Ever since my father sent me a link to the Bacon Explosion: The BBQ Sausage Recipe of all Recipes post from BBQ Addicts, I've been waiting patiently for my chance to make it. The time is nigh...that is to say, I just made it.
It's all put together, and it only has two problems. 1. My presliced Lithuaian bacon (actually it comes from Spain) is a bit on the thin and short side; i had to make a 2x1 slice rectangle instead of a square, and the weave isn't quite as tight as it could be. 2. I forgot the BBQ sauce on the inside, I just used rub, which I made myself from this recipe. I don't think that makes a big difference, though, and some folks don't like sauce on the inside of things anyway. Now she sits on the kitchen table as the oven preheats and our guest arrives. My mouth is watering...is yours?
Update! All in all it was very good, I was very happy with it. But the first bite I took, half a strip of bacon that had stuck to the pan and come off, drenched in bacon fat and bbq sauce and spices was indeed sublime. I started laughing hysterically just from the joy of tasting it.
Update! After my awesome BBQBEBYOBB Experience I just couldn't get over bacon. Today we were supposed to have dinner guests, and I was planning lasagna; all morning I was debating how to add bacon to it. My planning was cut short when Rastenis called to cancel, to say he's too hung over to make it, as usual--fuckin cock sucker. Literately. Bacon still rules.
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6 comments:
YES! take pictures!
My sister puts salami and bacon in her lasagne. Hmmmm.
Salami and bacon!? Blaspheme!
proper salami, not the cheap dodgy shit
and why is it blasphemy?
by "proper not dodgy" i assume you meant hard salami, not genoa salami. lokys will back me up there.
and why is it blasphemy? i don't know, that combo just seems wrong...salami is the only thing i can't imagine bacon to. any kind of fowl or beef or non-sausage pork product sounds fantastic.
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