Paul's Chicken Chilebrown Bleu

(Photo: Paul's Chicken Chilebrown Bleu. I had to sharpen this a bit in Photoshop, possibly something "went wrong" with Paul's camera lens during an afternoon at the grill, indulging in a few adult beverages...)

Well, Biggles started it. After sending me a sneak peek at the Grilled Chicken Cordon Bleu he had made, we got to emailing about how to do it differently, and through that afternoon we had convinced ourselves that not only should he post it, but that I was going to give it a try using a different approach.

Paul, aka Chilebrown, of course got wind of this, and deciding that a venture involving poultry, pork and cheese was a noble undertaking indeed, sent me this:

You guys were killing me with your Cordon Bleu. I am giving it a stab. I am kicking it up a notch. I boned the chicken and stuffed it with "Paul Bertoli's Italian Sausage". I then put a layer of home smoked 'Buckboard Bacon"with a center of Jack Cheese. I then rolled and tied it. I finished with a sprinkling of everybodys favorite rub. (TPC note: Survival Spice™, of course!) It will be baked in the barbeque tonight.

Nicely done, Paul! This was another approach that we had talked about, but I decided to do the "stuff the skin" method first. There are more pictures below the fold.