I learned about the chicken fatty on this website and successfully made the chicken cordon bleu fatty a couple times, with my own modifications of course. I had an idea for a new filling and tried it out last weekend and it was the best one i have made so far. I also made some apple bbq sauce w a hint of chipolte and did some ribs that day as well. the filling i made for this one was sundried tomatoes, fire roasted red pepper, onion and pepperocinis. after i sauteed the mix i grated parmesan cheese on it and let i melt in to bind the filling together. I laid slice of provolone on the chicken and added the filling. I then grated more parmesan cheese and swiss cheese and topped it with feta. I already had the ribs smoking for about three hours when i put the fatty on and continued the smoke for three more hours. I used hickory chunks for the smoke. Hope you all enjoy the pics. There are endless possibilities for fatties and I will definately be making many more types of them this summer.
