BPS Drum or Other Smoker
Desired Internal Temperature:
not sure yet
I haven`t actually tried this cause I am still waiting on my big poppa drum. If you do try it let me know what you think. I`m oven bound for now. I can only imagine that this makes Big Poppa sad.
What your gonna need.
1 lb of ground beef
1 lb of sausage
fresh garlic to taste
¼ cup ketchup
salt and pepper to taste
½ sleeve of ritz crackers (crushed)
½ ? 1 Tablespoon Tabasco
couple splashes of Worcestershire Sauce
half of an onion finely chopped
half bell pepper finally chopped
½ cup ketchup
1/8 cup honey
¼ onion processed (food chopper almost to a paste)
½ bell pepper processed (food chopper almost to a paste)
1 teaspoon garlic salt
splash of Tabasco
^ this sauce is damn tasty by itself
Your gonna have to get all caveman style here and use your hands. Just don`t be to caveman about it and not wash them before and after. Latex gloves work wonders for this.
In a big bowl mix all the loaf ingredients together with your hands (best tool I have found for the job). Until it`s all nice and mixed. Get out your cake pan and put your mix into it. We`re not going to be cooking it in this just molding it. Turn the pan over onto a frog mat preferably and wrap it up. Now put this bad boy onto the smoker with your pellets of choice. Let cook till it reaches an internal temperature of 160* at that point your gonna wanna remove the frog mat and cover it with the sauce. Lower the temperature until internal temperature is about 165* and the sauce is starting to caramelize. Remove from heat and don`t poke or mess with it for at least 10 minutes. You want the juices to solidify so they don`t all come pouring out.
Slice and Serve.
Posted on: 2014-08-21 11:28:36
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