Thinking about doing this this weekend. Did some searching here and saw one by ou812. I liked the way he wrapped his cheese in the ham so it didn't melt out. I never brined my chicken before so I may skip this step. Planing on seasoning the chicken, wrapping some smoked Swiss (I bought) in some ham then wrapping/lacing with bacon. Smoke for around 2 hours then cook for another 1-1.5. Any tips or suggestions?
Yep don't skip the brine step. You will really enjoy the difference in the yardbird.
Although the bacon will certainly help, chicken breasts can dry out pretty easily so reconsider the brining. Doesn't take that long and pays off.
Yup what they said and it also makes it safer to smoke poultry at the lower temps of the bradely smoker. Cook to IT of 165°F
Quote from: Ka Honu on December 03, 2012, 04:22:07 PM
Although the bacon will certainly help, chicken breasts can dry out pretty easily so reconsider the brining. Doesn't take that long and pays off.
Yeppers, what the turtle said. Don't skip the brining part. Trust me on this one. Took a short cut and ended up feeding the pups most of it!! :o
My favorite all time Bradley video ... it is almost hypnotic! :)
http://www.youtube.com/watch?v=W8rai_ArR5M
Survey says? Brine :P. Never done any kind of chicken in a smoker. Usually the oven or grill. So off to look for brine solutions....
Thanks for the tips everyone.
Quote from: RedJada on December 04, 2012, 03:18:19 PM
Survey says? Brine :P. Never done any kind of chicken in a smoker. Usually the oven or grill. So off to look for brine solutions....
Thanks for the tips everyone.
Tried searching here for brine but came up empty handed. Can anyone point the to some kind of ratio of salt to water?
Simplest basic brine proportions are:
1 gallon water
1/2 cup kosher salt (or 1/4 cup table salt)
2/3 cup light brown sugar
Have some cheese to pull in a few minutes. I have the cordon blue all ready to go next. I did the brine as suggested. My first attempt at this. Took OU812's idea of wrapping the cheese in the ham so it don't leak out. So here's what I got. Brine boneless chicken breast flatten out, store bought smoked Swiss wrapped in store bought honey ham, all wrapped in bacon. Thinking 2 hours smoke at 225 then finish in the oven. So here goes nothing. (http://i1133.photobucket.com/albums/m589/redjada/IMG_2309.jpg)
Thats gonna be soooooo gooood!
One of my favoroites you got going there, Sizzler steak house serves it up with a nice mustard sauce.
My wife's favorite! And a real crowd pleaser. Brine is always a great thing for poultry. Looking great as usual!
Are they done yet Are they done yet Are they done yet Are they done yet? ;D
Well, two hours of apple smoke and another cooking. Pulled it out and let it rest for about 15 minutes. Cooked completely in the smoker at about 230 degrees. Next time I think Ill just do one hour smoke. Either way, it sure was darn good!
(http://i1133.photobucket.com/albums/m589/redjada/IMG_2311.jpg)
Now THATS what Im talkin about!
Nicely done!
Well done
I posted this on a fishing site I play on and was asked for the recipe. So thought I would share it here as well.
Brine solution - (1 gal. water, 1/4 cup table salt, 2/3 brown sugar) Thanks Ka Honu
3 boneless chicken breasts
1 lb bacon
Honey ham thinly sliced
Smoked Swiss
Mix brine solution until everything is dissolved. Soak chicken in the brine for an hour and a half, rinse.
Pound/flatten chicken to about 1/4-3/8" thick, about 8-9" dia.
Wrap the cheese in the ham as if you are wrapping a gift. I did three layers of ham, this keeps the cheese from melting out. (thanks ou812)
Take the ham/cheese package and rap the flatten chicken around it. Wrap/weave the bacon around the chicken and secure with tooth picks.
I smoked this for 3 hours total using 2 hours apple smoke + one more hour cooking @ 230 degrees. This was my first time doing this in a smoker so I didn't use any additional spices. I think the next time I make this Ill use a little less smoke. Either way, it sure is tasty stuff.
Looks marvelous!!! This is by far my wife's favorite smoked dish. We have yet to brine the chicken, but now I am rethinking that step for my next attempt.
A suggestion for your next smoke..., try Prosciutto instead of the ham. Redneck Cordon Bleu, yummmmmmmm.
Jeff
They look fantastic, gonna have to try them over the holidays.
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Really good job and nice color!
Quote from: josbocc on December 09, 2012, 09:56:40 AM
A suggestion for your next smoke..., try Prosciutto instead of the ham. Redneck Cordon Bleu, yummmmmmmm.
Jeff
Prosciutto? Redneck? Prosciutto is one of the most sought after and expensive ham's there is. I certainly would not call it redneck. I live in Western Kentucky. Trust me, I know redneck.
Gotta agree with KyNola there. Now SPAM - that might be redneck!
Quote from: Ka Honu on December 09, 2012, 06:29:54 PM
Gotta agree with KyNola there. Now SPAM - that might be redneck!
Sounds like a notable Jeff Foxsworthy quote "If you've ever used Spam to make chicken cordon bleu.......you might be a redneck." ;D
Looks great!
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KY and Ka,
My sincerest apologies if I have offended anyone's roots. :o The term "Redneck Cordon Bleu" came after my first attempt at this..., which was done with CHEAP thin sliced ham. We offered some to a couple of our more affluent friends, and they were the ones to suggest prosciutto the next time. I was more than willing to undertake that smoke, and let me tell you that it was great. (They brought the prosciutto.)
Either way, by far one of my favorites.
Jeff
Quote from: josbocc on December 11, 2012, 01:34:49 PM
KY and Ka,
My sincerest apologies if I have offended anyone's roots. :o The term "Redneck Cordon Bleu" came after my first attempt at this..., which was done with CHEAP thin sliced ham. We offered some to a couple of our more affluent friends, and they were the ones to suggest prosciutto the next time. I was more than willing to undertake that smoke, and let me tell you that it was great. (They brought the prosciutto.)
Either way, by far one of my favorites.
Jeff
Nah, we're good. I think I misread your earlier post where you referred to prosciutto and redneck cordon bleu together. Now I get it, the cheap thin sliced ham was the redneck cordon bleu.
My apologies my friend.
Yeah, I read it the same way as KyNola and prosciutto just didn't hit the "redneck chord" with me either. But I'm still looking forward to the SPAM version. If you're gonna go redneck, go really redneck!
josbocc....trust me...you can't offend anyone one here! Problem is we read things differently depending on the libations! ;D
OK,
Now I feel compelled to try this smoke with Spam. Anyone have any suggestions as to what would be the best way to thin slice a can of Spam? As long as I'm gonna go that far..., perhaps I should try one of those versions of "pseudo-bacon".
I promise to make the Red-Neck in me come out. No more prosciutto damn-it..., from now on it's strictly "mystery meat." ;D ;D ;D
That's what I love about this forum, there is never a wrong way to do anything. You guys are all great, and often entertaining.
Jeff
Quote from: josbocc on December 12, 2012, 03:08:32 PM
OK,
Now I feel compelled to try this smoke with Spam. Anyone have any suggestions as to what would be the best way to thin slice a can of Spam? As long as I'm gonna go that far..., perhaps I should try one of those versions of "pseudo-bacon".
I promise to make the Red-Neck in me come out. No more prosciutto damn-it..., from now on it's strictly "mystery meat." ;D ;D ;D
That's what I love about this forum, there is never a wrong way to do anything. You guys are all great, and often entertaining.
Jeff
If you are gonna go with Spam you may as well go all out and use Velveeta ;)
Get er dun!!!!!! :)
Quote from: Bear1968 on December 12, 2012, 03:12:57 PM
Quote from: josbocc on December 12, 2012, 03:08:32 PM
OK,
Now I feel compelled to try this smoke with Spam. Anyone have any suggestions as to what would be the best way to thin slice a can of Spam? As long as I'm gonna go that far..., perhaps I should try one of those versions of "pseudo-bacon".
I promise to make the Red-Neck in me come out. No more prosciutto damn-it..., from now on it's strictly "mystery meat." ;D ;D ;D
That's what I love about this forum, there is never a wrong way to do anything. You guys are all great, and often entertaining.
Jeff
If you are gonna go with Spam you may as well go all out and use Velveeta ;)
Get er dun!!!!!! :)
Maybe even cheese whiz? It sure would be easier. ;D
Well either Spam or a nice slice of salted ham. and cheese well Id use the welfare cheese. The ones i know in Kentucky love the stuff. My uncle had a couple used to bring it around all the time. 5.00 a box so they could buy alcohol and drugs. Lots of them do. So that would probably right up their alley. Of coarse instead of breast how about deboning a thigh and pounding it out? ::)
Quote from: RedJada on December 12, 2012, 03:22:59 PM
Quote from: Bear1968 on December 12, 2012, 03:12:57 PM
Quote from: josbocc on December 12, 2012, 03:08:32 PM
OK,
Now I feel compelled to try this smoke with Spam. Anyone have any suggestions as to what would be the best way to thin slice a can of Spam? As long as I'm gonna go that far..., perhaps I should try one of those versions of "pseudo-bacon".
I promise to make the Red-Neck in me come out. No more prosciutto damn-it..., from now on it's strictly "mystery meat." ;D ;D ;D
That's what I love about this forum, there is never a wrong way to do anything. You guys are all great, and often entertaining.
Jeff
If you are gonna go with Spam you may as well go all out and use Velveeta ;)
Get er dun!!!!!! :)
Maybe even cheese whiz? It sure would be easier. ;D
Brilliant!!!!!! :)
OK,,,,,,,,,,,,,,,,someone pleeeeeease look up "red neck"
Around here it has to do with some one who spends all day in the field working and there face neck is the only thing that is not covered
Just sayin ;D
LOL! Don't need to look it up! LOL! Spent my life living it. ;)
Quote from: OU812 on December 12, 2012, 08:56:29 PM
OK,,,,,,,,,,,,,,,,someone pleeeeeease look up "red neck"
Around here it has to do with some one who spends all day in the field working and there face neck is the only thing that is not covered
Just sayin ;D
If you spends all day in the field working and your face neck is the only thing that is not covered, your probably a red neck. ;D ;D ;D
Quote from: RedJada on December 13, 2012, 04:06:32 PM
If you spends all day in the field working and your face neck is the only thing that is not covered, your probably a red neck. ;D ;D ;D
If your front porch collapses and 8 dogs are killed .... You might be a Red Neck ;)