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Big Poppa Smokers Presents

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Stuffed Anaheims

Cooking Grill: Horizontal Wood Burner
Pit Temperature: 250
Desired Internal Temperature:
Cooking Time: about 2 hrs
Pallets Used: Briquettes
Directions:
I made a stuffing mixture of pork and beef..added 1 cup of beer mixed with Harley`s dry rub. Browned the mixture, cooled and added cheese. Blistered, steamed and peeled the anaheims, then seeded and stuffed. Wrapped a few in bacon. Smoked in my horizontal wood burner at 250 degrees with a bit of hickory. Served with fresh pico de gallo.









Posted on: 2014-08-21 11:28:36 Forum URL:: NO URL