Chicken Willy + Plus a Surprise

[Bill Schultz]

So I picked up some boneless skinless thighs and had wanted to come up with a recipe variation of my own. Tried a couple of others that were similar but did not hit the mark for me.
Anyhow this is what I did.
Took some diced Prosciutto and fried it up in some of my Duck fat

Went Medieval as someone here called me on the chicken, flattening it between some plastic wrap, Kosher and fresh ground, some of my prosciutto and some shredded Peeper jack and sharp cheddar. Rolled up and tooth picked. Salted and peppered on the outside and then used a mix of EVOO and Dijon mustard to coat it.

Ready to go on the OTG, a little refreshment

On the grill indirect, with some left over Kingsford Blue and some apple wood

The last couple of cooks I have finally gotten to the point where I can hit my temp and keep it like I can on my WSM. Love it

After it hit 150 I went direct for a nice sear

Done and heading in

Your plate with some delicious Yukon Gold mashed

 

[Bill Schultz]

Now for something different I thought you Guy's and Gal's would enjoy, the CEO had defrosted two of my Venison Roasts to make her Stew and cooked them for tomorrows dinner.

Browned the roasts in the pot and put all the other ingredients in

In the oven at 300 for at least five hours

Meat pulled off the bone

And back in for a short time at low heat

Tomorrows dinner and some lunches for the week.
Someone got to do it

 

[Dean V]

Very, very nice.

 

[Paul Kastner]

Tim Murphy is going to be proud of you for cooking mor chicken. I think it looks great

 

[Gregory R]

Good looking chicken Bill and that stew looks to die for!!!

 

[Rolf Jacobsen]

Bill I'm stealing your chicken recipe.... hope you don't mind. Flippin' awesome!!!!!!!!!!!!! Thanks!

 

[Tony R]

Beautiful plated pic Bill.

 

[Tony R]

Venison stew looks delicious!

 

[Mildo]

You know Bill, i like boneless chicken thighs, but they look so ugly (i think chicken steak). I usually try to think of something with this and you have captured entirely accurate. You used this tasty, but otherwise unsightly piece of meat (maybe not all agree, but for me this is) as exclusive material! Bravo! Looks really fabulous!
Well, stew for me is absolutely gorgeous too, of course.
For me, you are more and more popular by the day, sir.
OUTSTANDING! and thanks.
Yeah, and i think this is post, not enough to say: good work, great job, looks great, bla, bla, bla ... this deserves more attention.

 

[Jerome D.]

Man, what a life...getting to eat those two meals in a span of 24 hours. Great stuff as usual, Bill. Keep 'em coming!

 

[John Solak]

A couple of really fine looking meals!!! I would have snuck a bowl of that stew into tonights dinner though.

 

[Bill Schultz]

I did John, snuck a little bowl when no one was looking while watching some TV. It is venison like it should be. The CEO and I raised our four kids eating venison, pheasant, Grouse, chukar and a lot of wild fish. She has gotten pretty good at it over the past 32 years. I think I will keep her for awhile.

 

[Brian Dahl]

And so you should, Bill! Great meals, would have loved to taste the stew!

 

[Mike Coffman]

Delicious looking chicken dinner and that stew definitely looks awesome Bill!

 

[David]

I like that, might give it a try.........................d

 

[Bob Correll]

I agree with Mildo, you made somewhat ugly bsct's look scrumptious Bill!
And the CEO's stew is killer!

by the looks of your tablecloth, your CEO is an autumn/fall decorator like my better half.

 

[Wolgast]

Chiken looks and sounds great....But man iam a sucker for pots like that. Packed with flavours 4 sure

 

[Peter Gallagher]

agree with everyone - You are on a tear like no other - Keep it up - We're lovin' it!

 

[Bob Mann]

Great cook and pics Bill!

 

[Bill Schultz]

Thanks Guy's, it's stew tonight. No cooking for me