little friday night gem...
i grinded up 50/50 pork shoulder / chuck steak
mixed it up with a few eggs, bread crumbs, red onion, worchestire sauce, dijon mustard.
stuffed it with two cheeses, one local cow milk cheese soft and nutty, the other american slices.
wrapped a bacon weave back brace on the bottom side.
popped it on the grill with hickory & apple chunks at 300f, it went down to 250f but it kept between that temp for the 1 hour and 10min cook time.
put it on a rosemary focaccia "bun" and topped with homemade aioli, ketchup and arugula with a side of sweet potato fries.