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Guest
Guest
I got this idea from BBQBob when we were at Paul Kirks class in Lancing, MI. I have now tried it a couple of times for myself and everyone really seems to like them. Remove the bone from chicken thighs and pound them out a little. (I do this by putting the thigh in a piece of saran rap and hitting it with the bottom of an empty beer mug a few times). I them stuff them with a little sausage, Swiss cheese, and red bell pepper before rolling them up and pinning them with tooth picks. Lightly sprinkle them with rub and marinate them overnight with some Italian dressing. Put them on the WSM for 2.5 hours at 250 degrees F measured through the top vent.
Steve
Steve