Post by: SlimPickens on January 07, 2009, 05:04:14 pm
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!!! Here’s what you’ll 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 you’ll need to create a 5×5 bacon weave. If the strips you’re using aren’t 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.
(http://www.bbqaddicts.com/blog/images/bacon-2.jpg)
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 BBQ’s 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.
(http://www.bbqaddicts.com/blog/images/bacon-3.jpg)
Now that you’re pork is well seasoned, it’s 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.
(http://www.bbqaddicts.com/blog/images/bacon-4.jpg)
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 hasn’t quite lost all of the softness yet. Regardless of how well done you like yours, you’ll need to crumble or chop the cooked strips into bite size pieces and place on top of the sausage layer. (Note-It’s 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, you’ll need to resist all temptations to nibble. This can and will be difficult, but hospital trips are no fun, so stay strong.)
(http://www.bbqaddicts.com/blog/images/bacon-5.jpg)
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 BBQ’s homemade competition sauce, but if you’re torn on what brand to use I recommend Cowtown, Blues Hog, and Fiorella’s Jack Stack. Once you’ve sauced the bacon, sprinkle on some more of the barbeque seasoning you used on the bacon weave.
(http://www.bbqaddicts.com/blog/images/bacon-6.jpg)
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.
(http://www.bbqaddicts.com/blog/images/bacon-7.jpg)
At this point we can start to see the final shape of our Bacon Explosion, but we’re 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.
(http://www.bbqaddicts.com/blog/images/bacon-8.jpg)
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.
(http://www.bbqaddicts.com/blog/images/bacon-9.jpg)
(http://www.bbqaddicts.com/blog/images/bacon-10.jpg)
Now that our Bacon Explosion is fully cooked, we need to add some finishing flavors. Remember that barbecue sauce we used for inner flavor? We’ll 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 they’ll give your fatty a nice glossy finish. Spicy and vinegar based sauces don’t contain as much, so they won’t set up as well. If you’re dead set on using those sauces, just cut them with a bit of honey and you’ll get the same effect.
(http://www.bbqaddicts.com/blog/images/bacon-11.jpg)
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
(http://www.bbqaddicts.com/blog/images/bacon-12.jpg)
Be sure to send us stories and photos of your Bacon Explosion experience. Who knows, you may see your ugly mug on BBQ Addicts!!!
Post by: Mamalakabubadaya on January 07, 2009, 05:07:24 pm
Post by: Spacey on January 07, 2009, 05:13:19 pm
Actually rubbing myself looking at those delicious pictures.
mmmmmmmm
Post by: thatguy on January 07, 2009, 05:23:13 pm
Post by: estahwhaddup on January 07, 2009, 06:21:20 pm
Post by: Gfunk on January 07, 2009, 06:29:33 pm
Quote
To kick off the construction of this pork medley you’ll need to create a 5×5 bacon weave
:lol:>:chin:>:drool:
Post by: Klout on January 07, 2009, 09:40:12 pm
Post by: skalnbyc on January 07, 2009, 09:47:58 pm
Quote from: Klout;215802
wait how do you skill up a tight bacon weave like that? looks like it could be tricky for those without weaving experience and there is a ser lack of instruction for the bacon weaving newbs among us.
Tricky (bacon) Weaves: breakfast song parody?
Post by: Klout on January 07, 2009, 09:53:23 pm
pork is good for you darling but this weavin brings me misery
Post by: Lexington on January 07, 2009, 10:33:08 pm
Post by: derickw on January 08, 2009, 12:31:56 am
Quote from: estahwhaddup;215778
the fresh and easy supermarkets in california make bacon wrapped sausages. i like to sear the bacon wrapped sausages first for some color, then smother maple syrup over them before finishing them in the oven. i thought that was pretty badass until i saw this monster.
:drool:
Post by: SlimPickens on January 08, 2009, 07:16:50 am
Quote from: Lexington;215818
i am def gonna make this and take pictures
definitely document process and end result.
I\'m also thinking about trying it on Saturday. That Pork Missile is gonna be a part of Spacey\'s entourage.
Wish I had a smoker, but the oven is gonna have to do.
Post by: Spacey on January 08, 2009, 09:36:44 am
Post by: Lexington on January 08, 2009, 10:16:04 am
Quote from: SlimPickens;215838
Quote from: Lexington;215818i am def gonna make this and take pictures
definitely document process and end result.
I\'m also thinking about trying it on Saturday. That Pork Missile is gonna be a part of Spacey\'s entourage.
Wish I had a smoker, but the oven is gonna have to do.
im there
Post by: kindm's on January 08, 2009, 11:09:00 am
Post by: davepeck on January 08, 2009, 11:13:54 am
Quote from: kindm\'s;215869
Pork Missile sounds like a great band name
http://www.thebreakfast.info/forum/showpost.php?p=215860&postcount=771
:D
Post by: Klout on January 08, 2009, 12:22:42 pm
Post by: derickw on January 08, 2009, 12:24:38 pm
Post by: SlimPickens on January 08, 2009, 02:13:33 pm
Quote from: davepeck;215870
Quote from: kindm\'s;215869Pork Missile sounds like a great band name
http://www.thebreakfast.info/forum/showpost.php?p=215860&postcount=771
:D
Pork Missile and the Soy Chips
HA!
I believe it would be MUCH better but not essential to be cooked in a smoker.
Unfortunately I don\'t have access to one. Anyone wanna help? We can have a pre beatles a to z Pork Missle Smokin\' party. ewwwww
However oven cooking was specifically addressed on the webpage where I got this angeoplasty masterpiece. Frowned upon but acceptable.
Post by: Igziabeher on January 08, 2009, 02:14:57 pm
Post by: wildcoyote on January 08, 2009, 02:45:35 pm
Post by: SlimPickens on January 08, 2009, 03:13:54 pm
Quote from: wildcoyote;215908
Just showed this to a client. His reaction- "No cheese?"
He got some kind of death wish?
Post by: Klout on January 08, 2009, 03:51:15 pm
Post by: booztravlr on January 08, 2009, 05:01:48 pm
(http://img301.imageshack.us/img301/8978/1214081303aji9.jpg)
(http://img255.imageshack.us/img255/6449/1214081308pp8.jpg)
(http://img264.imageshack.us/img264/9529/1214081310hv9.jpg)
(http://img369.imageshack.us/img369/5928/1214081340nd5.jpg)
(http://img214.imageshack.us/img214/3685/1214081340aon7.jpg)
I use this smoker 3-4 times a month and will challenge anyone to a ribs cooking contest. I even have my own dry rub (simple) and bbq sauce (more complex). Here are some pics of the ribs I made for New Years. Those are hickory wood chips soaking in beer (on the right). Ribs spent 18 hours in the fridge with the dry rub:
(http://img394.imageshack.us/img394/9782/1231081239ahg1.jpg)
Final product:
(http://img145.imageshack.us/img145/615/1231081717aqi0.jpg)
(http://img242.imageshack.us/img242/3692/1231081717yx1.jpg)
Post by: SlimPickens on January 08, 2009, 05:16:42 pm
Post by: Lexington on January 08, 2009, 06:51:33 pm
Quote from: SlimPickens;215898
Quote from: davepeck;215870Quote from: kindm\'s;215869Pork Missile sounds like a great band name
http://www.thebreakfast.info/forum/showpost.php?p=215860&postcount=771
:D
Pork Missile and the Soy Chips
HA!
I believe it would be MUCH better but not essential to be cooked in a smoker.
Unfortunately I don\'t have access to one. Anyone wanna help? We can have a pre beatles a to z Pork Missle Smokin\' party. ewwwww
However oven cooking was specifically addressed on the webpage where I got this angeoplasty masterpiece. Frowned upon but acceptable.
if you bake it on a grate or a screen over a pan, much griso will successfully drip out. you could probably grab a suffiecient device in the camping aisle at walmaht. Alli has to work until 4 on sat, we may or may not be attending A-Z, but if so we will be raging ct n sunday. i can\'t speak for the sane one, but I am down for the big brown cardio-frown.
Post by: SlimPickens on January 08, 2009, 06:54:51 pm
Quote from: Lexington;215950
Quote from: SlimPickens;215898Quote from: davepeck;215870Quote from: kindm\'s;215869Pork Missile sounds like a great band name
http://www.thebreakfast.info/forum/showpost.php?p=215860&postcount=771
:D
Pork Missile and the Soy Chips
HA!
I believe it would be MUCH better but not essential to be cooked in a smoker.
Unfortunately I don\'t have access to one. Anyone wanna help? We can have a pre beatles a to z Pork Missle Smokin\' party. ewwwww
However oven cooking was specifically addressed on the webpage where I got this angeoplasty masterpiece. Frowned upon but acceptable.
if you bake it on a grate or a screen over a pan, much griso will successfully drip out. you could probably grab a suffiecient device in the camping aisle at walmaht. Alli has to work until 4 on sat, we may or may not be attending A-Z, but if so we will be raging ct n sunday. i can\'t speak for the sane one, but I am down for the big brown cardio-frown.
Keep me up to date. If you\'re coming down I\'ll be sure to let you know if I\'m gonna do the big brown cardio-frown.
Post by: Lexington on January 08, 2009, 06:56:18 pm
Post by: SlimPickens on January 08, 2009, 07:10:19 pm
Quote from: Lexington;215952
i wanna make the weave. i have some strange infatuation with the idea of a bacon blanket
well if you\'re coming down, and insistent on making the weave, pork missile will have to wait until sunday. breakfast pork missile... hell yeah!
Post by: davepeck on January 09, 2009, 01:32:38 pm
http://www.mathlete.com/portfolio/wakeNbacon.php
Post by: wiredchicken on January 09, 2009, 03:28:45 pm
Post by: Todd on January 09, 2009, 03:52:50 pm
Post by: Gfunk on January 09, 2009, 05:39:55 pm
Quote from: davepeck;216053
for all you bacon lovers:
http://www.mathlete.com/portfolio/wakeNbacon.php
Genius! Hopefully that thing can hold more than one slice though.
Post by: Lexington on January 09, 2009, 06:07:22 pm
Post by: booztravlr on January 14, 2009, 01:33:02 pm
(http://img.photobucket.com/albums/v492/NKDoyle/BaconEggCups.jpg)
25 min | 5 min prep
SERVES 3 , 2 each
* 6 eggs
* 6 slices bacon
* 1 ounce shredded cheese
* salt
* Cracked black pepper
1. Preheat oven to 350 degrees.
2. Using a muffin/cupcake pan, line the holes with a slice of bacon, pressing the bacon around the sides of the hole, not on the bottom.
3. Crack one egg into each hole (I broke each yolk because my kids don’t like runny eggs).
4. Sprinkle with salt, cracked black pepper and cheese.
5. Bake at 350 degrees for 20 minutes or longer for crispier bacon.
6. Pop out of the muffin tins and serve.
Post by: SlimPickens on January 14, 2009, 02:01:33 pm
Quote from: booztravlr;216592
Bacon and Egg Cups
(http://img.photobucket.com/albums/v492/NKDoyle/BaconEggCups.jpg)
25 min | 5 min prep
SERVES 3 , 2 each
* 6 eggs
* 6 slices bacon
* 1 ounce shredded cheese
* salt
* Cracked black pepper
1. Preheat oven to 350 degrees.
2. Using a muffin/cupcake pan, line the holes with a slice of bacon, pressing the bacon around the sides of the hole, not on the bottom.
3. Crack one egg into each hole (I broke each yolk because my kids don’t like runny eggs).
4. Sprinkle with salt, cracked black pepper and cheese.
5. Bake at 350 degrees for 20 minutes or longer for crispier bacon.
6. Pop out of the muffin tins and serve.
neato
Post by: derickw on January 14, 2009, 07:53:02 pm
Post by: Lexington on January 14, 2009, 10:35:35 pm
Post by: Spacey on January 15, 2009, 08:38:20 am
Post by: Todd on January 15, 2009, 12:58:41 pm
Quote from: Spacey;216645
I have purchased the ingredients for the Pork Missile. Most likely will be attempting this on Saturday morning.
<<< Knows where you live. ;)
Post by: Lexington on January 15, 2009, 01:02:14 pm
Quote from: Spacey;216645
I have purchased the ingredients for the Pork Missile. Most likely will be attempting this on Saturday morning.
oof. no fair.
Post by: booztravlr on January 15, 2009, 01:17:39 pm
(http://i16.photobucket.com/albums/b26/esther23/10718dr171hs7fu.gif)
Post by: SlimPickens on January 16, 2009, 03:34:30 pm
Quote from: Lexington;216675
Quote from: Spacey;216645I have purchased the ingredients for the Pork Missile. Most likely will be attempting this on Saturday morning.
oof. no fair.
correction = Sunday.
Post by: thatguy on January 16, 2009, 03:37:17 pm
Post by: Spacey on January 16, 2009, 04:33:54 pm
my is already watering thinking about that Pork Missile on Sunday.
Football, Beer, Pork Missile.
When I die that evening, I will die happy.
Post by: derickw on January 16, 2009, 04:36:32 pm
Post by: Spacey on January 18, 2009, 03:04:28 pm
Post by: SlimPickens on January 18, 2009, 03:47:12 pm
Quote from: thatguy;216845
may i come down and try some of that shit?
Should be out of the oven by 5:30. Get here.
pictures to follow... if Spacey can figure out how to use his phone.
(http://lh6.ggpht.com/_lksLeCJY0lI/SXOPwplkYbI/AAAAAAAAAHM/KlwQPn6WyxA/bacon_1.jpg)
(http://lh6.ggpht.com/_lksLeCJY0lI/SXOPw6hzi4I/AAAAAAAAAHU/sBFnEiAfgx4/bacon_2.jpg)
(http://lh6.ggpht.com/_lksLeCJY0lI/SXOPwyWTJYI/AAAAAAAAAIQ/RPmimdorPyA/bacon_3.jpg)
(http://lh3.ggpht.com/_lksLeCJY0lI/SXOUBG1HiUI/AAAAAAAAAIA/W0uXLXOXTz8/bacon_8.jpg)
(http://lh5.ggpht.com/_lksLeCJY0lI/SXOPxKYl0jI/AAAAAAAAAHg/k40gia1JYkg/bacon_4.jpg)
(http://lh4.ggpht.com/_lksLeCJY0lI/SXOWgV_frII/AAAAAAAAAIc/6kx4B3cjbEQ/bacon_12.jpg)
(http://lh6.ggpht.com/_lksLeCJY0lI/SXOX44WbybI/AAAAAAAAAIs/E_YnSpZ6p5Y/bacon_14.jpg)
(http://lh6.ggpht.com/_lksLeCJY0lI/SXOX5BMyBZI/AAAAAAAAAI0/KcVtm1_uJEg/bacon_16.jpg)
(http://lh3.ggpht.com/_lksLeCJY0lI/SXOX5AjjNqI/AAAAAAAAAI8/cNH1YPpp35Q/bacon_17.jpg)
(http://lh3.ggpht.com/_lksLeCJY0lI/SXOX5Du3ArI/AAAAAAAAAJE/tVJAgv3aS-E/bacon_19.jpg)
(http://lh5.ggpht.com/_lksLeCJY0lI/SXOY3pfzlwI/AAAAAAAAAJM/Lvmi0WseIL0/bacon_20.jpg)
Post by: Spacey on January 18, 2009, 04:35:24 pm
Post by: FreeSpirit on January 18, 2009, 04:58:27 pm
Post by: Spacey on January 18, 2009, 05:12:29 pm
Post by: Todd on January 18, 2009, 05:21:56 pm
Post by: DocEllis70 on January 18, 2009, 06:42:47 pm
Post by: Lexington on January 18, 2009, 06:44:46 pm
Post by: wildcoyote on January 18, 2009, 06:58:59 pm
Post by: bezerker on January 18, 2009, 07:30:05 pm
Post by: Todd on January 18, 2009, 08:02:46 pm
Post by: SlimPickens on January 18, 2009, 08:43:39 pm
Quote from: Todd;216975
Def. amateur weave!! Also, Spacey\'s idea of using the tin foil to start the roll was a wise suggestion, of course shunned by the green newb at the helm. My guess is they are all laying on the floor covered in grease grasping onto life. Or...laying on the floor covered in grease having mad man pork sex. :shivers at the thoughts:
What the fuck ever! The missile came out like a fuckin\' gem!
Post by: Todd on January 18, 2009, 08:46:43 pm
Don\'t be scorned...I\'m just jealous.
Post by: thatguy on January 18, 2009, 08:56:18 pm
Post by: SlimPickens on January 19, 2009, 08:06:58 am
(http://lh4.ggpht.com/_lksLeCJY0lI/SXR6kTYyPsI/AAAAAAAAAJg/Z2xGV9Dwx_o/s144/bacon_21.jpg)
(http://lh4.ggpht.com/_lksLeCJY0lI/SXR6kdyKYWI/AAAAAAAAAJo/QSdISDX7VSk/s144/bacon_22.jpg)
Post by: derickw on January 19, 2009, 08:43:08 am
Post by: davepeck on January 21, 2009, 02:33:37 pm
Post by: davepeck on January 22, 2009, 11:44:51 am
http://www.cbsnews.com/video/watch/?id=4632991n
Post by: Spacey on January 22, 2009, 11:49:40 am
I\'d gladly take a hit there.
Post by: derickw on January 22, 2009, 01:44:51 pm
Post by: sallyalli on January 22, 2009, 03:33:48 pm
Post by: estahwhaddup on January 23, 2009, 05:43:56 am
!["Free]("http://img407.imageshack.us/my.php?image=mosbaconbartl0.jpg")
!["QuickPost"]("http://img604.imageshack.us/content.php?page=blogpost&files=img407/4131/mosbaconbartl0.jpg")
Quickpost this image to Myspace, Digg, Facebook, and others!very strange but really delicious. high quality and creamy chocolate with the bacon pieces and salt make for a surprising and interesting combo. the bacon is like toffee bits (but bacon flavored). its expensive ($8) but i had to try it and i\'m glad i did!
oh yeah and read the description:
http://www.vosgeschocolate.com/product/bacon_exotic_candy_bar/exotic_candy_bars
Post by: jocelyn on January 23, 2009, 06:29:11 am
!["Photobucket"]("http://s169.photobucket.com/albums/u226/sepiacuttlefish/?action=view¤t=88BaconHitler.jpg")
!["Photobucket"]("http://s169.photobucket.com/albums/u226/sepiacuttlefish/?action=view¤t=72DeliciousLamp.jpg")
Post by: FreeSpirit on January 23, 2009, 06:34:50 am
Post by: tyzack on January 27, 2009, 07:44:54 am
Ingrediants:
(http://i.somethingawful.com/u/petey/comedygoldmine/2009/meatship/2.jpg)
Assembled:
(http://i.somethingawful.com/u/petey/comedygoldmine/2009/meatship/11.jpg)
Baked:
(http://i.somethingawful.com/u/petey/comedygoldmine/2009/meatship/13.jpg)
The Crew:
(http://i.somethingawful.com/u/petey/comedygoldmine/2009/meatship/14.jpg)
Post by: Lexington on January 27, 2009, 08:48:44 am
Post by: booztravlr on January 27, 2009, 09:00:31 am
Post by: davepeck on January 27, 2009, 09:09:36 am
Quote from: tyzack;217796
Baked:
(http://i.somethingawful.com/u/petey/comedygoldmine/2009/meatship/13.jpg)
oh look, they made a failboat. how adorable!
Post by: derickw on January 27, 2009, 09:30:22 am
Post by: tyzack on January 27, 2009, 10:37:15 am
It was semi-related, so I decided to post it.
http://www.somethingawful.com/d/comedy-goldmine/meatship-seinfeld-script.php
Post by: ChrisF on January 27, 2009, 12:18:22 pm
Quote from: derickw;217804
what the hell.... it looks like a depiction of people getting crucified......
those are the masts and the sails. but what is all the greenish black stuff at the bottom???
Post by: tyzack on January 27, 2009, 12:38:00 pm
Quote from: ChrisF;217823
Quote from: derickw;217804what the hell.... it looks like a depiction of people getting crucified......
those are the masts and the sails. but what is all the greenish black stuff at the bottom???
That would be the ocean...
Post by: SlimPickens on January 27, 2009, 12:55:29 pm
http://www.bbqaddicts.com/blog/recipes/super-bowl-burger-recipe/ (http://www.bbqaddicts.com/blog/recipes/super-bowl-burger-recipe/)
Quote
It’s taken a full week, but I’ve finally managed to dig myself out from under the mountain of hate mail I received from posting a vegetable recipe on our BBQ site. Well, we’ve heard your complaints and now we’re firing back with a Super Bowl themed recipe that’s sure to satisfy your carnivorous tendencies.
When Ben Roethlisberger burst onto the NFL scene in his rookie season, local Pittsburgh restaurant Peppi’s Old Tyme Sandwich Shop anointed him with the highest honor a young athlete can receive…his own personal sandwich. By pulling inspiration from Big Ben’s physical prowess and on-field abilities, the guys at Peppi’s came up with a unique blend of beef, sausage, eggs, cheese and onions to represent their young stud. Here we are a few years later and Mr. Roethlisberger has once again led his team into the biggest game of the year. To honor their accomplishment, we’re paying tribute to the Steel Curtain by constructing this new found Pittsburgh classic…with a few slight modifications!
It may surprise you to know that the official Roethlisberger Sandwich is not actually a burger, but rather a loose meat sandwich. In my book that’s a cardinal sin, especially with “berger” in his name, so we’ll be pattying both the sausage and beef into 1/3 pound rounds to turn the Roethlisberger Sandwich into a true Roethlis-BURGER. In authentic pitmaster style, I seasoned my beef patties with a thin layer of brisket rub to add in a little extra BBQ flavor. You can do the same with the sausage patties, but I chose to let the intended spicy flavors shine through. Toss the burgers on your favorite grill until they’re cooked to your liking.
(http://www.bbqaddicts.com/blog/images/sb-burger-02.jpg)
The next upgrade we’re bringing to the Roethlis-BURGER is the addition of a small bacon weave. Cut three strips of bacon in half and make a tight 3×3 bacon weave. As many people have learned from trying the Bacon Explosion recipe, bacon grease and direct heat don’t mix. The grease drips down onto the coals causing flare ups, which ultimately results in your food catching on fire. So go ahead and fry this on the stove top while your patties are on the grill.
(http://www.bbqaddicts.com/blog/images/sb-burger-03.jpg)
It’s a shame to throw out perfectly good bacon grease, so toss in a few freshly sliced onion rings and saute until caramelized. Once the onions are cooked to your liking, remove them from the skillet and set aside. While the skillet is still hot, pour in two beaten eggs. You’ll want to cook the eggs like you’re preparing an omelet, but give it a few extra folds so that it will fit nicely on the bun.
(http://www.bbqaddicts.com/blog/images/sb-burger-04.jpg)
Now that we’ve got all of the components prepared, it’s time to start assembling the Roethlis-BURGER. We’ll be starting off with a buttered and toasted kaiser bun. The traditional Roethlisberger Sandwich is served on a Portuguese roll, but the oblong shape isn’t very conducive to our burger patties.
(http://www.bbqaddicts.com/blog/images/sb-burger-05.jpg)
Next up, place the scrambled egg patty on top of the toasted kaiser bun. It’s worth noting that Peppi’s included scrambled eggs in their sandwich as a tribute to Big Ben’s ability to scramble when under pressure.
(http://www.bbqaddicts.com/blog/images/sb-burger-06.jpg)
Since Ben is an All-American guy, we’ll be placing a thick slice of creamy American cheese on top of the eggs.
(http://www.bbqaddicts.com/blog/images/sb-burger-07.jpg)
Now place a warm patty of spicy Italian sausage directly on top of the American cheese. I’m not too sure what inspired the use of sausage, so we’ll just chalk this one up to being damn delicious.
(http://www.bbqaddicts.com/blog/images/sb-burger-08.jpg)
Place a juicy hamburger patty on top of sausage.
(http://www.bbqaddicts.com/blog/images/sb-burger-09.jpg)
Now round out the meat layer with the 3×3 bacon weave.
(http://www.bbqaddicts.com/blog/images/sb-burger-10.jpg)
And top the whole thing off with the bacon fried onion rings.
(http://www.bbqaddicts.com/blog/images/sb-burger-11.jpg)
Set the other half of the butter toasted kaiser bun on top, and the Roethlis-BURGER is now complete! Serve with a side of french fries seasoned with your favorite BBQ rub and you’ve got the perfect meal to help you cheer the Steelers on to victory this Sunday. Unless of course you’re a Cardinals fan…in which you’ll want to check back here tomorrow.
(http://www.bbqaddicts.com/blog/images/sb-burger-12.jpg)
Post by: booztravlr on January 27, 2009, 01:49:03 pm
Quote
It’s taken a full week, but I’ve finally managed to dig myself out from under the mountain of hate mail I received from posting a vegetable recipe on our BBQ site.
Blasphemous!
I\'m not hating on Slim, this is directed towards the author...
If you\'re going to come up with a BBQ recipe for burgers (something I wouldn\'t even consider to be BBQ in the first place) you need to step it up more than just drop 2 patties and a bacon weave on top of some eggs. Also, if the bacon doesn\'t even stick out past the patties, you\'re doing it wrong! If you served this to Big Ben I\'m sure he\'d throw it back in your face (but probably miss with his aim). This basic burger is more suitable for cheerleaders to get energy for their late Friday night gangbang behind the bleachers than to name after a Superbowl QB.
Post by: SlimPickens on January 27, 2009, 02:16:51 pm
Quote from: booztravlr;217835
QuoteIt’s taken a full week, but I’ve finally managed to dig myself out from under the mountain of hate mail I received from posting a vegetable recipe on our BBQ site.
Blasphemous!
I\'m not hating on Slim, this is directed towards the author...
If you\'re going to come up with a BBQ recipe for burgers (something I wouldn\'t even consider to be BBQ in the first place) you need to step it up more than just drop 2 patties and a bacon weave on top of some eggs. Also, if the bacon doesn\'t even stick out past the patties, you\'re doing it wrong! If you served this to Big Ben I\'m sure he\'d throw it back in your face (but probably miss with his aim). This basic burger is more suitable for cheerleaders to get energy for their late Friday night gangbang behind the bleachers than to name after a Superbowl QB.
I totally agree. I think this author\'s definition of BBQ is weaksauce. IMO 2 elements are required for BBQ. Meat that is still on a bone, and slow cooking.
I do however enjoy his ludicrious creations, detailed "write up\'s" and closeup photo\'s. MMmmmmm foodporn.
He should have wrapped the sausage/ burger combo in a 5 x 5 bacon weave.
That 3 x 3 crap is a FAILweave suited for anorexics and toddlers.
Post by: Spacey on January 27, 2009, 03:11:56 pm
Post by: Lexington on January 27, 2009, 03:47:25 pm
2 complaints:
1.American Cheese= amateur. nuff said.
2. that looks like egg-beaters. eff dat. might as well use a Soy-based substitute
Post by: booztravlr on January 28, 2009, 03:01:02 pm
Tonight a few of us are attempting the Atomic Hot Wings challenge at Quaker Steak and Lube. You need to eat 6 chicken wings in a 150,000 Scoville unit (http://en.wikipedia.org/wiki/Scoville_scale) sauce in 10 or 12 minutes. Not much other than pride on the line. I\'m guessing I\'ll be paying for this tomorrow at work but I\'m not scurred.
Post by: SlimPickens on January 28, 2009, 03:09:57 pm
Quote from: booztravlr;217945
This isn\'t BBQ but thought I\'d share...
Tonight a few of us are attempting the Atomic Hot Wings challenge at Quaker Steak and Lube. You need to eat 6 chicken wings in a 150,000 Scoville unit (http://en.wikipedia.org/wiki/Scoville_scale) sauce in 10 or 12 minutes. Not much other than pride on the line. I\'m guessing I\'ll be paying for this tomorrow at work but I\'m not scurred.
(http://www.tulsatopics.com/tulsatopics/images/tucks.jpg)
Post by: estahwhaddup on January 28, 2009, 03:58:07 pm
Quote from: booztravlr;217945
This isn\'t BBQ but thought I\'d share...
Tonight a few of us are attempting the Atomic Hot Wings challenge at Quaker Steak and Lube. You need to eat 6 chicken wings in a 150,000 Scoville unit (http://en.wikipedia.org/wiki/Scoville_scale) sauce in 10 or 12 minutes. Not much other than pride on the line. I\'m guessing I\'ll be paying for this tomorrow at work but I\'m not scurred.
i saw this on the show "Man v. Food" on the Travel Channel! May brahseph be with you
Post by: jocelyn on January 28, 2009, 08:52:22 pm
Post by: FrankZappa on January 28, 2009, 11:17:03 pm
that said, you people are all insane. Enjoy your clogged arteries! :wave:
Post by: SlimPickens on January 29, 2009, 08:23:58 am
Quote from: FrankZappa;217996
not really bing a bbq guy I have not really looked at this thread until now...
that said, you people are all insane. Enjoy your clogged arteries! :wave:
Health nuts... won\'t you ever learn. Ever wonder why so many healthcare workers in Long Term Care (aka Old Folks Homes) are fat smokers? Because they\'ve seen the last quarter of life and they don\'t care to live it. Enjoy it while ya still can!
Post by: booztravlr on January 29, 2009, 09:04:26 am
Quote from: estahwhaddup;217952
Quote from: booztravlr;217945This isn\'t BBQ but thought I\'d share...
Tonight a few of us are attempting the Atomic Hot Wings challenge at Quaker Steak and Lube. You need to eat 6 chicken wings in a 150,000 Scoville unit (http://en.wikipedia.org/wiki/Scoville_scale) sauce in 10 or 12 minutes. Not much other than pride on the line. I\'m guessing I\'ll be paying for this tomorrow at work but I\'m not scurred.
i saw this on the show "Man v. Food" on the Travel Channel! May brahseph be with you
Man vs Food is where we got the idea from. That show is awesome, btw.
Quote from: jocelyn;217988
My advice to you would be once you start eating, do not stop. It seems that with really hot food, when you pause, that\'s when you really feel it. Gotta keep going until you\'re done.
These wings were quite hot! 3 of us attempted it. 1 kid ate just 1 wing. My friend ate 2 wings. I put the 5 wings down in just over 2 minutes. I figured it\'s going to burn anyways so may as well eat them as fast as possible. Followed it up with a shot of blue cheese. I ended up finishing my friends 3 wings 10 minutes later, when the burning stopped. It didn\'t seem like such a bad idea at first (after 2 wings) but when I started on the third wing, it burnt even more than before. Def a bad idea on my part but going for 10 was worth a shot.
Post by: Spacey on January 29, 2009, 10:06:05 am
Quote from: SlimPickens;218006
Quote from: FrankZappa;217996not really bing a bbq guy I have not really looked at this thread until now...
that said, you people are all insane. Enjoy your clogged arteries! :wave:
Health nuts... won\'t you ever learn. Ever wonder why so many healthcare workers in Long Term Care (aka Old Folks Homes) are fat smokers? Because they\'ve seen the last quarter of life and they don\'t care to live it. Enjoy it while ya still can!
In the end, we all end up dead. Might as well enjoy it.
Eat health, die.
Eat bad, die.
Smoke, die
Not smoke, die.
Post by: davepeck on January 29, 2009, 02:20:13 pm
(http://graphics8.nytimes.com/images/2009/01/27/dining/26554511.JPG)
(http://graphics8.nytimes.com/images/2009/01/27/dining/26554507.JPG)
(http://graphics8.nytimes.com/packages/images/photo/2009/01/27/0128-BACON/26554519.JPG)
(http://graphics8.nytimes.com/images/2009/01/27/dining/26554521.JPG)
(http://graphics8.nytimes.com/packages/images/photo/2009/01/27/0128-BACON/26554545.JPG)
Post by: Lexington on January 29, 2009, 02:23:47 pm
Post by: SlimPickens on January 29, 2009, 02:46:21 pm
Spacey, superbowl plans?
Post by: SlimPickens on February 03, 2009, 04:45:47 pm
Quote
(http://unusuallife.com/wp-content/uploads2006/2009/01/bacon-world2.jpg)
(http://unusuallife.com/wp-content/uploads2006/2009/01/bacon-world-21.jpg)
(http://unusuallife.com/wp-content/uploads2006/2009/01/carl_at_work.jpg)
At first glance, these images look like painted landscapes covered in snow. However, if you look a little more closely you will see that the landscape is made of bacon and other cold cuts. These aren’t paintings but true photos! Also everything you can see in the photograph is made of real food! Pictures were photographed by Carl Warner, a photographer who works in London, and who made specialty of these food landscapes or how I like to call them - ‘foodscapes’. In recent years he has been commissioned by many advertising agencies throughout Europe to produce his distinctive images for clients in the food industry. Each scene is photographed in layers from foreground to background.
Post by: Spacey on February 03, 2009, 09:55:42 pm
Post by: Lexington on February 03, 2009, 10:27:21 pm
Post by: Wolfman on February 03, 2009, 10:32:17 pm
Post by: KEN RAFLOWITZ on February 03, 2009, 11:32:16 pm
Take Fresh Pig Guts And Chop,Chop,Chop.
Mix In Saute`ed Onions & Garlic.
Take Six Handfuls Of Mix & Insert It Up Your Large Intestine.
Eat Lot\'s Of Spices.
Take Three Shots Of Tabasco Sauce.
Jump Up And Down Often.
Go To Yoga Class.
Eat Fiber.Drink Prune Juice.
Dump Into A Large Mixing Bowl.
Form Into Log Rolls.
Stuff Into Pig\'s(De-pooped)Intestine.
Broil In Oven Until Golden Brown.
Serves Twelve.
ENJOY!
Note:Vegetarian View Of Sausage
Post by: derickw on February 04, 2009, 12:28:44 am
Post by: Gfunk on February 04, 2009, 02:05:44 am
Quote from: KEN RAFLOWITZ;218773
Old Family Sausage Recipe:
Take Fresh Pig Guts And Chop,Chop,Chop.
Mix In Spices & Chop,Chop,Chop.
Take Six Handfuls Of Mix & Shove It Up Your Ass.
Leave It Up There For Two Days Until Mixture Is Nice & Brown.
Remove Mix Using A Very Long Spoon.
Roast In Oven Until Crispy & Juicy.
Invite Friends Over For A Special Feast.
Serve With Pulled Pork Sauce! ENJOY!
bwahahahahahahah rotfl
Post by: davepeck on February 10, 2009, 12:45:27 pm
(http://12.media.tumblr.com/i2dw5nf19jg2ye6iI5xoxHfKo1_500.jpg)
Post by: davepeck on February 10, 2009, 12:46:35 pm
(http://3.media.tumblr.com/i2dw5nf19jfx6abqg3oFpEV9o1_500.jpg)
Post by: tyzack on February 10, 2009, 12:51:09 pm
Quote from: davepeck;219373
krispy kreme bacon cheeseburgers.
(http://3.media.tumblr.com/i2dw5nf19jfx6abqg3oFpEV9o1_500.jpg)
It should be noted that krispy kreme got investigated by the SEC shortly after releasing that product, probably because the investigators were more mad with the company that made half of their golf team die of heart attacks than the frudulant investor whose golf club they were golfing at.
Also, reading this made me think of bacon:
Quote
You can\'t really have a thread about ancient superweapons without mentioning the War Elephant. These things were a formidable foe, arguably being the main reason Alexander the Great didn\'t manage to conquer all of India. They had a relevant role in European combat from about 300BC to whenever Europe ran out of elephants.
The use of the war elephant was based on the idea that a 14 ft tall animal that can trample you easily is fucking scary, as well as putting a dude or two with bows and arrows to ride on top of it. Some of the more well known elephantieers of the Ancient Era were Pyrrhus and Hannibal, both of whom fought against the Romans.
The Romans came up with at least two effective methods of countering war elephants. One way was to step out of their way, since they could only apparently be ordered to charge forward. The other, more entertaining method was to light pigs on fire and have them run at the elephants, completely freaking the giant animals out and hopefully wrecking some havoc on enemy troops. This method is attested to by the historian Pliny the Elder, who remarked that elephants are easily frightened by a squealing pig.
Post by: Spacey on February 10, 2009, 01:08:01 pm
Post by: peaches626 on February 10, 2009, 01:38:07 pm
Post by: booztravlr on February 10, 2009, 02:04:31 pm
Quote from: peaches626;219385
I\'m unimpressed
Especially since those 2 posts weren\'t auto-merged!
Back in HS when I would go to Dunkin Donuts I\'d have them make me a sausage, egg and cheese inside a glazed doughnut. Same principal as the doughnut cheeseburger.
Post by: davepeck on February 11, 2009, 05:11:27 pm
Post by: Gfunk on February 18, 2009, 01:07:18 pm
Post by: peaches626 on February 18, 2009, 01:46:42 pm
Quote from: jocelyn;217399
Post by: Gfunk on February 18, 2009, 02:34:13 pm
oh well that pic is funny enough to be posted twice.
Post by: Yoda on February 19, 2009, 02:35:06 pm
Post by: booztravlr on February 20, 2009, 02:44:25 pm
(http://22.media.tumblr.com/i2dw5nf19jubpl1ob8u6Bvv3o1_500.jpg)
Post by: Spacey on February 20, 2009, 02:51:58 pm
Quote from: booztravlr;220347
Bacon-Wrapped Meatloaf With A Layer Of Mac And Cheese
(http://22.media.tumblr.com/i2dw5nf19jubpl1ob8u6Bvv3o1_500.jpg)
Looks like heaven.
Been telling my mom to make meatloaf wrapped inside a bacon weave since Pork Missile but this is much, much sexier.
Post by: davepeck on March 02, 2009, 12:14:46 pm
Post by: Spacey on March 02, 2009, 12:18:48 pm
Post by: booztravlr on March 02, 2009, 01:11:53 pm
This is how it looked after I rinsed it off and added a generous amount of my dry rub.
!["Image]("http://img110.imageshack.us/img110/25/0227091819fi0.jpg")
I cut up some garlic, hard pieces of fat (from the leaner side of the Brisket) and added some live oil and dry rub. After mixing this together I then took a knife and made 8-10 slits on the sides of the beef. I inserted 2 pieces of garlic and plugged the hole with the fat. This then sat in my fridge in a ziplock bag for 40 hours.
!["Image]("http://img255.imageshack.us/img255/2269/0227091819aoy4.jpg")
!["Image]("http://img513.imageshack.us/img513/8712/0227091820gk7.jpg")
I fired up the grill at 11am yesterday and kept adding in some beer soaked Hickory wood chips for the first 2 hours. You can see them above the coals on the right hand side. Theyre lighter in color and some actually have smoke coming out already.
!["Image]("http://img254.imageshack.us/img254/3307/0301091105nq2.jpg")
The trick with Brisket (or other meats with a fatty side) is to keep the fatty side up. This prevents coals from flaring up due to the grease dripping down but more importantly it allows the meat to keep moisture and not dry out during an extensive amount of time on the grill. For the first 2 hours I would brush on some of my bbq sauce to lock in the flavors and provide essential moisture to the meat. I used this sauce sparingly as I wanted the meat to maintain much of its original flavor. After a few hours, when the internal temperature is 140 or higher, you will see the fat start to heat up and liquefy. At this point I would take the brush and spread it all over the top to soak in the flavor. These next 2 pics are after about 3 hours on the grill when I was in the middle of this grease spreading process.
!["Image]("http://img513.imageshack.us/img513/4703/0301091356ey5.jpg")
!["Image]("http://img511.imageshack.us/img511/1631/0301091356act2.jpg")
After a total of 6 1/2 hours on the grill, this is the final product. These first two pictures don\'t do it justice at all. It wasn\'t really that dark or burnt looking. I blame it on the lighting in my kitchen as opposed to the sun. Not one piece of it was chewy or crispy either. Just juicy tender meat.
!["Image]("http://img6.imageshack.us/img6/6604/0301091716ho2.jpg")
!["Image]("http://img511.imageshack.us/img511/7651/0301091716akj1.jpg")
!["Image]("http://img99.imageshack.us/img99/6152/0301091755sc2.jpg")
Post by: Spacey on March 02, 2009, 01:44:28 pm
Post by: SlimPickens on March 02, 2009, 01:49:32 pm
Post by: davepeck on March 11, 2009, 08:34:21 pm
(http://www.freewilliamsburg.com/archives/bacon-bra-01.jpg)
(http://cdn.holytaco.com/www/sites/default/files/bacon_turducken_pre.jpg)
Post by: Spacey on March 11, 2009, 10:33:38 pm
mmm, bacon, mmm
Post by: Lexington on April 29, 2009, 12:13:22 am
Quote from: alexanderzurflu;228493
Quote from: leith;228472
Bacon is fucking delicious making some right now!
Got weave?
screw the flu, i\'ve got swine FEVER....
(https://mail.plymouth.edu/service/home/~/horrifying%20bacon%20explosion%20001.JPG?auth=co&loc=en_US&id=13640&part=2)
chick + chee
(https://mail.plymouth.edu/service/home/~/horrifying%20bacon%20explosion%20002.JPG?auth=co&loc=en_US&id=13641&part=2)
tied up
(https://mail.plymouth.edu/service/home/~/horrifying%20bacon%20explosion%20004.JPG?auth=co&loc=en_US&id=13642&part=3)
then into the weave...
(https://mail.plymouth.edu/service/home/~/horrifying%20bacon%20explosion%20005.JPG?auth=co&loc=en_US&id=13643&part=3)
and ready for tomorrow
(https://mail.plymouth.edu/service/home/~/horrifying%20bacon%20explosion%20008.JPG?auth=co&loc=en_US&id=13644&part=2)
and this, folks, is why i\'m cut off
Post by: Lexington on April 30, 2009, 12:25:57 pm
Post by: Spacey on April 30, 2009, 01:47:42 pm
SlimPickens and I will be constructed two pork missiles for Maturo\'s party on Saturday. One spicy and one regular both topped with a homemade Jack Daniels glaze.
Post by: booztravlr on May 21, 2009, 02:30:25 pm
Post by: FrankZappa on May 22, 2009, 12:27:23 pm
"hey, what kind of meat is that, it\'s really good."
"um, that\'s bacon."
he ate half a package of RAW bacon.
:pukedon:
Post by: jking on May 22, 2009, 12:49:43 pm
(http://img.photobucket.com/albums/v641/brotherjking/image001.jpg)
Post by: thatguy on May 22, 2009, 01:38:03 pm
Quote from: booztravlr;231245
Picked up 11 lbs of beef brisket, 20 lbs of pork spare ribs and 6 lbs of chicken breasts for my bbq party. I\'ll post some pics after the weekend but I prepped the brisket last night and it\'s looking mighty fine. Keg of Harpoon Summer and ~200 rum (151) cherries taboot. Gonna be pahty\'n on Sunday!
holy shit kid!!fucin pawty!
Post by: FrankZappa on June 22, 2009, 04:36:19 pm
(http://sale.images.woot.com/Bacon_Bits83hStandard.png)
Post by: bezerker on June 22, 2009, 04:48:53 pm
Post by: KEN RAFLOWITZ on June 22, 2009, 10:30:53 pm
Quote from: KEN RAFLOWITZ;218773
Old World Style Sausage Recipe:
Take Fresh Pig Guts And Chop,Chop,Chop.
Mix In Saute`ed Onions & Garlic.
Take Six Handfuls Of Mix & Insert It Up Your Large Intestine.
Eat Lots Of Spices.
Take Three Shots Of Tabasco Sauce.
Jump Up And Down Often.
Go To Yoga Class.
Eat Fiber.Drink Prune Juice.
Dump Into A Large Mixing Bowl.
Form Into Log Rolls.
Stuff Into Pig\'s(De-pooped)Intestine.
Broil In Oven Until Golden Brown.
Serves Twelve.
ENJOY!
Note:Vegetarian View Of Sausage
Post by: booztravlr on July 09, 2009, 01:05:59 pm
(http://img198.imageshack.us/img198/7456/0523091033a.jpg)
(http://img27.imageshack.us/img27/927/0523091222.jpg)
Post by: tyzack on July 10, 2009, 10:37:38 am
Post by: Stephengencs on July 10, 2009, 10:39:24 am
Quote from: tyzack;235840
Forgive the ignorance...but what is the point of the "side fire box"?
I am probably as ignorant on the subject as you, but my guess would be to add succulent smokey flavor.....
Post by: SlimPickens on July 10, 2009, 10:51:58 am
Post by: tyzack on July 10, 2009, 11:32:45 am
Quote from: Stephengencs;235841
Quote from: tyzack;235840Forgive the ignorance...but what is the point of the "side fire box"?
I am probably as ignorant on the subject as you, but my guess would be to add succulent smokey flavor.....
I understand that, but I don\'t see how it even works. It seems to be a seperate chamber, so unless the meat was at one point in the side-car, then moved to the main grill...
...as for bbq champion...I will admit that I will never win a cooking combition based off my inability to effectively improvise, prenchant for expensive and invovled recipes, however, I would love to try my hand some day to see how I fair.
...I need to work on vering the "hotness" or "spiciness" of my offerings on a consistant bases, and writing those pairings down.
I pretty much look in my spice cabneint and think "What do I want this to taste like today?"
Post by: skalnbyc on July 10, 2009, 04:20:03 pm
Post by: cannontrip on July 10, 2009, 09:16:17 pm
Quote from: tyzack;235854
Quote from: Stephengencs;235841Quote from: tyzack;235840Forgive the ignorance...but what is the point of the "side fire box"?
I am probably as ignorant on the subject as you, but my guess would be to add succulent smokey flavor.....
I understand that, but I don\'t see how it even works. It seems to be a seperate chamber, so unless the meat was at one point in the side-car, then moved to the main grill...
The side-car has an adjustable vent into the main chamber, so when you close the lid smoke fills the main grill.
Quote
I pretty much look in my spice cabinet and think "What do I want this to taste like today?"
I hope to revel in such luxury some day...
Post by: KEN RAFLOWITZ on July 12, 2009, 10:06:14 am
Post by: KEN RAFLOWITZ on November 08, 2009, 02:26:02 pm
Quote from: KEN RAFLOWITZ;218773
Old World Style Sausage Recipe:
Take Fresh Pig Guts And Chop,Chop,Chop.
Mix In Saute`ed Onions & Garlic.
Take Six Handfuls Of Mix & Insert It Up Your Large Intestine.
Eat Lot\'s Of Spices.
Take Three Shots Of Tabasco Sauce.
Jump Up And Down Often.
Go To Yoga Class.
Eat Fiber.Drink Prune Juice.
Dump Into A Large Mixing Bowl.
Form Into Log Rolls.
Stuff Into Pig\'s(De-pooped)Intestine.
Broil In Oven Until Golden Brown.
Serves Twelve.
ENJOY!
Note:Vegetarian View Of Sausage
Post by: Gfunk on November 16, 2009, 01:04:08 am
get a load of this
A turducken is a dish consisting of a partially de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. The thoracic cavity of the chicken and the rest of the gaps are stuffed, sometimes with a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird.
(http://img261.imageshack.us/img261/1696/turducken.jpg)
:wah:
Post by: bezerker on November 16, 2009, 01:55:26 am
Quote from: Gfunk;246326
ewww gross Swami.
get a load of this
A turducken is a dish consisting of a partially de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. The thoracic cavity of the chicken and the rest of the gaps are stuffed, sometimes with a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird.
(http://img261.imageshack.us/img261/1696/turducken.jpg)
:wah:
i dont even want to say what i kind of think that looks like
Post by: peaches626 on November 16, 2009, 03:15:45 am
Quote from: bezerker;246332
Quote from: Gfunk;246326ewww gross Swami.
get a load of this
A turducken is a dish consisting of a partially de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. The thoracic cavity of the chicken and the rest of the gaps are stuffed, sometimes with a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird.
(http://img261.imageshack.us/img261/1696/turducken.jpg)
:wah:
i dont even want to say what i kind of think that looks like
Whatever it is, I\'d eat it!
:awwyeah:
Post by: KEN RAFLOWITZ on November 16, 2009, 03:50:28 pm
Post by: Spacey on December 12, 2009, 05:55:33 pm
Post by: zuke583 on December 12, 2009, 06:10:53 pm
Quote from: Spacey;248535
Tonight instead of a pork missile you will get the Holiday Pork Log. That is all.
is that food or your newest movie?
Post by: krispy on December 12, 2009, 07:12:20 pm
Post by: SlimPickens on December 13, 2009, 11:10:08 am
Quote from: zuke583;248537
Quote from: Spacey;248535Tonight instead of a pork missile you will get the Holiday Pork Log. That is all.
is that food or your newest movie?
It\'s both
Post by: Spacey on December 13, 2009, 12:21:00 pm
Quote from: SlimPickens;248559
Quote from: zuke583;248537Quote from: Spacey;248535Tonight instead of a pork missile you will get the Holiday Pork Log. That is all.
is that food or your newest movie?
It\'s both
If it wasn\'t before,it is now.
This will be our new Holiday series. The adventures of Pork Log.
Post by: KEN RAFLOWITZ on June 14, 2010, 08:58:48 pm
Quote from: KEN RAFLOWITZ;218773
Old World Style Sausage Recipe:
Take Fresh Pig Guts And Chop,Chop,Chop.
Mix In Saute`ed Onions & Garlic.
Take Six Handfuls Of Mix & Insert It Up Your Large Intestine.
Eat Lot\'s Of Spices.
Take Three Shots Of Tabasco Sauce.
Jump Up And Down Often.
Go To Yoga Class.
Eat Fiber.Drink Prune Juice.
Dump Into A Large Mixing Bowl.
Form Into Log Rolls.
Stuff Into Pig\'s(De-pooped)Intestine.
Broil In Oven Until Golden Brown.
Serves Twelve.
ENJOY!
Note:Vegetarian View Of Sausage
JIMMIE DEAN\'S GRANMA\'S RECIPE
Post by: booztravlr on June 15, 2010, 09:34:18 am
Post by: Rickey Roux on December 23, 2010, 11:19:19 pm
...and there\'s a few more
http://www.youtube.com/user/EpicMealTime
Post by: snwckgtr on December 24, 2010, 10:24:19 am
Post by: bezerker on December 24, 2010, 12:33:31 pm
Post by: KEN RAFLOWITZ on December 24, 2010, 09:37:36 pm
Quote from: KEN RAFLOWITZ;218773
Old World Style Sausage Recipe:
Take Fresh Pig Guts And Chop,Chop,Chop.
Mix In Saute`ed Onions & Garlic.
Take Six Handfuls Of Mix & Insert It Up Your Large Intestine.
Eat Lot\'s Of Spices.
Take Three Shots Of Tabasco Sauce.
Jump Up And Down Often.
Go To Yoga Class.
Eat Fiber.Drink Prune Juice.
Dump Into A Large Mixing Bowl.
Form Into Log Rolls.
Stuff Into Pig\'s(De-pooped)Intestine.
Wrap in strips of quality bacon.
Broil In Oven Until Golden Brown.
Serves Twelve.
ENJOY!
Note:Vegetarian View Of Sausage