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Decided I wanted to make some fatties, so I searched through the forum last night and ran to the store this morning. The first is a cheese steak fatty and the 2nd is a pizza fatty.
I started with 1lb ground beef and 1 lb breakfast sausage. Mixer them together, then split in half. Added salt...
I did that with these, then wrapped in bacon and on the smoker. I don't have a grill so I just use the smoker. Not supposed to have open flame on the apt patio.
I was looking for ways to keep them moist & flavorful. Also, it was supposed to keep the skin from being rubbery. Just some ideas I saw on here. They we're definitely moist & full of flavor and the skin wasn't rubbery. I may try straight grate next time as I usually don't pan anything and see...
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