Chicken cordon bleu

viper125 · October 07, 2011, 10:15:54 AM

Going to give this a second try. The first time was amazing! I use Provolone cheese first time because wife didn't like Swiss. But this time she wants to try Swiss just to see. Forgot what heat I used probably 25 I'm assuming. Big question is has anyone ever froze these for later. I wonder what would be best smoked done or raw. If any one has done this please let me know. I'm thinking of making some up to freeze to save time and have ready for quests.

classicrockgriller · October 07, 2011, 10:22:23 AM

225* would be a minimum temp for hot smoking chicken with an open vent.

No reason not to do a bunch and freeze for later.

It all sounds good.

viper125 · October 07, 2011, 10:30:32 AM

Whats the highest recommended temp for a Bradley? Just wondering.

squirtthecat · October 07, 2011, 10:32:19 AM

Quote from: viper125 on October 07, 2011, 10:30:32 AM
Whats the highest recommended temp for a Bradley? Just wondering.

I try to do poultry in the Bradley at 250+°.. Low and slow won't do any good, it will just dry the meat out.

classicrockgriller · October 07, 2011, 10:37:47 AM

In ideal condition, 280*.

235* to 250* is obtainable in those same conditions with smaller loads.

I have smoked a butt at 250* before with a single element.

It did take a little while for the cabinet to climb back up to that temp.

SouthernSmoked · October 07, 2011, 12:28:13 PM

When I do poultry in my Bradley I will set the PID at 250.

Hope this helps!

viper125 · October 07, 2011, 01:34:38 PM

OK 250 it is! Only thought of low and slow so the cheese wouldn't run out so much. Next time thinking of adding chick or mushroom cream soup undiluted as a sauce in side. Don't know what will happen but thinking it might make a nice creamy sauce. These are ham, Swiss,bacon and of course chicken. I spice it up with JAN'S RUB my go to or house rub and spice. Using 1 hour of special blend and 1 hr. cherry smoke. Also cut up so onions and potatoes put them in a pan below the bacon to cook. Hoping the juices will flow down. Also less cheese clean up in Bradley.

Here is a pic before going in smoker. Will post more later if I remember before it's gone. Big problem I have is I see food eat it then think.

grnhs · October 07, 2011, 05:09:53 PM

freezing them works fine.
They look good, bet they are.

viper125 · October 07, 2011, 05:42:30 PM

Well not pretty as some others. But pretty good for me. Tastes fine to! Like always I for got to get picks. but this time I stopped half way threw and took some.

Saving these for tomorrow!

Then the money shot.
smoked potatoes and onions and let the pan catch the drippings. Worked out great!

Guess whats for lunch tomorrow! LOL

classicrockgriller · October 07, 2011, 06:01:28 PM

Those look Killer good.

Looks like just enough melt on the cheese.

Taters are mighty fine lookin' too.

SiFumar · October 07, 2011, 06:27:48 PM

Looks really great! Love taters and onions!

OU812 · October 07, 2011, 08:00:58 PM

Holly crap!

Those look great

They freeze and thaw out like you just put them on the plate.

Just remove the tooth picks before you vac seal em. ;)

Chicken cordon bleu

squirtthecat