June 16, 2012
24 oz of thick cut bacon
16 oz of mild italian sausage
All the cloves in one small garlic bulb
1 green pepper
4-6 oz extra sharp cheddar
BBQ sauce (spicy or sweet, your choice, I used spicy)
BBQ rub (something you’d use on pork ribs)
Make a bacon lattice square about 6-7 slices wide. Doesn’t have to be perfect, just sturdy. Cook the rest of the bacon in the usual fashion until crispy, set aside to cool.
Using a freezer bag, mush the sausage out to fill the same area as the weave. You can do this without the bag, but it sucks.
Cut away the bag from the sausage square, carefully align and press the sausage square on top of the bacon weave.
Dice the garlic cloves and green pepper, crumble the cooked bacon into bits, and spread all evenly onto sausage. Drizzle BBQ sauce on top of veggies evenly. Just enough sauce for flavor, we don’t need extra moisture here.
Grate cheddar and spread that over top, pizza style. Sprinkle some BBQ rub over top.
Roll up the whole beast so that the bottom side of the bacon weave is now the outside of the roll, then liberally apply rub to clean bacon surface. Place in foil lined pan on rack (it’s going to render like a fat man at Cedar Point in August, the foil helps cleanup).
Bake at 250F for 1.5 hours, 275F for 0.5 hours, then 300F for another 0.5 hours.
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