Smoked another fatty tonight. This time, 1lb 80/20 ground beef mixed with 1lb pork sausage. Stuffed inside this was sautéed mini sweet peppers, a sweet onion, and Apple wood smoked ham sliced real thin, and a generous helping of 5 cheese blend. Smoked over pecan wood at a temp of 230° for about 2 hours until I had an internal temp of 145°. Then stuck it under the broiler for 5 minutes to crunch up the outside.
The Q-view is weak this time, sorry
Sent from my Galaxy Nexus using Tapatalk 4
The Q-view is weak this time, sorry
Sent from my Galaxy Nexus using Tapatalk 4