Last Friday I got home a little earlier from work than normal and decided to make some supper for the wife and kids. After looking around on SMF I decided to do a couple yard bird fatties. These would be my first fatty. I did one that was a cordon bleu fatty and a buffalo chicken fatty. Thanks goes to lennyluminum for the idea! Here’s what I ended up doing.
Cordon Bleu Fatty:
Step 1: 2 Chicken Breasts sliced in half and pounded flat (size of a one gallon zip bag)
Step 2: Put Chicken onto tin foil and add layer of Swiss cheese
Step 3: Slice up ham and add along with some pepper, salt, and Ms. Dash.
Step 4: Add another layer of Swiss cheese.
Step 5: Using the tin foil to keep everything in, roll everything into itself and set in fridge.
Step 6: Weave the bacon wrap.
Step 7: Put the bacon onto some cling wrap and then put the rolled chicken onto your bacon weave. After it’s on just keep the chicken rolled together as you roll it up in the bacon.
Step 8: Roll everything up in the cling wrap making sure to have the wrap tighten on the ends (that’ll make sure everything is pushed together on the ends).
Buffalo Chicken Fatty:
Everything is the same for this fatty with the exception of the ingredients as follows.
Step 1: Add a healthy amount of Frank’s RedHot sauce to the chicken breasts.
Step 2: Add crumbled bleu cheese.
Step 3: Add some more Franks and then proceed to Step 5 of the Cordon Bleu Fatty.
After I made up both of them I let them sit in the refrigerator as I went and got everything ready on my smoker. Once the setup was ready it was time to get them on the smoker!
Being that my home made smoker is electric I set the temp to 250 until the internal temp was 170. They ended up being in the smoker for just about 3 hours. Here they after the door opened and the smoke cleared.
Here’s the first cut of the Cordon Bleu
Here’s the first cut of the Buffalo Chicken.
The family loved them both. Their overall favorite was the Cordon Bleu. Mine was the Buffalo Chicken as I am a wing man and love Franks on pretty much anything! I figured it was pretty successful for them being my first fatty. I would definitely make them again and can’t wait to try different versions.
Cordon Bleu Fatty:
Step 1: 2 Chicken Breasts sliced in half and pounded flat (size of a one gallon zip bag)
Step 2: Put Chicken onto tin foil and add layer of Swiss cheese
Step 3: Slice up ham and add along with some pepper, salt, and Ms. Dash.
Step 4: Add another layer of Swiss cheese.
Step 5: Using the tin foil to keep everything in, roll everything into itself and set in fridge.
Step 6: Weave the bacon wrap.
Step 7: Put the bacon onto some cling wrap and then put the rolled chicken onto your bacon weave. After it’s on just keep the chicken rolled together as you roll it up in the bacon.
Step 8: Roll everything up in the cling wrap making sure to have the wrap tighten on the ends (that’ll make sure everything is pushed together on the ends).
Buffalo Chicken Fatty:
Everything is the same for this fatty with the exception of the ingredients as follows.
Step 1: Add a healthy amount of Frank’s RedHot sauce to the chicken breasts.
Step 2: Add crumbled bleu cheese.
Step 3: Add some more Franks and then proceed to Step 5 of the Cordon Bleu Fatty.
After I made up both of them I let them sit in the refrigerator as I went and got everything ready on my smoker. Once the setup was ready it was time to get them on the smoker!
Being that my home made smoker is electric I set the temp to 250 until the internal temp was 170. They ended up being in the smoker for just about 3 hours. Here they after the door opened and the smoke cleared.
Here’s the first cut of the Cordon Bleu
Here’s the first cut of the Buffalo Chicken.
The family loved them both. Their overall favorite was the Cordon Bleu. Mine was the Buffalo Chicken as I am a wing man and love Franks on pretty much anything! I figured it was pretty successful for them being my first fatty. I would definitely make them again and can’t wait to try different versions.
