![]() I took the Football Explosion off the smoker and let it rest. One my Chef Alarm went off, I knew the internal temp was at least 165. This allowed the sauce to glaze on the Football Explosion for the last 10 degrees – without it burning the sauce. ![]() Then I went out to the smoker and brushed the warm sauce all on the outside of the Football Explosion. I poured it into my Yeti Rambler to keep it warm. You need to take it to at least 165 to make sure the ground meat is completely cooked.īut when the Football Explosion hit 150-155, I heated some Killer Hogs The BBQ Sauce. I placed my Chef Alarm in the center to monitor the internal temps. This is when it’s time to start keeping an eye on the internals. Then I placed the Football Explosion right on the rack.Īfter 30 minutes of smoke, I checked the Football Explosion and it had a great color. Using my UDS Smoker, I got the cooker up to 300 degrees. Once it’s nice and tucked in, I seasoned the outside of my Football Explosion with another good dose of Killer Hogs The BBQ Rub. The parchment paper can really help you out – so use it to roll the bacon. Then the sausage log goes right in the middle of the bacon weave. I just kept “weaving” the bacon pieces until I had a complete “bacon mat”. Then I pulled up every other piece of bacon – and laid another piece across. I laid 7 pieces of bacon on a sheet of parchment paper. I started with 2lbs of thick cut bacon (but I didn’t use the full 2lbs). Next it’s time for the best part – the bacon weave. The parchment paper really makes this an easy job since you can use the edges to roll the sausage around. The goal is to wrap the sausage all the way around the cream cheese log – even the ends. Using the Saran Wrap, I rolled it directly onto the middle of the sausage. Then I took the cream cheese log out of the fridge. Once the sausage was even, I liberally seasoned it with Killer Hogs The BBQ Rub. Next I laid out a piece of parchment paper and flattened out 2lbs of hot breakfast sausage. ![]() And this cream cheese log goes into the fridge for at least 15 minutes (but you could leave it overnight). I used it form the cream cheese mixture into a log. Then I placed a piece of Saran Wrap on the table. Once I got this mixed, I seasoned it with Killer Hogs The BBQ Rub. Then mixed in 8oz jack cheese and 3 diced fresh jalapeños. And it combines a bacon explosion and a jalapeño popper (cream cheese, jack cheese and fresh jalapeño peppers).įirst, I started with 8oz room temperature cream cheese. And this Football Explosion is a great one… I love great appetizers and meals you can cook out on the grill for a football party or tailgate. It’s time for football! And that means Football Food. ![]()
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