ckreef Posted June 10, 2016 Report Posted June 10, 2016 Skinless, boneless, thighs, stuffed with provolone cheese and Canadian bacon. Served on a bed of bow ties with Spaghetti sauce and some grated Asagio cheese. . Thigh pounded flat with provolone and Canadian bacon. . Roll them up, tie them off. Coat in oil and Italian seasonings. . On Prometheus (16.5" KK) with Grill Grates at 400*. . Served on a bed of bow ties with Spaghetti sauce and some grated Asagio cheese. . Although the prep took a few minutes the cook itself was fairly quick and easy. Yummy. Reef's Bistro 2 Quote
MacKenzie Posted June 10, 2016 Report Posted June 10, 2016 ck, chicken and pasta look very appetizing. Quote
CeramicChef Posted June 10, 2016 Report Posted June 10, 2016 @ckreef - those chicken thighs look professionally trussed. You certain you haven't done this before? Really a beautiful cook. Kudos to you, my Friend! Quote
ckreef Posted June 10, 2016 Author Report Posted June 10, 2016 TY everyone it was a quick tasty meal. Mrs skreef really liked it. She is the one who grabbed the bow ties last time we went shopping. . @CeramicChef - it's taken me a few cooks to get proficient at continuous loop trussing. The best part of this style trussing is 2 simple knots to hold it on and 1 cut to get it off. One day I plan on doing a picture tutorial to help people who are not familiar with the technique. Reef's Bistro 1 Quote
tony b Posted June 11, 2016 Report Posted June 11, 2016 I look forward to seeing your tutorial, as I struggle with it. It's like I need 3 hands. 1 Quote
CeramicChef Posted June 11, 2016 Report Posted June 11, 2016 @tony b - all it takes is practice. If I can do it, I know you can! May I suggest practicing on a pig foot like Docs do or maybe your wife/girlfriend. The wife/girlfriend practice may lead to extracurricular activities! 1 Quote
