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.
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.
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.
Thanks for looking.
Dave
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.
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.
Thanks for looking.
Dave