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Ingredients
1 1/2 Pounds lean burger
2 Pounds Jimmy Dean Sausage
1/2 Large yellow or red onion
8 Medium cherry tomatoes
3/4 Cup Italian breadcrumbs
Salt to taste
BBQ Rub to taste
Jalapeno or other chile minced or powdered to taste
6 Shakes of Worcestershire sauce
Squeeze of lime juice
Instructions
Make a salsa with the tomatoes, onion and squirt of lime juice.
In a large bowl mix salsa and all other ingredients until well blended. (use your hands!!!)
On a smoker grate or cooling grate lay out a sheet of extra heavy duty aluminum foil, with about 1" to 2" overhang all the way around.
Divide the meat in two. By hand form two loaves, taller than wide. Place on the aluminum foil, separated by about 2" to 3".
Fold up the edges of the alum foil to form a wall around the two loaves at least a 1/2� high. In between the loaves, using a knife or other implement, poke about 6 to 10 holes in the alum foil between the ribs of the grate.
Put the loaves into a preheated pit, with good smoke goin', at about 275�F, for about 2 and 1/2 hours or until loaves reach an internal, center, temp of 185�F to 190�F.
Glaze with Danny's Glaze about 15 minutes before removing from smoker.
Cooks note: (Mine turned out a tad spicy, and have a nice rich flavor. I just sort of threw this together on the spur of the moment. Turned out good!)
You could do this, indirect heat, on a Weber Kettle.
Source: Bill Martin, Hawaii