Discussion in 'The Smokehouse' started by Genius, Jun 20, 2016.
what im sayin is the smell was overpowering and it broke me
Bears can be odoriferous.
My first fatty!
Well.... never mind this is a family site.
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
you stole my counter top!!!
It was here when we bought the place.
Is all my cheese gonna run out the ends of this thing?
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.
I had nothing to do with that door!!!
Thanks for the tip!
lol i know
if you try to slice that while its warm yer gonna have a mess...or close to
Any tips for reheating?
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
I just drooled on myself.
You are not supposed to admit to that.