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

MossyMO

MossyMO

New member
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. Sorry, I gapped getting a pic of the asparagus on the grill, hunger pains got the best of me!
















Thanks for looking!
 
sparky

sparky

New member
i take a plate of that right now. that looks simply fantastic. dude, 5 star meal all the way. love the potatoes. real nice job on the chicken. :)
 
Rip

Rip

New member
Wow! Looks great Marty! I've had great luck (if you have room on the grill) with cooking asparagus on one Grill Grate at lower temps. This way you can put them on during the last 15-30 minutes of your lower temp cook.
 
C

cowgirl

New member
Marty that looks soooooo good! Wish you and Tanya lived closer, I'd be showing up at your place every day at meal time. lol
 
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