Twice roasted Pueblo Green Chile. Had some bargain bin stew meat and ran thru the grinder. Added about 1/4 cup Panko. A Tablespoon Of bacon fat. Made 4 SWAG same size balls, then patties. Then added a cheddar gouda blend and formed together. One chimney of B&B lump in the ASF Tabletop lined the coals with about two cups of hickory chips. Let the patties smoke offset about 20 minutes, then finished direct. I topped mine with 5 twice roasted Pueblo Green Chile, a dollop Of French’s catsup and dill pickles. Wife topped hers with pickled jalapeño and A1 and enjoyed hers on bread.
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