Friday, September 6, 2013

Luscious Launa's Big Racks BBQ: Smoked Bacon Wrapped Stuffed Chicken


Super Juicy after 3.5 hours on the Smoker!
 Here is an amazing Smoked Whole Chicken Recipe that I tried out the other night…It's got Bacon, Whole Chicken, Bacon, Cheese, Bacon, Onions, Bacon, Fire Roasted Green Chile, and did I mention BACON!


Ingredients:
Fire Roasted Hatch Green Chile
  • 1 large whole chicken
  • 3-4 Green Chiles (fresh chilies need to be roasted) or canned chilies
  • 1 large white or yellow onion (Roughly Chopped and Sautéed)
  • 1 block of cheddar cheese(I used fresh smoked cheddar)
  • 2 packs of bacon (precook 5-6 strips)
  • Your favorite Chicken Rub or basic BBQ RUB
  • Butcher’s twine
  • Cherry wood chips, chunks (or your favorite smoking wood)

Directions:
Wash and rinse your chicken

De-bone your chicken
De-boned Chicken
De-boning your chicken is not as hard as you might think, it may take about 20 minutes the first time but with practice you should be able to do it in under 5 mins.  Here is a good video on the procedure.

Season the Bird
Add a layer of your favorite rub on the inside of the bird.  

Add the goodies 
Layer the green chilies, bacon and sauteed onion and cheese chucks on the inside of bird.  Also feel free to be bold and explore the endless combinations of goodies that you can put inside the bird.


Make a Bacon Blanket
Bacon Blanket
Now we’re ready to weave the bacon blanket. First lay down 4 pieces of baker’s twine as you see in the photo. Weave the rest of the bacon into a blanket. Use all the rest of the bacon to complete your blanket. Use more of your rub and layer on the inside of the blanket, this will be the seasoning for the outside of the bird.



Wrap your bird.
Forgot The Butchers Twine
Set the chicken on one side of the bacon blanket and fold it in half. Tie each of the strings into a tight loop around the meat. If any of the bacon is hanging loose, tuck it in.

Smoke your bird.
Made some Smoked Kosher Salt too
Perfect!
Maintain 225 degrees  in the smoker and continue adding wood for the first 2 hours. Cook it until the internal temperature of the meat reaches 160 degrees. It will take between 3- 4 hours depending on weight.

Slice and consume till full

Enjoy