Chicken Cordon Bleu on the New Cast Iron Grates

[bbquzz]

The project of the day was to be Patio Daddio's Chicken Cordon Bleu and to my surprise my new cast iron grill grates showed up today. Cruising the Wolfe Pit after Christmas I saw them and thought the grates looked like a nice gift to give myself. So an added bonus was I got to break in the new grates with the Chicken Cordon Bleu. We are dealing with some "white death" in Central Ohio so I seasoned the grates in the oven just to make sure they were ready for dinner.

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My second attempt at actually stuffing the ham and brie and it went much better this time than my first attempt a few weeks ago. I seasoned the breasts with some Wolfe Rub. I think I may have used the citrus had I thought of it sooner ... next time.

(http://home-and-garden.webshots.com/photo/2491652740105758345fFyvlX)

The cook calls for searing both sides over direct heat, before moving them to the indirect side. My first grill marks on these grates ... I'm impress with them!



Plated up with some green beans and rice.

(http://home-and-garden.webshots.com/photo/2080286050105758345BsMSdx)

The only problem is the brie all but melted out. I'll work on that. Next shot I hope to look more like this [url]http://tinyurl.com/ylxsfk5. Thanks to John Dawson for a great recipe.



Who would have thought I could be shoveling snow and cooking at the same time, but I got half way through the drive with the chicken was cooking. If it would stop snowing I might get it finished up.

[HUCKjr]

Wow bbquzz!!! that's just awesome.

[HUCK]

I don't know where to start first. Ok first please keep the snow there. You a true bbqer when you are willing shovel snow to cook. I have done this many times. Now those cast iron grates they are the best holds heat very well. Great for killer grill marks as you show so well. Was looking at these for the weber myself. Last but not lease the chicken looks great and the sides. With the cheese might try but dont freeze but place in freezer to get a good chill.

[bbquzz]

Good thought on the cheese, cool it down before the cook, kind of like cooling the turkey breast so it does not over cook. I did cool the cheese down to cut it but that was long before the cook, the brie is so soft. But if it were close to frozen it may not melt out. Thanks for the tip Huck.