“This is a very versatile dish. You can use any meat you’d like: ground beef, bacon, ham, salami, etc. I’ve even stuffed a whole kielbasa in the middle at times. After St. Patrick’s Day, I use any corned beef I have left over, then I cut it into strips and braise in beer until it splits with a fork. The possibilities are endless.” -Jayna Todisco
Source: Jayna Todisco, champion pitmaster, A Mazie Q
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