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Boneless Chicken
looks great so far, great link also. thanks- jared101
- Post #2
- Forum: Grilling Chicken
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2nd Smoke atempt - chuck shoulder
Man cole, you did great. I would make the short drive to Dallas for that one! -
Chicken "cordon bleu"
Thanks everyone, just trying to revieve a classic. -
Chicken "cordon bleu"
There is just one chicken breast in each roll up. they got pretty big when we pounded them out. -
Chicken "cordon bleu"
I used chicken breasts, the boneless skinless kind, and pounded them flat, about a 1/4 inch thick. I actually used an old cast iron skillet to pound them out, a little easier to make them uniform with the larger surface area. Poteau, was an old indian trading post. That is where the name... -
Chicken "cordon bleu"
Yes, thus the "" also, there is prosciutto in the middle as well. But it was more of a play on cordon bleu. -
Chicken "cordon bleu"
Ok so here is my first attempt at chicken of any kind on the smoker. I made a chicken cordon bleu with spinach, mushrooms, sun-dried tomatoes, and fresh mozzarella. Here is the q-view. Ready to go in the smoker. After about 3 hours in the smoke, and here comes the money shots. -
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- jared101
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- jared101
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- jared101
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- jared101
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New to the 'Que! - RECENTLY ADDED Q VIEW
Well, still looks pretty good. I wouldn't turn it down for sure! -
Butt's Were Cheap...Then I Smoked One. with Q-View
man, that looks great. Nice job! -
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Hello from Riverton, UT
Take the thermometer out of the door, it will just unscrew and pop out, and test it in a pot of boiling water. See what you reading is, then test it with an instant read or probe thermometer, that will tell you your temp difference. Also, you may want to look at a dual probe thermometer, that... -
New to the 'Que! - RECENTLY ADDED Q VIEW
Welcome, and don't forget the q-view! -
Hello from Riverton, UT
Welcome aboard, I have the same smoker, and my thermometer was about 50 degrees off. Be sure to cross check it with a good probe thermometer in boiling water. Everything i have smoked in the vert brinkman has been great. Good luck and great smoking. There are so many helpful people around... -
Small Brisket Flat (now with Q-view)
Man, way to overcome adversity. That happened to me with my first pork butt, and ended up having to finish in the oven. I was able to get about 6 hours in the smoker first. Looks great, keep it up!
