The Down Range Forum
Member Section => Cooking & Recipes => Topic started by: philw on April 09, 2011, 04:17:02 AM
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http://www.bbqaddicts.com/blog/recipes/bacon-explosion/
(http://www.bbqaddicts.com/blog/images/bacon-12.jpg)
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That reminds me of a specialty of a local area meat market here....they offer a thick-cut, sausage-stuffed, bacon-wrapped, pork chop.......and yes, they are good.
When I first looked at the photo, I thought it was something similar to what I've done with pork tenderloin. I take a 6" section of pork loin and spiral cut it to about 1/2" thick. I layer sausage and bacon and spices on the surface and then roll it back up. I tie it with butcher string or skewers and smoke until done. It ends up looking a lot like the photos above.
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It took me a while to read and reply:
#1. Drool on keyboard almost shorted out "puter;
#2. Had to go check meat supplies;
#3. Had to put two nitros under the tongue;
#4. Checked for hickory chips;
#5. Check blood pressure and hook up oxygen at 12 L/minute;
#6. Checked smoker fuel supply;
#7. Dropped email to the cardiologist to get a permission slip to partake;
#8. Deleted cardiologist's reply ... asshole!;
#9. Ready to go ...
Visitation will be Tuesday evening with a funeral on Wednesday morning ;D
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You know, for someone who eats low carb, the worst thing about the recipe is the bar-b-q sauce.
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Yea, and for someone built mostly out of fat it is all bad ::) But I love it ;D
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My wife scrambled me up a couple chicken embryos yesterday for dinner. Need to go to the market, short on rations. Anyway, she sprinkled in some of my bacon bits (real bacon, not the fake stuff) and asked if she put in too much.....
My reply..........you can never have too much bacon! ;D ;D
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My wife scrambled me up a couple chicken embryos yesterday for dinner. Need to go to the market, short on rations. Anyway, she sprinkled in some of my bacon bits (real bacon, not the fake stuff) and asked if she put in too much.....
My reply..........you can never have too much bacon! ;D ;D
I tell my wife that there are certain questions to which the answer is always "Yes." "Do you want more bacon?" is one of them. As for the others, well...use your imagination. ;)
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I tell my wife that there are certain questions to which the answer is always "Yes." "Do you want more bacon?" is one of them. As for the others, well...use your imagination. ;)
You need to post a picture of your wife ... Naw ... I've got one picked ;D
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You need to post a picture of your wife ... Naw ... I've got one picked ;D
Easy there.
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I'm gonna have to post the pork wrapped, pork stuffed, pork recipe!
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I'm gonna have to post the pork wrapped, pork stuffed, pork recipe!
Can you say ............... REDUNDANT! ;D
Brian
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Can you say ............... REDUNDANT! ;D
Brian
Hey, we resemble that remark. ;D
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Can you say ............... REDUNDANT! ;D
Brian
You can say that again!
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I can feel my arteries hardening just looking at the picture...but I just sent the wife to the store for BACON and fresh saucage.
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Pig-Wrapped Pig-Stuffed Pig
2 tablespoons fennel seed
1 tablespoon salt
2 large oranges (finely minced zest and juice, used separately)
1 1/2 pounds pork shoulder, cut in 1-inch chunks
1 cup orange marmalade
2 pork tenderloins, about 1 1/2 pounds each, each sliced in thirds (3 pieces, about 4 inches long each), butterflied and pounded to about 1/4 inch thick
10 to 12 ounces pancetta, sliced thin (24 to 30 slices)
To watch Jim Webster make his dish, go to mariobatali.com/grillingcontest.
To make the orange-fennel sausage: Heat a dry skillet. Toast the fennel seed for about 3 to 4 minutes. Keep pan moving to keep seeds from burning. Run the toasted fennel seeds through a spice mill to grind. Toss the fennel seed, salt and orange zest with the pork shoulder chunks. Run through a meat grinder. (Substitute 1 1/2 pounds bulk pork sausage to eliminate this step.)
To make the glaze: In a small saucepan, combine orange juice and marmalade. Simmer over low heat, stirring occasionally for 15 to 20 minutes, or until you are ready for it at the grill.
To assemble the meat rolls: Take 4 to 6 slices of pancetta (depending on the size of your butterflied pieces of tenderloin), and lay them out on a work surface, overlapping the edges slightly. Put a piece of tenderloin on top of the pancetta. The tenderloin should extend a little beyond the pancetta on the sides. Place 3 ounces of sausage down the center of the tenderloin. Fold the ends of the tenderloin up. Get your fingers under the pancetta on one of the sides, and pull the pancetta and tenderloin up to cover the sausage. Roll the package over the rest of the way. These can go straight to the grill, or be individually wrapped in plastic wrap and refrigerated overnight.
To grill: Preheat grill. For gas grill, turn three burners on high until grill is about 400 degrees, then turn off the middle burner and leave the outside burners on high. For a charcoal grill, set up for indirect heat cooking.
When grill is hot, put the meat over the middle burner. Cook covered for about 5 minutes, then turn 1/2 turn. After 5 more minutes, brush glaze on meat and turn 1/4 turn. After another 5 minutes, baste with more glaze and turn 1/2 turn.
Monitor temperature of the biggest piece. When the internal temperature gets to about 135 degrees, take roll off the grill and baste with more glaze. Allow to rest about 5 to 10 minutes before slicing. Leftover glaze can be used as a sauce.
Serves 8 to 12.
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Perfect Haz!
Now I have one to serve my high class friends and one to serve the rednecks in the neighborhood ;D
Let's see ... They filled the barn in late February ... I should be able to crank these out come ... Just In TimeForJuly 4th!!!