Well, today I jumped in there and did it -- two fatties at one time, the first I've ever tried (hadn't even heard of them until I met you guys a few days ago!). One was a Mexican, but since there ain't no Choroizo sausage chubs around here to be had I had to make my own (found a recipe on Google). Then I made up some pico de gallo, but couldn't find no Panelo cheese, just used Mexican four cheese mix -- OK, not what I would call the best.
Then I made one that I'd call a "Southwestern" -- lots of onion, green pepper, potatoes, jalapeno and cheese (cheddar and mozzeralo).
Wasn't real happy with the "roll", but they stayed sealed and came off the GOSM at three hours at 167.
Served with guacamola, sour cream, refried beans and was declared by the wife of 50 years and my astute dinner company (daughter and son-in-law) to be good for another 50. What the hey else can a man ask for.
AND ALL BECAUSE YOU GREAT FOLKS SHOWED ME HOW!!!!
Thanks to you all.
Dave in Florida
Then I made one that I'd call a "Southwestern" -- lots of onion, green pepper, potatoes, jalapeno and cheese (cheddar and mozzeralo).
Wasn't real happy with the "roll", but they stayed sealed and came off the GOSM at three hours at 167.
Served with guacamola, sour cream, refried beans and was declared by the wife of 50 years and my astute dinner company (daughter and son-in-law) to be good for another 50. What the hey else can a man ask for.
AND ALL BECAUSE YOU GREAT FOLKS SHOWED ME HOW!!!!
Thanks to you all.
Dave in Florida