Hickory Smoked Cordon Bleu with red pepper and garlic marinade

[Halifax Aussie]

This is my version of Cordon Bleu a-la Bradley, using chicken thighs with a red pepper and garlic marinade (rub) with four cheese's
3 hours of hickory (all I had) smoked at 220 till they reached a internal temp of 170. Man they were so tasty and tender. had the in laws over for dinner and some fine wine.

Will try post some pics for you all to enjoy.

This one is after is after tenderizing and marinade.
 
wrapping in bacon with after layering with ham and four cheese centers

Rock and rolled time to rest for a little while before firing up the Bradley.

Happy chappy.

about the halfway mark.

Just had to have one with smoke in it.

Finished product with a stir fry.

Just one more from a different angle. Mr Bradley you made me proud !.

[Gizmo]

That looks very tasty.
I see a couple pieces of chicky went in naked.   ;D

[Halifax Aussie]

yes run out of bacon !lol

[classicrockgriller]

Just looks off the hook!

nice job and thanks for the pics.

[MrsHoss]

That looks so good.  I am goint to get the hubby to try that sometime soon.  Thanks for the pics.  Now I am going to have to go and eat again. ;D

[hal4uk]

Holy Smokes!  That MUSTA been GOOOOOOOOD!

[Tenpoint5]

Nice looking Bacon wrapped CDB there HA!! Earned you some brownie points with the In-Laws I bet.

[seemore]

I am still getting caught up on reading so I have been behind a few days.  Halifax, this looks awesome!  And I am jealous:  my Cordon Bleus never look so nice and neatly rolled:  there is always SOMETHING pouring out of one end or another.....
mrs S

[KevinG]

Well done - and I'm not talking about cooking time.

[ronbeaux]

Very very nice!! Good job!

[OU812]

Looks mighty tasty. Great job wrapping them too.