00:00Guys, party season is upon us. Let me show you how to make the greatest party favor of all.
00:05For starters, you're going to need some sausage, some cheese, some jalapenos, and bacon.
00:09Somehow I broke my sausage, but I guess it doesn't much matter since we're going to chop it up anyway.
00:13Personally, I'm not much of a drinker, so instead of pouring a 40 out for the homies in the past,
00:18I like to let a rogue sausage roll off the table and tribute.
00:20Cutting the sausage reminds me of the time I was going one-on-one with Terry's mom,
00:24and she told me the doctor's clip two-thirds of Terry's gonzo nose-off during the circumcision.
00:28As crucial as that may sound, it couldn't happen to a better guy.
00:32Now, I know a lot of you guys are going to ask me how big these sausages would be.
00:36It really, it's already cooked. You can cut it out every big you want.
00:39I like to keep mine about a half inch or so.
00:41Now that we got our sausage cut, we're going to hop right over to the jalapeno.
00:45It's not rocket science, right? We just cut up the jalapenos.
00:47I like to keep mine about the same size as my sausages.
00:50For maximum sausage to jalapeno ratio.
00:53Now, I used cheddar sausage, but you still want to have another good layer of cheese.
00:57You can use any cheese you want.
00:58I meant to grab pepper jack, but I grabbed Monterey jack, so that's what I'm going to work with.
01:02It's literally two cuts. We want a nice, thick, good square.
01:09Now, much like the Avengers, it's time to assemble this bitch, you know what I'm saying?
01:13First off, you take your sausage.
01:15You lay it on a piece of bacon.
01:16You throw your cheese and your jalapeno on top of it,
01:18and then we're just going to wrap it around straight up.
01:20Nothing fancy.
01:22If it's too much bacon and you want less, cut your bacon in half.
01:25It doesn't really matter, but, you know,
01:27I didn't get this big by skimping on the bacon, you know what I mean?
01:32Next, I'm going to reach back here, I'm going to grab another piece of bacon,
01:34and we're just going to cross it over the other way and wrap it right up.
01:58Make sure you stick this bad boy with a toothpick to hold everything together while you're doing your prep and
02:02all that.
02:03By the time it's done, the bacon fat will kind of melt it together anyway.
02:06And now we're just going to repeat this process over and over again
02:10until you have as many or as little of the sweet, sweet, meaty balls as you want.
02:16And guys, don't be a pervert, okay?
02:18Grow up.
02:41Now that we've got everything assembled,
02:43it's time to grab our skull-and-mortar barbecue rub.
02:46You can use whatever rub you want, but this, of course, is my choice.
02:49And I'm going to rub the hell out of my balls.
02:52We're just going to go ahead and get plenty of rub all over those meaty-ass balls,
02:58and we're going to set them aside.
02:59This is really as simple as it is, guys.
03:01This is the last step in preparation.
03:13Now that our balls have been sufficiently rubbed,
03:16it's time to get them on that smoker.
03:18I got my Chargriller Auto Acorn.
03:20It'll ball me 250 degrees.
03:22I'm going to let it run like that for about a half hour,
03:24then bump it up to about 350 for another 30 minutes or so,
03:28depending on what they look like.
03:29Now make sure that when you put them on the smoker,
03:32you give them plenty of room for the smoke to get around it.
03:36As far as smoke goes, I'm using a sweet cherry wood.
03:40Chef's Kiss, probably my favorite.
03:42You can use whatever wood you want.
03:44I just find that less is usually more.
03:52Guys, you saw what we did.
03:54We took a piece of cheddar sausage,
03:56and we wrapped it in bacon, sandwiched in there.
04:00It's cheese and jalapenos.
04:02My friend, we're almost done.
04:05We cooked it at 250 degrees for 30 minutes,
04:08and then another 30 minutes at 350 degrees.
04:12Guys, we're not quite done yet,
04:13because now we have that skull-and-mortar barbecue sauce,
04:15that Beach Bomb OG.
04:17We're going to hit this here.
04:18Now, you can, if you want to, glaze these,
04:21but sometimes you just do it too much.
04:23Calm it down a little bit, my friend.
04:24And you take a chance of burning your bacon, right?
04:26I don't want my bacon burned,
04:27and I want my sauce juicy, right?
04:30Now it's time to find out,
04:31did we make the greatest party,
04:35favor, hors d'oeuvre, whatever, of all time?
04:47I forgot that two pickles in there.
04:49Guys, this was everything that I hoped it would be.
04:53It's sweet, it's savory, it's spicy,
04:57it's cheesy, it's meaty, it's bacon, it's sausage,
05:01it's everything packed into one little bite, my friends.
05:06This is exactly what everybody at your party wants.
05:09They just don't know it yet,
05:10and it's your job to show them.
05:11Guys, if you learned something today,
05:13if there's something in this recipe that works for you,
05:16smash that like button, hit the subscribe,
05:18leave a comment down below.
05:19Let me know, what are some of your favorite party favors?
05:22Is that what they're called, party favors?
05:24Or dare?
05:25I don't even know.
05:25Tell me if they're even called party, party,
05:27part, part, finger foods.
05:30Yeah, finger foods.
05:32Tell me if they're your favorite finger food.
05:34I should have ended this video already.
05:37Skullandmortar.com for all your merchandise needs.
05:39Check out the Leave None Alive shirt.
05:41Skull and Mortar everywhere on social media.
05:43Guys, look at that thing.
05:45Lord help me.
05:46Lord save me from the heart attack
05:49that I'm going to give myself.
05:51So after we get you looking dope as possible
05:53in your Skull and Mortar t-shirt,
05:55we got to get to the cooking.
05:57We might as well get that food tasting fly as possible
05:59with your Beach Bum BBQ rub
06:00made exclusively by Skull and Mortar.
06:03It's award-winning.
06:04It's going to take your food from the top to...
06:08from the bottom to the top.
06:10And after we sauce you up,
06:12we might as well rub you up, my friends,
06:14with that Skull and Mortar rub.
06:16That's right.
06:17Don't be a pervert.
06:18We're not talking about that kind of rub-up, my friend.
06:20We're talking about the rub that you put on your meat.
06:22Again, come on, dude.
06:24Have some class.
06:26Put this on your chicken, your pork, your beef, your fish.
06:30It doesn't matter.
06:31You can put it on anything.
06:32If you can find something you can't put it on,
06:34shoot me a DM because you'll literally blow my own mind.
06:37Check it out now at Skullandmortar.com.
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