Posts Tagged ‘bacon weave’
This Sunday is Mothers day!! Last year on Mothers Day I had a beautiful Bison Tri Tip to work with – this year I will be teaching a BBQ Beginners Class – spreading my love for all things BBQ.
Wherever you are hug your Mom give her lots of love and show how much you care. Plus take the time to make your Mom a great meat – its easy to make a dinner reservation but even more impressive if you make it yourself (just clean the kitchen when you are done ok?).
Here is a great meal you can make that won’t break the bank but be absolutely delicious:
The long awaited BBQ book featuring the Bacon Explosion is going to be available May 4, 2010 on Amazon !
The grill geeks Jason Day and Aaron Chronister became friends over the flames of the grill – they have been teammates on the award winning competitive BBQ team, Burnt Finger BBQ for years. Barbecuing and competing together, they realized they were a match made in hog heaven.
I have had the chance to review the book and it covers so much. The cover with its shot of a Bacon Explosion will get your mouth watering. It only gets better and better. While I believe that there could have been more pictures the content is solid.
Something that is really unique is a section that states that included with the book is a password necessary for accessing the members only area of the companion website run by the authors. BBQAddicts.com is full of additional recipes and ideas that coincide with the recipes and information within the book. (my password was on page 223) Thats even more value for the price of the book!
I also appreciate the beer and wine pairing recommendations with many of the recipes. Its a great idea.
Here are the Chapters in the book:
Chapter 1- Equipment Methods and Techniques
Chapter 2- Bacon
Chapter 3- Parties and Tailgates
Chapter 4- Burger Heaven
Chapter 5- Fatties for every occasion
Chapter 6- The Liquor Shelf
Chapter 7- International Barbecue
Chapter 8- Leftovers
Chapter 9- Wives Girlfriends and mistresses
There are lots of recipes and fun anecdotes to review. What a great book to own or to give as a gift. I HIGHLY recommend this book for the recipes. It is not just some glossy book that will sit on the shelf and look pretty. The recipes are clear easy to understand and adaptable to any grill.
A while back I had the opportunity to interview Jason about the book and the whole phenomenon that is the Bacon Explosion:
Ill be posting that interview on the day the book is available for sale in May. It was a great interview.
I was inspired today from The Original Bacon Explosion™, the world famous bacon-stuffed, bacon-wrapped Italian sausage.
I also had a pound of bacon in the freezer and some ground beef I found as well. I have done a few weaves of bacon before. On a few dessert recipes as well. This worked out extremely well.
3 lbs ground chuck
1 lb bacon (to wrap)
4 scallions finely chopped
1 teaspoon finely minced garlic
3 tablespoons BBQ Sauce
2 tablespoons Sisters Secret Fragrant Chili’s
1/2 lb good aged old cheddar
Bread crumbs to bind.
I mixed together all of the ingredients and added just enough bread crumbs to bind it together.
Then using a loaf pan as my mold I placed plastic wrap in the cavity. On a cutting board I made my bacon weave. I had 3 slices left over from the pound.Then I just inverted the cutting board over the loaf pad and let the bacon drape in.
After this step it is simply filling in half the ground chuck mixture, placing the cheese with the center, and covering with the rest of the ground chuck mixture.
Once this step is accomplished just adjust the bacon slices to cover. I used the remaining 3 slices of bacon to ensure I had full coverage on the bottom.
This needs to chill in the fridge for a couple of hours.
When your loaf is chilled remove from the mold. I placed mine on my frogmat. Just to make my life easier.
My Traeger grill was set at medium high heat. (300F) I used apple pellets.
I took it to 160F internal temperature.
Ok I admit I tried to wait. Really I did. My impatience got the best of me and I cut into it. OOey gooey cheese came out. I should have waited at least 15 minutes.
It still made for a great dinner.