1 lb baccon 1 lb Hamburg 1 lb Italian sausage 1 small pepper Chunk of a white onion that was in the fridge Spoon full of minced garlic Monterey Jack and cream cheese Some frozen corn
not if you wadded them up like that overhead door!! the cream cheese helps keep the other cheese from meltin. skeeter tip: when the internal temp is good pull it off and let rest then place in fridge overnite.
either in the pit or micro......if you use alot of meat and the outer walls are thick with a small center of stuffing you could slice warm,cause the meat contracts while cookin and kinda holds everything together.....i like mine thin wall with more stuffing ....chill it and you can slice it like bread without breaking it apart or losing the cheese/stuffing.
Fresh outta the fridge from yesterday this slice is back in the pit for a guest showing up at the compound in a few min