www.sausagemaking.org

vagreys wrote:A butterflied leg of lamb, marinated in an eastern Mediterranean, Lebanese, or Greek style marinade, grilled and sliced thin, served with pita halves, lettuce, tomato, fresh onion slices, and tzatziki, raita, or other yogurt sauce, makes great summertime finger food.

YES PLEASE!

if it were me. I would take 6 lbs of baccon and weave a blanket then set aside roll out between plastic 8 lbs of hamberger and place on top of bacon weave then roll out 4lbs of sausage and place on burger then sprinkle with bbq rub add shreded cheddar cheese then roll the whole thing into a giant log. Toothpick the seam and smoke at 225*F until center reaches 150* wrap in foil and let rest for 30 minutes slice in 1 inch slices and serve.