So with the nice weather last weekend I did a nice Smoked Chicken Cordon Blue:
Took some nice chicken breast cut a pouch in them stuffed with ham and swiss cheese, sealed up with some tooth picks, seasoned with some Texas chicken tickler rub.
Onto the kettle indirect around an inverted vortex for about 45 minutes to an hour. Temps running 450-525*. Used a hunk o cherry on this one! Hot and fast! Took to 165* and let rest 10 minutes. Did some nice asparagus direct on the vortex as well!
Here we are plated up!
Just look at the wonderful melty cheese!!
M-O-N-E-Y!!
This was a very tasty meal I must say!!
Thanks for looking!!
Took some nice chicken breast cut a pouch in them stuffed with ham and swiss cheese, sealed up with some tooth picks, seasoned with some Texas chicken tickler rub.
Onto the kettle indirect around an inverted vortex for about 45 minutes to an hour. Temps running 450-525*. Used a hunk o cherry on this one! Hot and fast! Took to 165* and let rest 10 minutes. Did some nice asparagus direct on the vortex as well!
Here we are plated up!
Just look at the wonderful melty cheese!!
M-O-N-E-Y!!
This was a very tasty meal I must say!!
Thanks for looking!!
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