|
|
| Off Topic A place for goofing off and interests other than motorcycles. Talk about anything here, but please keep subject matter family oriented. Do not include links to sites that aren't. |
 |
| | LinkBack | Thread Tools |
06-22-2009, 08:44 AM
| #1 (permalink) |
| Beer. Nature's Unstoppable Force.   Join Date: May 2005
Bike: '06 XB12X
Location: 30 41'47.99" N 83 11'26.54" W Hold My Beer
Posts: 11,867
|  Rollin' Up Fatties
Yeah Cheech....you looked.....but it's not what you think. As most of you may know, smoking meat is one of my pastimes that I do on the weekends. I enjoy the hell out of "going into the laboratory" and concocting up a new rub, or devising a new technique, or trying a different way, or experimenting with different woods...you get the point. Last year Trapper sent me this idea. So I'm giving Trap full credit for (eh pardon the pun...The Meat Case) this/these creations. To be clear..these photos are not mine. I took some..they sucked, so I borrowed them from another poster from a Home Brewing Board I belong to. I must also say....these creations taste incredible...so again...thanks Trap! Yesterday. I bought a package of Hot Italian Sausage (uncooked). A package of bacon. A package of brown and wild rice. Mushrooms. First, I wove the slices of bacon together in a basic weave to make a meat mat if you will. I split the sausage skins and removed the meat. I then mixed all the meat together and flattened it out into a square. Then spooned on the rice and mushrooms...(keep in mind you can fill it with anything), and then rolled the sides up over the filling and pressed the seams and ends together so it was seamless. Then place the "fatty" on the meat mat, and roll it up. I put it in my smoker for two hours at 250 degrees. If you don't have a smoker, put it in your grill. I'd guess 350 for 40 mins, and check doneness with a thermometer. |
