My first Fattie - Chicken Cordon Bleu fattie

Discussion in 'Fatties' started by grit, Sep 6, 2014.

  1. grit

    grit Fire Starter

    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.

  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking Fatty! Nice Smoke!!!! I actually prefer the pounded breast over the ground for this style of fatty!
  3. acres87

    acres87 Fire Starter

    Looks great, anything besides Swiss, ham, chicken and bacon?:drool
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yes sir, looks great.
  5. grit

    grit Fire Starter

    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.
  6. That looks terrific. Really nice job!!! :sausage::yahoo:
  7. grit

    grit Fire Starter

    Thanks I am really getting hooked on this whole smoking thing.
  8. Right. That looks amazing..
    Have just booked that in for Saturday night with the missus..
  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
    biggqwesty likes this.
  10. grit

    grit Fire Starter

    Happy smoking and have a good evening with the missus.
  11. grit

    grit Fire Starter

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

    Summer Sausage
    Buht jolokia
    Chicken wings
    Chicken quarters
    A goose
    Last edited: Sep 9, 2014
  12. Lol. That's awesome. Lotta smoke will be coming from up North.
  13. Did you use a finish temp or just went with time??
  14. grit

    grit Fire Starter

    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
  15. grit

    grit Fire Starter

    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?
  16. grit

    grit Fire Starter

    [​IMG]   I will try to make it look I am not burning down the place. 
  17. welshrarebit

    welshrarebit Master of the Pit

    How about a turducken? ;)
  18. Was this done in a pan or on a trivet?
  19. knifebld

    knifebld Smoking Fanatic

    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!
  20. grit

    grit Fire Starter

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

    Last edited: Sep 10, 2014

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