ckreef Posted June 10, 2016 Report Share 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 Link to comment Share on other sites More sharing options...
MacKenzie Posted June 10, 2016 Report Share Posted June 10, 2016 ck, chicken and pasta look very appetizing. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted June 10, 2016 Report Share Posted June 10, 2016 Very nice! Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 10, 2016 Report Share 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 Link to comment Share on other sites More sharing options...
kjs Posted June 10, 2016 Report Share Posted June 10, 2016 Those look delicious. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted June 10, 2016 Report Share Posted June 10, 2016 One word, Yum!! Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 10, 2016 Author Report Share 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 Link to comment Share on other sites More sharing options...
tony b Posted June 11, 2016 Report Share 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 Link to comment Share on other sites More sharing options...
CeramicChef Posted June 11, 2016 Report Share 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 Link to comment Share on other sites More sharing options...
