Chicken seemed dry

[bountyhunter]

I tried some chicken cordon bleu today and while it was good, I thought it could  have been better. I sliced a boneless,skinless breast in two and then beat it untill it was about 1/4" thick. I then layered a slice of ham and a slice of swiss cheese and rolled it up and then wrapped two pieces of bacon around  each one. I put them on my Weber one touch  at 250-275 indirect heat for about three hours with a handfull of  hickory chips and some apple chips.I took them off at 165. It seemed like all the cheese leaked out and the chicken tasted dry. This was a trial run for Sunday when we are doing a BBQ for about 20 people so I would like to figure out what I did wrong. I did not brine and I used no rub. How can I keep the cheese inside. I filled the water tray with sand and covered with tin foil. the smoke taste seemed quite strong and I think I would cut way back on the chips. Sorry no pictures

Help

 

[daveomak]

BH, evening.....   sounds like the problem lies in the chicken needing to be cooked to too high a temp for the cheese.......   Try splitting and pounding the chicken, pre cook it to 160, then assemble the parts and cook to warm thoroughly....  You might have to pre cook the bacon until mostly done....  When I made pork shots, I pre cooked the bacon at 350 for 15 minutes....   Might have to cook it a little longer than 15 but worth a try....   

Also it seems to me, 3 hours at 250 is a little long to cook it...  Precooking the bacon and chicken flats will solve those problems.... maybe...

http://www.smokingmeatforums.com/t/122523/poker-night-pork-shots

1 pre cook bacon.jpg

• daveomak
• May 31, 2012