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.
Not really. Ground meats with shit in them with casings (sausage) will cook roughly the same as other ground meats with shit in them without casings. (Patties) Very similar.
Gonna have to go with a cheese with peppers in it. Maybe just pour diced jalapenos over the top and lay a melty cheese over it like muenster so it traps the flavor.
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.
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.
Glorious sausage would end up undercooked then the burgers were right, or the burger would be overcooked when the sausage was done.
I mean… Aren’t both of those things just ground meat anyway? One’s in a tube, one is free-form.
Not really. Ground meats with shit in them with casings (sausage) will cook roughly the same as other ground meats with shit in them without casings. (Patties) Very similar.
Wrap them in bacon to become king of the party
Stop flirting with me.
Gonna have to go with a cheese with peppers in it. Maybe just pour diced jalapenos over the top and lay a melty cheese over it like muenster so it traps the flavor.
Add a jalapeno iris stuffed with a cream cheese pupil right in the middle of those bad boys. Got yourself an evil eye hamdog
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.
It’ll dry out the beef something bad, though.
Smoked shotgun shells will change your mind