Wednesday, August 12, 2015
A reader sends
You may remember my Swine IED recipe I posted up here last year... A friend of the blog who goes by North Texan sent pics of his take on it. He did a fine job. You make me proud NT. Look at that meaty goodness... Thanks man.
North Texan :
I used 2 lb of bacon. Pepper jack cheese, flank steak pounded out and pork boudin sausage. Smoked till internal of 200 degrees. Cut and drizzle with steins. Really good. I think next time I'll do chicken, more cheese (sharp cheddar) and add a few jalapeños. May omit the boudin. It was good but a huge pain to keep in the thing during roll up. My daughter took one bite and as she chewed just stared at me and said wow this is good. Served with a salad and black eye peas. Good stuff thanks for sharing. Feel free to post this if you want to.