Wow! Turn a guy loose in the kitchen and check out how to make chicken cordon bleu with bacon using a smoker.
There’s nothing skimpy about the portions either. Ignore the music, just read the instructions as each step is shown.
This recipe was done using a Bradley Smoker and six pucks of hickory smoke wood chips. Smoke at 250 degrees for 2 1/2 hours. Watch it closely near the end because it’s easy to overcook.
Who’s going to smoke chicken next? Enjoy!
Has anyone tried this? looks like alot of salty meat and not alot of chicken? Thoughts on the taste/result? Thank you in advance