(upbeat rock music)
♫ Gonna smoke me a fatty brisket
♫ Got my barbecue shoes on
♫ Gonna smoke me a fatty ♫
- Welcome to BBQPitBoys.com.
Today we're grilling up a chicken cordon bleu
with bacon and scallion cream gravy.
And it's real easy to do.
Today I'd like to introduce you to our custom-made
BBQ Pit Boys 14 inch Old Hickory carbon steel butchers.
Ha ha ha.
We'll play with her a little bit later.
Alright, now, chicken cordon bleu is stuffed chicken.
So the first thing we're gonna do here is we're gonna take
this chicken breast here and we're gonna cut it in half.
Cause it's gonna make it a lot easier to pound it down
to about 1/4 inch thickness.
You just take your Old Hick, give it slice right down
the middle, oh man, real easy to do.
Now we want to get this chicken breast as thin as possible,
about 1/4 inch.
This will make sure it stays nice, moist, and tender
when we make this chicken cordon bleu.
Alright, the chicken breasts have been sliced.
Now we're gonna pound 'em out.
Get 'em down to an even 1/4 inch like I said, alright.
And you just take some plastic like this
and you pound it.
Whatever meat mallet you got.
Oh yeah, pound it good.
Just like that, alright, real easy to do, right?
Since I got the time, let me pound out another one.
Now we're gonna make four chicken cordon bleus, right,
so we need four pounded out chicken breasts.
And they're done.
Now, we're gonna be making up some gravy.
And this is gonna be a bacon and scallion cream gravy.
So what we're gonna do is we're gonna dice up two slices
here of bacon.
Make 'em nice, small pieces.
Now, if you've never had this bacon and scallion cream gravy
before you definitely got to check this out.
It not only works on chicken, it works on beef,
it works on pork, it works on a piece of toast.
You definitely gotta check this out.
Alright, bacon has been diced.
Now, we've heated up this pan,
add a little bit of cooking oil in there first.
I'm gonna take four tablespoons of butter
and we're gonna melt it down.
Now you probably know all about making cream gravies, right?
If you've never done it before, just check this out,
it's real easy to do.
Alright, we've melted down the butter,
and now we're gonna add that diced bacon
and we're gonna brown it up.
Now you don't wanna make it crispy.
Of course, that's pit master privilege.
Alright.
Bacon is frying in the butter, oh baby.
Now, what we want to do is be able to thicken this up.
And we're gonna use about a total of three tablespoons
of all purpose flour.
Or you do it your way, alright.
This works real good.
Just introduce about three tablespoons in there.
Whisk it.
And this is gonna make this gravy nice and thick.
Mmm, man it smells good already!
About one more tablespoon in there.
Give it a good mix.
Now, we're gonna add about a quart and a half of broth,
alright, or a stock.
And we're using a beef stock in this, alright.
It's a lot richer in flavor.
You could use a chicken stock,
whatever you prefer.
And now we're adding about 3/4 cup of heavy cream.
That's why we call it bacon and scallion cream gravy, mmm.
Mix it up good and it's gonna thicken up.
See that?
Thickened up real good.
And as it cools down a bit it'll even get thicker.
Now pull it off the direct heat and let it simmer
for a few more minutes, mmm.
Alright, I'd say that gravy is done.
Take it off the grill and set it aside.
Alright, let's put this chicken cordon blue together.
Now, we've got this pounded out chicken breast,
like I showed you.
And first we're gonna hit it with a little bit of seasoning.
We got some SPG here.
Hit it both sides.
And now, this is what makes it cordon blue.
We've got some Swiss cheese.
We're gonna add two slices to this.
And here I've got some honey ham.
Now, of course, you can use the cheese you want,
the ham you want, but Swiss cheese and this honey ham
works real good.
And now we just simply fold it.
Just like that.
You don't need one of them toothpicks either.
Ha ha ha.
Alright, a little bit of SPG, both sides.
Grab some of that Swiss cheese, oh man.
And some more of this honey ham.
You gettin' hungry or what?
He he he.
Fold it over.
And we're gonna make a couple more.
Alright, through the miracle of time,
you've got this cordon bleu put together.
Now what we're gonna do is put some bread crumb on it.
First, we'll take some good oil, maybe some olive oil,
and lightly coat both sides.
And then we're gonna coat it in a mixture of panko
and bread crumb, alright.
It works just right for this.
Now you could use your bread crumb combination,
whatever you like, man, but 50% panko and fine bread crumb,
oh man.
Alright, this chicken cordon bleu has been breaded.
Now you want to place these on the grill opposite
the hot coals, alright.
You know all about that.
And we're gonna run a temperature
of about 325 degrees fahrenheit.
Whoa, man.
And it's gonna take about, maybe a half hour.
Now, while we're waiting,
we're gonna slice up some scallion.
Now, take a look at this.
This is what you want.
Getting brown and crispy.
Swiss cheese is melting inside.
You can smell the ham.
Oh ho ho.
Now, we're almost done, maybe another 10 minutes or so.
In the meantime, we're gonna heat up this gravy.
Alright, I'd say this chicken cordon bleu is done.
Take a look at that.
Oh, it smells good!
(light string music)
There's not much more to say about this now, right?
Mmm, look at that.
Now, here's the magic.
We're gonna take this bacon and scallion cream gravy
and pour it all over the top.
And how much you pour on there is pit master privilege.
Oh ho ho ho, yeah.
Now, throw on some scallions.
Yeah.
And a few turns of fresh ground black peppercorn.
Or you season it up the way you want it.
Now, take a look at the inside.
Melted Swiss cheese and that honey ham.
Tender chicken topped with scallions, oooh,
and bacon gravy.
I'd say it's time to eat.
(light string music)
And, as always, of course, we do apologize
for eating in front of you like this
but this here is pit master privilege.
Mmm mmm mmm!
So the next time you're looking for a recipe
for your barbeque, check out BBQPitBoys.com.
(light string music)
(crow cawing)