Mushroom and Goat Cheese Fatty

[jamesnomore]

For Easter tomorrow.

1.5lbs Sage Jimmy Dean for outside. The extra half pound was mixed with a spicy rub, Panko and dried mushrooms (Porcini and Shitake). The shrooms will soak up all the porky goodness and release there flavor within. The cheese is soft goat and Gouda cheeses. I sprinkled the bacon with some sweet rib rub and wrapped it up for tomorrow. I plan on a 3 hour snake with hickory or pecan, haven't decided.

The fixins


The filling, you can see the dry shroom chunks


On the flat ready to wrap


Weaves and wrapped



Plate pics tomorrow

[MINIgrillin]

That looks awesome! I really need to do one of those.

[jamesnomore]

Really really yummy!!! The mushrooms added great flavor.

[1buckie]

Very nicely Done !!!!

The troble I have at times is getting them to hold together after cutting.....no problem here !!!!!

[MacEggs]

To quote Lloyd Christmas ... "I like it a lot!" 

That is truly outrageous, man!! That last pic is drool-worthy, to say the least. 

[peshewah]

A work of art

[jamesnomore]

Thanks guys! Every bit as good as it looks. The dried mushrooms really came our with a tremendous flavor.

[Winz]

Thanks guys! Every bit as good as it looks. The dried mushrooms really came our with a tremendous flavor.

Wow - I missed this one, nice job!  I bet those dried shrooms really soak up the moisture and help keep the whole thing together.  Great tip!

Winz

[pbe gummi bear]

That looks great! What is it wrapped with in the last uncooked pic?

[jamesnomore]

Winz - the dried shrooms were a hit, extremely moist and very earthy flavor and went well with the goat cheese. Definitely will be doing this style again.

Gummi - that's the press and seal wrap, I was out of Saran Wrap and have a bunch of it I need to use, I made it the night before so needed to wrap for the fridge. It really helped hold it's shape, I might always go night before.