Author Topic: Bacon Explosion: The BBQ Sausage Recipe of all Recipes (Read 20126 times)

peaches626 · « **Reply #105 on:** February 10, 2009, 01:38:07 pm »

I\'m unimpressed

booztravlr · « **Reply #106 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.

davepeck · « **Reply #107 on:** February 11, 2009, 05:11:27 pm »

Gfunk · « **Reply #108 on:** February 18, 2009, 01:07:18 pm »

peaches626 · « **Reply #109 on:** February 18, 2009, 01:46:42 pm »

i think you need to read the thread again, gfunk...

Quote from: jocelyn;217399

http://s169.photobucket.com/albums/u226/sepiacuttlefish/?action=view¤t=88BaconHitler.jpg" target="_blank">http://i169.photobucket.com/albums/u226/sepiacuttlefish/88BaconHitler.jpg" border="0" alt="Photobucket">

http://s169.photobucket.com/albums/u226/sepiacuttlefish/?action=view¤t=72DeliciousLamp.jpg" target="_blank">http://i169.photobucket.com/albums/u226/sepiacuttlefish/72DeliciousLamp.jpg" border="0" alt="Photobucket">

Gfunk · « **Reply #110 on:** February 18, 2009, 02:34:13 pm »

damn did joc beat me too it? whatever was in her post doesn\'t show up on my comp for some reason. :sadban:

oh well that pic is funny enough to be posted twice.

Yoda · « **Reply #111 on:** February 19, 2009, 02:35:06 pm »

I prefer a burger bacon dog.... Thank you Cosby Show....

booztravlr · « **Reply #112 on:** February 20, 2009, 02:44:25 pm »

Bacon-Wrapped Meatloaf With A Layer Of Mac And Cheese

Spacey · « **Reply #113 on:** February 20, 2009, 02:51:58 pm »

Quote from: booztravlr;220347

Bacon-Wrapped Meatloaf With A Layer Of Mac And Cheese

Looks like heaven.

Been telling my mom to make meatloaf wrapped inside a bacon weave since Pork Missile but this is much, much sexier.

davepeck · « **Reply #114 on:** March 02, 2009, 12:14:46 pm »

Spacey · « **Reply #115 on:** March 02, 2009, 12:18:48 pm »

disturbing but I\'d eat it.

booztravlr · « **Reply #116 on:** March 02, 2009, 01:11:53 pm »

I smoked a 4.5lb Brisket yesterday. This was my first attempt at smoking Brisket.

This is how it looked after I rinsed it off and added a generous amount of my dry rub.

http://img110.imageshack.us/img110/25/0227091819fi0.jpg" alt="Image Hosted by ImageShack.us"/>

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.

http://img255.imageshack.us/img255/2269/0227091819aoy4.jpg" alt="Image Hosted by ImageShack.us"/>

http://img513.imageshack.us/img513/8712/0227091820gk7.jpg" alt="Image Hosted by ImageShack.us"/>

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.

http://img254.imageshack.us/img254/3307/0301091105nq2.jpg" alt="Image Hosted by ImageShack.us"/>

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.

http://img513.imageshack.us/img513/4703/0301091356ey5.jpg" alt="Image Hosted by ImageShack.us"/>

http://img511.imageshack.us/img511/1631/0301091356act2.jpg" alt="Image Hosted by ImageShack.us"/>

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.

http://img6.imageshack.us/img6/6604/0301091716ho2.jpg" alt="Image Hosted by ImageShack.us"/>

http://img511.imageshack.us/img511/7651/0301091716akj1.jpg" alt="Image Hosted by ImageShack.us"/>

http://img99.imageshack.us/img99/6152/0301091755sc2.jpg" alt="Image Hosted by ImageShack.us"/>

Spacey · « **Reply #117 on:** March 02, 2009, 01:44:28 pm »

looks delicious. well done with the meat.

SlimPickens · « **Reply #118 on:** March 02, 2009, 01:49:32 pm »

I just tried to eat my computer monitor

davepeck · « **Reply #119 on:** March 11, 2009, 08:34:21 pm »