Recipe:Stuffed chicken rollups

To prepare the chicken rolls

 * 4-6 skinned, deboned chicken leg quarters, pounded into thin sheets.
 * 8 oz. cream cheese
 * 2 tbsp One Hump Dry Rub
 * 5 strips bacon, cooked until crisp
 * salt/pepper

Mix cream cheese, One Hump, and crumbled bacon together and let sit 30 minutes before using. Sprinkle chicken with salt and pepper; refrigerate 30 minutes to three hours to allow salt to permeate the chicken. Grill directly over coals until just barely cooked, then immediately transfer to a work surface. Spoon cream cheese mixture onto chicken, roll up chicken with mixture on inside, then cover the roll with blackfly mustard and put back onto the grill until the cream cheese warms and the mustard starts to set. Slice into swirls and serve on top of a portion of the vegetable bed (recipe below).

For the vegetable bed

 * 2 medium zucchini


 * 1 medium vidalia onion
 * 8 oz. baby bella mushrooms
 * 3 tbsp salted butter
 * 2 tbsp drunk stunt mustard

Slice zucchini into 1/2" slices lengthwise, quarter the onion, and place the cut vegetables and whole mushrooms on the grill, until soft and slightly charred. Slice all the vegetables again into thin strips and combine with the butter and mustard while still hot.