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Re: Smoked Jalapeño Cheese Meatballs
@PoppasGrill You are correct but the version that I did is a 50/50 mix of ground Chuck and breakfast sausage. The rest is the same.1 · -
Re: Smoked Jalapeño Cheese Meatballs
@TechsasJim The original recipe used a barbecue sauce glaze applied at the end of the smoke. I though they were so tasty they didn’t need the sauce. Just a personal choice. The subtle crunch of the j…2 · -
Smoked Jalapeño Cheese Meatballs
This is a keeper appetizer. Ground beef, breakfast sausage, fresh diced jalapeños, cheddar cheese and a cube of cream cheese in the middle. Smoked with pecan @ 250 until the center was 160 degrees. A…13 · -
Re: Pastrami Out Of The Tank And In the Smoke
@Plutonium I trimmed just a little tighter than a normal brisket. I dropped some beef short ribs into the tank the last 4 days of the cure and made pastrami. I thought they tasted better than the bri…3 · -
Re: Sold my XL to make room for a Lang now I have a Shirley on the way so Lang has to go
@WeberWho You are a very smart guy. I am already looking cross eyed at the KBQ. It doesn’t occupy much space but it is redundant so maybe it goes soon.1 ·
