SV and reverse sear. Epic or disaster???? Something new.

[Steve B]

How about bacon wrapped chicken cordon bleu.
Totally a new idea for me. I'm starting out with 4 12oz boneless skinless chicken breasts, yes they are huge. Made a large pocket in each one and took 2 slices of guyure cheese, wrapped them with 1 slice of ham, stuffed that into the chicken. I than put a little SnG rub on and wrapped with 4 slices of bacon each.

Into the bath 147* for 1hr 10min. Just lit the kbb.

More pics and write up to come.

[Spinaker]

This is gonna be epic! Can't wait for the results brother! You are killing it!

[RonB]

Very interesting - keep the photos coming.

[kmhfive]

I gotta see how this comes out! It may be my next week's lunch plan.

[DWCowles]

Keep the pics coming

[GadjetGriller]

you got some nice looking mummys there!!

[Steve B]

I kinda thought they looked more like footballs. Haha

[GadjetGriller]

Now that you mention it they do!! look like foot balls. (I had just watched a show on The pyramids so must have had Mummy's on the brain lol)

[Steve B]

That sucked. Just finished writing my post and it disappeared.
Anyway.
Overall thoughts.
The chicken was juicy with a little firmness. Good.
The bacon definitely needed to be more crunchy, prevalent. I can work on that
Needs more cheese and ham. It seemed to disappear.

Next time I will butterfly the breasts and pound them out, than roll them up, more like a pinwheel. I think that will make this dish 95% better.

My overall rating would be 6 on a scale of 1-10.

[Thunder77]

That looks pretty tasty! I totally agree with you on pounding flat. And more cheese. What's not to like about more cheese?

[Steve B]

Absolutely my brother absolutely.

[Spinaker]

I think I would cook them indirectly, first. Cook at like 350 F - 400 F to crisp up the bacon. Then go over the fire.

Great pictures. That one needs to be on the Feed the Flame thread!

[kmhfive]

I think pinwheels would be a great way to get more cheese!

[Steve B]

I agree.

[T-bone]

Steve B Very interesting. Thanks for sharing.

Did you have any problem with the bacon sticking? I've SV-Q'd a couple of bacon-wrapped pork loins recently. The first one I just used grill spray on the grates and the bacon stuck horribly. The second time I lightly brushed the bacon-wrapped loin with an herbed mayo (fresh lemon-thyme from the garden mixed with Duke's mayo). This was the first time I tried the mayo trick and it worked like a champ. Virtually no sticking and no residual mayo taste.

[Steve B]

Maybe a little sticking but not much.
I didn't use anything on the grill either. So might just have gotten lucky??

[HouseHomey]

Steve B those "footballs" looked amazing. Nice wrap. I think I'm with Spinaker. The SV creates moisture and ooze. I just told SWMBO we are making this soon. Indirect seems to be the way rather than sear. Also the bacon can be parcooked prior to the wrap but may not be necessary. The thicker the wrap the harder the bacon is to cook underneath.

i just looked at this again. Those are some real beauties!!

[JCBBQ]

What a great idea! Keep the experiments coming!