(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)