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-   -   Food and Drink Bacon Explosion (https://chiefsplanet.com/BB/showthread.php?t=200106)

Extra Point 01-29-2009 10:16 PM
Quote:
Originally Posted by Rain Man (Post 5439353)
I was at a party the other night, and it was really loud, and I have trouble hearing in the midst of loud crowds. Some server came around with hors d'ouvres (sp?) and it was this little oval thing that had a bunch of gooey looking red sauce on it, and I had no idea what it was. I asked her and she said something, but I couldn't hear a word of it, so I took one and popped it in my mouth.

It was absolutely delicious, but I still couldn't identify what it was. It was bacon-wrapped, but that was all I could discern. Whatever was wrapped had a unique flavor and was slightly juicy, and the sauce was a delicious flavor reminiscent of Chinese food.

Later, when the noise died down, someone mentioned the great hors d'ouvres (sp?) and I described what I ate and asked about it. Apparently it was bacon-wrapped fig in some sort of ginger barbecue sauce.

Man, that was good. If I had known what it was, I probably wouldn't have even tried it since I typically don't like fig.
There was a recipe in WebMD about that hors d'ouvre.

PastorMikH 01-29-2009 11:34 PM
Quote:
Originally Posted by Over-Head (Post 5439365)
Tried a very small one last week in the broiler.
Went perfct :thumb:

Getting the things for a jumbo sized one this weekend.


No it didn't. Not unless you threw some hickory chips in your oven.

Fire Me Boy! 01-30-2009 06:43 AM
Quote:
Originally Posted by PastorMikH (Post 5439742)
No it didn't. Not unless you threw some hickory chips in your oven.
You could always boil it first...

That's how quality ribs are done, don'cha know?

[/sarcasm]

bizzar54 01-30-2009 07:18 AM
Saw it on KMBC 9 news this morning...couldnt help but laugh. The wife was like whats so funny and I just pointed to the TV and said I read about this thing on chiefsplanet like a month ago I had no idea that it had such a following.

Kerberos 01-30-2009 08:51 AM
I didn't read everyone's suggestions or additions but a buddy at work made this last night and added some Jalapeņo peppers chopped and diced into the Italian sausage.

That was the BOMB. Gave it a nice zing and very tasty.

Thanks FiremeBoy for the recipe. :thumb:

Bob Dole 01-30-2009 09:15 AM
Quote:
Originally Posted by BuckinKaeding (Post 5438861)
I showed this to a guy at my work around Xmas and then on my Bday on 1/21 he brought one in.

It was pretty shitty. It was like 1/4 of the size the recipe said and he fried it. Then brought it to work the next day, nuked it and then doused it w/ BBQ sauce.

It tasted like Bacon w/ BBQ sauce on it.
Um...you ate one of your coworker's turds.

Rain Man 01-30-2009 09:38 AM
Quote:
Originally Posted by Extra Point (Post 5439581)
There was a recipe in WebMD about that hors d'ouvre.

WebMD? Was it a warning or a recommendation?

dtrain 01-30-2009 12:06 PM
Quote:
Originally Posted by Laz (Post 5379131)
Yall!

rad 01-30-2009 03:42 PM
I just saw this recipe featured on Headline News earlier today

BigVE 01-30-2009 05:20 PM
This is on the menu for Sunday. Im going ditch the Italian sausage and use 1lb of regular sausage and 1lb of chorizo. I will report back.

PastorMikH 01-30-2009 05:28 PM
I've had two meatloaves on since 2:30pm. Currently we are at 141 degrees. Upon smelling, the oldest daughter opted to stay home and wait on dinner instead of going over to her boyfriend's.

BigVE 02-01-2009 10:40 AM
Quote:
Originally Posted by BigVE (Post 5441381)
This is on the menu for Sunday. Im going ditch the Italian sausage and use 1lb of regular sausage and 1lb of chorizo. I will report back.
Well this didn't make it to the Sunday menu...we cooked it yesterday. It turned out very good. I did modify a few things for our taste though. I used one lb of pork sausage and mixed it with one lb of chorizo. And all the rubs I had were really high in salt content so I used a generous coating of Mrs. Dash for seasonings. Part 2 of the modification was that I had to cook it in the oven instead of on the grill. It turned out quite good and didn't last long. At first I was wishing I would have made two of them but one was really plenty because it's "heavy" and rich. I will add one note though...2lbs of sausage really didn't fit inside of the weave, but that could just be due to differing lengths of bacon pcs. I guess. This was a hit in my house for sure. Next time I will do it on the grill.

Toadkiller 02-01-2009 11:34 AM
I also made one but I did it different. I did maple breakfast sausage. Smoked it for 2.5 hours with oak and cherry wood. After it was done I sliced it, put it on an english muffin, some home made bbq sauce on it, and then a poached egg on top. Probably the best thing ever!

PastorMikH 02-01-2009 01:07 PM
Quote:
Originally Posted by BigVE (Post 5445941)
I will add one note though...2lbs of sausage really didn't fit inside of the weave, but that could just be due to differing lengths of bacon pcs. I guess. This was a hit in my house for sure. Next time I will do it on the grill.

I noticed that on mine at first but was able to stretch the bacon enough to get it all the way around. AFTER I got it stretched around and the log was on the grill, I noticed on the website they say you might need some extra bacon put in the weave to keep it tight.

PastorMikH 02-01-2009 01:08 PM
Quote:
Originally Posted by Toadkiller (Post 5446075)
I also made one but I did it different. I did maple breakfast sausage. Smoked it for 2.5 hours with oak and cherry wood. After it was done I sliced it, put it on an english muffin, some home made bbq sauce on it, and then a poached egg on top. Probably the best thing ever!


I'll have to give this a try!


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