Thread: Do you enjoy grilling?

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Where does the line form.

....my doctor just called and said I need cholesterol meds NOW ....and that was only because I read this thread

did you see the recommendation at the bottom about trying a slice on a bisquit, man that sounds good. I don't have a smoker but am thinking about how I could make this a reality.

Red

Originally Posted by Dago Red

did you see the recommendation at the bottom about trying a slice on a bisquit, man that sounds good. I don't have a smoker but am thinking about how I could make this a reality.

Red

That was the idea that prompted me to think of it as a rod party appetizer............mmmmmmmmmmmmmm, yummy!!!! Makes me feel like summer is just around the corner.

OK, tried the Bacon Explosion Saturday night...it was almost 80 deg here so we grilled steaks.

Here are some tips if anyone tries the recipe that Uncle Bob posted:
http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

First, your grid of bacon in the weave will probably take more than a 5X5 array. Mine was 9 strips by 9 strips to make a grid about 9" square. We bought two pounds of Italian hot sausage. We only used 1 1/2 lbs but we should have only used 1 lb. Getting the sausage layer thin helps to make for a tight roll.....

Rolling the thing is pretty easy. If you put barbeque sauce and rub on the top of the bacon weave, the sausage will not stick. Be sure to make enough bacon bits...we did 5 slices but should have done 7 or 8.

When the roll is done and the bacon weave wrapped around it, it might be handy to tie string around the assembly kind of like on a roast. Later, on the grill, the bacon weave wants to unroll so the string would hold it.

Regarding the cooking...it really does take a long time. Keeping the grill at 225 is easy if you have a multiple burner grill....turn the burner off under the roll. We didnt fire up the smoker attachment but next time we will.

My biggest mistake for this first one was using tongs to pick it up....tongs squeeze the roll and the bacon gets rather fragile. Use tongs to roll the roll on the grille but use a spatula to pick it up.

Although mine split and we couldnt slice it very well, it still was great on thin sliced japaleno bread. We made biscuits last night and are going to try it on those today.

One thing for sure, you probably will overdose before you can eat the entire bacon explosion in one sitting!!! Thanks U.B. (Uncle Bob).

mike in tucson

You da man mikey!!

http://www.youtube.com/watch?v=_-9LWAeUlzA

Now your cookin with gas! Talk about a scorchin 427

It's too cold for grilling here, but I'v got 1 in the oven right now.. probably not as good as on the grill, but we have to work with what we got for now.