Brad Olson
TVWBB Diamond Member

Jim's Cheese from Waterloo, WI. Jones Canadian bacon from Fort Atkinson, WI. Koops' mustard from Pleasant Prairie, WI. Can you spot the trend?


I put the cheese down first, followed by the mustard and Canadian bacon, before pulling the skin over the top and securing it with toothpicks. For something like this it's important that the thigh have plenty of extra skin.


Indirect grilling temperature was about 350 until the thighs reached 165-170.

I was pretty happy with how they turned out, but in hindsight I should've made one of the thighs with the cheese under the skin and the bacon next to the thigh meat to see if that would've had an effect on cheese retention. The flavors were all there, though!
