I tried this this evening and it is absolutely FANTASTIC!!!!! The only thing I did differently was season the chicken breast before wrapping it in the bacon. Outstanding!!
That chicken breast is huge,looks great! It reminds me of the chickens my grandfathers raised back in the ranch,they were just naturally large. They didn't feed them anything special they were just big chickens. My cousins raise them now. My family loves the armadillo eggs that I make. They like to make little tacos with homemade pico de gayo, and avacodo,and homemade refried beans. Mmmm! That Dragon egg looks beautiful guys!!!
I find that if you season the chicken breast first then put the dragon egg inside and wrapping in the bacon and then season it on the outside works best. Otherwise you get very bland chicken
JUST some Kitchen hacks here.. if you drizzle some oil on the chicken before you lay the clingwrap on it,, before tenderizing it.. helps stop the ripping and tearing of the meat... or as I do you can put the head of the tenderizing hammer in a small zip lock freezer bag and then you won't need to cover the chicken with clingwrap ... this is just some FYI's :) Thank you Pit boys for the recipes.. I"m already sub'd and now like this recipe
Nice job, I would suggest coating the inside of the chicken with cream cheese also to help moisturize the chicken and add more flavor. I would also season the outside of the chicken before wrapping in bacon and leave the bacon as is. A great option/substitute to your typical cream cheese is a nice boursin cheese; very flavorful stuff. I use boursin cheese in many of my chicken recipe's.
WHAT A SPECTACULAR RECIPE, ALTHOUGH I THINK YOU COULD PUT 2 JALAPEÑOS INTO THE CHICKEN BREAST! BUT I WILL DO IT FOR SURE, IT MADE YOUR MOUTH WATER, A BIG HUG TO ALL THE GUYS, HERE IN BRAZIL 🥰🇧🇷🇧🇷🇧🇷😋😋😋
@@nicholasjodoin-brazeau815 I never go above 155 degrees for boneless breast. Just pull it off the heat and let it rest under foil. It will hit 160 or 162. That way it's also moist.
Love the snare drums playing over the voiceover, really adds that flare to the video that gets Martha goin and ensures I don't know what the fuck you're saying half the time! Boy that's guuuud!!!
Looks fantastic 😋😋😋 bring a Texan, lm inclined to think this looks like something i would probably refer to as a blooy armadillo 😂😂😂 after it got grilled and sauced, it makes me think of an armadillo... definitely drooling over here 👏🏽👏🏽💥
pre flameblast the jalapeno before stuffing with cheese and into the meat. get her good and soft I've made these several times over the years, and the pepper just aint right, still half raw. In fact, it's done decided, gonna make a couple up this weekend with some precooked peppers, while the fire is screaming. Thinking one with thin cut bacon, and one with the chicken skin of both breast.
Thank you for this and all your uploads, iv never done this but looks so damned good I think I’m going to store right now and get me materials to cook!
I recommend their "bacon & egg breakfast pie" video. That was awesome & deadly! Whatever you do, dont plan to do anything all day after it. You will be passed out.
@@The_Dawg_father Oh man! Im sorry. They must have taken it down. Cause I had it saved & wanted to make it again for my boys....There is one similar by Xman & Co "Breakfast Pan Pie". The only thing different is the chips that go into it. Pitboys used regular Lays chips. Kinda like a hashbrown in the mix.
One of my favorite recipes on the channel. I suck at spatchcock'ing the breast and find it easier to just whack away with the mallet to get an even thickness. This can be done in the oven during winter too.
American Chicken is delicious! And to other countries, especially tiny concerning beef countries, when you actually feed and love your chickens, they get bigger when you're ready to eat them.
my problem with bacon wrapped anything, is the side of the bacon that is touching the meat doesn't ever seem to cook. I don't know why. I don't have a smoker and just have to oven bake it. I guess temp is just too low? But how do you do it without overcooking the outside or drying out the meat?
If you want the inside of anything to cook properly in the oven, you usually need LESS temperature, not more. The higher the temperature, the more different the inside and outside of the dish will be in terms of level of "done" (heat takes time to equalize, the quicker you apply heat energy from the outside, the less time the food has to equalize outside and inside). If you mean by "the bacon on the inside doesnt ever seem to cook" that it wont become crispy on the inside, that is normal. Bacon becomes crispy because it looses the water parts inside the meat due to heat. When wrapped around something, it dries out from the outside, and that seals a lot of the water still inside the inner layer inside the dish. In addition, chicken meat also contains water, which basically re-moisturises the inner part of the bacon (and you really dont want the thing on the inside loose all of its moisture, just to get the bacon more crispy. One of the main reasons why bacon is often used to wrap things is that it helps the wrapped thing retain more moisture).
Dudes knife skills had me at the edge of my gd seat... Id suggest to go watch some videos on how to use a knife and what knives to use.. I thought this dude was gonna lose a few finger pads.
I tried this this evening and it is absolutely FANTASTIC!!!!! The only thing I did differently was season the chicken breast before wrapping it in the bacon. Outstanding!!
They forget to season the meat in a lot of these kind of videos.
That's what I was thinking.
Yeah, sprinkle the rub on the chicken before wrapping the jalapeño.
That chicken breast is huge,looks great! It reminds me of the chickens my grandfathers raised back in the ranch,they were just naturally large. They didn't feed them anything special they were just big chickens. My cousins raise them now. My family loves the armadillo eggs that I make. They like to make little tacos with homemade pico de gayo, and avacodo,and homemade refried beans. Mmmm! That Dragon egg looks beautiful guys!!!
I find that if you season the chicken breast first then put the dragon egg inside and wrapping in the bacon and then season it on the outside works best. Otherwise you get very bland chicken
Totally agree with you!
was just gonna go down here and type it myself
The first thing i noticed was no seasoning on that chicken. But other then that looks pretty good. I think i would try using a chicken thigh
Maybe the unseasoned inside allows the jalapeno to stand for itself. Flavors balance, I guess.
@@ERAA-on-YT I agree
I really like the pace of this tbh it’s really relaxing
Love you guys. You make me a better chef. Thanks
I made this about a 2 or 3 years ago from the old video. It was pretty great.
JUST some Kitchen hacks here.. if you drizzle some oil on the chicken before you lay the clingwrap on it,, before tenderizing it.. helps stop the ripping and tearing of the meat... or as I do you can put the head of the tenderizing hammer in a small zip lock freezer bag and then you won't need to cover the chicken with clingwrap ... this is just some FYI's :) Thank you Pit boys for the recipes.. I"m already sub'd and now like this recipe
thanks, and also, thanks for your support !
Shoulda seasoned the chicken BEFORE the bacon wrap........
How many subscribers you got for your bbq channel? Shut it lol. I'm just busting chops
Make a video ol wise one. Or shut up and I'm not playing😂
The bacon is probably salty enough, as maybe the seasoning rub mix.
Uh I'm not telling these guys how to bbq😂
6 months later and he still has no content 😂😂
Never disappointed guys! Thx!
Yrwlcm
Very good
Don´t use cling film! Use parchment paper instead! It´s much healthier than beating the chemical softeners of the cling film into the meat.
Nice job, I would suggest coating the inside of the chicken with cream cheese also to help moisturize the chicken and add more flavor. I would also season the outside of the chicken before wrapping in bacon and leave the bacon as is. A great option/substitute to your typical cream cheese is a nice boursin cheese; very flavorful stuff. I use boursin cheese in many of my chicken recipe's.
Your kill'en me Bro. As i drown in my drool.
Eyy, found my people😂 I live in Norway, but we grill even during winter😎
Absolutely beautiful! Props to the Chef and THANK YOU! BPB4L!
Bacon is always the best string 👍
WHAT A SPECTACULAR RECIPE, ALTHOUGH I THINK YOU COULD PUT 2 JALAPEÑOS INTO THE CHICKEN BREAST! BUT I WILL DO IT FOR SURE, IT MADE YOUR MOUTH WATER, A BIG HUG TO ALL THE GUYS, HERE IN BRAZIL 🥰🇧🇷🇧🇷🇧🇷😋😋😋
That looks awesome! I'm gonna cook some on the smoker. Thanks for the great idea.
the chicken under the jalapeno @7:00 minute mark looks under cooked
Yeah it's not done you can see it better at 7:20
The inner temperature that he measures tell him its done, color means nothing. Chicken at 165F/74C is cooked.
@@nicholasjodoin-brazeau815 I never go above 155 degrees for boneless breast. Just pull it off the heat and let it rest under foil. It will hit 160 or 162. That way it's also moist.
I came to see if anybody else was going to comment this. It definitely did not look right.
Looks can be deceiving, that's why you never go by sight always by temp.
Magic once again Bobby and the rest of the pit crew
Nice knife.
My god I'm so hungry I should never have watched this my mouth is watering. I'm definitely going to try this
His voice makes the food look and sound waaaaay better lol 😂
Goooooood eatinz right there 🥓🥚🥩🍗🍖
Looks awesome. I'd use an electric knife on that to keep the cream cheese from squeaking out the side.
That smells goood !
I'm going to hatch one of these. 🤤
Texas size, LOOKS YUMMY!
I mean pork belly is the most common and readily available. Delicious recipe
OH, THATS GOTTA BE GUUUUUD!!😂😮😂😮😂😮
GOD BLESS ALL HERE! 😊
looks amazing
The gout man from Alberta here, hope you boys are well, i seem your spices in our grocery store n got it right away!
I'd do two poppers on that one...!!! Can't wait to do a couple of these!!!
That looks amazing!
I like how he trims off the piece of chicken breast that didn't have bacon on it. Probably for the best.
Best piece for the doggo 😉
Looks guuuuuddddddd👍👍👍👍👍👍👍👍👍👍👍👍
Great recipe 😻🥰☺️😋
This looks amazing!!!!!
That was so awesome! I'm so hungry now lol!
Love Martha's song 😃👍
Oooomg!!! Damn! Ooorah!!
I never understood the term food porn until just now
Have to admit that looks beautiful
God that looks so good! I'd just hold that like a burrito and eat it!
Dragon Burrito, you're onto something!
Love the snare drums playing over the voiceover, really adds that flare to the video that gets Martha goin and ensures I don't know what the fuck you're saying half the time! Boy that's guuuud!!!
That looks amazing.
Super easy - thank you Sir
Great!
I had a foodgasm just watching this.
I’m going to give this one a try! 👍🔥😎
Fancy schmancy Q It's Guuuud 😋👍
yummy - Juicy and Delicious
Did ya ate that fly on the bacon 😂
Around what time you cook in the grill?
Made this one time on the 4th of July I remember how guud it was
Looks delicious
Must try this 💯😋
I do the seasoning before the bacon
Yeah that part made no sense. Season the chicken. The bacon already has flavor alone + the glaze.
well yeah, all that flavor from the seasoning gets in the meat that way
Id do both
I like using pickled peppers instead of fresh, think that would be good with this as well
I was thinking this was going to be like Scotch eggs wrapped in bacon and this is much better.
Pro tip....lay the bacon out on the board, then place the chicken on top of it.
Awesome
Guga foods would love this...
Funny, I'm making your roasted garlic soup as I type. Next trip to the grocery store I will get the ingredients for this.
Looks fantastic 😋😋😋 bring a Texan, lm inclined to think this looks like something i would probably refer to as a blooy armadillo 😂😂😂 after it got grilled and sauced, it makes me think of an armadillo... definitely drooling over here 👏🏽👏🏽💥
How big are your chickens
pre flameblast the jalapeno before stuffing with cheese and into the meat. get her good and soft
I've made these several times over the years, and the pepper just aint right, still half raw. In fact, it's done decided, gonna make a couple up this weekend with some precooked peppers, while the fire is screaming. Thinking one with thin cut bacon, and one with the chicken skin of both breast.
Leave the rib and the seeds in the pepper. It'lll only hurt for a short time, BBQ PITBOYS! Lol
I would let that chicken tail hang Crispy bits to me but all good looks great 😊
I just started to ask if that was an Old Hickory butcher blade...😊 Got my moms... over 40 yrs. ❤
Yummy 😋
Haven't seen a video of you guys in a while
I'm literally drooling 🤤 lol
My family has always called that "The Bathroom Bomber" or "Ball Buster" depending on how you seasoned it.
Have got to try these damn
Copy is good ! have much luck ! i miss your founder ! and its good man ... dont vorget the man.....
What if you wrapped the jalapenos in some sliced ham?
Is that knife an old Case? If it is, i have the same one
I tried this recipe back in 2020 it was awesome on the charcoal. I made a mess too.
that fly was begging for the salt gun
165°Celsius der Ofen/Grill und 73°Celsius Innentemperatur gar 👍😍
I do Dove and Pigeon Breasts Exactly like this… and call em Alien Eggs.
With homemade BBQ Sauce or Garlic Lemon Butter as a basting medium.
Sounds guuud!
Thank you for this and all your uploads, iv never done this but looks so damned good I think I’m going to store right now and get me materials to cook!
Damn it, now I have to go shopping and fire up the pit. 😂
For such a big breat here in germany you have to buy turkey. Everything is bigger over the pond.
Please don't hold your knife with your pointer finger out😢 be a man, man! Thank you for the great recipe
what? lol..
I recommend their "bacon & egg breakfast pie" video. That was awesome & deadly! Whatever you do, dont plan to do anything all day after it. You will be passed out.
No such video found. Post link plz
@@The_Dawg_father Oh man! Im sorry. They must have taken it down. Cause I had it saved & wanted to make it again for my boys....There is one similar by Xman & Co "Breakfast Pan Pie". The only thing different is the chips that go into it. Pitboys used regular Lays chips. Kinda like a hashbrown in the mix.
Yeah I searched and found alot of different people that had it, but not this dude. Thank man. Happy grilling _ smoking
@@The_Dawg_father No prob. You too
I would season the inside of the chicken before wrapping the dragon egg.
😊nice😊
Looks delicious!
😮🔥🔥😳
I'm gonna put this in my smoker. 😊
Chicken Cordon The Blues!
Not fast, a person could age waiting on you, hahaha!!
You didn’t want to season both sides of the chicken before wrapping it?
I have been making these for 30 years 🤣. I thought this was something new.
30 years? Means little.. Dragon eggs have been around since 2100 BC.
One of my favorite recipes on the channel. I suck at spatchcock'ing the breast and find it easier to just whack away with the mallet to get an even thickness. This can be done in the oven during winter too.
Not "spatchcock", try butterfly.
American Chicken is delicious! And to other countries, especially tiny concerning beef countries, when you actually feed and love your chickens, they get bigger when you're ready to eat them.
my problem with bacon wrapped anything, is the side of the bacon that is touching the meat doesn't ever seem to cook. I don't know why. I don't have a smoker and just have to oven bake it. I guess temp is just too low? But how do you do it without overcooking the outside or drying out the meat?
If you want the inside of anything to cook properly in the oven, you usually need LESS temperature, not more. The higher the temperature, the more different the inside and outside of the dish will be in terms of level of "done" (heat takes time to equalize, the quicker you apply heat energy from the outside, the less time the food has to equalize outside and inside).
If you mean by "the bacon on the inside doesnt ever seem to cook" that it wont become crispy on the inside, that is normal. Bacon becomes crispy because it looses the water parts inside the meat due to heat. When wrapped around something, it dries out from the outside, and that seals a lot of the water still inside the inner layer inside the dish. In addition, chicken meat also contains water, which basically re-moisturises the inner part of the bacon (and you really dont want the thing on the inside loose all of its moisture, just to get the bacon more crispy. One of the main reasons why bacon is often used to wrap things is that it helps the wrapped thing retain more moisture).
giant glazed scorpion carapace
Give Martha my love
Dudes knife skills had me at the edge of my gd seat... Id suggest to go watch some videos on how to use a knife and what knives to use.. I thought this dude was gonna lose a few finger pads.