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Chicken Marsala Fatty w/Q-view

post #1 of 27
Thread Starter 

Here's how I made it....

 

 

Three boneless skinless chicken breasts

 

Trimmed and cut into cubes

 

Into the food processor 

 

Gave it a few pulses

 

Flat leaf parsley and rosemary 

 

Some of the ingredients

 

Into the bowl

 

Mixed together and back to the fridge

 

Cut bottom corners off to relieve air when forming

 

Formed into shape

 

Freezer time for awhile to firm up

 

To be continued....


Edited by JP61 - 5/27/14 at 1:05pm
post #2 of 27
Hmmmm you've peaked my interest. I'll hang around to see this.
post #3 of 27

110.gif            cheers.gif

post #4 of 27
Thread Starter 

The rest of the ingredients... 

 

Everything used but not all of everything

 

Sliced and chopped

 

Cut up a little bacon to start things off

 

Bacon and onions

 

Mushrooms and green bell pepper

 

Garlic's turn

 

Fond 

 

Marsala wine 

 

Almost done 

 

Cool off time

 

Grated cheeses

 

Closer look


Edited by JP61 - 5/27/14 at 1:10pm
post #5 of 27
Thread Starter 

Bacon weave  (tutorial)

 

Stuffing time

 

Chilled pan sauce

 

Spread

 

Layer of cheese

 

Next layer 

 

Another layer of cheese

 

Rolled (how to)

 

 

 

Getting ready

 

 

Royal Oak charcoal and Cherry wood chunks on standby 


Edited by JP61 - 5/27/14 at 1:16pm
post #6 of 27
That is one good looking fattie.

I need some practice.
post #7 of 27

And one hot chimney.

post #8 of 27
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

And one hot chimney.

 

Hot and Fast is the plan....

post #9 of 27
Thread Starter 

 

 

Leveled off at 345°F.......... :drool

post #10 of 27

What ya cooking on?

post #11 of 27
Thread Starter 

WSM... no water or pan.

 

lol..... well, she's no longer leveled off.

This is why I like using water, but I'm trying to get crispy bacon.

We'll be alright though, I think. The fatty flattened a little bit, hope it stays in one piece 51.gif

post #12 of 27

It will be fine.

 

Who needs water?

post #13 of 27
Thread Starter 

A few days ago the grocery store had buy one, get one free chicken breast. I got two of them.... best by date on them is 5-26-14. Decided to freeze one and play with the other :biggrin:

 

There was no way I was dragging my grinder upstairs and then clean it for three chicken breasts. Decided to use the food processor....... it was a good idea until I cut myself with the blade while washing it, prior to chopping the chicken. Ouchhhh! This sucker better be good!

 

I better go check on the progress.....


Edited by JP61 - 5/24/14 at 7:18am
post #14 of 27
Thread Starter 

170°F IT..... she looks done!

 

 

 

Awaiting final judgement...

post #15 of 27
Thread Starter 

Here it is after resting, sliced and plated.

 

 

 

 

 

2thumbs.gif...... IMO anyway :biggrin:

 

:beercheer: 


Edited by JP61 - 5/26/14 at 9:00am
post #16 of 27
That fatty looks fantastic!!! Such creativity. Awesome job hoping to try my first fatty this weekend at some point. Thanks for sharing.
post #17 of 27

Looks awesome.

 

Nice job.

post #18 of 27
Thread Starter 
Quote:
Originally Posted by Brooksy View Post

That fatty looks fantastic!!! Such creativity. Awesome job hoping to try my first fatty this weekend at some point. Thanks for sharing.

 

Thanks Brooksy!

 

Have fun! Remember, don't overstuff and use the freezer to firm things up when needed.

 

Quote:
Originally Posted by c farmer View Post
 

Looks awesome.

 

Nice job.

 

Thanks c farmer!

 

Being that this was my first chicken fatty, I'm pleased with the result.

 

:beercheer: 


Edited by JP61 - 5/26/14 at 7:27am
post #19 of 27

WOW! I will be throwing down on one of those soon.  Beautiful.  Thank you for the inspiration sir....!

post #20 of 27
Thread Starter 
Quote:
Originally Posted by BigKvn1 View Post
 

WOW! I will be throwing down on one of those soon.  Beautiful.  Thank you for the inspiration sir...

 

Thank you and you're welcome sir!


Edited by JP61 - 5/26/14 at 7:26am
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