Chicken Cordon Bleu, Twice Baked Potato and Asparagus Spears off the Yoder

[MossyMO]

Last evenings supper was 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 Yoder and put the potatoes on while I got the chicken ready. Started with putting a couple of chicken breasts in Mad Hunky 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 shut the best I could. Sprinkled them with a little seasoning and onto the Yoder 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.


http://img842.imageshack.us/img842/4112/img1910resize.jpg (http://imageshack.us/photo/my-images/842/img1910resize.jpg/)

http://img716.imageshack.us/img716/7839/img1912resize.jpg (http://imageshack.us/photo/my-images/716/img1912resize.jpg/)

http://img337.imageshack.us/img337/4279/img1915resize.jpg (http://imageshack.us/photo/my-images/337/img1915resize.jpg/)

http://img849.imageshack.us/img849/5614/img1921resize.jpg (http://imageshack.us/photo/my-images/849/img1921resize.jpg/)

http://img824.imageshack.us/img824/7818/img1929resize.jpg (http://imageshack.us/photo/my-images/824/img1929resize.jpg/)

http://img197.imageshack.us/img197/6789/img1930resize.jpg (http://imageshack.us/photo/my-images/197/img1930resize.jpg/)

http://img29.imageshack.us/img29/5610/img1934resize.jpg (http://imageshack.us/photo/my-images/29/img1934resize.jpg/)

Thanks for looking!

[Bbq Bubba]

SEE????

Somebody here DOES cook on the weekends!!!

Pick a superbowl winner and your a lock (so far) for some goodies. :)

[Rich Parker]

Delicious!

Yes definitely make a Super Bowl prediction

[crewdawg52]

Real C.C.B.! Looks fantastic and bet it tasted fantastic!

[jerry516planes]

Yes I am going to have to give that a try!

[Extreme]

Thank goodness you don't handicap football as well as you cook, This was a lock. Good lookin eats.
Troy

[MossyMO]

Thanks to to all for the compliments, much appreciated.

Thank goodness you don't handicap football as well as you cook, This was a lock. Good lookin eats.
Troy

Ya I was way off on that one!

[Ron_L]

Ya I was way off on that one!

That's OK... The chicken still looks great! :D

[crewdawg52]

Hey Mo........... (had to say that.....yuk, yuk, yuk). Looks like the chix was skinless....... True? And if it was, was there a reason?

Just curious, cause I'm gonna try this soon and was wondering. I'm not a skin fan (always pull it off), but it does help keep the meat moist while cooking.

[MossyMO]

Honestly Crewdawg, we had planned on chicken breast for a meal and had shopped 3 grocery stores and that is all we could find and put my trust in the poultry brine to keep it moist (Mad Hunky brine performed well).

Normally when it is just for the wife and I, would have bacon wrapped it but was also trying to get a nice plated pic for a online contest (entry ended up getting 1st place!). I love a good crisp chicken skin, just couldn't find it...

[crewdawg52]

That Mad Hunky Poultry Brine is good stuff! Again Mo, looks fantastic!

[bbqbull]

Awesome looking plate, that is on my future to do list!