Comments on: Chicken Cordon Bleu on the grill!Guest Chef Gary HouseThe Outdoor Cook

By: DAWN

DAWN — Sun, 30 May 2010 00:37:53 +0000

wrapping the cheese in a slice of ham before putting it in the pocket of the chicken breast helps contain it as it melts. -very little ‘oozing’ Makes it easy to stuff, too!

By: Gary "The Outdoor Cook"

Gary "The Outdoor Cook" — Sun, 19 Jul 2009 20:31:43 +0000

One of the alternative is to lay your cheese on top of the chicken just minutes berfore you pull it of the grill. Just like a cheeseburger. If you want it to stay inside the chicken breast, I stuff it in first then add the ham. Most of it stays there. Keep the flipping to an absolute minimum.

Gary

By: CB

CB — Thu, 09 Jul 2009 20:49:01 +0000

First you start with some sweet talkin.

Then cajoling.

If that doesn’t work…veiled threats in references like “Do you know how hot that fire is mister? You just go right ahead and ooze out and see what happens to smarty melting cheese. You’ll get yours! Go on, get back inside. There, now isn’t that better?”

It’s best if you use a voice like a mom.

By: Velvet

Velvet — Thu, 09 Jul 2009 19:47:30 +0000

How do you keep the cheese from “escaping”?

By: CB

CB — Thu, 09 Jul 2009 18:55:03 +0000

100% infrared ‘energy’ that becomes heat when it hits the meat. This is a concept that I had some trouble wrapping my brain around too!

The heat that comes off the meat is what we feel and it’s created when the 100% infrared energy hits the meat…and we cooks want that excess heat to get away and not hang around, that’s what dries out the meat in an oven. Thus – the Big Easy is designed with an open top to let it escape. And, with infrared cooking in The Big Easy there is No ‘pre-heating’ because it doesn’t cook like an oven.

By: Mike Ransom

Mike Ransom — Thu, 09 Jul 2009 18:40:09 +0000

I have a big easy sooo what’s the percent infrared heat !!!