Fatties with Cheese?

[Plowboy]

Any tips for using cheese in a fattie without it oozing out? Any cheeses that work better than others?

 

[Kevin]

I've used shredded pepper jack and shredded swiss. Very little leakage if you take the time to press the fatty together firmly. I have also refrigerated overnight after stuffing to let the sausage firm up a little.

 

[Plowboy]

I've used shredded pepper jack and shredded swiss. Very little leakage if you take the time to press the fatty together firmly. I have also refrigerated overnight after stuffing to let the sausage firm up a little.

Put in on cold from the fridge then?

 

[Kevin]

Put in on cold from the fridge then?

Yes, the outside has a chance to start to cook and develop a "skin" or sear, before the cheese melts. That's my theory anyway.

 

[Plowboy]

Will give that a try.

 

[we'll smoke u]

I use cream cheese in mine all the time and have no problem with oozing.
I also roll the meat back tight like Kevin said to do, that seems to work well for me.

 

[bbqjoe]

Another way to prevent leakage is to not over cook.

 

[Harbormaster]

After you get the fattie stuffed and sealed again, try rolling it up in some of that new 'stick to anything' Saran Wrap and then roll the ends up so it really squeezes the fattie. Throw it in the fridge overnight all tightly wrapped, then throw on the smoker (without the wrap of course!). That worked for me.

 

[Fredbird]

I make a fatty with pepper jack cheese and diced jalapenos. I don't have a problem with leakage as long as the seal is tight.

I've also done a fatty with swiss and mushrooms.

 

[bbqjoe]

Also, putting the cheese in a pepper helps to keep it in.
Look here http://www.bbq-brethren.com/forum/showthread.php?t=19199

 

[chingador]

Make sure you have the outside sealed tight as mentioned already. I am also very careful to not put too much cheese in the fatty. My blowouts are generally the result of too much cheese inside the fatty.

 

[Pig Headed]

Made up a bunch today to take into work tomorrow. Some have smoked gouda and hot peppers with prisciutto and some have mozzerella and salami. The ones with the tooth picks have the peppers. Gotta keep tabs on them.

 

[Smokin Gator]

Pig Headed... those are gorgeous!!! My address is.... -:0

 

[CarbonToe]

Any tips for using cheese in a fattie without it oozing out?

If you are feeling adventurous with your stuffing I find wrapping the fatty in clingfilm stops them bursting.

When wrapping if you leave overhang at each end, you can twist/spin them to tighten the clingfilm making the look like sweets (candy). Pop them in the fridge wrapped overnight and they’ll set.

Remove the clingfilm before popping on the smoker.