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My Shot at Fattie Cordon Bleu

post #1 of 6
Thread Starter 

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.

 

On the Weber, with a chunk of sugar maple.

 

Getting there......

 

Perfect crispy exterior!

 

 

Money shot.

 

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

post #2 of 6

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

 

bravo2.png

 

Michael

post #3 of 6

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

post #4 of 6
Thread Starter 
Quote:
Originally Posted by GOLIATH View Post
 

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

 

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.

post #5 of 6

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

post #6 of 6
Thread Starter 

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.

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