Bacon explosion

MrCookingNurse · July 2012

KaBoom!

XLBalco · July 2012

where are the rest of the pics? what is your addy?!?!

MrCookingNurse · July 2012

Going to make space and set it on the egg

Brownie · July 2012

Save some for breakfast tomorrow! It works great as a breakfast meat.

MrCookingNurse · July 2012

MrCookingNurse · July 2012

Ribs are wrapped. This thing looks yummy!!!

Eggucated · July 2012

Looking good!

BeecaveKitchen · July 2012

OMG that's insane looking!!!

MrCookingNurse · July 2012

MrCookingNurse · July 2012

It's all gone!! Everyone loved it.

allitnils · July 2012

Good thing you're a nurse! :P

LizzieSamps · July 2012

Oh I have to try that!

FanOfFanboys · July 2012

I hope to do my first next weekend

Rich_ie · July 2012

If I made that my cardiologist would slap me!! [-X

MrCookingNurse · July 2012

Good thing you're a nurse! :P

Lol we actually had 4 nurses here last night!

If I made that my cardiologist would slap me!! [-X

I can't wait to show mine at work today. I work in interventional cardiology.

Griffin · July 2012

Nice. What did you stuff it with?

MrCookingNurse · July 2012

Onions sharp cheddar and JD BBQ sauce. It was awesome but mild. I'm go all out next time

leechrg · July 2012

Is a bacon explosion really that good? I just feel like the flavor would be too rich or overbearing....

Rich_ie · July 2012

Good thing you're a nurse! :P
Lol we actually had 4 nurses here last night!
If I made that my cardiologist would slap me!! [-X

I can't wait to show mine at work today. I work in interventional cardiology.

I think the Doc might have a few words for you. Doc:I never got an invite! =D>

MrCookingNurse · July 2012

Is a bacon explosion really that good? I just feel like the flavor would be too rich or overbearing....

Your definetly not going to eat a whole one by yourself just for safety reasons. Thatd be wrong on all kind of levels. What could be overbearing about bacon???!!??

Next time I will do a hamburger meat instead of sausage I think to make it meatier.

MrCookingNurse · July 2012

Bacon hamburger jalapeños onions cream cheese mushrooms I think will be my next one.

bbrawler · July 2012

Holy cow! I had a MI just looking at it. I want one!

Are you just going by the internal temp of the meat filling? And is that elevated and indirect? What done temp and how long?

Why is the sky blue?

Thanks!!! I can't wait to try it.

Cymbaline65 · July 2012

Nice work. I've made the BE my avatar for this forum. Next time, I think I'll add onions too. It's gut-bustin' good! Especially when you take a slice and put it between two bisquits.

MemphisBBQ · July 2012

Good Lord that looks good!

MrCookingNurse · July 2012

Holy cow! I had a MI just looking at it. I want one!

Are you just going by the internal temp of the meat filling? And is that elevated and indirect? What done temp and how long?

Why is the sky blue?

Thanks!!! I can't wait to try it.

I started out doing a meat probe and wanting it to get to internal of 160. That's what most recipes said. Or 1 hour per inch of thickness.

Well after only about 1 hour I had internal temp of 170 with correct probe placement and the bacon wasn't even brown. So I just took the probe out and winged it!

About 3 hours at 225. Then cranked up to 350 and basted with corkys BBQ sauce.

Indirect raised

Is the sky blue??

MrCookingNurse · July 2012

Holy cow! I had a MI just looking at it. I want one!

Are you just going by the internal temp of the meat filling? And is that elevated and indirect? What done temp and how long?

Why is the sky blue?

Thanks!!! I can't wait to try it.

You should have seen the juices!! I set it up kind of ramped so theyd run off into my drip Pan. After it was firm I took the foil out from under it.

Kristinnn · July 2012

what temp? looks great.

Kristinnn · July 2012

oopsie i see now :)

did you find the ground beef to have a weird texture after cooking it low and slow for a couple hours? i cooked it similar like that in a pepper yesterday and it got weird. maybe it was just me.

MrCookingNurse · July 2012

oopsie i see now :)

did you find the ground beef to have a weird texture after cooking it low and slow for a couple hours? i cooked it similar like that in a pepper yesterday and it got weird. maybe it was just me.

No problem here. It tasted texturally like what I expected
Now some have sliced and then browned in a cast iron skillet for a different texture

Brownie · July 2012

Is a bacon explosion really that good? I just feel like the flavor would be too rich or overbearing....

I thought the same as you, but I really couldn't resist weaving bacon (I have issues). It was much better than I had expected. I used bacon that wasn't smoked and smoked it in the egg with apple (the bacon flavor was out of this world), then glazed with honey and maple syrup. It was good. I haven't made one since, but it was fun to make and fun to eat. Will definitely smoke another one once some of my arterie plaque resides.
:D

hopkinsusmc87 · July 2012

That is outstanding! I love the weaving of the beacon, I’ve never thought of that. I make a lot of pork tenderloins and that would be great idea for it. Im going to have to do some Free Shigging and snake that idea from you.

Free Shigging- Wandering to and fro around a contest site attempting to gain anything useful through any means possible. (sometimes disguised as a social visit) "

:D Love your idea!

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Bacon explosion

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