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Holy [__] there's smoke. Oh, ah. That's not good. Today we're making bacon-wrapped chicken. We're smoking it low and slow, finishing it with a sticky honey garlic glaze, and turning it into something you are not going to stop eating. Yeah, I said that. You will not stop eating it, it'll be so good. And I did say smoking it. If you don't have a smoker, you'll do exactly what we're doing, but in the oven. No problemo. In fact, you could do it in the toaster oven if you wanted. It's that easy. Uh let me think, anything I need to tell you before we get going? Oh, yes, this t-shirt is for [__] you cancer. Like my wife Kelly had cancer, going to be 2 years max in August from her diagnosis, breast
cancer. She's great now. She's great. She went through it amazingly. But we said we hate it so much that maybe we should make some t-shirts that can help support causes that try and fight it. So, uh 100% of the proceeds or profits, which is it? We're not making any money. 100% of the proceeds from the sales of this shirt, and there's a couple other styles, go to the Susan G. Komen Foundation. You know the breast cancer walk? It's It's those people. So, link is below. You get one. People don't know what FYC is. They're going to think it's a university. The French Youth College. That'd be silly.
Come up with something quick. Florida Youth College, just Florida Youngstown College. That could be something. So, or just [__] you cancer, because that's what we all want to say. All right, this guy's really easy. We start with our chicken. We're going to season it. We're going to wrap it in bacon and get it on the smoker. As I said, low and slow. Then we'll make a little glaze, and then it's all downhill from there. Four boneless, skinless chicken thighs. You could do this with breasts, but it wouldn't be anywhere near as good, Max, would it?
Definitely not. So, here's what we want to do. You see how this is Well, there's a couple things here. These guys are looking pretty good. See that? That's just a little bit of silver skin. If we wanted to take that off, I mean, silver skin just doesn't really melt very nicely. Render. That's probably That's the proper word. So, if you want to just take this off, take it off. It's not that It's just a tiny It's a tiny piece. It's no big deal. So, like a little bit of fat here. If you want to take that off, fine. If you don't, who cares? It's not that much. So, it's not going to do anything. And remember, fat is flavor. This side's okay. Little piece of fat there. Big deal. I don't care about that. What I do care about though is this is fatter here, and that's not.
So, let's just open it up a bit. But, I'm going to take this guy out and save him. But, try and just get them about an even thickness, okay? So, there's one. Let me just do the other three quickly, and we'll carry on. All right, bacon time. Season them first. Just salt and pepper. There's going to be a lot of flavor coming from the glaze, so it will be good there. Take a piece of bacon and a thigh. And I'm not using the thick bacon because I just don't think the thick bacon's the way to go. All right, so here's what we do. We're going to take a piece of bacon. We're going to fold this guy a little bit. Like this. I like the idea that they're sort of roundish. Roulades.
Tubular. There you go. There's one. I love them. Put them on here, and we'll do the same thing to his friends. And when you've done your last one, let's head to the smoker. Funny thing happened on the way to the smoker. I decided to put these on that little rack instead of just laying them down on the grates. So, there they are. We're at 275 degrees. We're going to give these 40 minutes. In that time, we'll make our little sauce. Then, we'll come back. We'll baste them, let them go a little bit more, then crank some heat, get them nice and crispy. Our glaze begins with honey, lovely honey. And we add the following: garlic, soy sauce,
apple cider vinegar, some Dijon, little Worcestershire, Sriracha, as much or as little as you like. Should probably be more than less. And some red pepper flakes. Heat on, and we want this all to melt and come together beautifully. And just as it starts to bubble, we can mix everything together and let it simmer for 2 to 3 minutes. Oh boy, is this going to be good? I don't need a mad boil, I just need a simmer. Let the flavors come together and get sticky. All right, and after a few minutes, we can kill the heat, wait for it to be time to glaze our little bacon-wrapped bundles. It's glazing time. Look at the smoke.
Wow. Those are getting pretty. They're not quite pretty yet, but they're getting there. So now everybody just gets brushed. Oh boy. Oh boy, oh boy. And you know, a little spice in here is going to do wonderful things for this. People have been wrapping bacon forever. It's time to just maybe have a little bit more flavor fun with it. Okay, let me put this back, shut the lid, be back in a half an hour. Oh [__] All right, we're there. Careful.
Avert your eyes. Oh man. I don't know if you can see how pretty those look. That's the Oh, oh, we got flames. Well, they're ready now. I do not know what happened. But holy [__] that's That's not good. Not supposed to have fire. I don't know what happened there. I don't know, but I don't want to open it up. I also don't want the thing to No, we got to see what's going on in there. But you Look, there's smoke. Oh, there's ah I don't [__] What do I do?
I don't know if I'm supposed to put water on that. We need like a fire extinguisher? No. I think I got it. I don't know what happened. I had it on sear. I had it cranked to 500° and it goes on to sear. Bake Oh, I guess, but Look how beautiful it is, though. Okay, we're good. Well, that's a first. The Traeger has a sear setting. I cranked it up to 500° and it said sear and I think the problem was the bacon. Dripping, dripping, dripping, dripping. But I didn't want to use a tray. Didn't even think about using a tray. It didn't really happen until I cranked it.
Don't let people tell you your smoker can't get hot cuz at least that Traeger can get really hot. Oh, that was freaky. Freaky, freaky, freaky. But look at the result. Look at this. Look. Glazed AF, beautiful AF. Get this little kid. Sticky AF. Let's have a bite, shall we? Gorgeous that chicken is. My god. Hey now, that It's a little roulade. Would you call it? Tubular. And look how you can see how this chicken is. Geez Louise.
It's smokey all right. Oh, holy crap. Can I give you a bite? Wait for this. Hold on. It's hot. No, that's a warm, man. It's hot. Let me tell you something. And it's not the this the crazy fire cuz we pulled it before that happened. I think that bite might be one of the best examples of why you should buy a smoker. Holy [__] it is so good. Am I right? It's so good. It's so tender and juicy and the bacon, oh, it's all perfect. Look, it'll be great in the oven. It'll be fantastic in the oven. But I'm telling you, if I had a barbecue store
and I was selling smokers, I would have those on the smoker every Saturday and Sunday. And when people would come in, kicking tires going, "Ah, I don't know. Thinking about getting a smoker, but I don't know if I'm going to use it or whatever." I'd go like this here. Just have one bite. What is it? It's just some chicken I just did on the smoker. One bite would sell those out of stock every weekend. Skewer them and have that as an appy? It's a good idea, Max. You cut those, you skewer them like lollipops. That's an excellent idea. That, ladies and gentlemen, is your next cocktail party appetizer. Your next party appetizer.
Your next wedding appetizer. Your next anniversary party appetizer. Look at it. It's perfect. And you want to know what really makes this great? The smoked lollipop. The chicken thighs. There, use thighs. Don't use breast. You I don't think you could get a breast to look like this. One of the things I love is the round cuz it's smaller and it's more bendable. The smoked bacon chicken wrapped lollipop. Son of a [__] Well, we did well today. And that Oh, the glaze. God, the spice to it. I use sriracha, you could have used gochujang if you want to go in a slightly different direction, Korean. Anyway, thanks everybody. If this doesn't get
you to hit the subscribe button, nothing will. We'll have to come to your house, take your finger, put it on your mouse and move it around and then hit it and then leave cuz I'll do that. See you. And you know what? I don't know how this is possible. It's actually more delicious eaten off the skewer than it was off the fork. It's crazy. Tonight is the night. It's got a hold on this old muscle. Come and dance with me, girl.
