PDA

View Full Version : de-boned chicken cordon bleu


WvSmoke
10-07-2011, 07:34 PM
For the second test run of the new UDS I decided to de-bone a chicken and wrap it around some ham and swiss for a smoked chicken cordon bleu. Cooked it for 4 hours at 250-275. Dang was it good!!! Not very good at pics, but you get the idea.

Boshizzle
10-07-2011, 07:36 PM
http://www.bbq-brethren.com/forum/picture.php?albumid=506&pictureid=4268

Arlin_MacRae
10-07-2011, 07:49 PM
Dayum, WvSmoke - that's hittable as hell!!

BBQ4FUN
10-07-2011, 07:51 PM
That really makes me want to smoke a chicken. :-D

colonel00
10-07-2011, 07:52 PM
That looks great :thumb:

HeSmellsLikeSmoke
10-07-2011, 08:38 PM
Excellent job on the deboning. Great idea for a stuffing too :thumb:

bluetang
10-07-2011, 08:50 PM
Smooth, real dang smooth!

BigBobBQ
10-07-2011, 10:39 PM
Fantastic looking chicken right there, great job!!

Blackened
10-07-2011, 11:19 PM
awesome! nice job on the deboning

Grillman
10-07-2011, 11:21 PM
The French might disagree with you about calling this "Chicken Cordon Bleu"
but I think it looks great no matter what.

WvSmoke
10-08-2011, 07:22 AM
Thanks everybody! This Thanksgiving I'm de-boning a turkey for the UDS. Haven't decided on a stuffing yet, but am leaning toward maybe an apple-walnut something or other. I would do a turducken but the wife doesn't like duck :crazy:


The French might disagree with you about calling this "Chicken Cordon Bleu"
but I think it looks great no matter what.

Yeah, I know, but I couldn't think of what else to call it. At least it's chicken stuffed with ham and swiss. Maybe if I would have coated it with bread crumbs? :-P

Al Czervik
10-14-2011, 08:43 AM
Very cool... I've never tried to debone a whole chicken but I think I will now. :becky:

Wrench_H
10-14-2011, 08:48 AM
Not sure how I missed this, but that looks great. Very creative, and perfectly executed.