Holding your knife horizontally, insert into the thick end of each chicken breast and cut to make a deep pocket. Be careful not to pierce through the other end.
Stir the cream cheese with the mozzarella cheese, minced sun-dried tomatoes, salt, pepper, and oregano.
Spoon the cheese and sun-dried tomato mixture evenly into the pockets of each chicken breast.
Wrap each stuffed chicken breast with 2 slices of bacon. Place on your smoker rack.
Set the Smoker to 250°F (121°C) using Bradley Flavour Bisquettes of choice (Oak, Maple, or Hickory work great).
Smoke the chicken until they reach an internal temperature of 165°F (74°C).
Make the jerk spice rub by mixing together the allspice, nutmeg, cinnamon, garlic powder, ginger, black pepper and salt together in a small bowl. Set aside.
Holding knife horizontally, insert into the thick end of each chicken breast and cut to make a deep pocket. Be careful not to pierce through the other end.
In a bowl, mix together the cream cheese, mozzarella chesse and ¼ cup Apricot jam until well combined.
Spoon the cheese mixture evenly into the pockets of each chicken breast.
Sprinkle the jerk seasoning all over the stuffed chicken breasts and gently rub spice into the meat.
Make the glaze by blending the remaining ¼ cup apricot jam, scotch bonnet pepper and rum until smooth. Set aside.
Set the Smoker to 121°C (250°F) using Wood Bisquettes of choice (Oak, Maple or Hickory work great).
Place the chicken breasts on smoker rack and put the rack in the Bradley Smoker. Smoke the chicken until they reach an internal temperature of 73°C (165°F), about 4 hours.
Midway through the smoking session, brush some of the glaze on the chicken. Brush them again when the chicken comes out of the smoker.
Place the Frying Dish and the dome lid on your COBB and let it heat up for at least 5 minutes.
Fry the bacon with the dome lid off for about 15-20 minutes until crisp or to your liking.
Trim the mushroom stems to the same height as the brown fins.
Mix the crushed garlic into the softened butter and brush the outside of the mushrooms and spread generously on top of the mushrooms. Add black pepper to taste.
Mix together the cream cheese, coriander and half the bacon.
Spread a generous dollop of cream cheese mixture carefully over the whole mushroom to cover it.
Top with rest of the crispy bacon and some crumbled blue cheese (optional).
Cook on the COBB Roast Rack with the dome lid on for about 10-15 minutes.
Thick slices of French-Toast friendly Bread (French, Italian, challah or whatever your favorite bread for French toast is, just so long as you can cut thick slices)
Cream Cheese frosting or cream cheese softened to room temperature and mixed with a bit of vanilla extract, powdered sugar and milk (if needed), to taste
Thinly sliced Bananas
Eggs (about 1 egg per every 2 slices)
Dash of Milk
Dash of Vanilla Extract (more dashes for more eggs)
Directions
Light the Cobblestone in your Cobb Cooker and once it is grey place the Frying Pan in place. (Don’t forget to use an oil based spray on the frying pan to prevent sticking)
Put the dome over the top and leave to heat for 5 minutes.
Whisk together eggs, milk and vanilla extract and set aside.
Cutting halfway down the slice, cut a pocket into each thick slice of bread. As you pull the knife through the final time, when the tip enters the slice, angle it down so that you can make the pocket a little deeper inside the slice without cutting the edges of the pocket any further down than half way.
Spread a thick-ish layer of cream cheese frosting or sweetened cream cheese inside the pocket, then add a layer of bananas.
Dip stuffed slices as usual in the egg mixture and cook over medium heat on the stove until both sides are golden brown. Serve with butter and a sprinkle of powdered sugar. (You will not need any other sweeteners!)
