Dinner on the Performer

[Edison W]

Pounded 3 boneless chicken breasts out more evenly/thinner with the flat side of my meat tenderizer, and then mixed up a honey mustard marinade. Let everything marinate over night, and while getting the charcoal ready this evening, wrapped some asparagus with some prosciutto. Cooked the chicken to 165 using my thermoworks dot, and the asparagus alongside of the chicken. Chicken came out great, but the asparagus was the star of the show. I usually toss in olive oil, and add salt and pepper, but I simply wrapped them, with no olive oil, or s/p, and they came out perfect!!!

 

[Robert T]

Wow Edison you really cooked some good looking chicken there! Just enough sear to make a mouthwatering picture! Great job!

 

[ChuckO]

That's a mighty fine BBQ. Love the Gus in a blanket. Will have to give that a go

 

[Rich G]

Looks great, EW!

 

[James Lake]

Top shelf cook right there....nicely done!

 

[Rich Dahl]

That's a picture perfect cook, nicely done.

 

[Cliff Bartlett]

That chicken has a wonderful color and grill marks. The honey mustard marinade sounds delicious. Prosciutto wrapped asparagus is going in my menu file. Excellent cook Edison.

 

[JimK]

Great looking grub. I'm a big fan of the 'gus wrap. I find that when wrapped in a piece of provolone, then prosciutto, you don't need any seasoning whatsoever.

 

[Barb D]

That is one outstanding plate of food. Awesome job.

 

[Pat G]

Everything looks great. I'm going to have to try the prosciutto and asparagus, that would be a step up from my bacon wrapped asparagus.