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Smoke it and they will come!

 

Mesquite & Hickory Smoked
Teriyaki Chicken Fatty's

 

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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3 lbs maple sausage
1 lbs. chicken breast tenders
McCormick's sweat & Smokey dry rub
Teriyaki sauce
3 cloves garlic
2 tsp onion & garlic powder mix
1/4 yellow bell pepper
1 stock shallots
1/2 carrot cut up
6 to 8 pieces of broccoli
Pecans (optional)
 

Preparation:

Take 3 lbs. of maple sausage and mix in onion & garlic powder to taste. divide into two equal portions and form a ball with each. Place each ball of sausage in individual 2 quart zip lock freezer bags. Lay flat and start pressing the sausage into flat squares the exact size of the freezer bags. This is best done with the air let out and bag zipped shut. once shaped place in refrigerator.

Rinse a package of boneless chicken breast tenders. cut into small cubes. cut up about a 1/2 cub of carrots. Cut up yellow bell pepper and shallots. Chop 3 cloves of garlic. Break Pecans in half. Put all of this into a freezer back and coat in teriyaki sauce. Place in refrigerator to marinate for about 1 hour.

Lay Ziploc bags with sausage. Using scissors, cut the bags down each side and pull the top plastic away. Drain the teriyaki sauce from the chicken veggie mix. Place the chicken and veggie mix in a long pile in the middle of each sausage square. Gently roll the sausage up around the chicken & veggie mix to form a tube. Fold up the ends and close them so none of the internal mix falls out.

Using Olive oil, gently rub down each fatty. Use just enough to help adhere the dry rub. Coat the outer meat with the dry rub then gently wrap with bacon. Use tooth picks to help hold the bacon in place. The bacon should fold up and around to the top. The tooth picks can be removed half way though the smoking process. Shake on some garlic & onion powder on top of fatty's as well as some garlic.

Place the fatty's into the smoker and cook @ 230 - 250 degrees until the internal temperature reaches 175 degrees. Turn the fatty's half way through the cooking process.

When the desired internal temperature has been reached pull the fatty's from the grill and let them stand for 20 minutes. Slice the fatty's in 1.5 inch slices and serve.

They will taste amazing

 

SmokingPit.com BBQ - Recipes and how to videos on maple mork sausage rolled up around Teriyaki checken, spices, veggies and slow cooked on the Traeger texas smoker grill.  smoking meats information and Treager Pelles Tacoma WA Washinton SmokingPit.com

SmokingPit.com BBQ - Recipes and how to videos on maple mork sausage rolled up around Teriyaki checken, spices, veggies and slow cooked on the Traeger texas smoker grill.  smoking meats information and Treager Pelles Tacoma WA Washinton SmokingPit.com

SmokingPit.com BBQ - Recipes and how to videos on maple mork sausage rolled up around Teriyaki checken, spices, veggies and slow cooked on the Traeger texas smoker grill.  smoking meats information and Treager Pelles Tacoma WA Washinton SmokingPit.com

 

 

 

 

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