Quick Question re Chicken Cordon Bleu Rolls

graystratcat

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Dec 18, 2011

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Coastal North Carolina...shoot the inlet and hook

• Mar 23, 2012

• #1

I'm trying the chicken cordon bleu rolls for the first time and was trying to find some estimates as to cooking times.  Was hoping someone could help me out.  I have each roll wrapped in bacon and plan to smoke at 275*.  Just looking for a rough estimate of what the smoking time might be so I can fire up the smoker at approx the right time tonight.

Thanks in advance!

-Salt

 

pops6927

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• Mar 23, 2012

• #2

A lot of variables as to time; thickness of chicken, how many layers of ham, thickness, amount of cheese, how constructed, and so on.  Could be as little as 30 minutes to as much as 1.5 - 2 hours.  Safest guessitmate is as soon as they reach min. 165° or more internal and how your probe is positioned, depending on how you like them, what kind of cheese and what melting point it has, etc.  Basically, not enough information and no Qview to go by.  Let us know how they turned out and what time and temp you achieved and lots of Qview!

 

graystratcat

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Coastal North Carolina...shoot the inlet and hook

• Mar 24, 2012

• #3

Well, here's the results.  Made 2 traditional Cordon Bleus (plus added some fresh greens from the garden) and one Pizza (pepperoni, provolone, tomato sauce and fresh greens from the garden).  Didn't feel like firing up the smoker for 3 of these so I did them in-direct heat style on the Weber Performer.

Smoking time ended up being 1.5 hours with an average temp of ~ 280*.  Also did some ABTs  (heck, if there's a fire lit, have to have ABTs!)

Just starting out

Just about done

Plated w/ some rice and gravy

Money shot

Bear view (next time I do these need to add a bit more ham. The fresh greens made a nice addition)

All in all they came out pretty darn good.

Thanks for taking a gander.

-Salt

 

alelover

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• Mar 24, 2012

• #4

Those look great Salt. I was going to say 1 1/2 hours at 225 - 250 but it looks like you figured it out.

 

chef jimmyj

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• Mar 24, 2012

• #5

Looks really great...JJ

 

africanmeat

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• Mar 24, 2012

• #6

yup it looks great

 

jrod62

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• Mar 26, 2012

• #7

Looks great :drool

 

scarbelly

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• Mar 26, 2012

• #8

Looks like you nailed it. I bet they were tasty 

 

graystratcat

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Coastal North Carolina...shoot the inlet and hook

• Mar 26, 2012

• #9

Thanks guys, they did come out pretty darn good.  I do appreciate the comps.  I'll be doing this again for sure with a few tweaks.

-Salt

 

sprky

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• Mar 26, 2012

• #10

 

diggingdogfarm

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• Mar 26, 2012

• #11

Wow!!
Looks amazing!