spares, cordon bleu

Discussion in 'Pork' started by redneck69, Apr 25, 2011.

  1. redneck69

    redneck69 Smoking Fanatic

    a guy at work wanted me to make something for his family for dinner,  so i got some cordon bleu going for him.



    i also tossed on a set of spares, i tried out a new dry rub some one gave to me, cabela's baby back rub, i really liked the flavors in it and was very low in salt content.


    sorry no money shot on these, they didn't last long enough.

    i used cherry wood in the AMNS.

    Thanx for looking.
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    If you would deliver to Omak, I would take some of that...........[​IMG]
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Great looking meal. I'm sure your friend was impressed.
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    What a great looking meal. Nice job
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Very tasty looking, Red Neck !!!!!!!!

    Thanks for the views,

  6. redneck69

    redneck69 Smoking Fanatic

    thank you everyone!!
  7. les3176

    les3176 Master of the Pit

    Way to go!!! Everything looks great!!!
  8. raptor700

    raptor700 Master of the Pit OTBS Member

    Looks good, I would luv to see what the cordon bleu looked like sliced!

    I suggest, smoke some more and post the pics  [​IMG]
  9. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great...
  10. fife

    fife Master of the Pit

    [​IMG]What a great friend you are
  11. thebarbequeen

    thebarbequeen Smoking Fanatic

    Yeah, what they all said!!  care to share a bit more about how you did your cordon bleu? did you flatten and roll, or slit and stuff? It sure looks great, and those ribs look perfect.
  12. redneck69

    redneck69 Smoking Fanatic

    slice and stuff, never tried rolling them before. how well does that work out?
  13. thebarbequeen

    thebarbequeen Smoking Fanatic

    Slice and stuff is way easier!  Yours just seem to have such perfect shapes, I couldn't quite tell.  You've got a very lucky friend!! Cheers!
  14. lexscsmoker

    lexscsmoker Fire Starter

    Please tell me how you did those cordon bleu things.  i'm looking for something new to do and they look really good.

  15. redneck69

    redneck69 Smoking Fanatic

    these are real simple to make

    slice and fold over the chicken breast (don't slice all the way thru)

    i put 2 pieces of provalon cheese and 2 slices of brown sugar ham inside the sliced breast and fold together 

    you can do a bacon weave around the breast or wrap about 5 pieces of bacon around it

    i usually sprinkle some brown sugar over the it a great taste

    i set the smoker at 250 and use hickory, apple or cherry wood for can use what ever you would like

    the main thing...i take mine to internal temp of 160 which usually takes around an hour and 45 min to 2 hours and 15 min

    you will loose some of the cheese when it melts...which is normal...

  16. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    Man that all looks good!! Great job!!! [​IMG]
  17. lexscsmoker

    lexscsmoker Fire Starter

    Thanks. I'm definitely gonna try those.
  18. fife

    fife Master of the Pit


Share This Page