No, not that kind. I'm talking about the BBQ kind. I've made quite a few of these so I'm trying to think outside the box for my next one. I usually do sort of a pizza type thing with the innards...pizza sauce, pepperoni, mozzarella cheese, and spinach is a tried and true winner. Might try a philly cheese steak type deal for my next one. For anyone who doesn't know what the heck I'm talking about, here's a pic from one I did awhile back. They're amazing, to say the least...
Yeah, they're a little over the top (hence the name), but are so tasty that I occasionally can't help myself. For anyone who hasn't made one before, I've got some pics of how to build one that makes it fast and easy. Let me know if you want to see the process (very simple).
I'll post up some pics this afternoon. I'm getting ready to head to town to pick up some supplies, so I'll touch base when I get back.
I agree. Chainsaws, wood heat, cheese, grilling, smoking meat...damm, that's a pretty good start. Now for some rather disturbing news. I just got back from town (small town, small grocery store). Was planning on picking up my fatty supplies for the weekend, but when I got to the butcher section, I was greeted with a shocking sight...an empty shelf where the bacon usually sits! Talked to the butcher and he said that some guy came in this morning and bought all the bacon they had for some kind of big breakfast this weekend. I'll have to go back tomorrow to get the bacon I need. Not a big deal, but I'm still sort of shaken up by the sight of that empty shelf.
It looks fabulous.... Still not sure what it is? Looks like a bacon wrapped pork loin, but your pizza ingredient list has me guessing... I want to hear what your doing.... Looks like something we (I) would like to share (keep to myself) with the family.
Fanatical1 - Here's a pic tutorial from a fatty I rolled up awhile back. The innards can be anything you like but this is one of my pizza style concoctions. A 1 lb chub of jimmy dean sausage flattened out with pizza sauce, cheese, pepperoni, mushrooms and spinach. Then... Roll that up (the key to making it easy is to put the sausage chub into a 1 gallon zip loc bag, roll it flat, then put it in the freezer for 30 minutes or so), then put it on your bacon weave... Roll it up with the bacon (having your bacon on a sheet of saran wrap makes it all go a whole lot easier). I then use the saran wrap to twist the ends and tighten everything up. Then I put it in the fridge for an hour or so while the smoker gets going. When the smoker gets up to temp (I usually shoot for 225 to 250), on she goes and it's beer drinking time. I use a remote thermometer and once the internal temp hits 165, I pull it off and wrap it in foil to rest for maybe an hour. To eat, I slice it off like meatloaf and put it between hamburger buns usually. It also makes an amazing breakfast sammy with english muffins (I reheat on the stove with my cast iron skillet).
I'm planning to just use a chub of jimmy dean hot for the sausage square (it's all I've got available to me). Really though, after sitting on the smoker for 5 or 6 hours, it all tastes great. Another issue I'm having with my philly steak idea is that I couldn't find any skirt steak cuts. I had figured on sauteeing thin cuts of skirt with bell peppers and onions, then layering that onto the sausage and topping with provolone for my fatty stuffing. I'm gonna have to improvise or just put the philly cheese steak idea off till the next one.
It really looks fabulous.... The breakfast leftovers sound pretty great also. There's more beer involved in this recipe than I originally thought.....
No bacon?! Wow. Very nice Trundle. I'm going to have to try one of those sometime. Looks very fattening! Mmmmm, fattening.
