Okay after seeing c farmers http://www.smokingmeatforums.com/t/253354/cord-n-blus
and Smokin Als http://www.smokingmeatforums.com/t/253383/first-cool-day-gotta-fire-up-the-lang
I had to try the Chicken Cordon Bleu
Defrosted a breast it was not the best looking cut but trimmed a little and butterflied it open
Pounded it out a bit layer of Ham
Had a small piece of Bree to lay on top of the Ham
Rolled it up you can see were I said it wasn't the nicest cut
Now that needed to be covered
Covered and tied
Rested in the fridge for a few hrs. I set up the kettle w/vortex
I took this pic to show how little air you need using the vortex
It went up to 435* real fast I will close more next time
Put the bird on with some yams
Took about 1 1/2 hrs. to finish To much cheese came out
Resting on the cutting board
Sliced for dinner
Served with massed taters and Asparagus the yams are for the left overs
Thanks for looking and big thanks to Adam & Al
Richie
and Smokin Als http://www.smokingmeatforums.com/t/253383/first-cool-day-gotta-fire-up-the-lang
I had to try the Chicken Cordon Bleu
Defrosted a breast it was not the best looking cut but trimmed a little and butterflied it open
Pounded it out a bit layer of Ham
Had a small piece of Bree to lay on top of the Ham
Rolled it up you can see were I said it wasn't the nicest cut
Now that needed to be covered
Covered and tied
Rested in the fridge for a few hrs. I set up the kettle w/vortex
I took this pic to show how little air you need using the vortex
It went up to 435* real fast I will close more next time
Put the bird on with some yams
Took about 1 1/2 hrs. to finish To much cheese came out
Resting on the cutting board
Sliced for dinner
Served with massed taters and Asparagus the yams are for the left overs
Thanks for looking and big thanks to Adam & Al
Richie
