My Shot at Fattie Cordon Bleu

mneeley490

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Jun 23, 2011

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Everett, WA

• Jul 7, 2014

• #1

First of all, thanks to the folks here for the great idea!  Dieting family members here, who won't touch a regular fattie, actually asked for some of this.

So I got too excited to remember to take pics during the construction phase, but here are some after the roll.

Ham, swiss and ground chicken inside the best shell ever.

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• mneeley490
• Jul 7, 2014

On the Weber, with a chunk of sugar maple.

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• mneeley490
• Jul 7, 2014

Getting there......

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• mneeley490
• Jul 7, 2014

Perfect crispy exterior!

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• mneeley490
• Jul 7, 2014

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• mneeley490
• Jul 7, 2014

Money shot.

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• mneeley490
• Jul 7, 2014

And plated. Lite, summertime fare, and sooo good!

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• mneeley490
• Jul 7, 2014

 

mikeworthington

Fire Starter

Jul 5, 2014

43

18

MS Gulf Coast

• Jul 8, 2014

• #2

Can you Fed-Ex me a chunk, please? You done flung a cravin' on me!

Michael

 

goliath

Smoking Fanatic

Oct 8, 2013

574

75

Terrace BC Canada

• Jul 8, 2014

• #3

looks great

after making my 1st fatties a couple weeks ago i REALLY want to try this chicken cordon bleu fattie.

i have a few questions.....

i was going to use thighs for the ground chicken, do i also use the skin or just toss that away ?. do you use anything as a binder for the ground chicken, add pork fat or anything?

thanks for your time.... super excited to get this going for saturday dinner 

Goliath

 

mneeley490

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• Jul 8, 2014

• #4

GOLIATH said:

 
looks great

after making my 1st fatties a couple weeks ago i REALLY want to try this chicken cordon bleu fattie.

i have a few questions.....

i was going to use thighs for the ground chicken, do i also use the skin or just toss that away ?. do you use anything as a binder for the ground chicken, add pork fat or anything?

thanks for your time.... super excited to get this going for saturday dinner

Goliath

Click to expand...

I just bought ground chicken from the grocery store, so I don't know if there's skin in it or not. Don't see how it woul hurt anything, though. Traditionally Cordon Bleu is made with breast meat, but this is far from traditional. So I think thighs woud be fine. I did not use anything for a filler, but the meat was more wet and loose than ground pork or beef. Still worked though. You can try adding some sort of filler if that makes it more workable for you.

 

goliath

Smoking Fanatic

Oct 8, 2013

574

75

Terrace BC Canada

• Jul 8, 2014

• #5

thanks for the reply

as i have a freezer of chicken i think i will mix some breast and thigh ...... grind it myself.

the bacon wrap will hold it all together anyways. the problem for me was to keep the damn thing small enough to wrap it ...  HA HA HA
i see most work with 1 pound of meat so im going to do that also, i will just make 3 or 4  cause we just loved the last ones!

Goliath

 

mneeley490

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• Jul 8, 2014

• #6

Yep, unless you get really fancy and overlap slices, you are a bit constrained by the length of the bacon in the average weave. Most bacon is about 10"-11" long, so your weave will probably be less than 1 sq. foot.  1 lb of ground meat (plus stuffing) seems to be the optimal size to fit in that weave for any fattie.