Smoked Chicken Cordon Blue Burger

Smoked Chicken Cordon Blue Burger

Prep Time: 5 minutes

Cook Time: 45 minutes

Grill: Traeger

Pellets: Pecan

Ingredients:

Chicken fillets

Canadian bacon

Brie cheese

½ cup Grandville’s Tropical BBQ Sauce

½ cup Mayo

Buns

Lettuce and Tomato

Smoked with Pecan Wood on the Traeger

Directions:

Mix your Grandville’s and mayo together and set aside.

Smoke the chicken for 30 minutes. Then, cook it until you reach 160 degrees. Pile on the Canadian bacon and the cheese. Leave on the grill until the cheese is melted. This will be quick as the chicken breast is delicate.

Cooking Directions: Traeger

Open the lid and set the dial to “Smoke”, after about five minutes shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up. Place the chicken directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so.

After 30 minutes, turn the digital control up to 300. When the chicken reaches an internal temp of 160 (about 15 minutes) add the bacon and cheese. Pull it off when the cheese is melted, cover it and let it rest for a few minutes before serving.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like.

Directions: Gas Grill
Prep Time: 5 minutes
Cook Time: 45 minutes
Grill: Gas

Preparing Grill: Medium Indirect Heat

Preheat your grill to medium heat (300 - 350) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

Preparing Charcoal Grill

Get the Grill ready, you will want your temperature of around 300-350 degrees. Remember, you are going Medium Indirect Heat here for about 15 minutes. Bank your coals over to one side of your grill. Add your “drained wood chips” and you are good to go…

Your cooking times and temps will be the same as above.

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Traeger, Charmglow, Char-Broil, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are for pellet heads, gas, natural wood and charcoal purists. Almost any of our recipes can be done on any good grill. The important thing as always is TIME & TEMPERATURE. You can do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Enjoy,

Ken & Patti

Hey, if you are interested in learning more about Traeger Grills or for fine meats and sausages for your grill, go see Jacob. He is a Sausage Meister and we are not kidding. If you get a chance, go and see him. It will be a fun day trip. (Take an ice chest; we always fill up a big one.)
Or check him out @ www.tandhsausage.com
or call him 760 471- 9192.

For a REAL GOOD BBQ Sauce
check out Grandville’s Gourmet BBQ Sauces 

Steve 360 943 2861 @ www.grandvillesbbqsauces.com