Text 20560, 143 rader
Skriven 2009-02-08 15:55:11 av Rich Gattie (1:267/518)
     Kommentar till en text av Hap Newsom
Ärende: Re: Bacon Explosion??
=============================
On Tue  8-Feb-1909  9:31a, Hap Newsom@1:124/311.0 said to Rich Gattie:
HN> Welcome to the clubhouse Rich!

Thanks! Is there a secret handshake? (hihi)


HN> Where in NY are you located?

Near Albany in a small town called Gloversville. 


HN> Have not tried it, nor even heard of it before....
HN> That being said, there are more than one
HN> or two folks in here who are fervent about
HN> pork, so sausage wrapped bacon, or bacon
HN> wrapped sausage sounds good! Have you got
HN> a recipe for it?


Yes I do! Here ya go!

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Bacon Explosion: The BBQ Sausage Recipe of all Recipes
Originally posted at http://www.bbqaddicts.com/
by Jason on December 23, 2008
==============================================================================

The other day the guys from BaconToday.com contacted me in search for some
barbecue bacon recipes. Of course I have plenty of great uses for bacon in a
barbecue pit, but the longer I thought about it, the more I wanted to step it
up a notch and clog a few arteries for those guys. Behold, BACON EXPLOSION!!!
Heres what youll need

2 pounds thick cut bacon
2 pounds Italian sausage
1 jar of your favorite barbeque sauce
1 jar of your favorite barbeque rub

To kick off the construction of this pork medley youll need to create a 5×5
bacon weave. If the strips youre using arent as wide as the ones pictured, then
you may need to use a few extra slices to fill out the pattern. Just make sure
your weave is tight and that you end up with a nice square shape to work with.

The next step is to add some barbeque seasoning on top of your bacon weave.
Being the barbeque addict that I am, I whipped up a batch of Burnt Finger BBQs
competition pork rub for this special occasion. Seeing as not everyone has the
time, or the expertise, to create a tasty rub of their own, I would recommend
trying Bad Byron?s Butt Rub, Rendezvous Famous Seasoning, or Steven Raichlen?s
All-Purpose Rub.

Now that youre pork is well seasoned, its time to add more pork. Take two
pounds of Italian sausage and layer it directly on top of your bacon weave. Be
sure to press the sausage to the outer edges of the bacon creating a patty that
is the same thickness all the way across. Most grocery stores carry loose
sausage, so just pick out one you like. I chose to go with a mild sausage, but
spicy would work just the same. If you really want to get crazy, take a stab at
making your own homemade sausage.

Next up is bacon layer number two. Take the remaining bacon slices and fry them
up the same way you would for breakfast (or lunch, or dinner, or a midnight
snack). If you like soft bacon, make it soft. If you like crunchy bacon, make
it crunchy. If you like your bacon burnt to hell so the smoke detectors go off,
then burn it to hell so the smoke detectors go off. These pieces are going to
be a major part of the inner flavor of our sausage fatty, so cook them your
favorite way. Personally, I like my bacon right at the point when it starts to
get crispy, but hasnt quite lost all of the softness yet. Regardless of how
well done you like yours, youll need to crumble or chop the cooked strips into
bite size pieces and place on top of the sausage layer. (Note-Its okay, and
encouraged, to snack on these pieces while your chopping/crumbling. But keep in
mind that once those bacon morsels touch the raw sausage, youll need to resist
all temptations to nibble. This can and will be difficult, but hospital trips
are no fun, so stay strong.)

Since this is a barbeque recipe, we need to add another layer of barbeque
flavor. Take your favorite sauce and drizzle it all over the top of the bacon
pieces. Personally, I prefer to use Burnt Finger BBQs homemade competition
sauce, but if youre torn on what brand to use I recommend Cowtown, Blues Hog,
and Fiorellas Jack Stack. Once youve sauced the bacon, sprinkle on some more of
the barbeque seasoning you used on the bacon weave.

Now comes the fun part. 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.

At this point we can start to see the final shape of our Bacon Explosion, but
were missing one key item. To complte the constuction process, roll the sausage
forward completely wrapping it in the bacon weave. Make sure it sits with the
seam facing downward to help keep it all sealed up.

Sprinkle some barbeque seasoning on the outside of the bacon weave, and now
this bad boy is ready for the smoker. Cook your Bacon Explosion at 225 degrees
in a constant cloud of hickory smoke until your Thermapen gives an internal
temperature reading of 165 degrees. Normally this will take about 1 hour for
each inch of thickness, but that could vary depending on how well you maintain
your fire and also how many times you open the smoker to take a peek. Mine took
about 2.5 hours, which was right on target with its 2.5 inch diameter.

Now that our Bacon Explosion is fully cooked, we need to add some finishing
flavors. Remember that barbecue sauce we used for inner flavor? Well be using
that same sauce to glaze the cooked bacon weave. Using a basting brush, coat
the entire surface with a thin layer of sauce. Sweet sauces are loaded with
sugars, so theyll give your fatty a nice glossy finish. Spicy and vinegar based
sauces dont contain as much, so they wont set up as well. If youre dead set on
using those sauces, just cut them with a bit of honey and youll get the same
effect.

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 Pillsburys Grands Biscuit. Youll reach pork
Nirvana is no time flat!

Be sure to send us stories and photos of your Bacon Explosion experience. Who
knows, you may see your ugly mug on BBQ Addicts!!!


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HN> Also, does your BBS have web access?

Sadly no, I'm running CNet Pro v5.10 for the Amiga, and the web access parts of
the BBS are no more after the breakup of the previous owners. There was a
falling out between them, and the coder took all his code with him. But the new
owner will hopefully be fixing this problem in the future. I'm working on some
hacks/workarounds to get some kind of simple web access setup. 

HN> chat with you soon!

Ditto! :)


---
Rich Gattie - SysOp of Amiga-Z BBS
mobbyg@bbs.amigaz.org - Rich Gattie@1:267/518
"Come to the darkside... We have cookies! :D"
--- CNet/5
 * Origin: Amiga-Z BBS - http://bbs.amigaz.org (1:267/518)