Hot wing Fatty

3 chicken breasts pounded ¼” thick
¼ cup Hot Sauce
4 oz blue cheese
4 oz cream cheese (room temp)
1 lb bacon
1 baking pan
Saran rap

Thoughts on the cook were that the cheese was really explosive on the smoker. I will have to find something to tighten it up so that the cheese dose not spill out. I will have to try this again. I hope you like it.

Interesting Fatty ... I'd like a slice Please!

Whhen I make my sausage fatties, I used to have problems with cheese leaking out. I could only imagine it being a lot worse with the chicken fatties because there is no way to seal the edges. I started putting a layer of salami or prisutto(sp) on top of the rolled out sausage then my filling. I found this helped seal any little tears that occured while rolling it up. It also adds another layer of taste to the fattie. Try that with the chicken and watch how you wrap the bacon, taht could help seal it for you also.

Ive controled my cheese drool with my ABT's by watching the heat a little better. At 225 it takes a little longer, but seems to stay together better. 250 and up causes the cheese to bubble over. Of course Im talking about cream cheese and chedder, but just something to think about...ymmv

What JP said