Post subject: Re: just add BACON .......................
Posted: Thu Jan 15, 2009 6:00 am
Got Some
Joined: Thu Oct 23, 2008 3:29 am Posts: 1465 Location: po box 963 new york city new york state 10108 Gender: Male
went to chili's tonight with chud and nads. i had this (monterey chicken) its a chicken breast with bbq sauce and monetery jack and cheddar cheese with bacon. it came with loaded mashed potatoes which had cheese and bacon. the bacon really made the plate.
Post subject: Re: just add BACON .......................
Posted: Fri Feb 06, 2009 1:48 am
Stone's Bitch
Joined: Wed Mar 01, 2006 8:33 am Posts: 35357 Location: Los Angeles, CA Gender: Male
THE BACON EXPLOSION!!! Taken from another post on another board. 1) weave together bacon to form a mat
2) Add seasoning and sauce (I would probably add a sheet of cheddar cheese at this point too, but that might be blasphemous to do to the all-powerful bacon explosion.
3) Evenly spread two pounds of sausage over the bacon weave
4) Microwave some bacon slices until crispy and then chop them up and spread evenly over the sausage
5) Smother in BBQ sauce (like I said, I’d add a layer of cheese before the sausage and at this point I’d probably add some red and green pepper slices)
6) Now the tricky part, so I’ll copy the exact directions: Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.
7) Now roll the sausage log forward again to roll up the bacon weaved mat as a surrounding layer.<br />
8) Now add seasoning and sauce as desired and grill away at 225 degrees with hickory smoke for 2-3 hours, it’s gotta be slow cooked to get that hickory flavor into the heart of the bacon explosion without turning the outer bacon layer into a charred black crisp.
9) Once fully cooked smother the bacon explosion in BBQ sauce
10) I’ll copy the exact directions one more time: Slice the Bacon Explosion into quarter to half inch rounds to serve. If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage. Obviously pork is best served by itself, but if you feel the need to make this meat monster into a sandwich, try placing a couple Bacon Explosion slices on a warm Pillsbury’s Grands Biscuit. You’ll reach pork Nirvana is no time flat!
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Post subject: Re: just add BACON .......................
Posted: Fri Feb 06, 2009 3:39 am
Got Some
Joined: Thu Oct 23, 2008 3:29 am Posts: 1465 Location: po box 963 new york city new york state 10108 Gender: Male
pearljamfan80 wrote:
THE BACON EXPLOSION!!! Taken from another post on another board. 1) weave together bacon to form a mat
2) Add seasoning and sauce (I would probably add a sheet of cheddar cheese at this point too, but that might be blasphemous to do to the all-powerful bacon explosion.
3) Evenly spread two pounds of sausage over the bacon weave
4) Microwave some bacon slices until crispy and then chop them up and spread evenly over the sausage
5) Smother in BBQ sauce (like I said, I’d add a layer of cheese before the sausage and at this point I’d probably add some red and green pepper slices)
6) Now the tricky part, so I’ll copy the exact directions: Very carefully separate the front edge of the sausage layer from the bacon weave and begin rolling backwards. You want to include all layers EXCEPT the bacon weave in your roll. Try and keep the sausage as tight as possible and be sure to release any air pockets that may have formed. Once the sausage is fully rolled up, pinch together the seams and ends to seal all of the bacon goodness inside.
7) Now roll the sausage log forward again to roll up the bacon weaved mat as a surrounding layer.<br />
Now add seasoning and sauce as desired and grill away at 225 degrees with hickory smoke for 2-3 hours, it’s gotta be slow cooked to get that hickory flavor into the heart of the bacon explosion without turning the outer bacon layer into a charred black crisp.
9) Once fully cooked smother the bacon explosion in BBQ sauce
10) I’ll copy the exact directions one more time: Slice the Bacon Explosion into quarter to half inch rounds to serve. If your roll was good and tight, you should now see a nice bacon pinwheel pattern throughout the sausage. Obviously pork is best served by itself, but if you feel the need to make this meat monster into a sandwich, try placing a couple Bacon Explosion slices on a warm Pillsbury’s Grands Biscuit. You’ll reach pork Nirvana is no time flat!
Post subject: Re: just add BACON .......................
Posted: Fri Feb 06, 2009 11:47 am
Stone's Bitch
Joined: Sat Mar 19, 2005 12:37 pm Posts: 7376 Location: Vlaardingen, Netherlands Gender: Female
I don't eat much meat and just seeing an amount of fat meat like that makes my stomach turn. I like bacon, but in small doses. The last I had was on/in a pancake last week. I might bake an egg with it tomorrow for lunch.
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Now add seasoning and sauce as desired and grill away at 225 degrees with hickory smoke for 2-3 hours, it’s gotta be slow cooked to get that hickory flavor into the heart of the bacon explosion without turning the outer bacon layer into a charred black crisp.
