well reading all these fatty threads i said i'm doing one now
....this was my 5th true smoke job to date....i was at the walmart the other day and ran across some shrimp i couldn't pass up, it was only 8.00 bucks for 3 pounds where it is normaly 6.00 bucks for 14oz....
yeah i know it is precooked, but dang i couldn't pass it up, lol....i also used bout 4 oz of provolone cheese....
i used 1 lb 80/20 ground beef with 1 lb boneless pork chops that i ground up and mixed with the beef....
i also went with thick sliced applewood smoke bacon for the mat....i had 4 slices of bacon left over so they got chopped and fried up crisp....
here is all the goodness waiting to get rolled with some pork rub and some dried green herbs down on the meat before the toppings....
and the final product worthy to go in any smoker....
after 2.5 hours of 275 degree heat and a mix of peach and apple wood for smokey flavor and brought up to 170 degree's inside, READY....
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man does that look great, are ya droolin yet
cause i know i was
....get ready for the nice thick pink smoke ring....
this thing tasted great, wasn't overly juicy like you would think pork would be using the beef and ground up boneless pork chops and held together really good too....the ground meat tasted like plain meatloaf without any spice added to it first, i will do it up like meatloaf next time....i could taste the cheese and shrimp in the mix and there wasn't an over powering smokey taste either, not sure if the peach wood had anything to do with it though....hope you all enjoyed the pic's as much as i did the taste..........bob
....
yeah i know it is precooked, but dang i couldn't pass it up, lol....i also used bout 4 oz of provolone cheese....
i used 1 lb 80/20 ground beef with 1 lb boneless pork chops that i ground up and mixed with the beef....
i also went with thick sliced applewood smoke bacon for the mat....i had 4 slices of bacon left over so they got chopped and fried up crisp....
here is all the goodness waiting to get rolled with some pork rub and some dried green herbs down on the meat before the toppings....
and the final product worthy to go in any smoker....
after 2.5 hours of 275 degree heat and a mix of peach and apple wood for smokey flavor and brought up to 170 degree's inside, READY....
.
.
.
.
.
.
.
.
.
.
man does that look great, are ya droolin yet
this thing tasted great, wasn't overly juicy like you would think pork would be using the beef and ground up boneless pork chops and held together really good too....the ground meat tasted like plain meatloaf without any spice added to it first, i will do it up like meatloaf next time....i could taste the cheese and shrimp in the mix and there wasn't an over powering smokey taste either, not sure if the peach wood had anything to do with it though....hope you all enjoyed the pic's as much as i did the taste..........bob
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