First for the peppers , never have wrapped with turkey bacon before ...
bell and poblano peppers
1 1/4 lb sweet Italian sausage, browned and drained
3 1/2 inch thick pieces of pork loin (that I smoked) cubed up
2 8 oz bricks of Phillie cream cheese softened
1 1/2 cup grated parm cheese
1 pack turkey bacon
poblano peppers bacon wrapped, bell peppers bacon topped
Burgers ..
6 - 1/2 pounders
Oval shaped 1/2 lb burgers mixed w/chopped onion
salt, pepper, garlic powder smoked with internal of 160
Then topped w/cheese, fried egg, lettuce tomato, mayo
on fresh Cuban bread
Then side dish is.... homemade french fries made in deep fryer
The chuckie for sammies ....pulled beef ..
Chuck roast, actually will put honey mustard over the top and sides sprinkle on my pork rub then also the bottom ....not going trim off any fat ... will smoke till about 160, then double wrap with foil, add just a little apple juice, finish it like 203 internal temp for pulled beef....will use Kingsford and hickory splits with a grill temp at 225 - 235 .. my hot box runs about 10 degrees hotter ..
Will make sammies with Cuban bread as well, love yellow mustard and raw onion and cheese on em, this way you cut the bread for as hungry as you are
Sides ... wife is making a cold cucumber/onion salad.. and the peppers..
Will get the chuckie started early, around 9 am I guess, then burgers and fries for lunch..
Rubbed up Chuckie, wrapped and but tobead overnight in fridge
big thick chunk...
French's honey mustard ....
rubbed down , wrapped and resting in fridge overnight ...
8:30 AM ,,,Just put a cold chuckie on a 225 smoker .. burgers and peppers later ,,
2 hrs in ....internal 140
3 hrs in on the chuckie.. 151 internal ... will wrap it around 165 - 170
loaded up the burgers and peppers now ...
old school fries .. skin on ...
ready for the fryer ...
peppers all done ...
165 internal ... seems the turkey bacon smokes up real good ...
burgers are done
185 int
5 hrs in wrapped it up with 2 shot glasses f apple juice ... looks Nice right now double wrapped it at 165 degrees internal ... will be lookin at 203
here is my plate ... burger ... fries ... and pepper ... too good
here is the chuckie all done ... problem is ... we are stuffed from all the other stuff we ate all evening ..here is the chuckie all done ...
here is the chuckie .. all done at 203 ...
nice bark..
stuck it a pan to pull it all a apart
here we go ... q view ... sorry we all full from the burgers and peppers ... but, will be eating tomorrow evening ,,
tell me what you think ....
.
bell and poblano peppers
1 1/4 lb sweet Italian sausage, browned and drained
3 1/2 inch thick pieces of pork loin (that I smoked) cubed up
2 8 oz bricks of Phillie cream cheese softened
1 1/2 cup grated parm cheese
1 pack turkey bacon
poblano peppers bacon wrapped, bell peppers bacon topped
Burgers ..
6 - 1/2 pounders
Oval shaped 1/2 lb burgers mixed w/chopped onion
salt, pepper, garlic powder smoked with internal of 160
Then topped w/cheese, fried egg, lettuce tomato, mayo
on fresh Cuban bread
Then side dish is.... homemade french fries made in deep fryer
The chuckie for sammies ....pulled beef ..
Chuck roast, actually will put honey mustard over the top and sides sprinkle on my pork rub then also the bottom ....not going trim off any fat ... will smoke till about 160, then double wrap with foil, add just a little apple juice, finish it like 203 internal temp for pulled beef....will use Kingsford and hickory splits with a grill temp at 225 - 235 .. my hot box runs about 10 degrees hotter ..
Will make sammies with Cuban bread as well, love yellow mustard and raw onion and cheese on em, this way you cut the bread for as hungry as you are
Sides ... wife is making a cold cucumber/onion salad.. and the peppers..
Will get the chuckie started early, around 9 am I guess, then burgers and fries for lunch..
Rubbed up Chuckie, wrapped and but tobead overnight in fridge
big thick chunk...
French's honey mustard ....
rubbed down , wrapped and resting in fridge overnight ...
8:30 AM ,,,Just put a cold chuckie on a 225 smoker .. burgers and peppers later ,,
2 hrs in ....internal 140
3 hrs in on the chuckie.. 151 internal ... will wrap it around 165 - 170
loaded up the burgers and peppers now ...
old school fries .. skin on ...
ready for the fryer ...
peppers all done ...
165 internal ... seems the turkey bacon smokes up real good ...
burgers are done
185 int
5 hrs in wrapped it up with 2 shot glasses f apple juice ... looks Nice right now double wrapped it at 165 degrees internal ... will be lookin at 203
here is my plate ... burger ... fries ... and pepper ... too good
here is the chuckie all done ... problem is ... we are stuffed from all the other stuff we ate all evening ..here is the chuckie all done ...
here is the chuckie .. all done at 203 ...
nice bark..
stuck it a pan to pull it all a apart
here we go ... q view ... sorry we all full from the burgers and peppers ... but, will be eating tomorrow evening ,,
tell me what you think ....
.
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