...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.
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.
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...