Porcini Cheesy Fatty

[crowderjd]

Wow!  Great job!

[jamesnomore]

It's not stealing, I'm honored! This was a great fatty, I highly encourage you make it.

[Matt_T]

Wow - just wow...

Thanks for sharing we are all now better off because of this post.

Cheers -

Sent from my HTC One_M8 using Tapatalk

[LaTuFu]

I now have inspiration for my beach trip cook.

[LaTuFu]

I blame you, @jamesnomore

[jamesnomore]

I blame you, @jamesnomore

Ha! I can't wait to see how it turns out. I've never used fresh mushrooms but would assume they'd be just as good as dried. I figured they need to be suateed down so not to much liquid released within the fatty! I'm a huge fan of using Brats for my sausage.

[LaTuFu]

We'll see how fresh goes. I didn't even think about the moisture before I chopped them up.

I have some fresh local pork sausage from a buddy. I may try that next.

[LaTuFu]

We'll see how your inspiration turns out. Just went on the grill.

[LaTuFu]

How'd I do?

[jamesnomore]

The outside looks grate!!!!  let's see a slice. Did you do this cook on your weber Q?

[LaTuFu]

No, set it up on our 5 burner charmglow. 2 on low will do 250 all day long. Blocked off the heat zone side with foil, forced the air over the meat. Smoke box on the heat side.

It was cooking a little quicker than I thought, I pulled it at 165 not 155.

But it is amazing. 10/10 will cook again.