First Cordon Bleus on the ECB w/Qview

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chef willie

Master of the Pit
Original poster
OTBS Member
Dec 31, 2010
3,201
376
Willamette Valley, Oregon
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

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After 2 hours at 175 internal

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Thanks for looking and all the ideas from members...Willie
 
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Looks delicious.  Ha Ha Ha "cheese loss" we got a man down.  Im going in to get him.
 
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.
 
 Congrats on a great dish. It's all good my friend.
 
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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.
 
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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
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.
 
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