holybuckeye33
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holybuckeye33;1394389; said:
I highly recommend trying this. I used peppered bacon, bob evans breakfast sausage and KC Masterpiece BBQ. Was a hit at today's tailgate.
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I highly recommend trying this. I used peppered bacon, bob evans breakfast sausage and KC Masterpiece BBQ. Was a hit at today's tailgate.
OCBucksFan
I won a math debate
It was the most delicious thing ever, god bless bacon, sausage, and the smoker.
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Glad you liked it OCBF, I'd give my left one to have some bacon explosion but it would probably make my heart explode.
Eat a hunk for me ok?
Eat a hunk for me ok?
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BuckeyeMafia
A Leaf on the Wind
Hubbard;1397356; said:
I'd imagine about as well as all food that should be smoked, but rarely is.
In other words... not half as good.
I want to try this, but I love addressing people as Mr/Mrs. Walking Heart attack... and I hate hypocrites. :(
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OCBuckWife
I am the evil monkey in your closet
Hubbard;1397356; said:
Recipe I used said an oven would work just the same, only the taste would be different of course.
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OCBuckWife;1398355; said:
Yeah, I figured it would work, but I am wondering if it's worth it. So it was good?
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OCBuckWife
I am the evil monkey in your closet
Hubbard;1398367; said:
If you like pork at all this is totally worth it. If you like bacon and sausage a lot, this is not to be missed.
Hubbard;1398368; said:
We did yes, but I can see how it would work just fine in an oven, it just would lose out on the "smokey" flavor, but that could be fixed a little by using some liquid smoke instead perhaps. I am writing up my experience, with pics, and will be posting it.
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OCBucksFan
I won a math debate
Hubbard;1398368; said:
Yeah, I have the webber bullet, it's a couple hundred bucks but well worth it. My gas grill rarely gets used now, when I BBQ I always look to see if there's a way to smoke what I am cooking.
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Gatorubet
Loathing All Things Georgia
OCBuckWife;1398653; said:I am trying to get this post together, with pictures and all and just can't seem to make it happen right. I am experiencing temporary blonde. In the meantime, here are a few shots of the pre-smoker version, half-smoked version, and fully smoked version before my locust guests descended upon the platter.
What the Hell?
I haven't seen one of those since my last Melissa Etheridge concert!
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OCBuckWife
I am the evil monkey in your closet
A friend of mine came over to drink a few months ago and brought with him a recipe that has been swinging around the internets for awhile. It was created by the folks at BBQaddicts.com. They call it the Bacon Explosion.
For super bowl, I decided I wanted to attempt a version I simply call THE BACONING.
I like pork. Pork flavored pork seemed like just the thing for a super bowl afternoon in which I didn?t much care who won. As a bonus I was already fully equipped.
We have a smoker. I have a good butcher.
This is my tale.
Following directions I picked up two pounds of thick cut bacon and then decided to pick up some regular thin cut for the anticipated need of a crumbled/chopped bacon layer. Do not do this. You will have plenty of bacon with the initial two pound purchase. Not that having extra bacon sitting in the fridge is bad thing or an unwanted result, I?m just warning you.
I wanted to use a nice, fresh, spicy Italian sausage so I hoofed it down to my local meat merchant who usually has a nice selection of loose sausage by the pound. Not so today, my friends, not so today! I was forced to buy my preferred sausage already encased. More on this later. After picking up a bottle of Cattlemen?s Honey bbq sauce I was ready to begin!
To get started I laid down a plastic, flexible cutting mat and covered that in wax paper. Take it from me, this will make your life so much easier in about 30 minutes. Do not skip this step.
The weaving was not as hard as I thought it would be. Sticky, greasy, yes, frustrating, no. Do a 6 x 6 weave, however, at minimum, not the 5 x 5 the recipe suggests. I thought perhaps it was too thin so at first I added a straight across layer as you see here.
After taking a second look, I changed my mind and took that layer back off, leaving only the 5 x 5 mat of bacon.
I covered the bacon with the Kansas City style bbq dry rub
and patted on the sausage.
My butcher usually carries loose sausage, but as I mentioned, not this day. I had to buy two pounds of cased sausage instead. This added an extra step, the Squeezening. I had to first open each casing and squeeze out the sausage inside. Slippery, floppy, fun?NOT. (crappy phone pic ahead, slippery when wet)
I R Sausage Worm, I controls the bacon, I controls the uneeverse!
Ok, so enough about my strange fantasy life?.after patting on the carefully squozen(no it?s not a word, so what, it?s my tale!) sausage layer, I covered this with chopped bacon. This layer is precooked and I did so in a cast iron skillet for just a little extra punch of flavor. I eat my bacon fairly crispy but I wanted some fat drippings in the middle of this thing so left this layer of bacon cooked but chewy.
Bacony-sausagy joy!
At this point I had spent about 30 minutes on this project already. I was beginning to curse the man who made the suggestion, his mother, his girlfriend, and his 12 year old daughter. Then I realized I was having way to much fun and got back to the business of preparing my artery-hardening revenge log!
This layer was next covered in healthy portions of drizzled Cattlemen?s bbq sauce.
The recipe then tells you to pick up the leading edge and roll ONLY the sausage backwards, away from you. It?s a bit like rolling up a big hamburger patty, only the edges kept getting away from me. I had to roll it up from end to end and back and then reverse end to end to keep it from turning into something a child makes out of playdough and calls a worm. At the end of it all, I had a bacon puncture (just off center to the right end) and had to patch with sausage pinched from the end.
Now, one is supposed to pick up the bacon mat and roll the whole thing back toward front. This is when and why I suggest a layer of some kind of wrap. I used it like a sushi mat. I simply picked up the wax paper and rolled the whole thing toward me until it had a full rotation, smooshed and molded it all under the paper until it held together and after pulling the paper of the first round, gently and quickly roledl forward until the ends met. This made the entire operation of rolling the woven bacon so much easier then I could have imagined. I highly recommend this hint.
However! I still had a problem and this is why I recommend a 6 x 6 weave
instead of 5 x 5. Sausage explosioning!
I cleverly fixed this with a doubled up strip of bacon, pinned on with slivers of apple wood, stripped from the chunks used in the smoker.
My end result(dusted with more dry rub and ready for the smoker), after an hour of sticky, greasy hands, repeated hand washings and picture takings, was this.
BACON LOOOOOOOG!
Here is the same item about one hour into the smoking process. Lovely golden color.
(Yeah, yeah, it looks like a penis maybe, yada yada, moving on now.)
And after 2.5 hours of yummy smoke and bacon fat smelling backyard, voila!
The Baconing, my bacon covered, bacon stuffed, sausage log! GLEEEEEEeeeeeee! The stickery looking bits at both ends are the shards of apple wood that held the bacon patches on.
Unfortunately, I was unable to get a picture of the bacon pinwheel effect because when I cut it up, my house guests grabbed slices like LOCUSTS HIGH ON PORK CRACK.
If you get a chance and time, make this. Well worth the effort and it was actually pretty fun! I was barely able to save a single piece for OCBF to have with fried egg on biscuit, therefore, guest satisfaction was 5 stars as well!
For super bowl, I decided I wanted to attempt a version I simply call THE BACONING.
I like pork. Pork flavored pork seemed like just the thing for a super bowl afternoon in which I didn?t much care who won. As a bonus I was already fully equipped.
We have a smoker. I have a good butcher.
This is my tale.
Following directions I picked up two pounds of thick cut bacon and then decided to pick up some regular thin cut for the anticipated need of a crumbled/chopped bacon layer. Do not do this. You will have plenty of bacon with the initial two pound purchase. Not that having extra bacon sitting in the fridge is bad thing or an unwanted result, I?m just warning you.
I wanted to use a nice, fresh, spicy Italian sausage so I hoofed it down to my local meat merchant who usually has a nice selection of loose sausage by the pound. Not so today, my friends, not so today! I was forced to buy my preferred sausage already encased. More on this later. After picking up a bottle of Cattlemen?s Honey bbq sauce I was ready to begin!
To get started I laid down a plastic, flexible cutting mat and covered that in wax paper. Take it from me, this will make your life so much easier in about 30 minutes. Do not skip this step.
The weaving was not as hard as I thought it would be. Sticky, greasy, yes, frustrating, no. Do a 6 x 6 weave, however, at minimum, not the 5 x 5 the recipe suggests. I thought perhaps it was too thin so at first I added a straight across layer as you see here.
After taking a second look, I changed my mind and took that layer back off, leaving only the 5 x 5 mat of bacon.
I covered the bacon with the Kansas City style bbq dry rub
and patted on the sausage.
My butcher usually carries loose sausage, but as I mentioned, not this day. I had to buy two pounds of cased sausage instead. This added an extra step, the Squeezening. I had to first open each casing and squeeze out the sausage inside. Slippery, floppy, fun?NOT. (crappy phone pic ahead, slippery when wet)
I R Sausage Worm, I controls the bacon, I controls the uneeverse!
Ok, so enough about my strange fantasy life?.after patting on the carefully squozen(no it?s not a word, so what, it?s my tale!) sausage layer, I covered this with chopped bacon. This layer is precooked and I did so in a cast iron skillet for just a little extra punch of flavor. I eat my bacon fairly crispy but I wanted some fat drippings in the middle of this thing so left this layer of bacon cooked but chewy.
Bacony-sausagy joy!
At this point I had spent about 30 minutes on this project already. I was beginning to curse the man who made the suggestion, his mother, his girlfriend, and his 12 year old daughter. Then I realized I was having way to much fun and got back to the business of preparing my artery-hardening revenge log!
This layer was next covered in healthy portions of drizzled Cattlemen?s bbq sauce.
The recipe then tells you to pick up the leading edge and roll ONLY the sausage backwards, away from you. It?s a bit like rolling up a big hamburger patty, only the edges kept getting away from me. I had to roll it up from end to end and back and then reverse end to end to keep it from turning into something a child makes out of playdough and calls a worm. At the end of it all, I had a bacon puncture (just off center to the right end) and had to patch with sausage pinched from the end.
Now, one is supposed to pick up the bacon mat and roll the whole thing back toward front. This is when and why I suggest a layer of some kind of wrap. I used it like a sushi mat. I simply picked up the wax paper and rolled the whole thing toward me until it had a full rotation, smooshed and molded it all under the paper until it held together and after pulling the paper of the first round, gently and quickly roledl forward until the ends met. This made the entire operation of rolling the woven bacon so much easier then I could have imagined. I highly recommend this hint.
However! I still had a problem and this is why I recommend a 6 x 6 weave
instead of 5 x 5. Sausage explosioning!
I cleverly fixed this with a doubled up strip of bacon, pinned on with slivers of apple wood, stripped from the chunks used in the smoker.
My end result(dusted with more dry rub and ready for the smoker), after an hour of sticky, greasy hands, repeated hand washings and picture takings, was this.
BACON LOOOOOOOG!
Here is the same item about one hour into the smoking process. Lovely golden color.
(Yeah, yeah, it looks like a penis maybe, yada yada, moving on now.)
And after 2.5 hours of yummy smoke and bacon fat smelling backyard, voila!
The Baconing, my bacon covered, bacon stuffed, sausage log! GLEEEEEEeeeeeee! The stickery looking bits at both ends are the shards of apple wood that held the bacon patches on.
Unfortunately, I was unable to get a picture of the bacon pinwheel effect because when I cut it up, my house guests grabbed slices like LOCUSTS HIGH ON PORK CRACK.
If you get a chance and time, make this. Well worth the effort and it was actually pretty fun! I was barely able to save a single piece for OCBF to have with fried egg on biscuit, therefore, guest satisfaction was 5 stars as well!
Upvote
0
Gatorubet
Loathing All Things Georgia
My butcher usually carries loose sausage, but as I mentioned, not this day. I had to buy two pounds of cased sausage instead. This added an extra step, the Squeezening. I had to first open each casing and squeeze out the sausage inside. Slippery, floppy, fun?NOT. (crappy phone pic ahead, slippery when wet)
I R Sausage Worm, I controls the bacon, I controls the uneeverse!
I R Sausage Worm, I controls the bacon, I controls the uneeverse!
Upvote
0
OCBuckWife
I am the evil monkey in your closet
Gatorubet;1398684; said:
Are you saying I have man hands? :chompy:
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