Let's go ahead and be real right now. No one is going to read this. This is generally where I would explain the dish, maybe give a little back story on it, but after seeing this picture you're going to just scroll right on by and get started on this recipe. I can say whatever I want. Tony Romo is the best QB the NFL has ever seen. Cowboys will be undefeated this year and win the Super Bowl. People don't even really like bacon. Ok, that one was just ridiculous. Anyway, when I told the boss man I wanted to do another take on a "fatty" he just said, "Let's do it!". This man shows no fear. This is "Brady is no chicken cordon bleu fatty".
Brady Is No Chicken Cordon Bleu
Prep Time: 15 minutes
Cook Time: 40-50 minutes
Serves: 4-6
Recommended Pellets: Pecan, Cherry or Hickory
INGREDIENTS:
1 lb ground chicken
1 pack bacon
1/2 lb thin sliced deli ham
2 c shredded Italian cheese mix
Dash of Salt, Pepper and Oregano
PREPARATION:
Let's start by getting our ingredients assembled and turning our Traeger to the "Smoke" setting and opening the lid for 3-5 minutes. In the meantime we have a weave to create.
Start off by taking your bacon apart strip by strip and laying it side by side until you're around 5-6 slices deep on a cutting board or a sheet of plastic. Once you have them laid out start by pulling the odd or even strips from left to right about 1 inch it start your weave. Only do odds or evens though, this will start your weave. Once you have the bacon slices pulled back just a touch, lay a piece of bacon across the exposed slices and the gaps, then fold the bacon you originally peeled back on top of the strip you had just laid. Then its just a matter of doing the same thing, just the alternate. If you started with the odds do the evens but now that the first strip is established, instead of pulling from the left to the right, do the right to the left until you can lay another strip. It should look like this.
If you continue to alternate and lay strips you'll have a full out bacon weave and this is the easiest method I've found to use. Once you do it a time or two you'll become a pro.
That looks pretty amazing. We can go ahead and set this off to the side and we can get this fatty assembled. This would be a great time to get your Traeger set to 375 degrees. Now you can take your ground chicken (or turkey) and smash it out in a rectangle on plastic or foil.
Go ahead and season your chicken with a little salt, pepper and oregano. You feel free to do whatever you want, this is what I did and it was fantastic. I practically had people beating down my door to get a sample. Next we add the ham.
Just layer your ham around until it's pretty equally distributed around the chicken. Now we can add the cheese!
I used a store bought package that had mozzarella, asiago and parmesan. It was pretty much the best thing I could have imagined for this project. Now using your foil or plastic, go ahead and roll the chicken meat pile into a log. Once you have it all set together set it on your bacon weave.
This is looking too good already. Let's go ahead and roll this chicken up in the bacon and get ready to throw this on the grill.
You're going to want to cook your fatty for 40-50 minutes depending on the heat level on your grill. You'll notice a good amount of juice and cheese coming out when it's ready as well as it will look golden brown and delicious. Let it cook around 30 minutes then flip it over.
Now that we've flipped the fatty, let it cook another 10-20 minutes.
That looks amazing. Hurry and call everyone that you know to come over so they can see you cut this sucker open. You're not going to want to miss this view.
There you have it folks. Try not to eat this one all on your own, but hey, I'm not going to judge you. This is so good. You're not going to want to share. As always take a picture of your dishes and tag us on our social media. We love to see you cook! Find us on Facebook, Instagram and Twitter @traegergrills
Printable recipe: Brady Is No Chicken Cordon Bleu.docx (15.77 kb)
No comments:
Post a Comment