- Joined Feb 23, 2010
I'm doing my first chicken cordon bluuh this weekend. I will be using my brand new AMNS. I'm going to pound them out, stuff em roll em up, wrap in bacon, and smoke. Maybe finish at a high heat to crisp up the bacon, or put them under the broiler. I have a few questions...
- Should I use a lighter, fruit wood? I have apple. I also have hickory and mesquite.
- What temp should I smoke at? I don't want them to get dried out. Which leads me to my next question...
- Should I brine or marinate them? If so, should I do it before stuffing or rolling them up?
- Any clue how long they will take?