Substituted breasts for thighs in a Malcom Reed recipe and it turned out great! Stuffed 1/2 cored jalapeno with cream cheese and topped the cheese with a light dusting of Killer Hogs The BBQ Rub. Filleted the breasts and seasoned them with 407BBQ Simply Texas Rub (SPG + onion). Wrapped the chicken around stuffed 1/2 jalapeno and wrapped bacon strips around chicken. Stuffed the breasts into a mini loaf pan, which kept everything held together - a great technique I learned from Malcom’s video. Lightly dusted tops with Killer Hogs rub and placed a pat of butter on top of each breast. Cooked indirect with Slow n Sear until breasts hit 165. Pulled them out of loaf pan, dusted all over with Killer Hogs rub, and cooked indirect for a few minutes until rub set. Dunked breasts in warmed Sweet Baby Ray’s Spicy and Sweet sauce and cooked indirect until sauce set. Last, put them over direct heat for a few minutes to crisp up the bacon that had been in the loaf pan - the bacon on top was already crisp enough. Served with grilled corn slathered in mayo, topped with chopped green onions, feta cheese and a squirt of lime. Simply mah-va-lus!