Originally Posted by KandL
Well the chicken cordon blue fattie was not a complete disaster, but it wasn't the best. Flavor was pretty good but I sprung a leak and most of the cheese leaked out into the drip pan. So far the only fattie I've been able to keep cheese inside of was the Breakfast fattie with JD sausage. I managed to get these two pics from the start but didn't take anymore as I was disappointed in the end result. Not sure what my problem is with keeping the cheese in.
half the fun is trying! I can't see how many stips of bacon wide you went, but go no more than 6 and 6. How are you flattening out the ground chicken or other meats? Using the gallon plastic zip lock? Don't suppose you have a pic of the fattie before you rolled it up?
I have made them out of JD Sausage, Hamburger and ground chicken and they ooze sometimes, but I have never had a blow out. Are you using a meat probe or something like a maverick? I usually take mine right to an IT of 165 and I haven't had any real issues.
Sorry for all the questions, but I'd like to see you achieve Fattie Nirvana! Here is a mild JD Sausage with cheddar and jalapeno cheddar cheese with pickled jalapenos on it that I made this weekend
One pound JD Sausage fully loaded. Rolled and laid out on the bacon weave. Bacon weaved and syran rolled.
If you twist up the ends good it pulls the weave and fattie together nice and tight.
I usually let my fattie rest up an hour or so before I put it in the smoker.
Unfortunately, I developed technical difficulties and i don't have any pics of it finished up. I threw it in the broiler for 5-6 minutes after to crisp up the bacon.
PS No plastic wrap on the smoker. I take mine out to the smoker and roll it right out of the plastic wrap and onto the grate, nice and easy!