UH-OH... Cheese hemorrhage... I must have pressed out the sausage too thin in one spot or I over did it when I was pressing the air out and had a piece of cheese poke through the sausage.
Wrap the fatties up in a few layers of HD aluminum foil and seal the ends well.
These were taken to Grant's house, then finished by placing the unopened foil packs on a 1/4 sheet pan (cookie sheet) and placing in a 275F oven for one hour. In retrospect I think 45mins at 250F would have been sufficient.
With one of Grant's awesome burgers (the benefit of having your own cow is an almost unmatched meat quality) and April's macaroni salad.
Close-up.
Darrell's (Skywalker) epic fatty burger. (photo by Darrell)
Sorry about the long chain of posts, hopefully that answers some of the questions from the herf of "How did you make that?" and "What's in there?" and inspires someone to try something new in their smoker, as a similar photo series did for me at one time.