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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-15-2010, 09:16 PM   #1
BigButzBBQ
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Talking 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!
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Unread 08-15-2010, 09:27 PM   #2
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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.
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Unread 08-15-2010, 09:34 PM   #3
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Outstanding! I'm gonna try it. Thanks.
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Unread 08-15-2010, 09:35 PM   #4
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lookin good buddy!!!
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Unread 08-15-2010, 09:41 PM   #5
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Ya done good Brother. Real good!
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Unread 08-15-2010, 10:31 PM   #6
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Nice n gooey. Looks good!!
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Unread 08-15-2010, 10:35 PM   #7
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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.
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Unread 08-15-2010, 10:36 PM   #8
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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!



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Unread 08-15-2010, 10:45 PM   #9
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Quote:
Originally Posted by Gore View Post
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!!!
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Unread 08-15-2010, 10:53 PM   #10
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That is KILLER!!!!!!!!!!
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Unread 08-15-2010, 11:23 PM   #11
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Quote:
Originally Posted by Smiter Q View Post
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.
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Unread 08-15-2010, 11:31 PM   #12
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Thanks BigButz!! Taking note of it right now!
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Unread 08-16-2010, 06:11 AM   #13
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Perfect!!!!
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Unread 08-16-2010, 06:50 AM   #14
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Hey that looks great!

Burnett is where I buy my cheese from also. They have an online store and the prices are very reasonable.
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Unread 08-16-2010, 07:33 AM   #15
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Words cannot describe the beauty that is your pizza fatty. I'm sad that I don't have some
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