Sumo Sushi

HendersonTRKing · April 2015

theyolksonyou said:

HendersonTRKing said:

Husker-egged sushi
Irresistable dining
More lipitor, please

Gotta say, first haiku I've seen on the forum. Nicely done, @HendersonTRKing

You get the prize for calling me out. Maybe the forum could use a bit more Zen and a bit less Troll? Just sayin'.

Meanwhile, I just offered to egg-up what I've fondly named "Heart-Punch Sushi" for a group of friends on Sunday, after golf. Going to study the efforts of all who've gone before me (esp. Husker's) and try to work my own magic on what is a very cool looking dish. For me, this kind of thing is the best the forum has to offer . . . I see it posted, read the helpful comments, click the links, and try to do my own adaptation.

Brisket_Fanatic · April 2015

Looks amazing!

Sweet100s · April 2015

Very creative, NPHuskerFL

NPHuskerFL · April 2015

@tz666 I went 20-30 minutes each side...sorta rolled it so as not to scave the bacon exterior. Short answer...it was crispy all over but, not overdone inside. I was looking around for something so the grid didn't mess it up and the pizza mesh works perfect for this task + it fit like a glove in the MM.
Edit: Travis this was thick cut Wright Brand bacon so no worries getting crisp especial if someone wanted to use thin cut.

HendersonTRKing · April 2015

I'm still thinking/researching in advance of my attempt to do one of these on Sunday and had a question or 2 for you (or anyone with experience with the Sushi Fatty).

No issues with the bacon fat/grease getting to the plate setter (or fire)? Drip pan underneath?

What did the pizza mesh do for you? (easier to roll/cook I suppose? necessary or just convenient?)

Were the ends secured/tucked in? Did you lose cheese in the cook?

Did you/would you use any wood, or did the bacon provide enough smoke-flavor?

Thanks for your thoughts!

tz666 · April 2015

10-4

Endermann · April 2015

Nice!

SmokeyPitt · April 2015

It works on two levels...Sumo = Fatty.

NPHuskerFL · April 2015

@HendersonTRKing
»» »Bacon fat didn't give me an issue but I suppose a elevated drip pan could be used if that was a concern.
»»»»Pizza Mesh gave a tight surface area to help keep it flat and allowed it to roll easily.
»»»Ends were tucked as I rolled it which was kinda tricky at first. Miniscule cheese loss.
»»»I didn't use wood but, I think the proteins had enough flair w/out extra smoke.

s_claus · May 2015

I don't know if it's really "sushi" or not. But it looks good. After all, what wouldn't be good wrapped in bacon.

HendersonTRKing · May 2015

So inspired by @NPHuskerFL. And am on it now. Prepped for cook tmw. Will post in a separate thread at some point.

It's elk a buddy gave me. Plus all sorts of stuff. We'll see how HeartPunch Sushi works out!

NPHuskerFL · May 2015

@HendersonTRKing You big show off

Looks real good man!

HendersonTRKing · May 2015

Holy moley.

NPHuskerFL · May 2015

Out-friggen-standing @HendersonTRKing

Sumo Sushi

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