Need to make some food for a beer tasting event tomorrow. Sounds like prime time to do some fattys.
Made the filling hash: cubed red potatoes, cubed ham, roasted bell peppers, onion, garlic, sharp cheddar, salt, pepper, panko.
4 flat packs ready to roll. 50/50 mixture of pineapple-teryiaki sausage and 80/20 ground chuck
A little homemade spice mix
Time to do some rolling
All dressed up in a bacon weave
Cooking with a charcoal fuse with lumps of cherry wood
Starting to get some color
Close to the sweet spot. 232 kettle temp, 155 internal probe
The payoff
Going to do another couple in the morning. Cut into slices and put them between those Kings Hawaiian sweet rolls. Wash it down with some great local microbrew from Old Hangtown Beerworks.
It is going to be a good day!
Winz