First published at 08:37 UTC on April 11th, 2020.
Before anyone gets their panties in a knot let me make the statement, no bats were harmed in the making of this video, but probably a couple of cows.
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Before anyone gets their panties in a knot let me make the statement, no bats were harmed in the making of this video, but probably a couple of cows.
Help us get better! Support us through Paypal- paypal.me/txbbqguys
Support us through CashApp- $TxBBQGuys
If you have something to send to us or want us to try, give us a shout at [email protected]
This was an extremely fun video to make considering we are all stuck at home for the coughacolypse quarantine. I hope you guys have as much fun watching as we did making it.One thing I forgot to mention in the video is that we put the 'bats' in the freezer for about an hour so they would keep their form when we put them on the smoker.
Bat ingredients-
2 lbs 80/20 grand beef
Accent
Black Garlic and Umami Sauce
Crushed Celery Seeds
Garlic powder
1 pkg french onion soup mix
Garlic & Herb bread crumbs
2 eggs
Maggi sauce
1 large jalapeno (halved, with seeds)
Pink Himalayan sea salt
Rubs-
Bodies:
Coarse ground black pepper
McCormick Applewood Rub
McCormick Mesquite
Wings:
Coarse ground black pepper
McCormick Mesquite
Wood-
Hickory
Also forgot to mention, for the bonus features, I threw the Jimmy Dean 'Hot' sausage on the pit frozen, let it smoke for about an hour or so, then inserted my MEATER+ probe.
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