Posts
25499
Joined
4/1/2008
Location
Daytona Beach, FL
US
Edited Date/Time
7/10/2018 10:34am
2 packages of thick slicked bacon (I used 1.5), six (6) Johnsonville Brats
I changed my mind on the cheese during assembly
Weave took a little under one (1) package of the bacon
It took 12 total slices (6 slices by 6 slices)
I chose to dice the bacon before pan frying to have more consistent pieces
I also chose to form the sausage "patty" off of the weave and on a cookie sheet with plastic wrap to keep from sticking and to aid in rolling
The primary components are ready for final assembly
Evenly spread cooked diced bacon over patty
Drizzle with BBQ sauce. I chose Old Canal Smokehouse Sweet sauce. It is sweet and not a heavy tomato based, more of a glaze
Patty all rolled up. Doing it off the weave and with the plastic wrap made it very easy.
Final roll up
Completed, ready for smoker
I plan to let everything marry a little in the fridge, and then put on smoker in a couple hours.
I estimate smoke time to be about 2 hours total.
Will put more pictures as I continue forward
I changed my mind on the cheese during assembly
Weave took a little under one (1) package of the bacon
It took 12 total slices (6 slices by 6 slices)
I chose to dice the bacon before pan frying to have more consistent pieces
I also chose to form the sausage "patty" off of the weave and on a cookie sheet with plastic wrap to keep from sticking and to aid in rolling
The primary components are ready for final assembly
Evenly spread cooked diced bacon over patty
Drizzle with BBQ sauce. I chose Old Canal Smokehouse Sweet sauce. It is sweet and not a heavy tomato based, more of a glaze
Patty all rolled up. Doing it off the weave and with the plastic wrap made it very easy.
Final roll up
Completed, ready for smoker
I plan to let everything marry a little in the fridge, and then put on smoker in a couple hours.
I estimate smoke time to be about 2 hours total.
Will put more pictures as I continue forward
I download that article you posted, going to have to hit it up myself, lol
The Shop
One suggestion was Mac & cheese
Another was mashed taters
I get a tear in my eye when I look at those pictures
You obese fat ass types will just never learn.
Sounds like a new religion.
Pit Row
EXCELLENT!!
The choice of the brat sausage over the recommended Italian was the right choice, offering a sweet finish in the taste with minimal contrast.
Surprisingly, even with the 2.5 hr slow cook smoker time (avg about 200oF), and the appearance of the outer bacon layer, it was still quite soft, not crunchy.
Thanks for posting the step by step........you could give Emeril some stiff competition
It looks delicious. I'll have to make one of those soon myself. While the sweet sausage and sweet glaze sounds intriguing, how do you think it would work with a hot italian sausage instead? I prefer a little spicy heat over sweetness.
I don't think time or filling would've altered the texture of the bacon.
I did think about a good thing out of it, once you eat it, wrap it and chill it, then slice thin and pan fry with an egg....might even be able to put on a muffin with egg either as a sandwich or open faced
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