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Chicken Fattie Question - Page 2

post #21 of 28

Yep, thats a great idea! Like the sushi mat. 

 

Have you boil tested your thermometer to be sure it is accurate? Just to be sure you aren't cooking out the cheese? 

 

I also meant to say that I am going to try the brown sugar on the outside that redneck69 suggested in the post above. 

post #22 of 28

They only cost a couple of bucks in most cooking gadget stores.  I know you can get them at bed bath & beyond.  I use it for lots of things.  Here are a couple fo photos of the end saran wrap twist & squeeze to make that part clearer (I was just finishing a couple of pizza fatties so I took some extra photos)

 

wrapped before twisting after putting on the bacon wrap

 

see what the end looks like - loose and not tight

 

grap the ends of the saran wrap and roll it in the air a bunch of times (like a sausage) till it tightens up and compresses the whole fatty an inch or so in length - see what the end looks like now?

I'll put this back in the fridge for a couple of hours to set, then onto the smoker.

post #23 of 28
Thread Starter 

I haven't boil tested any of them but I use the lid thermometer as a rough guide as I know its not correct.  I also have an over thermometer directly on the rack and I check meat temps with the digi stick I got at wal mart.  I should test all 3 to figure which one if any are the most correct. LOL

 

I don't think I twisted mine that tight but I did twist the ends up like that and then put twist ties on them and into the fridge.

post #24 of 28

wrap and twist fattie like this before the bacon weave is put on....ill even toss in the freezer for 1/2 hour to help firm it up some....than wrap the bacon weave and reroll with saran wrap and pull it nice and tight..just like Tucson has done in his pics..

post #25 of 28
Quote:
Originally Posted by redneck69 View Post

wrap and twist fattie like this before the bacon weave is put on....ill even toss in the freezer for 1/2 hour to help firm it up some....than wrap the bacon weave and reroll with saran wrap and pull it nice and tight..just like Tucson has done in his pics..

Redneck, you and Tucson have some great ideas for all of us to try. Thanks for sharing. Hadn't thought of pre-rolling and partial freezing to firm them up. Great idea especially with the ground chicken. 

post #26 of 28

I'm not sure on how you placed the ingredients, but I always leave a little room on all sides to help with the seal. Also I lay the sliced meat down on top of the ground sausage or chicken. Then I place the rest of the goodies on top of that. Finally I place the cheese closer to the part of the fattie that will be first rolled trying to keep it away from the seam. When I use a bacon weave I usually don't line up the seams of the fattie and the bacon. It's worked so far for me. Only one real blow-out(and that was due to an overstuff).

 

 

Chris

post #27 of 28
Thread Starter 

As soon as I read that it hit me.  I don't remember for sure how I did my pizza one but I know this time I put the cheese right on top the chicken and then the sliced ham on top of that.  and I'm betting I also had my seams lined up and probably didn't get them sealed well so there are 3 possible reason why I had a bad turn out.  Gonna try it again and see how it goes.

post #28 of 28
Try a lb and a half and don't roll it out as thin. I don't think the chicken is as dense as the sausage. You could also use sausage and put some grilled for fried checken strips in it to make the cordon bleu.
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