Bill The Grill Guy
Master Chef
- Joined
- Jan 17, 2005
- Messages
- 5,454
Take a 1lb sausage chub out of the plastic,
Split down center end to end about 2/3rds the way down (not all the way through)
Stuff with Marichino cherries and sliced jalapeños and close back up.
You can bacon wrap or just t-pick it closed and slap it on the smoker.
Get internal temp up around 165 or so.
Let rest for 15-20 min
Slice
Devour!!
Experiment with whatever stuffin's you see fit.
Split down center end to end about 2/3rds the way down (not all the way through)
Stuff with Marichino cherries and sliced jalapeños and close back up.
You can bacon wrap or just t-pick it closed and slap it on the smoker.
Get internal temp up around 165 or so.
Let rest for 15-20 min
Slice
Devour!!
Experiment with whatever stuffin's you see fit.