Primitive Archer
Main Discussion Area => Around the Campfire => Topic started by: Hillbilly on June 06, 2010, 12:09:56 am
-
Going low-cholesterol tonight. ;D ;D
Wove two pounds of thick-sliced applewood-smoked bacon into a big bacon mat and squarshed 1 1/2 lbs of sausage flat onto it, then added some more fried bacon:
(http://img.photobucket.com/albums/v325/hillbillync/fattie1.jpg)
Added a few sliced jalapeno peppers:
(http://img.photobucket.com/albums/v325/hillbillync/fattie2.jpg)
And a couple handfuls of extra-sharp cheddar cheese:
(http://img.photobucket.com/albums/v325/hillbillync/fattie3.jpg)
Rolled it all up and tucked everything in:
(http://img.photobucket.com/albums/v325/hillbillync/fattie4.jpg)
Slow-smoked it for about two and a half hours, then cranked up the heat to crisp the bacon and slathered it down with homemade barbecue sauce, it was quite edible. ;D
(http://img.photobucket.com/albums/v325/hillbillync/fattie5.jpg)
I didn't figure that was enough pig meat, so I also smoked a big slab of baby-back ribs.....
(http://img.photobucket.com/albums/v325/hillbillync/fattie6.jpg)
....and some grilled 'sparagus....and some little red new potatos......and some bbq bread....It ate pretty good.
(http://img.photobucket.com/albums/v325/hillbillync/fattie7.jpg)
-
Y'all wanna borrow my portable defibrillator? ;D It does all look good! ;)
-
That's like crack to a fat man! ;D :o
We smoked chicken thighs and black beans and rice. It was really good, but the bacon mat C'mon man that is good!
-
Man that just scare THE CRAP out of my Lipitor Perscription....OK Boys and Girls....can you spell ....Arterial Plaque......... >:D
-
Look's tasty,, Bet Cora won't be eating any. ;) Might ought to reserve a Stint or two.
-
That was kinda My thoughts too...... ;).....call and schedule an Angioplasty for Monday...to open up them Arteries to let that Sludge on through........ :o
-
That all does look exceptionally edible Steve ;D. Looks like health food to me ::)..
-
And we were'nt invited ??? Ohhh looks sooooo good ;D
-
I ain't skeered. Probably less cholesterol than a McDonalds breakfast platter and tastes a lot better. ;D
-
Hillbilly Cora wanted you to know that You aint right!!!! :o
-
I think I plugged an artery or 2 just reading it!! ;D
-
David, I ain't never been accused of being right. ;D Tell Cora don't look. :)
-
See, I told ya! :D :D ;)
-
a little known fact, weaving is manly, as long as you're weaving with BAAAAAAACCCCCOOOOOOOOON!!!!!!!
-
Now that's what I am talking about,I love some pig. ;) :) :)
Pappy
-
Dang, that made my mouth start watering.
-
Man oh man. I need to make this. My doc is always amazed at my cholesteral, much to the chigrin of my wife, who has to watch hers.
Any way to adapt this recipe if you dont have a smoker? I do have one, but I need to get it out of storage.
Dane
-
ummm ummm ummmm. sure looks good.
been enjoying watchin what is for supper and wondering when Im gonna get an invite!
N2
-
Dane, if you have a gas grill, turn on one burner and put the bacon monster on the other side of the grill, not over the flames. Keep it at about 250-300 degrees until it's about 160 degrees in the middle (about 2-2 1/2 hours) then put it over some low heat to crisp the bacon, and baste it with some good bbq sauce. Cook it enough more just to caramelize the sauce and get the internal temp up to about 170. You can put some hickory chips in one of those little disposable pans over the side that's burning to get some smoke on it. It's so good it'll make you slap a shuggoth. ;D
-
We do the same thing except we prefer a healthier version....we put cream cheese in it ;D
-
Perfect suggestions. Thanks! I have a Vermont Casting gas grill, my pride and joy for no-hassle grilling. I'll have to make some extras, invite the Dark Goat of the Wood with a Thousand Young. I'll make some homemade bbq sauce, looking forward to trying it this Sunday.
Dane
-
Man that looks good!!!!!!
-
Let us know how it turns out, Dane. I bet some Mi-goh legs grilled with melted butter and lemon juice would be good, too. ;D
-
That looks like proper utilization of the P.I.G. Hog. That would make the ultimate breakfast sandwich with a fried cackleberry on top. Oh Baby!... ' Frank
-
Let us know how it turns out, Dane. I bet some Mi-goh legs grilled with melted butter and lemon juice would be good, too. ;D
Can do. Yeah, those Mi-go may just want to join us for dinner, too. Shug-Yuggoth.
Dane
-
For entertainment you could tie me up in a chair, put a slice of that on top of my head and watch my tongue beat me to death!
-
man, my mouth is watering. Pig is the most versatile, best eating, animal I know of - ham, pork chops, bacon, sausage, chitlins, cracklins, pork rinds, ribs, and don't forget pickled feet.
-
Ranger don't forget the mountain oysters, and even the whistle! I don't want them but some people do. Hillbilly, that looks, fantastic. But where are the onions? Some sliced, or diced vidalia's would just make that the biggest draw at the fair! We all gotta die, Eddie, and El D, might as well die with a smile on our face, and terrible surprise for the coroner...... ;D
What the heck, I have about fifty to sixty percent blockage in the widowmaker, and nice long strip, in my descending aorta, some in my kidney, etc. So I might as well enjoy ! ;) Set another Plate Hill billy! 8)
Wayne
-
Here is my report. I am now recovering in the ICU, and it was worth it :)
It came off without a hitch. I used 2 lbs of thick cut bacon, as much ground pork sausage as I could get on the woven bacon matt, and about a lb. of local sharp chedder. I skipped the peppers for this first time, and got my grill too 280 or so. I have three burns, had the far left one on high and the middle one low, and it was easy to regulate the temp. The monster took about 2 hours, then on went the bbq sauce, put it over the middle burner, and voila.
I admit yours is a wee bit prettier, Steve, but I am really happy how it came out, and tasted. I made over roasted gold potatoes with freshly ground pepper and kosher salt, and some garlic bread on the side. Yeah, I skipped the greens, but in the spirit of this dish, I don't think anyone will mind.
Photos: first is the monster with the sauce just basted on. Two is it on the cutting board. Three is the monster all sliced and happy, and the last is on the plate.
One hint if you do this on a gas grill is to put some foil under to catch the drips, so cleaning is not a wretched choir.
Thanks Steve for this dish! It was as good as I imagined it. And it was pretty much foolproof. Even the weaving is easy.
Dane
[attachment deleted by admin]
-
Dane, look's good. Why worry about cleaning the grill? I have a Vermont Casting 3- burner. I just crank all three burners on till it get's about 600dg's and then wire brush the ash off.
Wayne, I eat far more pork than that. I just don't advertise it on the web. The Doc might be reading it. I go for a heart ultrasound tomorrow. ::)
-
Eddie;
I won't let him know. ;) Is Cathy, watching you type this? Or is she in the room, checking the ins. policy? ;D
Wayne
-
Thanks Mullet.
Dane
-
Dane, that turned out good, looks very tasty! (http://img.photobucket.com/albums/v325/hillbillync/Smiley/bananadance.gif) We're gonna teach you Northerners how to eat right sooner or later. ;D Sometimes when I'm cooking something like that, I put one of those disposable aluminum pans under it with a mix of beer/water in it to act as a drip pan, and it helps keep the meat moist and tender, too. The next one I make, I think I'm gonna shuck a couple packs of beer brats out of their casings and use them for the sausage.
-
Thanks, man. We finished it up last night.
Regarding southern cooking, I do have a lot to learn. Just recently discovered of the joys of shoo-fly pie, and pecan pie is about as nice as apple pie. I’m from California, so not a classic Yankee. Some of the stuff they eat in this region I can do without, like clam chowda and Yankee pot roast. Not big on Indian Pudding, either.
Some of the Italian food you get on the east coast is world class, though. The North End in Boston is foodie heaven. About a billion ways to make spaghetti ala cabonara, and you can find them all there. Mine of course is the best, but so they all say :). Some think pizza was actually invented in the US, in New Haven or some other part of Connecticut, though I can’t say for certain. Little Italy in NYC, of course, is amazing if you like eating. I’ll be on Staten Island in a couple of weeks for my wife’s 25th HS reunion, and got a tip that the best pizza in all the boroughs is on Staten Island. I will find out soon.
A lot of the stuff I grew up eating was Mexican (not Taco Bell, brrrr, the horror), stuff like carne asada, which is one of the greatest things ever.
Was thinking you could adapt this recipe with mozzarella or provalone cheese and thickly cut prosciutto or capicola as the bacon weave, along with hot or mild Italian sausage. Beer brats or even other German style pork based wursts may be nice, too, along with a smoked German cheese instead of cheddar. Serve with an Italian lager or Italian white wine, or for German versions, any decent German beer (and what German beer isn’t decent?). For this first run, I drank a locally made bitters.
-
Dang, Dane! I was resisting it just fine, till you brought up the italian, sausage, and german brats, etc. As for the Pizza, supposedly began in NYC. As for the best pizza, when I was stationed in Italy, my Italian instructor said to always ask where the pizza chef was from, because you wanted one from Napoli ! I have a great little hole in the wall place down here, and the food, and Pizzas are out of this world. I got to know the Owners really well, and they treat me like family. They are form Italy, and the Husband, Guy, still speaks with a thick Italian accent, but the wife Maria, speaks with a slight NY accent. They have resturant and family in NY. also. My favorite Mex. meal is Chille Verde. ;) I like the Chowdah, ok, but I prefer the Mahattan style. ;) I have never understood the " R " thing. It's like they never had an R before, and when they get one, they don't know where to put it. There is no R in SAW ! My Girlfriend is from Fall River, and her whole family doesn't speak so too pretty good. I have to keep asking what the hell she is talking about. Then I stop, and either put an R in or take an R out. Then it makes sense. Sort of.
Wayne
-
Man,that's my kinda eatin'.Looks great and I bet it tastes even better. God Bless
-
well Hillbilly i showed my wife and she loves it so she baked one up today for supper talk about good eats mmmmm
[attachment deleted by admin]
-
That looks tasty, Sterling! We may have to cook up a couple of those at Pat's Camp-o-Rama to keep our hearts well-lubricated and functioning properly. ;D
-
That looks tasty, Sterling! We may have to cook up a couple of those at Pat's Camp-o-Rama to keep our hearts well-lubricated and functioning properly. ;D
to bad i cant make it :( grease up your innards for me to lol :P