- Sep 2, 2012
- 33
- 11
I tried some chicken cordon bleu today and while it was good, I thought it could have been better. I sliced a boneless,skinless breast in two and then beat it untill it was about 1/4" thick. I then layered a slice of ham and a slice of swiss cheese and rolled it up and then wrapped two pieces of bacon around each one. I put them on my Weber one touch at 250-275 indirect heat for about three hours with a handfull of hickory chips and some apple chips.I took them off at 165. It seemed like all the cheese leaked out and the chicken tasted dry. This was a trial run for Sunday when we are doing a BBQ for about 20 people so I would like to figure out what I did wrong. I did not brine and I used no rub. How can I keep the cheese inside. I filled the water tray with sand and covered with tin foil. the smoke taste seemed quite strong and I think I would cut way back on the chips. Sorry no pictures
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