Cheese Stuffed Fatty Bread!

BigButzBBQ · 08-15-2010, 09:16 PM

Being from Wisconsin, I would have felt like I was letting down my state if I didn't throw in something to the Cheesy Throwdown. This actually wasn't as easy as one would think it would be simply because, there are so many choices! Of course my wife came to the rescue when she put in a request for some sausage bread.
Now, I couldn't just let it go at that so, I decided to make it Cheese Stuffed Fatty Bread!
First we had to start with the main star. The cheeses! I picked up 4 different kinds made at Burnett Dairy in Alpha, WI.

I then sliced up a half pound of each of the blocks.

Then came the sausage team.

I combined both rolls and flattened them out in standard stuffed fatty prep.

Then came the cheese! Layers upon layers of it!

Time for the roll up.

Onto the UDS with thee! Did I mention it was dark out...

After the fatty was all smoked up, it went into the fridge to solidify a bit. Then it was pizza dough time!

Then the roll out!

I then created a netting out of the mozzarella string cheese whips on the dough.

The fatty reappeared and joined the party.

Dough got wrapped around ensnaring the defenseless fatty in it's cheese net while cocooning it.

Now at this point, I would love to tell you that it went onto the grill to bake but, right at this point for some reason the heavens opened up and sent a downpour upon my lit grill. So, into the oven it went instead to cook at 450 until it was nice and brown.

All that was left was to slice this bad boy up! I don't think I could have contained the cheese even if I wanted to.

This was some pure cheesy goodness even my wife had to hit this one a couple of times. Thanks for looking!

Gore · 08-15-2010, 09:27 PM

Wow! I think that is the best invention I've seen in I don't know how long. Dang, I want that! 100% delicious. Tell me please that you didn't have leftovers! If there were any, please send them my way.

Mitch · 08-15-2010, 09:34 PM

Outstanding! I'm gonna try it. Thanks.

mmmmeat · 08-15-2010, 09:35 PM

lookin good buddy!!!

Mr. Bo · 08-15-2010, 09:41 PM

Ya done good Brother. Real good!

Mark Stanton · 08-15-2010, 10:31 PM

Nice n gooey. Looks good!!

zydecopaws · 08-15-2010, 10:35 PM

Very nice. I was waiting for all the pics to show up here after you previewed the one on Twitter the other day; thanks for posting.

Smiter Q · 08-15-2010, 10:36 PM

Drooling and Babbling too much too make a sincere compliment!

But maybe that is my compliment!

What was that screen you wrapped the fatty with????

Pizza dough looks fantastic.. what recipe do you use?

EDIT: I finally get under control, then I click back on this thread and start drooling again!

.

Wampus · 08-15-2010, 10:45 PM

Quote:

Originally Posted by Gore

Wow! I think that is the best invention I've seen in I don't know how long. Dang, I want that! 100% delicious.

Gore took the words right out of my drooling mouth!!!
BEEEEEEEEEEEEE-UTIFUL!!!

bluetang · 08-15-2010, 10:53 PM

That is KILLER!!!!!!!!!!

BigButzBBQ · 08-15-2010, 11:23 PM

Quote:

Originally Posted by Smiter Q

What was that screen you wrapped the fatty with????

Pizza dough looks fantastic.. what recipe do you use?

The screen is called a Frogmat, think there are a couple of places online that sell them. Unless you live nearby Siren, WI then you can swing into our shop and pick one up.

The pizza dough recipe I used was.

1 package of bread yest.
1 cup of warm water
2 cups flour
2 tsp sugar
1 tsp salt
2 Tbs olive oil
1 tsp rub

Add yeast to water, mix dry ingredients then add Olive oil followed by water/yeast mixture and mix until it forms a thick dough, cover with plastic and let rise for atleast 30 minutes. I find that if you plan on using the oven to cook it, you can set the bowl on the stove and that will help the dough rise while the oven preheats. After 30 minutes, take out the dough, knead it and beat it down, let rest for 20 minutes and then roll out or, freeze for later. Cook at 425-450.

Smiter Q · 08-15-2010, 11:31 PM

Thanks BigButz!! Taking note of it right now!

Garyclaw · 08-16-2010, 06:11 AM

Perfect!!!!

Norm · 08-16-2010, 06:50 AM

Hey that looks great!

Burnett is where I buy my cheese from also. They have an online store and the prices are very reasonable.

Smokey Al Gold · 08-16-2010, 07:33 AM

Words cannot describe the beauty that is your pizza fatty. I'm sad that I don't have some

08-15-2010, 09:16 PM	#1
BigButzBBQ is One Chatty Farker Join Date: 03-16-10 Location: Northwestern Wisconsin	Cheese Stuffed Fatty Bread! Being from Wisconsin, I would have felt like I was letting down my state if I didn't throw in something to the Cheesy Throwdown. This actually wasn't as easy as one would think it would be simply because, there are so many choices! Of course my wife came to the rescue when she put in a request for some sausage bread. Now, I couldn't just let it go at that so, I decided to make it Cheese Stuffed Fatty Bread! First we had to start with the main star. The cheeses! I picked up 4 different kinds made at Burnett Dairy in Alpha, WI. I then sliced up a half pound of each of the blocks. Then came the sausage team. I combined both rolls and flattened them out in standard stuffed fatty prep. Then came the cheese! Layers upon layers of it! Time for the roll up. Onto the UDS with thee! Did I mention it was dark out... After the fatty was all smoked up, it went into the fridge to solidify a bit. Then it was pizza dough time! Then the roll out! I then created a netting out of the mozzarella string cheese whips on the dough. The fatty reappeared and joined the party. Dough got wrapped around ensnaring the defenseless fatty in it's cheese net while cocooning it. Now at this point, I would love to tell you that it went onto the grill to bake but, right at this point for some reason the heavens opened up and sent a downpour upon my lit grill. So, into the oven it went instead to cook at 450 until it was nice and brown. All that was left was to slice this bad boy up! I don't think I could have contained the cheese even if I wanted to. This was some pure cheesy goodness even my wife had to hit this one a couple of times. Thanks for looking! __________________ Some call me... Tom...? 12" Charbroil, SJS, WGA:becky:, 22.5 OTG:thumb:, mUDS:drama:, 2 UDS:cool: w/AML Wood Art Custom Handles, 2 pull behind rigs The Beast :twisted:, & the new White Shadow :hail: :twisted: Inventor of[B]:[/B][COLOR=black] [URL="http://www.bbq-brethren.com/forum/showpost.php?p=1273411&postcount=1"][B]3BGB![/B][/URL][B] , [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1284334&postcount=1"][B]Shigen![/B][/URL][B] , & [/B][URL="http://www.bbq-brethren.com/forum/showpost.php?p=1387858&postcount=1"][B]Bacone Scotch Egg Sundae![/B][/URL][/COLOR] :hail:Avatar by Zydecopaws:hail: [B][URL="http://BigButzBBQSauce.net"]Big Butz BBQ Products [/URL][/B]

08-15-2010, 09:27 PM	#2
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	Wow! I think that is the best invention I've seen in I don't know how long. Dang, I want that! 100% delicious. Tell me please that you didn't have leftovers! If there were any, please send them my way. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

08-15-2010, 09:35 PM	#4
mmmmeat is One Chatty Farker Join Date: 10-21-09 Location: Sierra Vista, Arizona	lookin good buddy!!! __________________ Til next time, chew carefully, and dont let your meat loaf! [URL="https://www.facebook.com/media/set/?set=a.158099507758.118446.578407758&l=bf4c9059c5&type=1"]GRUNTER[/URL] [URL="http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs698.snc4/63846_434071187758_578407758_5224242_7882995_n.jpg"]UG [/URL] [URL="https://www.facebook.com/media/set/?set=a.490010637758.259874.578407758&l=06aa73c27f"]GROGG[/URL] [URL="fromthemouthofkstewart.blogspot.com"]MY BLOG[/URL] [URL="http://www.facebook.com/mmmgto"]Facebookin it![/URL] Avatar created by i really wish i remember, but they got skillZ

08-15-2010, 09:41 PM	#5
Mr. Bo is one Smokin' Farker Join Date: 04-15-07 Location: Bisbee, AZ	Ya done good Brother. Real good! __________________ 55 gallon smokin' UDS BBQ Grillware gas grill Pit-Boss 700 Deluxe Traeger Lil Pig

08-15-2010, 10:35 PM	#7
zydecopaws Babbling Farker Join Date: 01-14-09 Location: Battle Ground, WA	Very nice. I was waiting for all the pics to show up here after you previewed the one on Twitter the other day; thanks for posting. __________________ [B][URL="http://noexcusesbbq.com"]No Excuses BBQ[/URL][/B] [I][COLOR=Red]BBQ, no excuses! Who cares about the weather?[/COLOR][/I] [B][COLOR=Blue] MOINK Ball Wizard and ALF Award Recipient[/COLOR][/B] [SIZE=2]Webers up the wazoo, a bunch o' Pyromids, Bubba Ho-Keg, and [URL="http://noexcusesbbq.com/archives/2987"]the CrockaQue[/URL][/SIZE]

08-15-2010, 09:34 PM	#3
Mitch is One Chatty Farker Join Date: 10-22-07 Location: Lincoln NE	Outstanding! I'm gonna try it. Thanks.

08-15-2010, 10:31 PM	#6
Mark Stanton is one Smokin' Farker Join Date: 07-25-09 Location: Southside of Houston, Texas	Nice n gooey. Looks good!!

08-15-2010, 10:36 PM	#8
Smiter Q is One Chatty Farker Join Date: 05-05-10 Location: Austin - TX	Drooling and Babbling too much too make a sincere compliment! But maybe that is my compliment! What was that screen you wrapped the fatty with???? Pizza dough looks fantastic.. what recipe do you use? EDIT: I finally get under control, then I click back on this thread and start drooling again! . __________________ Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11 Last edited by Smiter Q; 08-15-2010 at 10:57 PM..

08-15-2010, 10:53 PM	#10
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	That is KILLER!!!!!!!!!!

08-15-2010, 11:31 PM	#12
Smiter Q is One Chatty Farker Join Date: 05-05-10 Location: Austin - TX	Thanks BigButz!! Taking note of it right now! __________________ Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11

08-16-2010, 06:11 AM	#13
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	Perfect!!!! __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

08-16-2010, 06:50 AM	#14
Norm Quintessential Chatty Farker Join Date: 02-22-10 Location: USA Name/Nickname : Private	Hey that looks great! Burnett is where I buy my cheese from also. They have an online store and the prices are very reasonable.

08-16-2010, 07:33 AM	#15
Smokey Al Gold is Blowin Smoke! Join Date: 08-13-08 Location: San Antonio TX	Words cannot describe the beauty that is your pizza fatty. I'm sad that I don't have some __________________ 22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010"

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