Patti just happily blew me away. Her Chicken Rollaplooza can hold its own in any gourmet dining room. These Chicken Rollaplooza's are spicy, rich, tender and juicy and jam packed with flavor. They were so good we made them again on the Royall Tailgater Wood Pellet Grill Smoker adding more layers of flavor by grilling them on a maple plank in apple wood smoke.

We just did 7 more variations on the Royall Tailgater Wood Pellet Grill/Smoker. This is an easy and impressive Gourmet Chicken that will have your friends cheering for more. We even served one in a hamburger bun.

One of things that we love about this recipe is that it is very good and so simple to do. Whether you are grilling at home or going over to friends, camping or tailgating, this is a gourmet dish that is guaranteed to impress. They can be served on a plate or a bun.

We used some of Colin's Smoking Planks, soaking them in water for a few hours. You can find a link for him on our web site; he has a lot of BBQ woods and paper for smoking and grilling.

Prep Time: 30 minutes (we made a lot of them)
Cook Time: 60 minutes
Grill: Royall Tailgater Wood Pellet Grill/Smoker
Pellets: Apple
Grilling Plank: Maple, cherry

Our ingredients list is quite large on this one. All I am trying to do is show you some simple versions that will knock your socks off. If you decide to make these use the KISS method. (Keep It Simple Silly) and just do a few with your favorite fillings. These are just the ones we thought of. I have no doubt that you can make these guys to your liking. The combinations are endless.

Ingredients:

• Chicken Breast, boneless, skinless (we did 7, we started at 6 but couldn't resist one more)
  Deli ham, sliced
• Prosciutto, sliced
• Bacon, partly cooked
• Pastrami
• Andouille sausage
• Pepperoni
• Smoked Provolone cheese
• Smoked Gouda cheese
• Mozzarella cheese
• Chipotle Cheddar cheese
• Swiss cheese
• Jalapeño pepper jack cheese
• Green chili, whole
• Chipotle chili, minced
• Pizza sauce
• Grandville's Cajun Kick BBQ Jam
• Country Bob's Apple Chipotle Sauce
• Country Bob's BBQ sauce
• BBQ BRO's California Style Rub
• Pepper and garlic powder, to taste
• Toothpicks

Directions:

You lay the chicken top side down and flatten out with your hand. Then, lay the filling on the chicken and roll it up. Secure with a toothpick.

Roll the ham up in the chicken, secure with a toothpick.

Chipotle, Bacon and a Chipotle Cheddar Cheese, Top Left

Mozzarella and prosciutto a little BBQ BRO's California Style Rub, bottom left

Mozzarella and Pepperoni with a little pizza sauce, top center

Green Chili, Bacon and a Chipotle Cheddar Cheese, center

Ham and Smoked Gouda Cheese, bottom center

Pastrami & Swiss Cheese, top right

Cajun, Jalapeño Pepper Jack Cheese, Andouille Sausage,

Grandville's Cajun Kick BBQ Jam, and BBQ BRO's Rub, bottom right

About halfway through your cooking, sauce them up and add the rest of the cheese.

Season to taste and place it on your water or wine soaked plank. We soaked ours for a little over an hour. If you use a plank without soaking it, it may catch on fire. Only use that method if you want really crisp chicken flambé.

Place it on your grill, cheese and sauce it up

Then, we smoked it for 30 minutes at 180 degrees and turned the heat up to 300 for 45 minutes. I was looking for an internal temp of 175-180. I like the way the meat flakes when it's just a little more done. USDA says we need an internal temp of 165 degrees.

Cooking Directions: Royall Wood Pellet Grill/Smoker Tailgater

Open the lid and set the switch to "Smoke", turn it on. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up. Place your planks directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so.

This is referred to as "smoking"; the temperature is around 180 degrees. 30 minutes of smoking is not enough to have any cooking effect on your meat. But, it is enough to open the pores so the meat can pick up all the flavor of the smoke. You do not have to do this if you don't have the time and you can't tell the difference in taste.

After 30 minutes, move the control up to medium, 300 degrees, for 45 minutes. Check it every 20 minutes or so to be on the safe side. Not all grills cook exactly the same, but normally close enough.

When your chicken reaches an internal temp around 175, pull it off. Cover and let it rest for 10 minutes before serving. Keep in mind that the meat will continue cooking about another 10 degrees or so after you pull it off the grill.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke. So, it does not matter what kind of pellet you are using.

Chipotle, Bacon and a Chipotle Cheddar Cheese

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Royall Wood Pellet Grill/Smoker, Traeger, Char Griller side box smoker, Charmglow, Char-Broil, The Big Easy, Brinkman and Weber. I call it our "Wall of Grill". Our grilling styles are healthy and low fat and will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don't be afraid to make changes to suit your taste.

Take it and run with it....

Live Your Passion,

Ken & Patti