#barbecue
“Meat” ~ by Fattybulous.
“Time to bring back the barbecue to cook this meal” ~ :3
Hope you like it~ >W<
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Weather was finally good enough for a beer on the deck and some chicken on the bbq!
Leona (Chromas included)
High res: Base |Valkyrie |Defender |Iron Solari |Pool Party |Project |Barbecue
Please consider donating to our Ko-fi’s as we do this in our free time o/ Zhonja|Galactic Titty
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Pork ribs, brisket, potato salad, collard greens, and pickles
Smoked brisket, baked beans, coleslaw, bbq sauce, pickles, onion, and a pickled jalapeño
“Oh, Frankies! Frankies, wieners, hot dogs - no matter how you cook them they’re still delicious."
Calling All Girls. July 1947.
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Bacon Explosion
Ingredients
- 2 pounds thick cut bacon
- 2 pounds Italian sausage
- 1 jar of your favorite BBQ Sauce
- 1 jar of your favorite BBQ Rub
Instructions
- 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 bacon weave is tight and that you end up with a nice square shape to work with.
- The next step is to add some BBQ Seasoning on top of your bacon weave. Being the BBQ Addict that I am, I whipped up a batch of our Burnt Finger BBQ pork rub for this special occasion. Seeing as not everyone has the time, nor the expertise, to create a tasty rub of their own, I would recommend trying Plowboys Yardbird, Cowtown Sweet Spot, Three Little Pigs Touch of Cherry, or Smokin’ Guns Sweet Heat.
- 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.
- 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.)
- Since this is a BBQ recipe, we need to add another layer of BBQ flavor. Take your favorite sauce and drizzle it all over the top of the bacon pieces. Personally, I prefer to use our own Burnt Finger BBQ Smokey Kansas City sauce, but if you’re torn on what brand to use I recommend EAT Barbecue’s The Next Big Thing, Three Little Pigs Competition Sauce, or Plowboys Sweet 180. Once you’ve sauced the bacon, sprinkle on some more of the BBQ Seasoning you used on the bacon weave.
- 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.
- 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.
- At this point we can start to see the final shape of our Bacon Explosion, but we’re missing one key item. To complete the construction 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.
- Sprinkle some BBQ Rub 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 the meat reaches an internal temperature 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.
- 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.
- 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 in no time flat!
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Wed, 25 May 2022 10:31:21
©chloé bordils
Il mio cane accetterebbe di me ogni cosa che per gli altri umani sarebbe inconsueta sospetta strana. Per esempio potrei accendere un barbecue ogni mattina alle 6 senza però cuocere nulla: s’accuccerebbe nel cortile e dormirebbe sapendo che sono lì comunque. Potrei starnazzare o imitare il pavone: prenderebbe ad abitudine pure quello. Che gli frega? Quello che conta è che io ci sia che io gli…
Jurassic Jaunt 7: Swanage Around The Globe On A Tilly Whim
Jurassic Jaunt 7: Swanage Around The Globe On A Tilly Whim
Before Swanning Around Swanage, A Corfe Whim
So I arrived in Swanage on the bus with trepidation, as I knew it was the last Bank Holiday of the summer, a busy time; and further more there was a steam festival at Corfe Castle which of course many people stayed at Swanage and took the train up to the festival. I was planning to go to a remote campsite called California Farm, but it was the top of…
Homemade sign that reads “Family Reunion”
Byamycovington
Available to license exclusively at Stocksy
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