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Chicken Cordon Bleu
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Kuhnkid4
Posts: 4
I cooked chicken cordon Bleu the other day and it came out kinda dry, what temp should I get my egg up to so I can get nice grill marks and still have a nice moist piece of chicken. I'm thinking I need it hotter and less time per side. Any recommendations?
Thanks, Jeff
Thanks, Jeff
Comments
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I did chicken breast last weekend ... raised direct at 375- 385 for 35 min. was very good but will cut back 5 min nxt time.. cordon bleau should be similar
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I forgot to say bnls - I went to 165 internal - was a little too high but wife likes everything extremely well done except steak.
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Cook to temp, not time. Just be careful you don't put it in a think of melted cheese.Bx - > NJ ->TX!!!All to get cheaper brisket!
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I cook them indirect at 375°, till they hit 160° internal. They do get dry if they go to much above that.
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I cook mine at 350 raised direct but use a mustard and honey glaze on them every 10 minutes until 165.
Two XL BGEs - So Happy!!!!
Waunakee, WI
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Photo to come
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Use chicken thighs instead of breast (11 grams of fat in thigh and 3 in a breast). The extra fat makes for a much moister piece of yard-bird.Keepin' It Weird in The ATX FBTX
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