Welcome back to the blog, it’s been too long between posts. While I haven’t been blogging quite as much lately I assure you I have been hitting the “bbq trail” so to speak and working on bbq. I’d also like to welcome the Holstein general store as the newest purveyor of budges bbq spices. Check it out, they have everything to do with bbq/ smoking there as well as some real good pulled pork sandwiches.
Back to Beefsgiving, I’m always thinking, looking for cool bbq recipes. After combing my bbq cook books and some bbq sites I came up with the answer. Why not make my variation of a Tulsa torpedo? After some careful thought I think I came up with a winner. Here’s how it goes.
You will need a lb of ground beef, 1 lb of ground sausage, a full pack bacon, a kielbasa sausage, some breakfast sausage and a bottle of budges original rub. Place the ground beef in a large freezer bag, roll it out so it’s flat and uniform. Do the same with the sausage in a separate bag. Cut the sides out of the bag. Place the sausage on top of the hamburger. Now either dice up the breakfast sausage or simply squeeze it out of the casing as I did and place on top. Sprinkle liberally with budges rub then with aged cheddar cheese. Place the whole thing on top of some parchment paper. Place the kielbasa on the lead edge. Slowly pull the parchment paper up while you roll the mixture around the kielbasa. Continue till fully rolled into a log. Make sure the ends are tucked in. Now wrap the torpedo in cellophane and refrigerate for a minimal of 2 hours or overnight.
Next we need a bacon weave. Lay out flat strips of bacon equal to the width of the torpedo and weave bacon strips in between the laid out strips till you have a full bacon mat. Roll the torpedo up inside the bacon weave and skewer the weave to the torpedo. We are ready for the smoker.
Preheat your smoker to 300f, I used a mixture of mesquite and cheery wood to give the smoke a strong/ sweet flavour. Sprinkle the torpedo with budges rub and place on the smoker. I wanted to get the bacon cooking quick and the fat rendering which is why I started smoking at 300. A half hour in reduce heat to 250. Continue smoking till the internal temp of the torpedo reaches 165 degrees. Remove from heat and let rest. After 15 mins slice and serve with your fav bbq sauce. Consequently you can baste the torpedo with bbq sauce 5 mins prior to pulling off the smoker. I suggest a pan of smoked beans and a green salad for sides.
So there you are, a lot of work but it tasted great.
Enjoy and happy “ Beefsgiving”
Till next time. Fins up!
The ground beef and sausage after being rolled out with breakfast sausage sprinkled on it
