The Breakfast Bacon Explosion Step 1: start by making a bacon weave of 6 strips by 6 strips. the original recipe calls for 5 x 5 but i find the 6 x 6 a better size. either way, use enough bacon to form a tight over under weave pattern to hold all the ingredients in place. next, sprinkle some of the bbq seasoning powder over the bacon. layer the sausage evenly over the bacon. 2 pounds thick cut bacon. 2 pounds italian sausage. 1 bottle of burnt finger bbq sauce. 1 shaker of burnt finger bbq rub. to kick off the construction of this pork medley you’ll need to create a 5×5 bacon weave. if the strips you’re using aren’t as wide as the ones pictured, then you may need to use a few extra slices to fill out the.
Breakfast Bacon Explosion Recipe By Patti Cookeatshare Place the breakfast bacon explosion seam down on a baking rack on top of a sheet pan jelly roll pan and place in the center of the oven. roast for two hours or until a meat thermometer pushed into the center of the roll reads 165 degrees fahrenheit. remove from the oven and let sit for five minutes on a cutting board. cut into slices. Preheat your smoker to 225 degrees fahrenheit. while it preheats, fry up one pound of the bacon in a large frying pan until crisp. crumble it up and set it aside on a plate lined with paper towels. use the basket weave method to weave together the other pound of bacon into a square lattice. Ingredients. meat used: 1 lb of bacon, 1 lb of italian sausage. seasoning: your seasoning of choice (or the bbq brother's all purpose bbq rub), bbq sauce of choice. other ingredients: any other toppings you want (cheese, jalapeños, hot sauce, more bacon, etc.) wood used: apple and cherry. grill temperature: ~225 250 f. Roll the ground pork, veggie, and cheese mixture in the bacon weave. remember to tuck in the ends of the bacon about halfway. once wrapped, wrap single bacon slices around the end to help keep the insides from falling out. slather all areas in bbq sauce. next, create a tinfoil boat to put your bacon explosion in.
Breakfast Bacon Explosion Recipe By Patti Cookeatshare Ingredients. meat used: 1 lb of bacon, 1 lb of italian sausage. seasoning: your seasoning of choice (or the bbq brother's all purpose bbq rub), bbq sauce of choice. other ingredients: any other toppings you want (cheese, jalapeños, hot sauce, more bacon, etc.) wood used: apple and cherry. grill temperature: ~225 250 f. Roll the ground pork, veggie, and cheese mixture in the bacon weave. remember to tuck in the ends of the bacon about halfway. once wrapped, wrap single bacon slices around the end to help keep the insides from falling out. slather all areas in bbq sauce. next, create a tinfoil boat to put your bacon explosion in. Unfold first, third and fifth strips; fold back second and fourth strips. repeat with remaining bacon until all 10 strips are tightly woven. step 2. preheat oven to 225 degrees or light a fire in an outdoor smoker. place remaining bacon in a frying pan and cook until crisp. Cooking directions. if the memphis grill is ready at 350 degrees f, place the bacon explosion directly on the lower cooking grates. cook until the bacon is done and using the meat probe, cook until internal temp. reaches 160 degrees f. normally, this takes about 1 1 2 hours depending on how crispy you like your bacon. cut and serve immediately.
Breakfast Bacon Explosion Recipe By Patti Cookeatshare Unfold first, third and fifth strips; fold back second and fourth strips. repeat with remaining bacon until all 10 strips are tightly woven. step 2. preheat oven to 225 degrees or light a fire in an outdoor smoker. place remaining bacon in a frying pan and cook until crisp. Cooking directions. if the memphis grill is ready at 350 degrees f, place the bacon explosion directly on the lower cooking grates. cook until the bacon is done and using the meat probe, cook until internal temp. reaches 160 degrees f. normally, this takes about 1 1 2 hours depending on how crispy you like your bacon. cut and serve immediately.
Breakfast Bacon Explosion Recipe By Patti Cookeatshare
Comments are closed.