Get Smokin’ Pecan pellets here (we love them!) and use code FLATTOPKING for 10% off your first order (new customers only) - smokinpecan.com/theflattopking
Great video Neal and Amy, the recipes were great and I lost it with Amy's comment. Thanks for sharing these recipes they will be great anytime. Stay safe and keep up the great fun you two share. Fred.
Neal, I'm glad you posted this. The reminder about the Pimento Cheese Sausage balls was timely. I've been growing my own Pimento Peppers (Ashe County Pimento is the variety) and it makes the best Pimento Cheese you will ever have. No comparison to the store bought pimento's in a jar. I just roasted up a batch last night and I'm thinking it's sausage ball time!!!!
Honestly..no clue...just till crispy...dont take long...if this helps...I actually would recommend a lower temp...this will allow the bacon to stay on the grill longer...adds more smoke flavor
Great Neal! They both look good - Love your comments and inuendo WRT balls and sausage - lol - Cheers! I smoked some bacon @225F for 2 hours - Bacon on a rack on the top shelf and foil lined sheet under it on the bottom shelf to catch the grease (which I froze for future use). Have you tried it this way? - It was EXCELLENT!
My wife and I actually made your other sausage ball recipe this weekend and they were delicious! We’ll have to try these next time. Thanks for the great videos and recipes! Also, go dawgs 😂😂😂
I planned on making sausage balls this Sunday to watch the raiders beat the chargers great video I’m smoke my cream cheese first to soften it up and instead of the Bisquick use red lobster biscuit mix like your over video never made sausage balls before hopefully there good.
So... my question is ...did you come up with the second sausage ball recipe during Tub time ? IYKYK? LOL thanks for the twists on the conventional ones
Let me start by saying that I love both of your channels. But the thing that is keeping you from being great? Man stop dumping extra crabs on top of carbs, with sugar, and extra leavening agent which are chemicals that don't need to be in your food. So why is this bad? Diabetics can't eat those now, people with wheat allergies, those doing keto, any low carb anything, anyone who's seriously works out (dirty protein) and it doesn't need it. Love your channel but you're excluding a lot of people you could feed.
Sorry but try smoking the bacon on the grates better results and don't have to clean the pan and the cooling rack and the bacon grease drips on the pan which will add more flavor and smoke just try it....
Get Smokin’ Pecan pellets here (we love them!) and use code FLATTOPKING for 10% off your first order (new customers only) - smokinpecan.com/theflattopking
That's look delicious 😋
Great video Neal and Amy, the recipes were great and I lost it with Amy's comment. Thanks for sharing these recipes they will be great anytime. Stay safe and keep up the great fun you two share. Fred.
Looks awesome
I’ll be trying those out soon.
I gotta remember to make these! Both versions look dang tasty!👍😊
hahaha Heck yeah....
Fantastic job, Neal! Those look lit 🔥 . Flavor Bro. Cheers 🍻🍻
Iv had these with sauerkraut mixed in
Interesting
Big 👍🤗
Looks great. Have you ever tried a quiche on the smoker? Been on that kick lately.
I have not..but on the list for sure
Dang. Now I have to replicate with Carbquick... Might take a few tries...🎉
Neal, I'm glad you posted this. The reminder about the Pimento Cheese Sausage balls was timely. I've been growing my own Pimento Peppers (Ashe County Pimento is the variety) and it makes the best Pimento Cheese you will ever have. No comparison to the store bought pimento's in a jar. I just roasted up a batch last night and I'm thinking it's sausage ball time!!!!
Sounds great!
Look really good. Question how long to cook the bacon in the pellets smoker.
Honestly..no clue...just till crispy...dont take long...if this helps...I actually would recommend a lower temp...this will allow the bacon to stay on the grill longer...adds more smoke flavor
Great Neal! They both look good - Love your comments and inuendo WRT balls and sausage - lol - Cheers!
I smoked some bacon @225F for 2 hours - Bacon on a rack on the top shelf and foil lined sheet under it on the bottom shelf to catch the grease (which I froze for future use).
Have you tried it this way? - It was EXCELLENT!
oh yeah...absolutely....
My wife and I actually made your other sausage ball recipe this weekend and they were delicious! We’ll have to try these next time. Thanks for the great videos and recipes! Also, go dawgs 😂😂😂
GBO...hahahaha
Cool channel. Earned a subscriber.
Awesome...thank you...cheers
My wife only smokes one thing, beer can chicken and it’s very good! But I always have to show her how to turn it on! 😊
hahahha
I planned on making sausage balls this Sunday to watch the raiders beat the chargers great video I’m smoke my cream cheese first to soften it up and instead of the Bisquick use red lobster biscuit mix like your over video never made sausage balls before hopefully there good.
sounds great...
Those would both be awesome at a Tiger tailgate party! Geaux Tigers!! LSU
hahahah GBO>>>>>
Jalapeño, cream Cheese and Pineapples best combination
So... my question is ...did you come up with the second sausage ball recipe during Tub time ? IYKYK? LOL thanks for the twists on the conventional ones
hhhhhahaha almost...
Add some brown sugar to the bacon and make it like candy
Lighten up a bit on Amy.
Tell her....
DON'T use the Biz!!! Red Lobster Cheddar is SOOOO MUCH BETTER!!!!
We have done that one....its on the channel...
Let me start by saying that I love both of your channels. But the thing that is keeping you from being great? Man stop dumping extra crabs on top of carbs, with sugar, and extra leavening agent which are chemicals that don't need to be in your food. So why is this bad? Diabetics can't eat those now, people with wheat allergies, those doing keto, any low carb anything, anyone who's seriously works out (dirty protein) and it doesn't need it. Love your channel but you're excluding a lot of people you could feed.
Sorry but try smoking the bacon on the grates better results and don't have to clean the pan and the cooling rack and the bacon grease drips on the pan which will add more flavor and smoke just try it....
ahahha The pan was reused for the sausage balls....cheers