Smoking my first fattie...

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

i smoke it

Fire Starter
Original poster
Oct 15, 2011
40
10
Western Kentucky
...It was a cold, crisp, day in February of 1990. We were on our way to a tattoo shop for my brothers first tattoo. Wait...What? Sorry. Wrong forum...

Anywho, I will be "smoking" my first "fattie" in the smoking device tomorrow. As soon as I heard about this awesome little nugget of orgasmic flavor explosion, my mind immediately began to race. "What can I stuff in the middle of this pork covered "Twinkie"? I decided on chicken. And here's why.

A.) I love chicken/turkey/pheasant. (If I had fresh pheasant here in KY, it would have gotten the nod)

2.) Since moving to KY, and getting to know local farmers, I am privileged to get fresh, free range, growth-hormone-free chickens.

So, my thought process is to simmer 2lbs of breast meat in the solution in which I would brine a whole chicken in. Equal parts kosher salt and brown sugar, with some other "secret" spices.

0306b84a_PreBoilBreasts.jpg


After simmering the breasts for about 35 minutes, I removed them from the heat and let stand in the brine for another 10-15 minutes. I removed the breasts from the brine and let them cool until I could shred them. After shredding the chicken, I covered them with the brine/stock, and into the fridge until morning.

92b588c8_PostBoilBreasts.jpg


My plan for the "fattie" is to take the basic "sausage/bacon" wrap, and stuff it with the oh-so-tender chicken breast, long grain and wild rice, and mozzarella cheese.

To Be Continued...
 
Ok, I finally have everything under control. It is so windy here today that I was having trouble keeping the smoker at 200*. So I had to move it so that the firebox vent was getting good air flow. Not an easy thing to do when the beast weighs all of 300 pounds!!

Up and at it this morning, ready for some fatties.

Got my sausage rolled out.

f84752d8_IMAG0096.jpg


Out of the bag, and on to the wax paper.

db8777ba_IMAG0097.jpg


Mmmmmmmozzarella

02eef852_IMAG0098.jpg


Shredded chicken, Marinated in brined broth. I was in a rush this morning and forgot to get the rice
frown.gif


f6ff6c66_IMAG0100.jpg


The wife's awesome job on the bacon weave.

c10ff3f0_IMAG0101.jpg


2 chicken and mozzarella stuffed fatties.

2f1e7201_IMAG0103.jpg


Let the smoking begin!! I always smoke a few chubs of breakfast sausage when it's fired up.

4f382a46_IMAG0104.jpg


Well, I hope you enjoyed the update. I'll be back with finished photos!!
 
Well your just gonna keep us hanging, but that's OK I'll just grab a beer!

                                                       
cheers.gif
 
After the first flip.

801c216d_IMAG0105.jpg


Fresh out from under the broiler.

61bf4308_IMAG0106.jpg


Chicken and Mozzarella stuffed fattie. However, I am assuming that I did not seal the ends very well and lost the majority of the cheese to the bottom of my smoker. Lesson learned. With that being said, It tastes AWESOME. Already thinking about what I'm stuffing the next one with
biggrin.gif


0826f987_IMAG0107.jpg


Thanks to everyone who looked at this post, and most of all, Thanks for welcoming me to the board and expanding my cooking addiction!!
 
Great looking fattie, they don't get any better than that.

Pretty dang good for your first try!
 
I've never pulled chicken. I must explore this.


Teez, If you have never pulled chicken.

Here's how I like chicken. Smoke at 225 until thigh or leg is 175. Take skin off, put aside. Pull meat from bones, just like PP. Fry some bacon in a pan until crispy. Put on paper towels. Take chicken skin, chop into small pieces & fry in bacon grease until crispy. Put on paper towel to dry. Chop bacon into small pieces and combine with skin. Toss all together with chicken. This way you get the smoky flavor of the skin & it's crispy. The chicken is very moist because it was smoked at a lower temp. I know it doesn't sound too healthy, just don't eat it every night.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky