| Author | Message | ||
     Slaughter |
Inspired by Bacon Explosion, I went to the local butcher, got thick sliced bacon, seasoned ground pork sausage. Took a few slices of bacon, nuked til crispy, placed slice of bacon onto butcher paper, rolled and placed ground pork on the bacon, shook BBQ seasoning onto the ground pork, crumbled bacon, rolled up into patty, toothpick and put into the electric "griller thingy" The two others I am baking at 350 degrees for 20 minutes... we'll see how they work out. Pics and taste test to follow. | ||
| Chauly |
You're killin' me Steve... | ||
| Slaughter |
Ground pork, seasoning on bacon  Crumbled bacon  Rolled up  In Griller  Cooked (griller)  Sliced  Cooked (oven)  Sliced  | ||
| Slaughter |
Hokay... should have used BBQ sauce before the roll-up. I was bored, it's raining so couldn't do the grill. Still have some fixings, might try it in oven with the BBQ sauce. I have to say that the electric griller and the oven weren't too impressive. (but certainly edible) Might still try BBQ sauce and eat those instead, save the others for sandwiches... stay tuned. | ||
| Buellkowski |
I have enjoyed braunschweiger (pork liver sausage) sandwiches all my life...  | ||
| Glitch |
braunschweiger Is that like Liver Mush? | ||
| Jaimec |
Years ago we were at a BMW MOA Rally in North Carolina. One of the on site food vendors was selling "Liver Mush." Let me tell ya, that didn't sound terribly appetizing to this Nahthen Yankee. My girlfriend was brave enough to ask what it was, and the response was: "All the parts of the pig that don't oink." Nope... never tried it. | ||
| Buellkowski |
I don't know from liver mush (my people are from the Old Country), but if it comes in a sausage casing it sounds similar. Is liver mush smoked? | ||
| Teeps |
Sounds like the porky cousin to liverwurst. | ||
| Jaimec |
My girlfriend says it sounded to her like "Scrapple." | ||
| Prior |
I've got a 5 lb Boston Butt (pork shoulder) out on the grill now. Went on around 7 with a handful of briquettes and hickory, will cook low and slow for a few more hours and be some delightful pulled pork for tomorrow... Pork is probably my favorite to do on the grill. | ||
| Slaughter |
Yeah... the grill would have been "right" for the attempts above but the rain has been horizontal all day today here in the Desert so gotta wait to continue the experiment. | ||
| Road_thing |
 rt | ||
| Sifo |
Here's one I may have to try. I'm not sure it should be done more than once a year though.     http://www.bbqaddicts.com/blog/recipes/bacon-explo sion/ | ||
| Kyrocket |
You're making me want to ride over to Lexington to Wenchell's. They have what they call a funny farm. It's a country fried pork chop topped with country ham, topped with bacon, topped with a fried egg and a slice of pepper jack cheese on a large kaiser bun and fresh cut fries. Mmmmmmmmm good. | ||
| Slaughter |
Sifo - those pics are exactly what inspired me to try my science experiment. I'm more of a dry rub than bbq sauce kinda guy but I think this calls for bbq sauce. | ||
| Gunut75 |
This is awesome! I can feel my heart slowing down as I look at the pics on this thread. Now I need to go to the butcher in Antioch this morning.  | ||
| Blake |
My colon just endured a force ten spasm. | ||
| 86129squids |
 | ||
| Teeps |
Not sure I understand Blake. With all that grease, should be smooooth moving. | ||
| Team_ruthless |
You ruined some good bacon with that meat!I have tried many things with Bacon and have yet to find anything that doesn't take away from the bacon. sure the bacon may add a little to whatever you put it on but its cooked wrong. take anything that comes with bacon, remove the bacon and include it perfectly cooked oj the side and it will be better. | ||
| Lloydxt |
In 2010, I did a some bacon wrapped foods in one of the side spots for Guy Fierei's Tailgate Warriors / Seahawks vs. Packers. (Seahawks won if you missed that episode). We were interviewed by Guy and passed out our goodies. As you can see we did bacon wrapped beer can chicken, bacon wrapped pacific Salmon, home made bacon wrapped jalapeno poppers, Bacon wrapped Pork tenderloin with fresh sage and Fontina cheese, bacon wrapped asparagus. Then we went crazy. Bacon wrapped Totinos pizza rolls, bacon wrapped mac & cheese bites, bacon wrapped chicharrones, we even bacon wrapped moon pies. All served with a chipotle ranch. Mmmmm!   P.S. Dont mind the finger, I got a burn and thats how I had to hold it  I was so done with bacon, but that lasted about a week. | ||
| Buelltoys |
The big bacon log is awesome. Have made a few of them. I like using deer sausage in the middle mixed with pork sausage. | ||
| 86129squids |
BT- that is a great idea! Gots a "good ole boy" buddy who works a fair share of venison, might have to mention that to him... What if we combined a "bacon" thread with a "dog" thread? How much fun would that be?  | ||
| Sifo |
So this thread got me wanting to try smoking something. I thought I would try something simple on my gas grill with some hickory chips for flavor. Did some chicken thighs as a first experiment. Sorry, but no pictures. Started by brining the chicken for about 45 minutes. Also soaked some hickory chips in water, then wrapped them in foil, and poke holes in the top. I put that over the end burner on the grill and turned that one burner on high. Chicken got a coat of olive oil and a dry rub for chicken from Famous Daves. Once the hickory started smoking I put the chicken on the other end of the grill with no burners under the chicken and the burner on high under the wood chips. I had no idea what the temperature was inside the grill, that's kind of a problem. I checked after about and hour 20 minutes, looking nice, but clearly not done. At about 2.5 hours it was pretty close to done and dinner was getting late. I fired up the other two burners on low heat to speed things along. In about 15 minutes a meat thermometer showed them to be at 185 inside. 180 is done for chicken thighs, so off the grill they came.  Best chicken that ever came off my grill by a long shot! Nice crispy skin, super juicy, and a flavor to die for. I will defiantly be doing some more smoking! I just never knew it could work that well on a gas grill. I picked up a thermometer and installed it on the grill today for the next session. I can't wait to try it again. All this got my wife looking at Kamado smokers, perhaps the best known is the Big Green Egg. Very expensive smoker, but they are supposed to be awesome. Then we found a Char-Griller Kamado smoker. Much lighter/cheaper construction, but the appear to be well built and work well based on some reviews. Anyone have experience with these types of grills? I'd rather only buy once, but the BGE price is a killer. Here's a guy on youtube that has some pretty extensive reviews on the Char-Griller version. I think there's 9 parts to his review as he tries it out on various animals that gave their all to be all they can be. Thoughts? | ||
| Stalker |
Kamado style....once you get tuned in to using it you are in there. I have a Bubba Keg, and it is by FAR the best grill I have ever owned. Go to bigsteelkeg.com, the best resource out there on convection grills. Very Very efficient on charcoal also, can fill it up and let it sit at 225 no kidding for 10-14 hours, you can turn the heat up and sear a steak or cook a pizza at 750. I still have my offset that pretty much only gets used for big runs of jerkey or sausage. | ||
| Whitetrashxb |
we have a whole restaurant dedicated... http://www.baconaustin.com/ | ||
| 86129squids |
Dang Sifo- now you got ME thinking! Sunday I had planned to cook some marinated ribeyes- as the sun was still up and I could see the state of things, I realized it was way past time to clean my gas grill- done, with 2 full jugs of LP now. It was a dang chilly day- we were dealing with the brunt of that nor'easter, so I was watching my temp gauge carefully during the cleaning burn-off- even with the wind blowing into the back of my rig, I got well over 600 degrees! Gonna have to investigate what you're up to... And- back to the thread topic- gots several varieties of 'dogs to throw on for dindin tonite! Plus baby salad greens ready for the pickin, some awsuuum pasta salad from work, probably gonna work up some beans and call it a day! | ||
| Cityxslicker |
Sunday.... the perfect day for Kasha Blagoveshchensk It is sliced and floured and fried calf liver, I like to render it in the bacon pan Let them crisp up, add in onions, red peppers, mushrooms Get your favorite white southern pork gravy, best with the pork sausage in it, Ladel that over a thick lumped Buckwheat oatmeal Top with the liver and onions The sides of fried okra and crispy bacon It is Oatmeal named after the farthest Russian outpost before you hit China; apparently they love it there.... It will take some getting used to - but it is quickly becoming my favorite. | ||
| Fahren |
Was it Mr. Grumpy who said, "Either you love bacon, ...or you're wrong." |
