Yummy!!!
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Stuffed backstap with style....pics & how to
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Well forget my previous post. What I did worked fine on the temp.
I did a couple of slight variations to this recipe, can't wait to taste it.
First off I mixed two packs of cream cheese with two fresh jalapeƱos, chopped fine, and two boudin sausages, crumbled up. Mixed well into a paste.
Followed the rest of the recipe using American cheese and pepper jack cheese and then added a heaping tablespoon of the cream cheese and boudin paste. Wrapped and seasoned then I put them on the smoker.
2 1/2 hours later at a temperature of 275 using mesquite they appear to be done with an internal temp of 175.
Our guests haven't arrived yet so I'll have to hold off on the taste test.
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