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Pork Cordon Swiss
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Brisket_Fanatic
Posts: 2,884
This was a play on chicken cordon blue except I used a pork loin, l butterflied it and pounded it out. Then dusted each layer with cookies flavor enhancer and topped with a bacon weave. Layered in Swiss cheese, smoked thin slice ham(forgot to get that pic) and rolled it up and covered in bacon. Smoked with peach wood around 325 for almost 2 hours plus a 30 min rest. Pulled at 145 and it carries over to 151 so next time I'll pull at 140. It was really moist and soft texture but the bacon was not done enough. Maybe I'll pull at 125 and then crank it up to like 450 to crisp up the bacon and finish or maybe pre cook the bacon a little. Anyway it was still really good and the leftovers even nuked were still very juicy and tender.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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@bgebrent Thanks, wife said it was her favorite yet
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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Knocked that out of the park!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Nice work, Ben.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Looks wonderful!
Interesting that a "smoke ring" that looks like it couldn't have come from the smoke formed on the rolled-up inside, apparently from the cure on the bacon or the ham. Kinda cool, somehow.
Anyway, it looks way cool and I bet it was absolutely delicious!!! -
@Photo Egg Thanks, it was close just needed some work on the bacon. It was very chewy and left a grease slick on the plate. Flavor was out of the park.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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@SmokeyPitt Yep, thanks for the kind words
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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@Florida Grillin Girl Thanks you, good to see you around!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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@Theophan I thought the same thing about the smoke ring. My guess is I agree it has to be the nitrites in the bacon. It was amazing and even cold and nuked for was great
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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Left a grease slick on the plate -- how bad could it be???Brisket_Fanatic said:... and left a grease slick on the plate. Flavor was out of the park.
Decades ago I used to go to a pizza place where the pizzas were simple but just wonderful, each small, individual-size pie came to the table in its own pan, and every time you'd pick that first slice up out of the pie it was sitting in a POOL of orange grease! <laughing> Bad for ya, I guess, but man those things were good! -
That is a slice of goodness.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Looks good Brisket!"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Great idea! Looks good!Simi Valley, California
LBGE, PBC, Annova, SMOBot -
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Perfectly eggsecuted!
Looks great bud.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
@WeberWho Thanks V!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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@SoCal_Griller It was, thanks!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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@Focker Thanks Brando!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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Par cook the bacon weave just a little, pull it off the Egg and roll on some paper towels and putt it back on the Egg for a bit?Brisket_Fanatic said:@Photo Egg Thanks, it was close just needed some work on the bacon. It was very chewy and left a grease slick on the plate. Flavor was out of the park.
Still looks perfect from here.lolThank you,DarianGalveston Texas -
How important is the bacon on a stuffed tenderloin? Asking for a friend.Lawrenceville, GA
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@buzzvol It provides a lot of flavor since pork loin is naturallly lean and not tons of flavor alone. Is it necessary not at all but it definitely helps.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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Very Nice,love chicken cordon,will have to try...Visalia, Ca @lkapigian
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#STOLETHIS
Looks Dang Good!
Assuming you did an indirect cook for most of it...?Kansas City: Too Much City for One State - Missouri side
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues... -
@Austin Egghead Thank you!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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@lkapigian Thanks it's pork on pork on pork action
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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@vb4677 Thanks, it was all indirect. I would suggest maybe pulling at 125 and then go hotter and raised direct to crisp up the bacon until internal is 140
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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bruh....
I'd crush this.
XL & MM BGE, 36" Blackstone - Newport News, VA
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