Here's recipe I use and adopted from Bill at Texas bbq rub.
2 lbs. ground chuck
1 lb. mild Italian sausage
1/2 medium RED onion, minced
1/2 medium green bell pepper, minced
1 small jalapeño pepper, minced
4 eggs
1-1/2 stacks of Ritz crackers (crushed with a rolling pin in a food saver bag)
1/4 c Parmigiano-Reggiano
1/3 cup of your favorite beef bbq rub. (I used a mixture of Oakridge's Carne Crosta, Santa Maria and Spogos)
1/4 Worcestershire sauce
1/2 c your favorite bbq sauce
In a large bowl mix all ingredients. It's best to use your hands for this, as a spoon just does not work as well. I shaped it and cooked it on a 1/4 sheet pan. @ 300-325 for about 1-1/2 hours. When it reaches an IT of about 160, I'll sauce the top and let it go another 15-20 minutes. Then pull at 170-175 IT. I used one of Max's sauces and it gave it a real nice kick and flavor.
2 lbs. ground chuck
1 lb. mild Italian sausage
1/2 medium RED onion, minced
1/2 medium green bell pepper, minced
1 small jalapeño pepper, minced
4 eggs
1-1/2 stacks of Ritz crackers (crushed with a rolling pin in a food saver bag)
1/4 c Parmigiano-Reggiano
1/3 cup of your favorite beef bbq rub. (I used a mixture of Oakridge's Carne Crosta, Santa Maria and Spogos)
1/4 Worcestershire sauce
1/2 c your favorite bbq sauce
In a large bowl mix all ingredients. It's best to use your hands for this, as a spoon just does not work as well. I shaped it and cooked it on a 1/4 sheet pan. @ 300-325 for about 1-1/2 hours. When it reaches an IT of about 160, I'll sauce the top and let it go another 15-20 minutes. Then pull at 170-175 IT. I used one of Max's sauces and it gave it a real nice kick and flavor.
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