Chicken Cordon Bleu, Twice Baked Potato and Asparagus Tips

MossyMO · Post by **MossyMO** » Thu Dec 20, 2012 1:09 pm

Chicken breast cordon bleu, a twice baked potato with cheddar cheese/bacon on top with a tab of butter and then asparagus spears all smoked over hickory and maple.

Preheated the grill and put the potatoes on while I got the chicken ready. Started with putting a couple of chicken breasts in poultry brine and letting them rest in the fridge for a few hours. Then removed from brine about 5 hours later and pounded semi flat. Layered some swiss cheese and ham and then another slice of swiss cheese. Then rolled them up and could see a toothpick wasn’t going to hold it. Got some chicken ties that we use with the small roaster chickens and secured them the best I could. Sprinkled them with a little seasoning and onto the grill they go…

Started them out at 180º for about an hour to take on some smoke along with the potato. After an hour I turned the heat up to 230º and continue to cook the chicken until it reached an internal meat temp of 168º. Once there I removed the chicken into a pan and covered with foil while I got the asparagus on the grill.

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Thanks for looking!

bbqmad · Post by **bbqmad** » Thu Dec 20, 2012 4:36 pm

MossyMO wrote:Thanks for looking!

No thank you for showing!.........looks real nice

Glen

dales133 · Post by **dales133** » Thu Dec 20, 2012 6:17 pm

Yep you've done it again mate, nice looking feed there

peteru · Post by **peteru** » Thu Dec 20, 2012 8:38 pm

/me is getting peckish seeing this, after having cold turducken and salad for dinner.

That pink stuff between the layers of cheese... Is that spam? Or some kind of spam variant?

MossyMO · Post by **MossyMO** » Fri Dec 21, 2012 2:46 am

peteru wrote:That pink stuff between the layers of cheese... Is that spam? Or some kind of spam variant?

That is sliced ham.

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