I am doing my first two fattys today. I can't find any info on how long they should smoke for. I don't imagine that you can probe these since it is filled with cheese and such. Bother are made with 1 lb of meat, at about 1/2" thickness around the roll. Please help!
One is "Old Folks b-fast sausage with pepperoni, asiago, romano, and mozzerella cheeses, then artichoke hearts, and sun dried tomatoes. Then I sauted mushrooms, red onion and whole garlic cloves(till the garlic was soft enough to smash), added that and sprinkled in a little dried basil. After rolling I topped with more of the asiago and romano cheeses and sprinkled with red pepper flakes. No bacon.
The second is pork chorizo with a layer of mexican style colby/jack cheeses, cilantro, a bit of green onion, black olives, black beans, and some chipoltle peppers from a can. After rolling it up I topped with a bit more of the cheese blend. No bacon on this one either.
So my hunch is that these can handle about four hours in my LongHorn, but I would apreciate your support.
Dave
One is "Old Folks b-fast sausage with pepperoni, asiago, romano, and mozzerella cheeses, then artichoke hearts, and sun dried tomatoes. Then I sauted mushrooms, red onion and whole garlic cloves(till the garlic was soft enough to smash), added that and sprinkled in a little dried basil. After rolling I topped with more of the asiago and romano cheeses and sprinkled with red pepper flakes. No bacon.
The second is pork chorizo with a layer of mexican style colby/jack cheeses, cilantro, a bit of green onion, black olives, black beans, and some chipoltle peppers from a can. After rolling it up I topped with a bit more of the cheese blend. No bacon on this one either.
So my hunch is that these can handle about four hours in my LongHorn, but I would apreciate your support.
Dave