honey-blooded

    little bit bring them in there pull the    cellophane right back over just seal it    up on the bottom and then we're going to    twist with our ends and we're going to    twist it in the direction that our     cellophane wrapped twist it and pull it    in just pull it in okay and then you can    just kind of roll it you roll it in the    right direction    it's going to pull up nice and tight    just like that it's like a little    sausage and that's what we want and    we'll put that over on the side of our    pan and we'll put that back in our    fridge and let it set up for a little    while we'll just continue with the other    one and we'll have to bacon wrapped    chicken breast okay there are our two    completed bacon wrapped chicken breasts    wrapped in cellophane    [Music]    alright guys set up on the Weber Kettle     I'm looking at the my little air vents    down at the bottom my little lever down    here I am really that is all the way off    that first knotch    I am just cracking this thing okay where    there's just the smallest amount of    opening at the bottom okay and we'll go    ahead get the coal started this time    we're going to use a new product here   this is a first time I've seen it in the    stores the new Kingsford 100% lump    briquettes and we're going to go ahead    and start about a maybe a half chimney    nose and we'll be putting Applewood on    for smooth so we let those chill for a    minute and make sure that bacon really    stepped on there so it doesn't unroll    to get a free    I lit my charcoal I just want to start    to see them glowing at the bottom I'm    going to have to dump them out at this    point I don't want them all the burning    just just lit because we want to be able   to control our heat in here I'm going to    go ahead and put our rack on with the    open over to the fire where we can get    to putting some wood on there and right    away I go ahead get our lid on and and     open it up and we'll keep an eye on that    temperature gage we're looking about for    about 275 smells awesome already hey  green grill reviews   guys     smokers ready I've just brought these    out of the freezer they're really cold    and they're really nice and firm and I    just put them on a couple of small    pieces of aluminum foil it's going to    make it easier to get them on the grill    it will also keep the bacon from     sticking to the grill grates until like    it's cooking and once it gets set a    little bit then we'll slide that    aluminum foil out from underneath    [Music]    you    [Music]    now that we got these guys on I'm going    to go ahead and put a nice chunk of    Applewood right down here on the coals    get the lid back on and we'll be smoking     [Music]    about 280 when I could pull it off    okay I'll spend a couple minutes coming    up a temp now it's time for our Seminole     swamp season you're just going to give    that a nice sprinkle over the top yummy    I spent about an hour so we slid those    tin pulls out from underneath the    chicken breast and we're getting about    another 30 minutes and then we'll check    on the tent and they're smoking along    real nice and about two    hi folks we're going in here and     checking temps my perfect Emperor    chicken breast is 155 we're almost there    yeah it's a smaller one the big one is    going to be you know quite a bit behind    that 144 right so couple more minutes    where you pull these guys off okay side    dish Aztec roasted corn very easy sweet    corn pain with mayo seminal swapsies    knee okay and then     it was a very prepared dirt    chili powder okay good cut of that both    sides    turn it over    chilli powder all right we're gonna    throw that on the grill which since our    chicken just got done we threw a few    more coals back on it and got it fired    up    [Music]    hi folks time to plate up    so our bacon-wrapped chickens are over    in here go ahead and get one of them out    here you can serve this up completely    like this you know and let your guests    slice them I just want you guys to look    and see what this looks like inside the   chicken is still moist and juicy the    bacon is Smoky and beautiful so I'm    going to give it a couple slices go    ahead and put it right up on our plate    and    well there remember back in the very  weber spirit  start of the video this is our basil    aioli we're going to go ahead and just    some of that on the plate here come out    real well so take your top off    we will dip in sauce on the side there    and here we have our pasta with the most    tomato pesto he has made earlier lickle    and after corn and you know this time I    think we'll do a little little garnish a    little sprig of basil fresh from the    garden    [Music]    [Music]    hey thanks for watching back with    gourmet as always please subscribe share    comment hey if you like what we're doing     hit that like button we'll see you next    time    [Music]