Happy barbecue everyone! First post here for me and tonight something quick: breaded chicken steaks, breaded chicken rolatina with provolone, bacon and chard inside, and a small steak 馃槈.
I used less rosemary but more bay leaves.
I continue to grill and experiment, even the breaded stuff made on the BBQ may seem strange but with some small adjustments you can improve it, for example before cooking I forgot to spray with a sprayer, nebulising oil on the breaded slices and then trying with a high temperature of the BBQ and indirect cooking.
