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My first Fattie - Chicken Cordon Bleu fattie - Page 2

post #21 of 27
Thread Starter 
Quote:
Originally Posted by Welshrarebit View Post




How about a turducken? ;)


Truth be told, long before I ever took to the notion of smoking meats and such, I always wanted to cook up a Fowl De Cochon.

post #22 of 27
Thread Starter 
Quote:
Originally Posted by knifebld View Post
 

Nicely done Grit, I love keeping it simple too!

 

You are right on with the asparagus, it will be the final touch needed for this awesome fatty!


The wife also suggested a layer of spinach just recently, so it seems I will be trying this at least twice more.

post #23 of 27

Now that looks awesome!  I've never tried a CCB fatty before though.  Great idea for my next smoke.  IMO you might want to get a 1.5"x1.5" wooden block to put your probes into instead of using the one that attaches to the grill grate.  Heard they can throw off your CC temp.  Just an idea.

post #24 of 27
Thread Starter 
Thanks for the suggestion Dish, that might explain some minor differences I have noticed. I will give it a try, how do I prevent the wood blocks from smoking?
post #25 of 27

Grit looks great nice job 

 

A full smoker is a happy smoker 

 

DS
 

post #26 of 27
My first fattys...
1. Provolone cheese, red peppers, garlic and spinach
2. Chicken Fajitas with cheese and a flour tortilla

They were EPIC







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

My first fattys...
1. Provolone cheese, red peppers, garlic and spinach
2. Chicken Fajitas with cheese and a flour tortilla
 

 

Those look great, and have given me a few ideas to try out.

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