Wanted to do something quick today and noticed an abundance of Bacon and Jalapeños in the fridge, so decided to make some mini fattys.
Mini Fatty:
1lb Ground Beef
1 Pack of Bacon (haven’t gotten around to making my own yet)
Cream Cheese
Extra Sharp Cheddar
Few Jalapeños
Jalapeño Poppers:
3 Jalapeños
1/2 Pack of Bacon
Cream Cheese
Extra Sharp Cheddar
The BBQ Rub
While the WSM was heating up to 250, formed the Fattys (4) and Poppers (6), and let them sit in the fridge for probably 15 minutes to firm up a bit.
Let the Poppers run for about 45 minutes at 250 with a few blocks of Pecan.
The Poppers came off first and served as a nice little snack while waiting for the Fattys.
At the 1.5 hour mark the Fattys were reading right at 160 and pulled them off.
And here’s the finished product sliced up!
In my opinion they turned out really good. Was a nice afternoon snack!
Mini Fatty:
1lb Ground Beef
1 Pack of Bacon (haven’t gotten around to making my own yet)
Cream Cheese
Extra Sharp Cheddar
Few Jalapeños
Jalapeño Poppers:
3 Jalapeños
1/2 Pack of Bacon
Cream Cheese
Extra Sharp Cheddar
The BBQ Rub
While the WSM was heating up to 250, formed the Fattys (4) and Poppers (6), and let them sit in the fridge for probably 15 minutes to firm up a bit.
Let the Poppers run for about 45 minutes at 250 with a few blocks of Pecan.
The Poppers came off first and served as a nice little snack while waiting for the Fattys.
At the 1.5 hour mark the Fattys were reading right at 160 and pulled them off.
And here’s the finished product sliced up!
In my opinion they turned out really good. Was a nice afternoon snack!