Chicken Cordon Bleu ??????

Discussion in 'Poultry' started by scarbelly, Jan 9, 2011.

  1. scarbelly

    scarbelly Smoking Guru OTBS Member

    The local Albertsons had chicken thighs on sale for .99 # so I bought a tray of them thinking I would just smoke them and enjoy.  Then I remembered that we had some smoked mozzarella in the chiller and some ham sooooo lets kick it up a notch . [​IMG]   So I boned and trimmed them up a little and we roasted the bones in the oven and made some great stock with it while the chicken was smoking. Here is an example of the inside of one with the ham wrapped around the cheese then into the boned thighs and finally into some bacon weave for the outside  


    Here is a closer look of the ham rolled up and ready for the thigh to get closed up


    Here is the rub we used. Got this one from Pandemonium


    Here is Mrs Scar rolling up the bacon weave on the thighs


    All wrapped and ready for the smoker


    Smoked them at 225 for about 2 hours with a mix of Oak Wine Barrel and Pecan using my AMNS with two rows lit on both directions

    They reached 170 and the bacon was still not cooked thru so I took out my trusty torch and cooked the bacon some. These are going to be reheated later in the week at our sons house


    Here is a closer look at one of them. 


    They are mighty tasty and will see a return run soon

    Thanks for looking
  2. nwdave

    nwdave Master of the Pit SMF Premier Member

    All I got to say is  Y-U-M-M-M.  Gotta take advantage of the sales.  So I presume, they'll go into the freezer until needed?  What do you do for restoration?  I've heard steaming is good.  ??????
  3. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    what a great idea

    those look good

    thats on the to do list for sure
  4. raptor700

    raptor700 Master of the Pit OTBS Member

    Very nice Scar, I love the boneless thighs. I smoke them often, but I havn't tried this with them

    Thanks for sharing
  5. the dude abides

    the dude abides Master of the Pit OTBS Member

    As a wise man once said....


    But seriously, that loks awesome.  I can only imagine how good that was.  Nice job.
  6. fpnmf

    fpnmf Smoking Guru OTBS Member

    mmmmmmmmmmmmmmmmmmmm!!!!!!!! Goooooood!!!!!
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Yes sir reeee thats some fine looking Cordon Bla isn't that the way they frenchies say it. Now thats really going onto my to do list and quick. Hey I just made a bunch of finger sammie today for a small job and I have some ham left. It's looking like dinner to me or better yet the wifes little tuesday night get together tuesday. Q-view will follow.
  8. scarbelly

    scarbelly Smoking Guru OTBS Member

    Thanks guys - these were mighty tasty. We tried one just so we knew what it would taste like. The smoked mozzarella inside was really tasty. The bacon still needs to cook more which will happen during the reheat process when Mrs Scar takes them to our sons house next week. 
  9. les3176

    les3176 Master of the Pit

    WOW they look coulg you stop at one????
  10. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I could go for a couple of them, thanks for sharing the pic's
  11. Man I could go for a piece of that. I bet that pulling out the torch makes you feel pretty darn cool!
  12. chefrob

    chefrob Master of the Pit OTBS Member

    looks damn good gary...........
  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    OH MY GOD! One more for the to do list!
  14. looks good going on my to do list to      [​IMG]
  15. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Well I told you I was gonna steall this recipe and make it. I made it tonoght and I'm just about to post it. So thanks very much Gary all the girls loved it but I a  a   a   a  kinda said it was my recipe ........................No I gave you all the credits.  I just heated it up.
  16. scarbelly

    scarbelly Smoking Guru OTBS Member

    Hey Mark I am glad it worked for ya.  How did you add heat? That Florida Everglades rub has some nice kick to it
  17. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Dang those look good.... I am going to have to try them...

    Nice work Gary...
  18. Scar, why is it that every time I log on to SMF I start getting real hungry?  I worked about all night last night, came home and slept for a few hours, got called back out and have just gotten home, all I have had to eat today was a ham salad sandwich in between bodies.  Those look awesome and are already on my to do list!  If it will just quite snowing here and warm up about 10 degrees. I really like the way you explained how you did it, It was simple enough for even me to understand, THANKS SCAR, I will drop by Food City to see what they have on sale tomorrow.  I got a real deal on boneless breast 2 weeks ago, just $1.29 per pound, if mom has not used them all I may try a few of them.  Keep up the good work Scar! Your new friend, The Virginia Smoke Signal
  19. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    That's some great looking cordon bleu, Gary!  I'll be trying that.[​IMG]
  20. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Gary tht looks great.  I too will be trying that soon

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