Smoke®
Full Fledged Farker
Seems every day I find something to cook on the mini WSM. Today I rolled out lean ground chuck on a cutting board 8”X14”x¾”. I cooked two slices of bacon and then brazed chopped onion, jalapeno, sweet pepper, minced garlic and spread onto the meat. I added the chipped up bacon, mushrooms, grated Colby cheese and thin sliced sweet cherry tomatoes. I started at the end and rolled it into a round loaf, seasoned with my brisket rub and onto the mini at 300° with seasoned pecan wood. After an hour I added sweet peppers and stuffed jalapenos. When the meat was close to done I chipped some squash, sliced some cherry tomatoes and added some southern pecans then I tossed these in coconut oil and sautéed until tender. It was very tasty!
