Jon B. Posted February 17, 2016 Report Posted February 17, 2016 This looks really good.............anyone try anything like this yet???? Hasselback Chicken 40 Second Video (deleted from YouTube for some reason???) Facebook
MacKenzie Posted February 17, 2016 Report Posted February 17, 2016 No, but I'd sure like to try this. It looks wonderful, thanks, Jon.
ckreef Posted February 17, 2016 Report Posted February 17, 2016 That's a good looking alternative chicken cook. Will definitely give that a go. Charles - Prometheus 16.5", Cassiopeia 19" TT
tony b Posted February 17, 2016 Report Posted February 17, 2016 One thing is missing - gotta wrapped than thing in bacon (or prosciutto)!
MacKenzie Posted February 17, 2016 Report Posted February 17, 2016 That would be a nice addition, Tony.
kjs Posted February 18, 2016 Report Posted February 18, 2016 I will have to give this a try. Finally we're getting weather above the single digits so I can get back to cooking on the KK.
tony b Posted February 18, 2016 Report Posted February 18, 2016 Hey Ken, we might even hit 60F this weekend - WOO, HOO!!
Rak Posted February 18, 2016 Report Posted February 18, 2016 That looks proper tasty! Quick and easy. I'll have to give it a try!
Cookie Posted February 20, 2016 Report Posted February 20, 2016 My wife loves anything with ricotta, gotta try this one.
Jon B. Posted February 22, 2016 Author Report Posted February 22, 2016 We gave it a try yesterday for the Daytona 500 race dinner............... Here it is stuffed with the ricotta & spinach: http:// Covered with seasoning and cheddar cheese ready for the grill: http:// Ready for the dinner table: http:// Comments: Cooked this meal at 250*F with apple & peach smoking wood. Very simple and very tasty! I used a little too much smoking wood, as the ricotta & spinach really absorbed the smoke. The next time we would spice the sliced chicken before adding the ricotta & spinach or marinate the chicken before doing the cook. The toppings were excellent but the chicken needed a little extra zing. Fun cook and the presentation was excellent (photos do not do it credit)
ckreef Posted February 22, 2016 Report Posted February 22, 2016 Most excellent. Going to try this soon. Charles - Prometheus 16.5", Cassiopeia 19" TT
MacKenzie Posted February 22, 2016 Report Posted February 22, 2016 Jon, that sure is a tasty looking cook. You have made me want to do it soon.
tony b Posted February 23, 2016 Report Posted February 23, 2016 Went to a Daytona 500 party yesterday. Great finish to the race! Helped my buddy do a full packer cut brisket and we used the point to make a batch of burnt ends for the party. He has a pellet smoker. Did a nice job on the meat, but I couldn't help but shake my head at how inefficient it was - it wasn't insulated at all and leaked smoke out of everywhere.
MacKenzie Posted February 25, 2016 Report Posted February 25, 2016 Jon, I hope you made a copy of this recipe. I just went to take another look at it and the "account is gone". :(
Jon B. Posted February 25, 2016 Author Report Posted February 25, 2016 I saw that and added the Facebook link to the Proper Tasty video. When I get a minute, I'll write down the recipe and post it.
