My first Fattie - Chicken Cordon Bleu fattie

grit

Fire Starter

Original poster

Jul 31, 2014

38

11

Oshawa, Ontario

• Sep 6, 2014

• #1

I chose to do a Chicken Cordon Bleu fattie for my first go, smoked it with pecan and apple wood chunks for two hours at 275.  Hammered out a pound and half chicken breast because I could not find any fresh ground chicken.   Should of tucked my bacon weave when rolling it, though I learned something for next time.

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dirtsailor2003

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Oct 4, 2012

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Bend Oregon

• Sep 6, 2014

• #2

Great looking Fatty! Nice Smoke!!!! I actually prefer the pounded breast over the ground for this style of fatty!

 

acres87

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Oct 27, 2013

70

19

Big Sandy, MT

• Sep 6, 2014

• #3

Looks great, anything besides Swiss, ham, chicken and bacon?:drool

 

pc farmer

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Feb 17, 2013

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• Sep 6, 2014

• #4

Yes sir, looks great.

 

grit

Fire Starter

Original poster

Thread starter

Jul 31, 2014

38

11

Oshawa, Ontario

• Sep 7, 2014

• #5

Sadly I forgot to grab some asparagus while out picking up my ingredients.  Best part about forgetting it, is I will just have to do it again some time down the road.

 

5oclocksomewher

Smoking Fanatic

Mar 30, 2014

775

77

Dickson City, PA (Scranton, PA)

• Sep 9, 2014

• #6

That looks terrific. Really nice job!!! :sausage::yahoo:

 

grit

Fire Starter

Original poster

Thread starter

Jul 31, 2014

38

11

Oshawa, Ontario

• Sep 9, 2014

• #7

Thanks I am really getting hooked on this whole smoking thing.

 

biggqwesty

Meat Mopper

Aug 31, 2014

195

12

mount Gambier, south Australia

• Sep 9, 2014

• #8

Right. That looks amazing..
Have just booked that in for Saturday night with the missus..

 

5oclocksomewher

Smoking Fanatic

Mar 30, 2014

775

77

Dickson City, PA (Scranton, PA)

• Sep 9, 2014

• #9

It gets addicting that's for sure. As you get better and you feel more confident you can't help but want to try new things. It opens up an entire new world of cooking. Good Luck!!! Thumbs Up

 

• 

Reactions: biggqwesty

grit

Fire Starter

Original poster

Thread starter

Jul 31, 2014

38

11

Oshawa, Ontario

• Sep 9, 2014

• #10

BigGQWesty said:

Right. That looks amazing..
Have just booked that in for Saturday night with the missus..

Click to expand...

Happy smoking and have a good evening with the missus.

 

grit

Fire Starter

Original poster

Thread starter

Jul 31, 2014

38

11

Oshawa, Ontario

• Sep 9, 2014

• #11

5oclocksomewher said:

It gets addicting that's for sure. As you get better and you feel more confident you can't help but want to try new things. It opens up an entire new world of cooking. Good Luck!!! Thumbs Up

Click to expand...

I got a bucket list just for the smoker at this point.

Summer Sausage
Pepperoni
Nuts
Jerky
Cheese
Habareno
Buht jolokia
Chicken wings
Chicken quarters
A goose
Duck

 

Last edited: Sep 9, 2014

5oclocksomewher

Smoking Fanatic

Mar 30, 2014

775

77

Dickson City, PA (Scranton, PA)

• Sep 9, 2014

• #12

Lol. That's awesome. Lotta smoke will be coming from up North.

 

biggqwesty

Meat Mopper

Aug 31, 2014

195

12

mount Gambier, south Australia

• Sep 9, 2014

• #13

Did you use a finish temp or just went with time??

 

grit

Fire Starter

Original poster

Thread starter

Jul 31, 2014

38

11

Oshawa, Ontario

• Sep 9, 2014

• #14

Want to try fish though some random guy I met said it while taint the flavour in my smoker for quite some time afterwards. Seems doubtful then again I am new

 

grit

Fire Starter

Original poster

Thread starter

Jul 31, 2014

38

11

Oshawa, Ontario

• Sep 10, 2014

• #15

BigGQWesty said:

Did you use a finish temp or just went with time??

Click to expand...

I just went with time, two hours at 275 and it was fully cooked.  I even the thick part in the center I tested, for that guest that always questions the chicken, after a ten minute rest time came up at 165F.  Now for me where the bacon overlapped the part underneath was cooked though lacked the crispness of the outer layer of bacon, myself I am not fond of that softer bacon texture.  Nest time I think I will try over coming the issue by making sure the overlap is on the bottom of the fattie in hopes to crisps more.  Otherwise a quick crisp up on the grill I guess.  AnNy suggestions out there from more experienced fattie smokers?

 

grit

Fire Starter

Original poster

Thread starter

Jul 31, 2014

38

11

Oshawa, Ontario

• Sep 10, 2014

• #16

5oclocksomewher said:

Lol. That's awesome. Lotta smoke will be coming from up North.

Click to expand...

  I will try to make it look I am not burning down the place. 

 

welshrarebit

Master of the Pit

Feb 20, 2014

1,708

106

Kona, Hawaii

• Sep 10, 2014

• #17

Grit said:

I got a bucket list just for the smoker at this point.

Summer Sausage
Pepperoni
Nuts
Jerky
Cheese
Habareno
Buht jolokia
Chicken wings
Chicken quarters
A goose
Duck

Click to expand...

How about a turducken? ;)

 

biggqwesty

Meat Mopper

Aug 31, 2014

195

12

mount Gambier, south Australia

• Sep 10, 2014

• #18

Grit said:

BigGQWesty said:

Did you use a finish temp or just went with time??

Click to expand...

I just went with time, two hours at 275 and it was fully cooked.  I even the thick part in the center I tested, for that guest that always questions the chicken, after a ten minute rest time came up at 165F.  Now for me where the bacon overlapped the part underneath was cooked though lacked the crispness of the outer layer of bacon, myself I am not fond of that softer bacon texture.  Nest time I think I will try over coming the issue by making sure the overlap is on the bottom of the fattie in hopes to crisps more.  Otherwise a quick crisp up on the grill I guess.  AnNy suggestions out there from more experienced fattie smokers?

Click to expand...

Was this done in a pan or on a trivet?

 

knifebld

Smoking Fanatic

Mar 10, 2014

890

195

Valleyfield, Quebec

• Sep 10, 2014

• #19

Nicely done Grit, I love keeping it simple too!

You are right on with the asparagus, it will be the final touch needed for this awesome fatty!

 

grit

Fire Starter

Original poster

Thread starter

Jul 31, 2014

38

11

Oshawa, Ontario

• Sep 10, 2014

• #20

BigGQWesty said:

Was this done in a pan or on a trivet?

Click to expand...

I put it right straight on the rack with a drip pan down a couple of levels.

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• grit
• Sep 6, 2014

 

Last edited: Sep 10, 2014