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BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Poultry => Topic started by: mike sawatsky on March 06, 2011, 04:31:52 PM

Title: First smoke in OBS is Cordon Bleu
Post by: mike sawatsky on March 06, 2011, 04:31:52 PM
So I set the OBS up in the garage(http://i129.photobucket.com/albums/p215/mikesawatsky/obsinaction.jpg) and thought I would try Cordon Bleu. It turned out really good.  I was not sure if I would have any cheese left inside them.  A lot of it melted out.  (http://i129.photobucket.com/albums/p215/mikesawatsky/Firsttryatcordonbleuinobs.jpg)
(http://i129.photobucket.com/albums/p215/mikesawatsky/Firstcordonbleuinsmoker.jpg)

I think I might try Ribs next weekend.

Thanks
Mike
Title: Re: First smoke in OBS is Cordon Bleu
Post by: muebe on March 06, 2011, 04:36:57 PM
Very nice first smoke in your Bradley ;D
Title: Re: First smoke in OBS is Cordon Bleu
Post by: OU812 on March 06, 2011, 07:59:39 PM
I did the same thing today, turned out great!

(http://i726.photobucket.com/albums/ww263/OU812_bucket/poultry/100_0978.jpg)

Gotta love it.  ;D
Title: Re: First smoke in OBS is Cordon Bleu
Post by: howlin on March 06, 2011, 08:26:15 PM
neighbors call the fire department  lol .looks pretty smoky in there. i use a dryer vent tube attatched to the top vent to route the smoke out of my garage.the cordon bleu looks goood.im gonna have to try that.
Title: Re: First smoke in OBS is Cordon Bleu
Post by: La Quinta on March 07, 2011, 12:41:51 AM
Mike...go got that skin/bacon looking pretty crispy...did that happen in the smoker? I usually have to broil or grill mine at the very end...just a quick flip/flip to get the bacon and skin from being rubbery.
Title: Re: First smoke in OBS is Cordon Bleu
Post by: 3rensho on March 07, 2011, 01:53:30 AM
What all goes into this version of cordon bleu??  It looks a lot different from what restaurants serve here.  Here they take a pounded chicken breast, pounded piece of veal or pounded piece of pork, cut a pocket in it and fill the pocket with cheese and a slice of ham and seal the pocket with a tooth pick.  Then comes flour on the outside, egg wash and bread crumbs (I use panko).  Then it's fried to a golden brown.  No sign of bacon.  People don't eat a lot of cooked bacon here.   Usually eaten raw.
Title: Re: First smoke in OBS is Cordon Bleu
Post by: mike sawatsky on March 07, 2011, 02:22:04 PM
it was really smokey in the garage.  The bacon came out that way.  It was -6C here in Northern Ontario and it was a little tough to keep the temp at 240.  I ended up smoking them for 2 hours and 45 min.  Here is what I followed
http://www.youtube.com/watch?v=W8rai_ArR5M

Thanks
Mike
Title: Re: First smoke in OBS is Cordon Bleu
Post by: neocostical on March 07, 2011, 02:29:19 PM
OU812    Are those frog mats you have your Cordon Bleu on??  Does anyone know if the mesh they sell at Allied Kenco are the same as Frog Mats??
Title: Re: First smoke in OBS is Cordon Bleu
Post by: OU812 on March 07, 2011, 02:52:19 PM
Quote from: neocostical on March 07, 2011, 02:29:19 PM
OU812    Are those frog mats you have your Cordon Bleu on??  Does anyone know if the mesh they sell at Allied Kenco are the same as Frog Mats??

Those are the mesh they sell at Allied Kenco and the are not the same as frog mats.

Frog mats have a smaller mesh and take higher heat than the mesh from Allied Kenco.
Title: Re: First smoke in OBS is Cordon Bleu
Post by: SoCalBuilder on March 07, 2011, 03:23:21 PM
oo la la.... Pretty high brow for a first smoke! Looks like they came out great. I'll have to add this to my list. How long did it take and at what temp?
Title: Re: First smoke in OBS is Cordon Bleu
Post by: mike sawatsky on March 07, 2011, 03:48:56 PM
Quote from: SoCalBuilder on March 07, 2011, 03:23:21 PM
oo la la.... Pretty high brow for a first smoke! Looks like they came out great. I'll have to add this to my list. How long did it take and at what temp?

It took 2 hours and 45 min and the temp was 220 to 235
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