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First smoke in OBS is Cordon Bleu

Started by mike sawatsky, March 06, 2011, 04:31:52 PM

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mike sawatsky

So I set the OBS up in the garage 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. 


I think I might try Ribs next weekend.

Thanks
Mike
Bradley OBS
Little chief

muebe

Very nice first smoke in your Bradley ;D
Natural Gas 4 burner stainless RED with auto-clean
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)

OU812

I did the same thing today, turned out great!



Gotta love it.  ;D

howlin

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.
if cows didn't taste so good ,they would be extinct

La Quinta

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.

3rensho

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.
Somedays you're the pigeon, Somedays you're the statue.

mike sawatsky

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
Bradley OBS
Little chief

neocostical

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??

OU812

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.

SoCalBuilder

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?

mike sawatsky

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
Bradley OBS
Little chief