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

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mossymo

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
May 30, 2007
4,988
1,789
Glenburn, North Dakota
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.

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Thanks for looking!
 
Last edited:
Hey Marty!

Life will never be the same, now that you have a Yoder!

Looks Awesome

Todd
 
AWESOME

If my wife see's this....OUI

Guess what i will be doing.

Looks-Great.gif
 
Great looking Plate!...JJ
 
Thanks to to all for the compliments, much appreciated.
 
Hey Marty!

Life will never be the same, now that you have a Yoder!

Looks Awesome

Todd
I know it Todd, now I am having trouble getting my wife to let me use it!
 
Great job on the Chicken. I'll have to try it myself. I'm glad to hear more people are discovering what good smokers Yoder's are. I'm partial to them as well.

Thanks for sharing.
 
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