Smoked Chicken Cheesesteaks

Directions

1. Preheat the pellet grill to 325 degrees.

2. Remove the backbone of the whole chicken and flip it to the meat side. Gently press on the breastbone to get it to lay flat.

3. Season liberally with Blackstone Outlaw seasoning, making sure to get under the skin as best as possible.

4. Place on the griddle and remove when the breast is measuring right at 165 degrees.

5. Once the chicken is done, remove and let it rest for 10 mins. Remove the meat from the bones.

6. Preheat the griddle on low heat.

7. Add butter and onions onto the butter. Season with SPG from Blackstone.

8. Mayonnaise the rolls and toast them.

9. Add the chicken in piles onto the griddle and add the onions and peppers. Mix well and then add two slices of provolone and two slices of American per pile. Mix in well.

10. Add the bottom of the bun onto the pile of meat and cheese and bring your spatula under all that to remove and place on a cutting board.

11. Add the top, cut, and serve.