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My BBQ/Bacon Roll

post #1 of 22
2/14/09 at 4:42pm
Thread Starter 
First I started with the weave and put BBQ rub on it: Then spread ground sausage on top: Cook excess bacon, crumble, spread on top of sausage, and cover with BBQ sause: Roll sausage leaving bacon behind: Roll the bacon around the sausage roll: Since I don't have a smoker the oven will have to do. 3 hrs at 225... Fresh out of the over basking in the uber fatty cookie sheet: Cleaned up and in a better pan: I'd like to thank my sponsor Sweet Baby Ray's: Cut and ate the tip. I have no idea how I'll finish the rest of this:
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post #2 of 22
2/14/09 at 4:58pm
Damn, looks good!
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post #3 of 22
2/14/09 at 5:02pm
You are a golden god.
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post #4 of 22
2/14/09 at 5:04pm
Thread Starter 
Just so people don't think I'm trying to take credit for creating this...I stole it all from here: http://www.bbqaddicts.com/blog/recipes/bacon-explosion/
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post #5 of 22
2/14/09 at 5:36pm
I remember reading about this a few months ago. Was, and still am, quite disguested. Never really been a huge fan of bacon. Anybody want to tell me what's so special about it?
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post #6 of 22
2/14/09 at 7:17pm
Thread Starter 
Quote:
Originally Posted by Berticus View Post
I remember reading about this a few months ago. Was, and still am, quite disguested. Never really been a huge fan of bacon. Anybody want to tell me what's so special about it?

I'm pretty sure you have to be a fan of bacon to understand.
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post #7 of 22
2/14/09 at 7:32pm
Was the taste worth it?
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post #8 of 22
2/14/09 at 7:40pm
Good pick for bbq sauce. Sweet Baby Ray's is my favorite.

I had never really considered bbq sausage or bbq bacon (or both) before. How did it turn out?
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post #9 of 22
2/14/09 at 7:43pm
Thread Starter 
Quote:
Originally Posted by TyCooN View Post
Was the taste worth it?

To be honest, it didn't take long at all and the cost was somewhat minimal as the BBQ rub and sauce will both be used again and the bacon I already had.

The taste I think would have been 10000x better had it been smoked as I don't think baking it got the textures just right but it overall is was pretty damn good. I'd do it again if I had a smoker.
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post #10 of 22
2/14/09 at 7:45pm
Quote:
Originally Posted by lost in va View Post
To be honest, it didn't take long at all and the cost was somewhat minimal as the BBQ rub and sauce will both be used again and the bacon I already had.

The taste I think would have been 10000x better had it been smoked as I don't think baking it got the textures just right but it overall is was pretty damn good. I'd do it again if I had a smoker.
It looks too good. I won't be able to enjoy what I have at my house for awhile.
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post #11 of 22
2/14/09 at 7:56pm
I want that
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post #12 of 22
2/15/09 at 7:28am
This is not yours. This recipe is as old as time. Why would you claim it is yours?

Blargh!
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post #13 of 22
2/15/09 at 11:28am
Thread Starter 
Quote:
Originally Posted by Tardek View Post
This is not yours. This recipe is as old as time. Why would you claim it is yours?

Blargh!

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post #14 of 22
2/15/09 at 3:54pm
Quote:
Originally Posted by lost in va View Post
(ps - end product looks good)
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post #15 of 22
2/16/09 at 2:23am
Quote:
Originally Posted by Tardek View Post
This is not yours. This recipe is as old as time. Why would you claim it is yours?

Blargh!

The bacon roll couldn't be as old as time.

It is estimated that pigs came into existence around the Oligocene epoch in the Cenozoic Era. And, though this is debatable, it is highly unlikely that barbecue sauce could pre-date pork ribs.
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