So my buddy and I were sitting down at our local park smoking up some ribs and other goodies for his daughters birthday. I started telling him about these "fatties" that I'd been seeing on here and how amazing they sounded and looked. Of course he had to see some pictures for himself and after about 5 minutes of looking and drooling on my phone, we decided we couldn't take it anymore and had to attempt one for ourselves. We chose to try and make the Chicken Cordon Bleu..........
1st we took 2 boneless skinless chicken breasts and cut them lenghtwise several times each, pounded them with a meat hammer and then sprinkled with Jeff's Rub......
Then we sprinkled it with shredded Swiss Cheese...........
sliced up some Ham and spread it around.........
Sprinkled with even more Swiss Cheese.......then rolled it up. (not shown cuz it was not pretty...lol)
Made my 1st ever Bacon weave......Not as hard as I thought actually.......
Then rolled the weave over the chicken.........Now we're ready for the smoker........
After a short time in the smoker.........
This is how it looked after about 3.5 hrs in the smoker. I pulled it off with an internal temp of 165....The smoker temp ranged from about 175-220.....Reason being is, my buddy couldnt keep the dang lid closed very long. Seems he had to look every 15-20 mins. IF YOU'RE LOOKIN.....YOU AINT COOKING!!!!! Right????? I imagine it would've only taken about 2.5 hours at 225 without all the interruptions. Guess I'll figure that out on my next one.
This is how it looked when I cut into it...........
And this was the final product......YUM!!!!!! Didnt have time to doctor up the plate for appearance. It was disappearing just as fast as I was cutting it.
Please let me know what Y'all think and if I missed any steps or if you'd add any variations to make it better. My next attempt is going to be a breakfast fattie.......
1st we took 2 boneless skinless chicken breasts and cut them lenghtwise several times each, pounded them with a meat hammer and then sprinkled with Jeff's Rub......
Then we sprinkled it with shredded Swiss Cheese...........
sliced up some Ham and spread it around.........
Sprinkled with even more Swiss Cheese.......then rolled it up. (not shown cuz it was not pretty...lol)
Made my 1st ever Bacon weave......Not as hard as I thought actually.......
Then rolled the weave over the chicken.........Now we're ready for the smoker........
After a short time in the smoker.........
This is how it looked after about 3.5 hrs in the smoker. I pulled it off with an internal temp of 165....The smoker temp ranged from about 175-220.....Reason being is, my buddy couldnt keep the dang lid closed very long. Seems he had to look every 15-20 mins. IF YOU'RE LOOKIN.....YOU AINT COOKING!!!!! Right????? I imagine it would've only taken about 2.5 hours at 225 without all the interruptions. Guess I'll figure that out on my next one.
This is how it looked when I cut into it...........
And this was the final product......YUM!!!!!! Didnt have time to doctor up the plate for appearance. It was disappearing just as fast as I was cutting it.
Please let me know what Y'all think and if I missed any steps or if you'd add any variations to make it better. My next attempt is going to be a breakfast fattie.......
