Haven't tried this yet, but sure will!
https://www.msn.com/en-xl/news/other/sa ... i-BB1loalY

The Gotch

Ohhhh looks delicious

That looks REALLY good! But I'm wondering. What about all the fat released from the bacon? Will it make the bbq chicken underneath really greasy? I have absolutely nothing against good old bacon fat (got a small jar in the reefer right now) but I would hope that lattice top doesn't drown the other stuff with grease.

GoDawgs wrote: ↑Sat Apr 13, 2024 1:14 pmThat looks REALLY good!

Yer vision's perfect.

GoDawgs wrote: ↑Sat Apr 13, 2024 1:14 pm What about all the fat released from the bacon? Will it make the bbq chicken underneath really greasy?

Look at the bright side...the Chicken'll be more moist...and the overage will seep down into that...gasp...melted cheese and pasta.

GoDawgs wrote: ↑Sat Apr 13, 2024 1:14 pm I have absolutely nothing against good old bacon fat (got a small jar in the reefer right now)

You's had The Gotch at "I have absolutely nothing against good old bacon fat"

GoDawgs wrote: ↑Sat Apr 13, 2024 1:14 pm but I would hope that lattice top doesn't drown the other stuff with grease.

This has both yer & my attention; once I've tried it (and try it I will!) I'll post the results, you's do the same.

The Gotch

My arteries are begging me not to try this recipe but it looks soooooo good!

This is a doctors dream! They get rich this way.

Looks disgusting to me from so many directions.
The guy needs to go back to eating crayons.
Yeah I'm in a really bad mood and this put it over the top.
If and a really big if he would have left out the BBQ chicken whatever the hell that was and used regular chicken and naturally the BBQ sauce he might have been on to something.
The whole BBQ thing really kills it for me.

If one could find the right cut of bacon, each slice having a 100% fat section along one side, just trim off that fat section. Slices would be narrower, so you'd need more of them.

Once a year I make baked beans, 10 quarts of them, mostly to freeze. I use 1 pound of bacon, trimming off about 99% of the fat, and cutting the meat sections that are left, into small pieces. That actual meat is about 8 ounces.

Sorry for the rude response to the recipe.
But like I said it's the whole BBQ thing that ruins it for me.
Remember I live in the BBQ center of Texas.
The darn stuff is everywhere.
I think bacon and regular chicken would be good with normal herbs and spices you'd use for poultry.
Enjoy your bacon concoction.

worth1 wrote: ↑Sun Apr 14, 2024 5:45 pm Sorry for the rude response to the recipe.
But like I said it's the whole BBQ thing that ruins it for me.
Remember I live in the BBQ center of Texas.
The darn stuff is everywhere.
I think bacon and regular chicken would be good with normal herbs and spices you'd use for poultry.
Enjoy your bacon concoction.

I agree with the overkill of BBQ, since it is already has a BBQ chicken filling. Living in the northeast, I'd go with a maple syrup glaze on the bacon.

Tormato wrote: ↑Sun Apr 14, 2024 5:54 pm

worth1 wrote: ↑Sun Apr 14, 2024 5:45 pm Sorry for the rude response to the recipe.
But like I said it's the whole BBQ thing that ruins it for me.
Remember I live in the BBQ center of Texas.
The darn stuff is everywhere.
I think bacon and regular chicken would be good with normal herbs and spices you'd use for poultry.
Enjoy your bacon concoction.

I agree with the overkill of BBQ, since it is already has a BBQ chicken filling. Living in the northeast, I'd go with a maple syrup glaze on the bacon.

Me too.
My BBQ chicken is grilled chicken without sweet commercial BBQ sauce.
That would be good with the Mac and cheese.
The Chef doesn't mention what BBQ sauce it is or I missed it.