Do you smoke your meat?

I was expecting a dozen people to come over yesterday, but I had my dates wrong. I mixed 2.5 pounds of 80/20 chuck with 1.0 pounds of Jimmy Dean sausage and put them on my pellet grill smoker. They look like they are well done, but that coloring is from the smoke. I smoked them at 200 degrees for an hour, then bumped up the temp to 300 briefly to finish the cooking process. I'm having this for breakfast, lunch and dinner.



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