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Bacon Explosion! http://www.nexterra.org/forums/viewtopic.php?f=57&t=4554 |
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Author: | anthony [ Mon Feb 08, 2010 11:12 pm ] |
Post subject: | Bacon Explosion! |
Bacon Explosion! Step 1: Make 1lb baconweave on broiler pan, spread on some dry rub seasoning Step 2: Spread 2lb pork sausage over baconweave (this is 1bl mild italian plus 1lb sage) Step 3: Add 1/2lb crisped bacon bits Step 4: Roll up sausage and bacon bits Step 5: Wrap in baconweave, top w/dry rub seasoning Step 6: Bake at 225 for 2.5hrs or until internal temp is 160F Step 6b: Slather on some BBQ sauce for the last 10 minutes of baking Step 7: Slice and serve! |
Author: | DaveP [ Tue Feb 09, 2010 12:17 am ] |
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DUDE!!!! Are you kidding me with that? This is AWESOME! Thanks and will def give this a go at some point |
Author: | Lorrie Y [ Tue Feb 09, 2010 7:29 am ] |
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Outrageously & dangerously awesome! I hear my arteries cloggin' just reading the recipe which of course I will make! Superb! Thanks Anthony!! |
Author: | XVTer [ Tue Feb 09, 2010 8:24 am ] |
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Wow!!! |
Author: | anthony [ Tue Feb 09, 2010 8:51 am ] |
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If it's too much pork, you can use ground beef or a beef/pork blend. Also use the broiler pan or pan with a rack - this thing puts out a lot of grease, and you'll want it to drain off. |
Author: | O1SalsaX [ Tue Feb 09, 2010 11:16 am ] |
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wow! mmmmm bacony goodness mmmmmmmm |
Author: | TunaSoda [ Tue Feb 16, 2010 11:20 am ] |
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Author: | overbo0st2k4 [ Tue May 04, 2010 2:48 pm ] |
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I think I'm gonna make this for dinner tonight. Do you think it'd be a problem with substituting the pork/sausauge with ground beef and ground turkey? Also, what kind of dry rub/seasoning do you recommend? |
Author: | k_enn [ Fri May 07, 2010 12:58 pm ] |
Post subject: | |
Ok, now either you were on the Today Show this morning (5/7/10) or someone stole your recipe. They had someone making this on the show today. Just a couple of minor variations, they used only a pound of sausage, but used a whole pound of cooked bacon on top. Also, they added barbecue sauce on top of the cooked bacon before they rolled it up. Other than that, it looked the same. k_enn |
Author: | Bass4Runner [ Fri May 07, 2010 8:03 pm ] |
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OMG, a pain just ran down my left arm But Man that does look Awesome |
Author: | Lorrie Y [ Mon Sep 20, 2010 6:43 am ] |
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Thank you once more for sharing this recipe, it's very much appreciated. As 4Runner stated, there goes the cholesterol, but what a way to go! |
Author: | anthony [ Mon Sep 20, 2010 11:21 am ] |
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I think this recipe is greatly improved by using either ground beef, or a ground beef/pork mixture for the filling rather than sausage. Thanks for all the comments! |
Author: | XVTer [ Mon Sep 20, 2010 5:26 pm ] |
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totally making it again this week I'll try the ground beef like you said |
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