de-boned chicken cordon bleu

[WvSmoke]

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]

 

[Arlin_MacRae]

Dayum, WvSmoke - that's hittable as hell!!

 

[BBQ4FUN]

That really makes me want to smoke a chicken. :-D

 

[colonel00]

That looks great :thumb:

 

[HeSmellsLikeSmoke]

Excellent job on the deboning. Great idea for a stuffing too :thumb:

 

[bluetang]

Smooth, real dang smooth!

 

[BigBobBQ]

Fantastic looking chicken right there, great job!!

 

[Blackened]

awesome! nice job on the deboning

 

[Grillman]

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

 

[WvSmoke]

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?

 

[Al Czervik]

Very cool... I've never tried to debone a whole chicken but I think I will now. :becky:

 

[Wrench_H]

Not sure how I missed this, but that looks great. Very creative, and perfectly executed.