I used frozen red jalapeno from last years garden (one for a double batch), Hy-Vee GF breakfast sausage, used Mild Cheddar cheese (my wife and son asked for that) and I used a lot more rub (I coated the outside like I do for ribs or pork butt)
Last I used Hickory wood, since I was out of fruit wood
Next time I plan on cooking a little less time and add more pepper, My wife and son said no more than 1 per the double batch I felt it needed more
Last edited by Trollby on Tue Jun 12, 2012 10:33 am, edited 1 time in total.
There has gots to be a way to stop all that leakage we are experiencing.
In an episode of America's Test Kitchen they used 2 patties when making Jucy Lucys. The first patty encased the cheese and the second patty encased the first, so do you think that might work here? Small ball around the cheese, larger ball around the smaller.
Last edited by ScreamingChicken on Wed Jun 13, 2012 9:08 am, edited 1 time in total.