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My 1st


Joined Nov 28, 2013
Here's my 1st attempt. I think it's a keeper...whatda think?

1lb Bob Evans Zesty/Hot pork sausage

1lb fresh thick cut hickory bacon (County Market meat shop)

1/2-ish green pepper

1/4-ish red onion

1 fresh green onion

about 5 or 6 Tablespoons store bought pickled Jalapenos

3 small mushrooms

couple small chunks of double smoked ham (from previous smoke)

6 slices of Swiss chees

6 slices of Hot pepper jack cheese

2 Tablespoons Philly "chipotle" cream cheese

My homemade "Sweet Habenero BBQ sauce"

Minced veggies and ham.

Sauteed veggies and ham in olive oil.

Prepped sausage in gallon zip lock bag

Brushed my homemade BBQ on rolled out sausage

placed swiss and pepper jack cheese on rolled sausage

Spread cream cheese on other cheese

Spread sauteed mix on rolled sausage


Placed on bacon weave and rolled.

Chilled in fridge til smoker was up to 275F

Smoked at 225F, over hickory chips, for 2 1/2hrs...til 165 IT.

It's just me and momma at home, nowadays, so 1/2-ish was ate right off the smoker with mac and cheese. The other 1/2 will be used with eggs for breakfast.

Side note: We eat things that are pretty spicy, and this was the right amount of spice.



Master of the Pit
OTBS Member
Group Lead
Joined Nov 18, 2010
Looks Great! Did you make the chipotle cream cheese or buy it that way?


Meat Mopper
Joined Jun 4, 2011
Looks great.You did a real nice job on your first fatty.Looks nice and cheesy. You can never have to much cheese. 

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