Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
Ended up doing around 2 hours at 250. It was a huge hit with the guest. They wanted it over the smoked chicken. But I needed to take more time on my bacon wrapping and I could stuff it with more better next time. The cheese didn’t fall out though and was melted when we ate it. A lot of fun! I’d use thin sliced bacon next time.
Comments
One sorry Labrador
My chili did not suck. My wings either.
LBGE, 2 SBGE, Hasty-Bake Gourmet
LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker coming soon- Blackstone 36 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
LBGE, 2 SBGE, Hasty-Bake Gourmet
2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
BBQ from the State of Connecticut!
Jim
Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
Mini 2009
One sorry Labrador
My chili did not suck. My wings either.
Mini 2009
Since i I got the Blackstone I’ve been frying it.
Donnie Dawes - RNNL8 BBQ - Carrollton, KY
TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie
I'm keeping serious from now on...no more joking around from me...Meatheads !!I’ve made it before and it was good again, but I like it fried better. IMHO, the Blackstone is the proper tool to cook bologna.