janzik
Wandering around with a bag of matchlight, looking for a match.
- Joined
- Jul 21, 2014
- Location
- Old Bridge
Hey, everybody. I've been reading the forum for a couple of days now and everyone has been a wealth of information. Thanks for everything so far!
I was given a UDS from my wife/kids for Father's day this year. I've done a few things on it so far (brisket, small chicken, pork shoulder). I'm still learning how to get everything right and I learn more each time I use it.
This afternoon, I picked up a package of sweet Italian sausage, removed the casing, molded it and stuffed it with Gorgonzola, caramelized onions and chopped bacon. I fully intended on this being half the size it was and saving the second half of sausage for a cream cheese, shredded cheddar, bacon, caramelized onion mix, but I realized I overstuffed it and had to use the second half of sausage as a lid to seal this beast up. I then topped it with the remainder of the chopped bacon. I wrapped it in plastic and threw it in the freezer for right now. I'll take it out in the morning or later tonight and move to the fridge before I put it on the UDS tomorrow.
When you stuff your fatties, what method do you use? Do you make a flattened piece and then form it into a log after filling? Do you flatten it on a bacon weave and then roll? Do you have the log formed and then open it up like a sub/hoagie roll?
I was given a UDS from my wife/kids for Father's day this year. I've done a few things on it so far (brisket, small chicken, pork shoulder). I'm still learning how to get everything right and I learn more each time I use it.
This afternoon, I picked up a package of sweet Italian sausage, removed the casing, molded it and stuffed it with Gorgonzola, caramelized onions and chopped bacon. I fully intended on this being half the size it was and saving the second half of sausage for a cream cheese, shredded cheddar, bacon, caramelized onion mix, but I realized I overstuffed it and had to use the second half of sausage as a lid to seal this beast up. I then topped it with the remainder of the chopped bacon. I wrapped it in plastic and threw it in the freezer for right now. I'll take it out in the morning or later tonight and move to the fridge before I put it on the UDS tomorrow.
When you stuff your fatties, what method do you use? Do you make a flattened piece and then form it into a log after filling? Do you flatten it on a bacon weave and then roll? Do you have the log formed and then open it up like a sub/hoagie roll?
