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I wanted to shake things up a bit. I’m kind of bored of my routines. I decided to shake things up with PitmasterX’s Chicken Cordon Bleu. I didn’t have a Brussel sprout tree to make a bacon tree.
I made grilled avacodos, rice and maple syrup rum glazed sweet potatoes as a side dish to compliment the Crispy Cherry Wood smoked Chicken Cordon Bleu. I used aged Italian Store Havarti Cheese and hickory smoked ham from a previous cook. The Joes was set to 400 F. I also made sharp cheddar butter milk biscuits on the 2nd Bog Joe. Both Big Joe’s were going full steam tonight. A classic could never pulled off this massive meal. It was a go big big or go-home cuisine, only Big Joe’s need apply.