Another offering to the fatty gods

[deejaydebi]

Chrish - try some high temperature cheeses they never run out.

I like to add small diced taters in there too.

 

[devolutionist]

Hey Debi - I was just reading through this - what are some high temp cheeses?

 

[mossymo]

High temp cheeses do not melt at normal smoker temperatures. I use high temp cheddar and jalepeno pepper cheeses in the meat sticks and summer sausage.

 

[deejaydebi]

devolutionist -

They're adding new ones every few months. When I first started ordering it in only came in American now there's a bunch!

http://www.butcher-packer.com/pages-...f30e47b0487c26

 

[navionjim]

A couple of weeks ago I smoked a brisket and because I had room in the smoker I tried the stuffed cabbage thing and threw in two straight JD chubs for my first attempt a a fatty. It all tasted great but I was hooked on the fatty concept from the first bite! I bought two of the large JD chubs from Sam's the other day and tried rolling one up last night so I can smoke it this weekend. I did the wax paper trick coating it with butter first, then spread Beaver Honey Mustard on the sausage followed by mozzarella cheese and a few spices. Rolled it up, sealed the ends and then rolled the whole thing in bacon strips. Can't wait to smoke it up on Saturday. I'll do a non-modified one as well just for comparison, and the cabbage with butter and bacon again too.

A buddy of mine has a trick where he cores a sweet onion and fills it with butter, garlic and a bullion cube and smokes those in aluminum foil cups for about four hours. He says they are the bomb so I'll have to try that too. Has any one out there tried smoked onions before? Seems like a natural side dish for a fatty.

 

[devolutionist]

That's just too awesome - I had no idea! What exactly makes them high temp?

Thanks Debi and MossyMO!