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Smoke it and they will come!

 

Mesquite Smoked
Kung Pao Chicken Fatty

 

Welcome to my smoking meats recipes site. Visit my recipe list for the complete list of smoked foods. My smoked meats recipes will be changing indefinitely as I plan to improve existing recipes and add new ones on a continual basis. Whether you are new to smoking meats or you are a seasoned veteran, I hope to provide a little something for everyone. All recipes within this site will contain detailed preparation instructions and video shot in HD to clearly demonstrate the specific tips and techniques I used to smoke the meats. Be sure and stop in frequently and browse the smoking meats recipes. All new recipes will be tagged with “New Smoke” labels so you can quickly navigate to the recipes of interest. Remember… Cooking times will vary so always use a thermometer.

Good luck on your next smoke and feel free to email me with any feed back or smoking meats related questions you may have.  “Smoke it and they will come!”

Recipe Information

Ingredients:

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1 1/2 lbs Maple Sausage
1 Chicken Breasts
Jack's Old South Original Dry Rub
Shallots (desired amount)
Orange Bell Pepper - Few slices
Pecans (desired amount)
Kung Pao Sauce
Brown Sugar
Garlic Powder
1 Can Dole Pineapple Rings
Favorite BBQ Sauce

Try this:  Mix 1 cup Sweet baby rays, 1 cup diet Cherry Dr. Pepper and 1 Tbsp brown sugar. Bring to a simmer in a sauce pan and let cool.
 

Preparation:

You are in for a treat but you have to do some work first. Start with cleaning and rinsing the chicken the night before your smoke. Place chicken breast in a Ziploc bag and fill 1/2 way with Diet Cherry Dr. Pepper. Seal the bag and refrigerate over night.

Following day, cut 3 thin slices off the bell pepper. Then chop the slices. Cut the green onion into 1/2 pieces at angles. Looks cool this way. Slice the chicken breasts into strips. Lightly season the strips with Jack's Old South original dry rub. Once rubbed down, place the chicken into the smoker @ 230 degrees. Cook until chicken has lightly browned.

While chicken is smoking, mix maple sausage with 1 teaspoon dried tomato and garlic pesto seasoning and a dash of garlic powder. Mix the sausage and spices well. Once mixed for a ball and transfer into a 1 Gallon Ziploc bag. Press down and work the sausage to the sides and top of the bag. Release any air and zip shut. Continue until you have formed a symmetric flat sausage square. 

Once the chicken is out of the smoker, pour a Tbsp of vegetable oil in a large wok or frying pan.  Heat on hi to heat the oil then turn to medium.  Dump chicken, peppers, shallots and pecans into the wok. Stir and let the veggies take some heat. Add the desired amount of some pineapple chunks. When veggies are 1/2 cooked, pour in some Kung Pao sauce and pineapple juice. Simmer until sauce thicken a bit. Not too long. We just want to heat things. It will be cooking in the smoker as well.

Once the Kung Pao chicken is done, set aside and let it cool a bit. Open the Ziploc bag containing the sausage. Using a pair of clean scissors, cut along both sides and fold back the top plastic flap exposing the sausage. Dump on the Kung Pao chicken filling. Once the filing is in place grab each side of the bag and pull the sausage up and around sealing the top. You are now rolling a fatty! :-)

Close shut the seem and ends. Sprinkle on some Jack's Old South original dry rub. Make sure you get it on the sides and bottom as well. Sprinkle on some brown sugar. Rub the brown sugar in real good. Roll the Fatty's on to a baking sheet and transfer them to the grate in your smoker. Be careful not to rupture the outer sausage layer. You want to keep all the goodness inside.

Smoke @ 230 degrees until the internal temperature is 165 degrees. This usually take 2.5 to 3 hours. Once the desired temperature has been reached, remove the fatty's from the smoker. Cover with foil and let then stand for 30 minutes.

Slice and serve with a pan of cornbread and honey or biscuits with real butter and hot raspberry jelly. Oh Yeah!

 

 

 

 

SmokingPit.com - Mesquite Smoked Kung Pao Chicken Fatty - Smoked low and slow on my Traeger Texas smoker grill. Sausage mesquite apple hickor, pecan, alder, oak wood fire cooked foods! Tacoma WA Washington

SmokingPit.com - Mesquite Smoked Kung Pao Chicken Fatty - Smoked low and slow on my Traeger Texas smoker grill. Sausage mesquite apple hickor, pecan, alder, oak wood fire cooked foods! Tacoma WA Washington

SmokingPit.com - Mesquite Smoked Kung Pao Chicken Fatty - Smoked low and slow on my Traeger Texas smoker grill. Sausage mesquite apple hickor, pecan, alder, oak wood fire cooked foods! Tacoma WA Washington

SmokingPit.com - Mesquite Smoked Kung Pao Chicken Fatty - Smoked low and slow on my Traeger Texas smoker grill. Sausage mesquite apple hickor, pecan, alder, oak wood fire cooked foods! Tacoma WA Washington

SmokingPit.com - Mesquite Smoked Kung Pao Chicken Fatty - Smoked low and slow on my Traeger Texas smoker grill. Sausage mesquite apple hickor, pecan, alder, oak wood fire cooked foods! Tacoma WA Washington

SmokingPit.com - Mesquite Smoked Kung Pao Chicken Fatty - Smoked low and slow on my Traeger Texas smoker grill. Sausage mesquite apple hickor, pecan, alder, oak wood fire cooked foods! Tacoma WA Washington

 

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