scooterjam
Fire Starter
- Aug 13, 2014
- 69
- 24
Had a blast making this....my sausage mixture was a little loose, next time I might make it fresh, this was a 1 pound package I took from the freezer the night before. Basically. 1 Pound Sausage. Muenster/Chedder Cheese blend. Green Peppers. Green Onions cut about 4 inches long. Sprinkled a little of the wife's homemade montreal seasoning on the meat. (just a few pinches). Rolled it up. Made a bacon weave. 13 slices of bacon. Smoked with my Apple Pellets (wifey gave me a fathers day surprise...20 pound bag). 2 Hour Smoke. Took it out. Let it rest just a touch. Slathered on some good ol' BBQ sauce. Back in the smoker about a half hour. Probably should have let it rest even more before we had it for dinner.......as you can see, the cheese kind of started running out. Had a couple slices with a baked potato. Oh yeah.
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