills-vs-traeger/ the point where it starts to tuck in at the bottom turn this around as you guys can see and get the point it starts tucking in the bottom to just kind of ease the cellophane off and keep rolling it alright and we'll bring this out okay now we want to tuck it in around the ends of our chicken breast like so and then pull it back around like a big log then we can flip it very easily just like I just did okay then kind of skate them up on the ends a
little bit bring them in there pull the cellophane right back over just seal it up on the bottom and then we're going to twist with our ends and we're going to twist it in the direction that our cellophane wrapped twist it and pull it in just pull it in okay and then you can just kind of roll it you roll it in the right direction it's going to pull up nice and tight just like that it's like a little sausage and that's what we want and we'll put that over on the side of our pan and we'll put that back in our fridge and let it set up for a little while we'll just continue with the other one and we'll have to bacon wrapped chicken breast okay there are our two completed bacon wrapped chicken breasts wrapped in cellophane [Music] alright guys set up on the Weber Kettle I'm looking at the my little air vents down at the bottom my little lever down here I am really that is all the way off that first knotch I am just cracking this thing okay where there's just the smallest amount of opening at the bottom okay and we'll go ahead get the coal started this time we're going to use a new product here this is a first time I've seen it in the stores the new Kingsford 100% lump briquettes and we're going to go ahead and start about a maybe a half chimney nose and we'll be putting Applewood on for smooth so we let those chill for a minute and make sure that bacon really stepped on there so it doesn't unroll to get a free I lit my charcoal I just want to start to see them glowing at the bottom I'm going to have to dump them out at this point I don't want them all the burning just just lit because we want to be able to control our heat in here I'm going to go ahead and put our rack on with the open over to the fire where we can get to putting some wood on there and right away I go ahead get our lid on and and open it up and we'll keep an eye on that temperature gage we're looking about for about 275 smells awesome already hey green grill reviews guys smokers ready I've just brought these out of the freezer they're really cold and they're really nice and firm and I just put them on a couple of small pieces of aluminum foil it's going to make it easier to get them on the grill it will also keep the bacon from sticking to the grill grates until like it's cooking and once it gets set a little bit then we'll slide that aluminum foil out from underneath [Music] you [Music] now that we got these guys on I'm going to go ahead and put a nice chunk of Applewood right down here on the coals get the lid back on and we'll be smoking [Music] about 280 when I could pull it off okay I'll spend a couple minutes coming up a temp now it's time for our Seminole swamp season you're just going to give that a nice sprinkle over the top yummy I spent about an hour so we slid those tin pulls out from underneath the chicken breast and we're getting about another 30 minutes and then we'll check on the tent and they're smoking along real nice and about two hi folks we're going in here and checking temps my perfect Emperor chicken breast is 155 we're almost there yeah it's a smaller one the big one is going to be you know quite a bit behind that 144 right so couple more minutes where you pull these guys off okay side dish Aztec roasted corn very easy sweet corn pain with mayo seminal swapsies knee okay and then it was a very prepared dirt chili powder okay good cut of that both sides turn it over chilli powder all right we're gonna throw that on the grill which since our chicken just got done we threw a few more coals back on it and got it fired up [Music] hi folks time to plate up so our bacon-wrapped chickens are over in here go ahead and get one of them out here you can serve this up completely like this you know and let your guests slice them I just want you guys to look and see what this looks like inside the chicken is still moist and juicy the bacon is Smoky and beautiful so I'm going to give it a couple slices go ahead and put it right up on our plate and well there remember back in the very weber spirit start of the video this is our basil aioli we're going to go ahead and just some of that on the plate here come out real well so take your top off we will dip in sauce on the side there and here we have our pasta with the most tomato pesto he has made earlier lickle and after corn and you know this time I think we'll do a little little garnish a little sprig of basil fresh from the garden [Music] [Music] hey thanks for watching back with gourmet as always please subscribe share comment hey if you like what we're doing hit that like button we'll see you next time [Music]
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