Bacon Explosion...

Clay Q

Gave it a try with modifications. Didn't want all the salt in original recipe so I bought unseasoned fresh ground pork and went with my own seasonings mixed in.

Brought them into work for a Thursday breakfast pot luck and everyone that tried it said this was really good. I sliced one inch slabs for a hamburger bun open face so it was easy to pick up and eat. Nice flavors of bacon, fattie meat and smokey bbq sauce rolled into something visually impressive. :woohoo:
Here are some pic's...
Weaving bacon (impress your guests)

Added fresh ground pork with Penzey's Italian sausage seasoning, Penzey's herbs, saute'd bacon and onions then a drizzle of BBQ sauce. Rolled up pork mixture away then rolled back with the bacon weave and formed into a fattie log.


Directions say 250 degrees in the smoker, I went 300 dome, indirect, in the egg smoker with applewood chips.

Sauced near the end.

All done at 165 internal. :cheer:

WokOnMedium

That close up shot was like something out of a magazine...WOW!

Unknown

Clay, holy crap, Marc

Lawn Ranger

Very nice! Beautiful! I'll bet that would also be great using Raspberry Chipotle in place of BBQ sauce.

Nice job!

Mike

egret

Looks great, Clay! Reminds me I need to get my cholesterol checked!! :woohoo: :woohoo:

Woodbutcher

Lookin good Clay! I made a coulple for Super Sunday and they were a big hit too. When I described it everyone was commenting on instant heart attack but I think a lot of the fat renders out when it's smoked. I don't mean to step on your post but I'll add a few photo's.



I made them with some ribs


I had to finish them at the hosts on his webber.


Finished product

irishrog

Clay,
I loved this idea when it cropped up last week, so I got my imagination hat working.
I made the bacon lattice and then put a layer of cling film on top.(this made the inner roll easier to make.)
I then put on a layer of boned out skinless chicken thighs (I needed 10 thighs), and then a half layer of Irish breakfast sausage meat.
I rolled the chicken thighs around the sausage meat using the cling film, (the same principle as making a roulade or a swiss roll cake)and then rolled the bacon lattice around the chicken. I did wrap on piece of bacon around each end of the chicken before wrapping the main body of chicken which gave a nice appearance to the dish.
I rested the meat in the fridge for 3 hours and then cooked at 250 for about an hour and 15 minutes. I glazed the joint for the last 15 minutes with a mop of tomato ketchup, honey, sweet chilli sauce, worcestershire sauce and maple syrup, and this gave a beautiful appearance, and flavour to the final dish.
This was an experiment and I was delighted with it, and I was raging I had not taken any photos. I can highly recommend this style of roast if you want to cut back (a little) on the cholesterol intake. I will definately cook this again, and next time I will take photos.
Greetings from Ireland, Roger

JLOCKHART29

Good night Clay!! I'm ONLY 43 but all ready have some heart blockage and on meds for colesteral. Just looking at that makes me hungry AND want to double up on my Zocar!!! :laugh:

Gator Bait

Lawn Ranger wrote:

Very nice! Beautiful! I'll bet that would also be great using Raspberry Chipotle in place of BBQ sauce.

Nice job!

Mike

Hi All,

New egger and new to the forum but long time cook. Clay, that is awesome, Dr. just started me on cholesterol meds so I must be safe. I think Mike's idea of the Raspberry Chipotle sounds mighty fine also, but then I can't think of many things that wouldn't be good rolled up in that.

That's a work of art!

Gator