Bacon Explosion: The BBQ Sausage Recipe of all Recipes

[leah]

yeah that doesn't look even remotely tasty :S

edited to add: another reason i don't like applebees or w/e is that there are too many local yummies to explore! why bother with the chain? although i do like chipotle and noodles & co for casual dining.

[brinstar]

ya we have some good joints here

Oso for big burritas
Yia Yia's for pizza (and their import beer selection is the best in town)
just to name a couple

[leah]

bread & cup for homemade breads & light, organic lunch fare (http://www.breadandcup.com)
the oven for delicious indian food (http://www.theoven-lincoln.com)

[Tikker]

I am making the bacon fatty right now

[Tikker]

Yes the pic is huge, but you need to see it

(unless someone can teach me how to make a thumbnail that lets you link to full size)

Spoiler for "Giant pic of Bacon Log":

[Trielelvan]

That looks absofreakinglutely delicious. Superb Tik How's it taste?
As a side note, I think it's also possible to gain 10lbs just from looking at that picture...

[Tikker]

it was ok

I actually found the italian sausage a bit over powering

the one I'm making tomorrow will taste more like traditional meatloaf

[Trielelvan]

Well that's too bad, but that's good to know though. Hmm.. I wonder how a spicy breakfasty type sausage would taste instead as well?

Update tomorrow preez sir. I am very curious (as is the drooling hubby who is not-quite-humbly requesting I make this now....)

[Tikker]

it was very simple to make to be honest

probably the most time consuming part was frying of the bacon (obviously not counting the smoking part)

you could do it on the BBQ just as easily, just have to be careful to keep temps low

[Gypsiyee]

I made a less fattening less salty version (the wrong word, but a bacon weave inspired tenderloin log!) and it turned out really well. mine was a stuffed tenderloin with mozz and basil and tomatoes on the inside.

[Tikker]

err

that's not even remotely the same thing

stuffed tenderloin is awesome tho


I made a meatloaf style version today, and it was much better than the italian sausage type

[Gypsiyee]

oh you little stickler. I know it's not the same thing, I didn't mean to imply it was! edited my post to reflect what I meant :p

[Tikker]

ps, your pics don't seem to work at all either

[leah]

omg gyps

marry me?

[Narrock]

Damn, that looks good Gyps!

[Tikker]

The selected attachment does not exist anymore.

The file ./files/344_829a372680b456c80ee3c63852845042 does not exist.

err, I can't see the pics gyps posted

[Gypsiyee]

hmm.. dono why, Tikk - I can see em too.

it was good, Mindia! I didn't use bbq like the sausage bacon log, though - I made an apple dijon reduction instead. I think next time I'd use a smoked mozzarella rather than fresh though - the fresh kind of got drowned out because it's so mild.

[leah]

again: marry me?? i don't even know for sure what a reduction is, let alone how to make one, hehe . . . i would make you really happy, i swear!

[Evermore]

Leah try these


http://www.cooking-solutions.com/saucelesson.html


http://chowhound.chow.com/topics/438414

http://www.zagat.com/Discuss/ForumPosts.aspx?TID=9111

[Tikker]

i don't even know for sure what a reduction is, let alone how to make one, hehe .

reduction just simply means boil the shit out of something to reduce the water in it

wine reduction is super easy and a good one to start with

next time you make a pork roast, or port chops, just pour a cup of wine in a pan, and boil it until it's about 1/2 or 1/3 of the volume left

it intensifies the flavour, and makes it much sweeter

ps, I can see the pics now (at work)
I wonder if I've got something on home laptop blocking

[Evermore]

fatties are nummy


Then again so are these:

[Tikker]

I love ribs

[Jay]

omg gyps

marry me?

I will support this for pics of the honeymoon. Video is also accepted.