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Took a little time today to grind a few pork steaks, season. Rolled up with hot pepper cheese. A little melted out. Covered in RR. Smoked with sugar maple wood. [p]Mike
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Thanks about an hour+. You really can't take internal temp with cheese inside.
The sugar maple really added a lot of smoke flavor.[p]Mike
I just love Hot Pepper cheese and sausage. Cheating, smeating. JD has nothing on us after we stuff and properly season. LOL[p]Mike
I used hot out of the vac pack from the store. LOL I still have my smoked pepper jack in the fridge. Been 2 weeks, should I use it? LOL
Don't tell me how warm it is. I think I get 5 for a low Wednesday. No pics either buddy.
I will have some Apple Sausage in KC.
Never tried them.... they look like a good treat though![p]Temp, time, indirect / direct?[p]ya ya I know, I could do a search, but... to get the answer right from the source is better![p]Mike in MN
Search is overated. LOL
Indirect about 225. 1+hour. It was my first time with cheese.[p]Mike
I might just go buy a JD and try it tomorrow.... Or a Pappa George... [p]I've been looking at the pictures lately and they look like the fatties would make a good treat. I have a gathering soon where I have to provide hor's de ovaries, and I've been busy experimenting.... I have ABT testers ready to cook, just did some deviled eggs, some individual lamb shish kebobs, and there's a pound of crab meat screaming "do me" in the frig.[p]Thanks for your efforts, always enjoy your posts![p]Mike in MN
Thanks.
RR on deviled eggs, you won't believe it. I know what to do with crab meat. Check out Max's recipe on DP site.[p]Mike
Thanks!![p]Heading to the DP site next, then out for drinks at the neighbors... Have a great night![p]Mike in MN