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Chicken Cordon Bleu ??????

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I would like to see a few more pictures and an explanation of how you did the bacon wraping. It looks like basket weaving. I can easily imagine this being served at a high end restaurant. Would it be possible to half way cook or smoke the bacon first? Then a bit of warming to make the bacon pliable again. 
 
Well the wife made up about 12 of these 2 days ago.Marinated them in italin dressing and a basil/pesto sauce.Wrapped them in bacon and I let them sit overnight in the fridge. I smoked them yesterday afternoon. I used hickory and alpple chips and I also put apple sauce in with the water in the water pan. Smoked for 2 hours on 200 then in the oven for about 45 min. Bacon got crisp this way too. Man were the good!! My question is did you put foil under them or what? I had cheese dripping everywhere. I am doing some jerky this morning and had a cheesey mess to clean up 1st.Thanks,Woody!
 
Last edited:
tommerr said:
I would like to see a few more pictures and an explanation of how you did the bacon wraping. It looks like basket weaving. I can easily imagine this being served at a high end restaurant. Would it be possible to half way cook or smoke the bacon first? Then a bit of warming to make the bacon pliable again. 
Click to expand...
The bacon wrap was just a modified weave with 2 strips running one way and one running the other. This bacon was a lot thicker than I normally use in a wrap so it did not cook all the way thru. You could partially pre cook the bacon if you wanted to eliminate using the torch

 
 
Woody1960 said:
Well the wife made up about 12 of these 2 days ago.Marinated them in italin dressing and a basil/pesto sauce.Wrapped them in bacon and I let them sit overnight in the fridge. I smoked them yesterday afternoon. I used hickory and alpple chips and I also put apple sauce in with the water in the water pan. Smoked for 2 hours on 200 then in the oven for about 45 min. Bacon got crisp this way too. Man were the good!! My question is did you put foil under them or what? I had cheese dripping everywhere. I am doing some jerky this morning and had a cheesey mess to clean up 1st.Thanks,Woody!
Click to expand...
Man yours sound awesome - we do need some qview though - I do foil the whole bottom of the smoker and the smoke chunk box - it is a pretty easy clean up that way
 
Gary the chicken looks outstanding!! Bet it tasted amazing too.....Nice job! 
PDT_Armataz_01_37.gif
 
Scarbelly said:
Woody1960 said:
Well the wife made up about 12 of these 2 days ago.Marinated them in italin dressing and a basil/pesto sauce.Wrapped them in bacon and I let them sit overnight in the fridge. I smoked them yesterday afternoon. I used hickory and alpple chips and I also put apple sauce in with the water in the water pan. Smoked for 2 hours on 200 then in the oven for about 45 min. Bacon got crisp this way too. Man were the good!! My question is did you put foil under them or what? I had cheese dripping everywhere. I am doing some jerky this morning and had a cheesey mess to clean up 1st.Thanks,Woody!
Click to expand...
Man yours sound awesome - we do need some qview though - I do foil the whole bottom of the smoker and the smoke chunk box - it is a pretty easy clean up that way
Click to expand...
Thanks for the info.I didnt think of the foil on the bottom. I thought about putting them on the rack but figured it would block to much heat.I do qview on the next ones.We'll be having them again soo.They were awesum!
 
I idle in the back ground. My new, unused smoker sits in my shop at -2F tonight so I'm just trying to absorb some wisdom here until spring arrives. Lets just say that I have a 15,000 cubic foot freezer in the winter. The aluminum foil idea idea instantly makes sense to me. One roll of foil eliminates hours of scrubing. I like that. I want my spring. Yesterday morning it was -10F out there. The bacon wrap idea sounds so interesting to me. The other day, I saw a sandwhich listed in a restaurant which said "Contains one pound of bacon!" I had to pass on that one.

Tom in northern Illinois
 
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