Do you enjoy grilling?

Yah, this is a car forum, but look, we're in the lounge, so this isn't about the decoration on the front of your ride. I'm talkin' 'bout the one you might have out your back door (or if you live in S. Dakota out the front:3dSMILE:).

Some of us like the semi-neanderthal ritual of preparing food over live flame (or smoke as the situation may require). Probably a primal instinct of survival nature. Wussified intellectuals will see it as barbaric and make a pitch for arugala, organic of course. My bride tried to take a picture a few nights ago of me cooking some bass on the barby in the last snow "storm" we had but it didn't come out well enough to post. Even though I built an overhang on the deck for the expressed purpose of protection in inclement weather, a roof overhead doesn't do much when the snow blows in sideways.:)

Anyway, just saw this recipe that might appeal to you hardcore pork lovers. It brought a picture to mind of a perfect appetizer for a summer rod party.
http://www.bbqaddicts.com/blog/recipes/bacon-explosion/
To quote a fading celebrity chef, "pork fat rules"!

Sure do would do it everyday if I could....:) I only use 100% wood fire though. I used charcoal and propane about 20 years ago. Nothing beats a wood fire ,NOTHING!

Dang Bob my heart stopped halfway through the recipe!:LOL:
Actually it made my mouth water!:cool:

He's right... I went back and read it and my mouth starting to water! The little voice in my head was saying, "This is not going to work with your 1475 calorie limit!"

It might be fun to eat this the night before I go in and have my cholesterol checked!:LOL:

[QUOTE=Bob Parmenter;338488]Yah, this is a car forum, but look, we're in the lounge, so this isn't about the decoration on the front of your ride. I'm talkin' 'bout the one you might have out your back door (or if you live in S. Dakota out the front:3dSMILE:).

QUOTE]

Yeah, we do a lot of grilling up here on the frozen tundra......Especially on both days of summer!!!!!!:LOL::LOL::LOL:

You might not make it to the doctor's office!

hay bob the American heart association's secret police will be knocking at your door vary SOON...L.O.L....ted

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Originally Posted by ted dehaan

hay bob the American heart association's secret police will be knocking at your door vary SOON...L.O.L....ted

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I plan on making a batch of beef jerky later today, so they'll have more than one charge.................................:D

Yee-hawwww!! Git along little piggies. That is actually kind of frightening - in a tasty looking sort of way.

Here's all kinds of bacon stuff - gumballs, chewing gum, jelly beans and more...:eek:

http://mcphee.com/categories/meat.html

Oh My God !!!!!


Here is how we do it in Montana in the Winter, well all year.


That is an Ambulance Stretcher it is mounted on.


It collapses down very nice and quick for transport. . . .

Yum!

I'll definately give it a try!

Thanks for the link Bob!

Fire under pork goooooood.

My god, I can hear the arteries hardening clear over here. Think I will mix some chili powder, ground ginger and dry mustard in the sausage

Where does the line form.

....my doctor just called and said I need cholesterol meds NOW ....and that was only because I read this thread

did you see the recommendation at the bottom about trying a slice on a bisquit, man that sounds good. I don't have a smoker but am thinking about how I could make this a reality.

Red

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Originally Posted by Dago Red

did you see the recommendation at the bottom about trying a slice on a bisquit, man that sounds good. I don't have a smoker but am thinking about how I could make this a reality.

Red

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That was the idea that prompted me to think of it as a rod party appetizer............mmmmmmmmmmmmmm, yummy!!!! Makes me feel like summer is just around the corner.

OK, tried the Bacon Explosion Saturday night...it was almost 80 deg here so we grilled steaks.

Here are some tips if anyone tries the recipe that Uncle Bob posted:
http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

First, your grid of bacon in the weave will probably take more than a 5X5 array. Mine was 9 strips by 9 strips to make a grid about 9" square. We bought two pounds of Italian hot sausage. We only used 1 1/2 lbs but we should have only used 1 lb. Getting the sausage layer thin helps to make for a tight roll.....

Rolling the thing is pretty easy. If you put barbeque sauce and rub on the top of the bacon weave, the sausage will not stick. Be sure to make enough bacon bits...we did 5 slices but should have done 7 or 8.

When the roll is done and the bacon weave wrapped around it, it might be handy to tie string around the assembly kind of like on a roast. Later, on the grill, the bacon weave wants to unroll so the string would hold it.

Regarding the cooking...it really does take a long time. Keeping the grill at 225 is easy if you have a multiple burner grill....turn the burner off under the roll. We didnt fire up the smoker attachment but next time we will.

My biggest mistake for this first one was using tongs to pick it up....tongs squeeze the roll and the bacon gets rather fragile. Use tongs to roll the roll on the grille but use a spatula to pick it up.

Although mine split and we couldnt slice it very well, it still was great on thin sliced japaleno bread. We made biscuits last night and are going to try it on those today.

One thing for sure, you probably will overdose before you can eat the entire bacon explosion in one sitting!!! Thanks U.B. (Uncle Bob).

mike in tucson

You da man mikey!!

http://www.youtube.com/watch?v=_-9LWAeUlzA

Now your cookin with gas! Talk about a scorchin 427:LOL::3dSMILE:

It's too cold for grilling here, but I'v got 1 in the oven right now.. probably not as good as on the grill, but we have to work with what we got for now.