I’d try one. If they are from the bbq and smoked i’d probably take two.
(What worries me is the lack of jalopenos in there)
Replace the sad weiner with a glorious sausage, update the ground meat with jalapenos, minced onions and cheese and this become S-tier food for cookouts, tailgate parties, backyard barbecues and pubs.
Wrap them in bacon to become king of the party
Stop flirting with me.
I always associate smoked food with slow, low temp cooking. You dont want low temp cooked ground meat… Or at least you shouldnt want it.
I believe slow cooked bbq and smokers will aim for temps between 225 and 275 Fahrenheit. Sure it will take a while, but as long as the temp reaches the internal temp of 160 during this process, which it will, it’s perfectly fine.
Smoked shotgun shells will change your mind
Add a jalapeno iris stuffed with a cream cheese pupil right in the middle of those bad boys. Got yourself an evil eye hamdog
So much grease!
Tsuchinoko
