Single Serving Fatties

Discussion in 'Fatties' started by ddave, Aug 1, 2009.

  1. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    Been thinking lately how nice it would be if on a Saturday or Sunday morning I could go to the freezer, pull out a slice or two of a prevously smoked and stuffed fattie, warm it up in the microwave (or skillet if it was thawed out) to have with breakfast.[​IMG]

    With that in mind, I smoked a couple of fatties today.

    Here are the ingredients.

    One was regular Jimmy Dean sausage stuffed with shredded sharp cheddar and mushrooms, the other was HOT Jimmy Dean stuffed with the Mexican cheese blend and jalapenos.

    Here is the cheddar and mushroom . . .

    and the Mexican blend and jalapeno . . .

    all rolled and wrapped in the freezer to firm up while the drum warms up.

    Put them on the drum over some Kingsford Competition Briquettes and a few chunks of hickory.

    The drum settled in at about 225° on the side guage which is about 275° to 300° at the center of the grate.

    About 90 minutes later, I checked them with the Thermapen and they were done -- between 165° and 170° at all the spots I checked.

    Into the house and onto the cutting board for a rest before slicing.

    And that's where the plan sort of broke down.

    As you can see by the sliced pics, the volume of "stuffage" shrunk considerably in the case of the mushrooms, and the cheese was oozing out.

    Oh well, I ate the ones that I couldn't salvage for good freezer slices.[​IMG] I know, I know, it's a shame but it had to be done.

    Then I popped the rest in the fridge for a firm up.

    put them in a single layer in a Zip loc bag

    and into the freezer.

    Once they freeze separately, I should be able to rearrange the bag but still be able to pull out one or two at a time.

    Didn't quite turn out like I had planned it. I imagine a stuffing that doesn't lose as much moisture and shrinks as much as mushrooms would work better. Also I probably should have let them cool more so the cheese had a chance to firm up. Got quite a few hollow slices. But hey, who knows, maybe "Saugage Ohs" will be the next breakfast sensation. [​IMG]

    Thanks for looking.

  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks good Dave only thing is with my son in law around that whole bag is a single serving breakfast for him [​IMG]
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Those look good and a great idea.
  4. Nice. I let them sit over night in the fridge before slicing, this way the cheese and juices are set. Then package and freeze. When you need it take out of the freezer the night before and thaw in the fridge, the next morning just warm in the same skillet with the eggs and potatoes.
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    thats a great idea. We do just about the same thing with alot of our smokes. I vaccum pack them in small single serving and freeze so their easy to thaw in boiling water and then steam or even mirco them.
  6. ddave

    ddave Master of the Pit OTBS Member SMF Premier Member

    LOL, yeah, I could do that too. And probably would too if I didn't have to keep an eye on my cholesterol. [​IMG]

    Sounds great. So it should work. My only concern is I may want to use different fillings next time around.

  7. I've frozen whole fatties with no problem.
    Slices ?
    Ah hell I'd just eat them for snacks, partially frozen lol

    As far as fillings go - try some low fat cheese - doesn't cook out. Also haloumi is a good one as it just plain doesn't melt but is good cheese flavour and grates well.
    But hey there are no limits to fatty fillings so just stuff them with some thing that won't cook out :)

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