He ain't beef!!!
Posted on 01/09/2009 2:01:23 PM PST by Lucius Cornelius Sulla
The other day the guys from BaconToday.com contacted me in search for some barbecue bacon recipes. Of course I have plenty of great uses for bacon in a barbecue pit, but the longer I thought about it, the more I wanted to step it up a notch and clog a few arteries for those guys. Behold, BACON EXPLOSION!!! Here’s what you’ll need…
2 pounds thick cut bacon
2 pounds Italian sausage
1 jar of your favorite barbeque sauce
1 jar of your favorite barbeque rub
(Excerpt) Read more at bbqaddicts.com ...
I may have to do some spearamentin!How’s Angus?
If you’re referring to angus meat, there isn’t anything bad made with Angus beef.
He's good.
Needs to learn not to run behind the truck when I'm backing out in the mornings.
No, Angus is humblegunners new dog I pawne......er, uh, gave him as a gift.
You’re so bad ... seriously, I wonder what thin strips of angus round steak atop the bacon weave, then a third layer of Ham sausage, then rolled and sauced would taste like? I make a flat roll that would be perfect for the sandwich. [Rhodes frozen yeast rolls thawed on a cookie sheet and allowed to rise and spread out, then baked in a hot quick oven. Usually use them split/cut in halves for tuna sandwiches.
Well, as long as the Angus is not with a capital A, it sounds purdy good!
He ain't beef!!!
As Anthony Bourdain would say...”porkalicious!”
Trouble in paradise? L0L
Just needs a bit less enthusiasm!
Those pics and the instructions!! I have to have this.
The little Macshithead
Soon as you posted that, the little schnauzer next door lit off LoL.
Drat his hide.
How does one go about getting an invite to this extravaganza? Wasn't it you guys that took pics of that big mudbug at one of your cookouts? Eastforker, I still have a copy of that step-by-step BBQ thread that you did. Yum!
It helps to be a Houston FReeper. ;-)
HATters - Next get together we have, remember to invite the DumbBlonde (no, I am not talking about pax!).
Our next TexasCowboy Memorial Shoot will be held in October . . . we will put you one the ping list.
O’Kay but being she from coonass country she will have to contribute somthin from the bayou.
Mudbugs, Gator or Boudin?
We Texans got our own mudbugs and we do have gators but I heard loosiana gator got better flavor, somethin about creole seasoning in their diet.
We will get the invites out in soon.
I may have to try this smoked delicacy to see if it is suitable fare
see last post, forgot to add the name, blond rubs off ya know.
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