First Cordon Bleus on the ECB w/Qview

Discussion in 'Poultry' started by chef willie, Feb 5, 2011.

  1. chef willie

    chef willie Master of the Pit OTBS Member

    Last minute decision to do up some Bleus for last nights dinner. Took 2 hours at 250 in the ECB. Came out better than I expected but had some cheese loss.Very tasty and VERY filling.

    Thick cut sugar cure bacon wrap with a light dusting of rub--glad I used foil, lots of drippings developed

    [​IMG]

    After 2 hours at 175 internal

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    Thanks for looking and all the ideas from members...Willie
     
    o0infidel0o likes this.
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    They Look Great...
     
  3. cole

    cole Fire Starter

    Looks delicious.  Ha Ha Ha "cheese loss" we got a man down.  Im going in to get him.
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Dang Willie you beat me to it. I've got 6 of those bad boy about to go on right now. Hope mine turn out as good as yours! I think I overstuffed them so I'm sure I'll have some kind of cheese explosion.
     
  5. Willie, those look fantastic!
     
  6. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

     Congrats on a great dish. It's all good my friend.
     
  7. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Extra yummie!!!

      Craig
     
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    I guess the Cordon Bleu is going around. Well you have done a fabulous job there Chef Willie. I have made them a couple of times since I posted them a couple of weeks ago. Because they are that good.
     
    Last edited: Feb 4, 2011
  9. chef willie

    chef willie Master of the Pit OTBS Member

    Thanks Craig...nice looking batch of Dutch ovens you got working there....just read a book on DO's from the library...interesting read
     
     
  10. chef willie

    chef willie Master of the Pit OTBS Member

    Hah...'great minds think alike' comes to mind. I'm sure they'll turn out great due to your experience level <grin>. I really didn't think I overstuffed them but the cheese was a processed swiss I had in the fridge and just couldn't take the heat for that long. Will have to look into some of that hi-temp cheese I've been seeing in some of the posts. I hoped the bacon would contain the flow but most oozed out like lava. The breasts were'nt all that large either, 4 ounce size, so I didn't get as big of a cutlet out of them. I suppose I could have laid a piece of cheese over the top of the bacon the last few minutes of cooking...may try that next time. Enjoy your dinner. Waiting for the Q-view of yours....Willie
     
  11. chef willie

    chef willie Master of the Pit OTBS Member

    Yeah, saw your posts on the Bleuies Mark...inspired me...thanks
     
  12. chef willie

    chef willie Master of the Pit OTBS Member

    Thanks, everybody......think I'm gonna pack on a few extra pounds being around here....
     






     
  13. o0infidel0o

    o0infidel0o Fire Starter

    Looks delicious! I attempted to do some a weekend or two ago...yeah, not so much. :icon_sad:
     
  14. chef willie

    chef willie Master of the Pit OTBS Member

    Check out the eariler mballi3011 posts above....great info in it regarding these
     
     

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