I wasn't sure where to put this as it has pork, buffalo and turkey meat in it. So it landed here. My nephew wanted me to make him something smoked. He likes spicy and so do I so I started playing around again with ideas etc. I have not done anything with Buffalo in a while but wanted layers of flavor. End result is a raspberry jam and cream cheese stuffed Habanero pepper as a volcanic core to a buffalo ball seasoned with Jalapeno pepper, garlic powder and Yoshida’s. The pepper sits in a pool of Buffalo sauce (Franks Redhot & butter" with smoked Gouda cheese then is encased in the buffalo meat formed into a ball with BBQ sauce on it. Then I mixed buffalo sauce with ground turkey and orange bell pepper. I lay down a layer of Smoked Gouda and green onion. The buffalo ball is placed in the center and I form the ground turkey around the buffalo ball to make a larger ball. This ball gets a coating of BBQ as well. Then I take maple sausage and fatten it out and coat the top side with BBQ sauce and brown sugar. This then get formed around the turkey ball to make a yet larger ball. I then add some Jack's Old South rub and brown sugar. Smoked low and slow @ 235 until it reaches 165. Once it's out I mix the BBQ sauce I been making (1 cup Diet cheery dr. pepper, 1 cup Sweet Baby Rays and 1 Tbsp brown sugar) with Da Bomb "The Final Answer" Habanero extract. This stuff is atomic! 1.5 million scoville units on the heat scale. Tabasco is around 20,000. Its then mopped on and garnished with 2 slices of bell pepper. This was served to my nephews peer workers at Cycle gear in Tacoma and from what he stated they just loved it. Some were over come by heat but cleaned their plates.
