Davey Boy 2.0 Posted May 3, 2013 Report Share Posted May 3, 2013 chicken breasts are pounded out and rubbed, prosciutto gruyere and asperagus will be rolled up inside and hitting the top rack of the bbq for 20-25 minutesstoked. :chug: Link to comment Share on other sites More sharing options...
Esau. Posted May 3, 2013 Report Share Posted May 3, 2013 Homer: I will have you most expensive food stuffed with your second most expensive food.Waiter: Ah yes, lobster stuffed with tacos. An excellent choice sir! Link to comment Share on other sites More sharing options...
fluffhead77 Posted May 6, 2013 Report Share Posted May 6, 2013 chicken breasts are pounded out and rubbed, prosciutto gruyere and asperagus will be rolled up inside and hitting the top rack of the bbq for 20-25 minutesstoked. :chug: How was it? Glorious, I assume... Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted May 7, 2013 Author Report Share Posted May 7, 2013 feck yeahslightly overdone though and was thus a bit dry but I think we'll take measures to make sure that doesn't happen next timewe were also a liiiiiiittle skimpy on the cheese Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted May 7, 2013 Author Report Share Posted May 7, 2013 ...might try the taco approach though next time Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted June 2, 2013 Author Report Share Posted June 2, 2013 Version 2 tomorrow will see bacon wrapped around those filthy mofos....BAM! Link to comment Share on other sites More sharing options...
Esau. Posted June 2, 2013 Report Share Posted June 2, 2013 Version 2 tomorrow will see bacon wrapped around those filthy mofos....BAM!Nice. Get some pics.My friend John & I did these"breakfast fatties" up the other weekend. Although we had them for a late night snack around the bonfire. Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted June 2, 2013 Author Report Share Posted June 2, 2013 (edited) Loved the look of your breakkie fatty (bet you get that a lot Dee-fookin-lish! (bit of dandelion fuzz around this w.e. though) Edited June 2, 2013 by Guest Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted June 2, 2013 Author Report Share Posted June 2, 2013 not dry at all! Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted June 3, 2013 Author Report Share Posted June 3, 2013 coated one in Sriracha before I grilled it and while it had a bit of a zing by the time it was cooked it was way milder than you'd expect; i.e. don't hold back Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted June 3, 2013 Author Report Share Posted June 3, 2013 good lord thee gouda melting out the sides was incredible in itself::drool:: Link to comment Share on other sites More sharing options...
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