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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-27-2013, 01:45 PM   #1
UF_Aero
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Default First Fatty!

So, I attempted my first fatty today. I also decided to use ground chicken instead of sausage (I know, I know). I found some chicken that had fairly high fat content (and the meat guy said it was all thigh meat), so I figured it would work.

Started with a fuze layout (first time for that technique as well). In fact, that's the real reason for this cook was to test this technique, but I just couldn't see cooking off coals without a piece of meat in there!!

Using the bottom vents to control the temp, I was able to keep the kettle right around 215 for a while (in fact, it's still going, sort of as a test - 5th hour, using way less coals than I normally do with my Smokenator). Top vents were wide open.



I used 1lb of the ground chicken, but it seemed a little thin after I used the gal ziplock technique, and it turns out it was WAY too thin; when I tried to roll it, it started to fall apart. So after a quick trip to the grocery store, I was able to "patch" it up with another lb of ground chicken. Consider that lesson learned #1.

Here's the layout, with jalapeños, Boar's Head three pepper colby jack cheese and little more cheddar, salsa, green pepper and onion.



Like I said, this didn't roll very well. It was rather tricky to manuever this delicate (and falling apart) beast onto the grill, so I didn't bother to turn it. (Lesson #2 - probably should have turned it). You'll notice that in the last photo.

After about 3 hours, the center temp was still at 130F and I was frustrated and salivating , so I wrapped it in foil and moved it to the oven. Figured it had taken all the smoke it needed at that point anyhow. Not sure what held up the temp - I thought that 3 hours seemed a little long for 2lb of ground chicken.

Once in the foil, it cruised along fairly quickly to 165F. So, out of the foil, here ya go!


You can see at the bottom what not rolling (and the weight of it) did to the roll. Not going to win any presentation points on this one, but it sure was delicious. Thanks to QansasjayhawQ for some pointers on the chicken and my posts.
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File Type: jpg IMG_1457.jpg (61.8 KB, 168 views)
File Type: jpg IMG_1458.jpg (54.5 KB, 162 views)
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Last edited by UF_Aero; 07-27-2013 at 04:48 PM.. Reason: Adding pics
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Unread 07-27-2013, 04:27 PM   #2
spinningwheel
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Can't see the pix...
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Unread 07-27-2013, 04:49 PM   #3
UF_Aero
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All right, let's try that again! Now with pics. I think...
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Unread 07-27-2013, 08:27 PM   #4
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Great looking cook.

Funny, you go from no pictures to doubles.
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Unread 07-27-2013, 08:58 PM   #5
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Looking good! Thats the first i've heard of a chicken fatty. How did you like it?
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Unread 07-27-2013, 09:12 PM   #6
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Pics are fine here.
What was your thoughts on your fatty?
I love them all from plain to stuffed.
I have cooked a few in my life and plain are my favorite.
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Unread 07-27-2013, 10:01 PM   #7
UF_Aero
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It was excellent - the chicken certainly didn't come out dry as I had been concerned. The innards were rather spicy, so it overwhelmed the smoked meat, but on the other hand, I'm the only one in my family that will eat spicy stuff, so I get the whole thing to myself!! Next time I'll try a plain one or a very lightly stuffed one.
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