spares, cordon bleu

redneck69 · Apr 25, 2011

a guy at work wanted me to make something for his family for dinner, so i got some cordon bleu going for him.

i also tossed on a set of spares, i tried out a new dry rub some one gave to me, cabela's baby back rub, i really liked the flavors in it and was very low in salt content.

sorry no money shot on these, they didn't last long enough.

i used cherry wood in the AMNS.

Thanx for looking.

daveomak · Apr 25, 2011

If you would deliver to Omak, I would take some of that...........

SmokinAl · Apr 25, 2011

Great looking meal. I'm sure your friend was impressed.

scarbelly · Apr 25, 2011

What a great looking meal. Nice job

Bearcarver · Apr 25, 2011

Very tasty looking, Red Neck !!!!!!!!

Thanks for the views,

Bear

redneck69 · Apr 25, 2011

thank you everyone!!

les3176 · Apr 25, 2011

Way to go!!! Everything looks great!!!

raptor700 · Apr 25, 2011

Looks good, I would luv to see what the cordon bleu looked like sliced!

I suggest, smoke some more and post the pics

beer-b-q · Apr 25, 2011

Looks Great...

Fife · Apr 25, 2011

What a great friend you are

thebarbequeen · Apr 25, 2011

Yeah, what they all said!! care to share a bit more about how you did your cordon bleu? did you flatten and roll, or slit and stuff? It sure looks great, and those ribs look perfect.

redneck69 · Apr 26, 2011

TheBarbeQueen said:
Yeah, what they all said!! care to share a bit more about how you did your cordon bleu? did you flatten and roll, or slit and stuff? It sure looks great, and those ribs look perfect.

slice and stuff, never tried rolling them before. how well does that work out?

thebarbequeen · Apr 26, 2011

Slice and stuff is way easier! Yours just seem to have such perfect shapes, I couldn't quite tell. You've got a very lucky friend!! Cheers!

lexscsmoker · May 3, 2011

Please tell me how you did those cordon bleu things. i'm looking for something new to do and they look really good.

thanks

redneck69 · May 4, 2011

these are real simple to make

slice and fold over the chicken breast (don't slice all the way thru)

i put 2 pieces of provalon cheese and 2 slices of brown sugar ham inside the sliced breast and fold together

you can do a bacon weave around the breast or wrap about 5 pieces of bacon around it

i usually sprinkle some brown sugar over the bacon...gives it a great taste

i set the smoker at 250 and use hickory, apple or cherry wood for smoke..you can use what ever you would like

the main thing...i take mine to internal temp of 160 which usually takes around an hour and 45 min to 2 hours and 15 min

you will loose some of the cheese when it melts...which is normal...

enjoy

realtorterry · May 4, 2011

Man that all looks good!! Great job!!!

lexscsmoker · May 5, 2011

Thanks. I'm definitely gonna try those.

Fife · May 5, 2011

spares, cordon bleu

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