I decided to try my first fatties this weekend and had a few lessons but they came out good. I decided to do two of them, both ground chicken, but one I added ham and swiss to for a "Cordon Bleu" flavor and the other I made with Chorizo, Pepper Jack cheese and salsa to try and make a Chori-Pollo fatties.
For the Cordon Bleu, I pushed out the chicken, put a layer of dijon mustard and two layers of ham, then cheese. Here's what it looked like before I moved the last couple pieces of cheese:
The second, I laid out a layer of Pepper Jack cheese, then added about 19 oz of chorizo from 5 big links. I then added chopped onion, green salsa and another layer of cheese.
I then made my weaves, dusted them lightly with applewood smoke rub and into the smoker. My first two lessons were making a good looking bacon weave requires more space than I expected and is harder than it looks. My second lesson was I think over a pound of filling (chorizo) made it hard to roll, seal up, and I probably should have use more chicken of less chorizo. Into the smoker with the Chori-Pollo version on the right:
I smoked them for about 2.5 hours at about 240 degrees, let teh temperature creep up near the end to crisp up the bacon. They both were about 170 degrees so I pulled them out and let them rest about 15-20 minutes. For you guys with more experience, do you normally rest fatties? It seemed to let them set up but I'm not sure if that is the preferred way to do this.
Here they after being sliced. I liked then both and both my son and I liked the Chori-Pollo version a little better. My wife liked the Cordon Bleu fattie better but, I look forward to learning the right way to really make the weave and size it right and trying this again. My wife is already thinking of new things to try this way. Do most of you prefer ground chicken or filleted chicken breast?
Here they are sliced open, in this case, the chori-pollo is on the left.
Thanks for all the ideas. I had never tried a fattie until reading about them on this forum.
Scott
Hampton, Va
For the Cordon Bleu, I pushed out the chicken, put a layer of dijon mustard and two layers of ham, then cheese. Here's what it looked like before I moved the last couple pieces of cheese:
The second, I laid out a layer of Pepper Jack cheese, then added about 19 oz of chorizo from 5 big links. I then added chopped onion, green salsa and another layer of cheese.
I then made my weaves, dusted them lightly with applewood smoke rub and into the smoker. My first two lessons were making a good looking bacon weave requires more space than I expected and is harder than it looks. My second lesson was I think over a pound of filling (chorizo) made it hard to roll, seal up, and I probably should have use more chicken of less chorizo. Into the smoker with the Chori-Pollo version on the right:
I smoked them for about 2.5 hours at about 240 degrees, let teh temperature creep up near the end to crisp up the bacon. They both were about 170 degrees so I pulled them out and let them rest about 15-20 minutes. For you guys with more experience, do you normally rest fatties? It seemed to let them set up but I'm not sure if that is the preferred way to do this.
Here they after being sliced. I liked then both and both my son and I liked the Chori-Pollo version a little better. My wife liked the Cordon Bleu fattie better but, I look forward to learning the right way to really make the weave and size it right and trying this again. My wife is already thinking of new things to try this way. Do most of you prefer ground chicken or filleted chicken breast?
Here they are sliced open, in this case, the chori-pollo is on the left.
Thanks for all the ideas. I had never tried a fattie until reading about them on this forum.
Scott
Hampton, Va
