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Bacon and Shakin'


 

Jim Lampe

TVWBB 1-Star Olympian
I started a fatty... will not cook it until Monday (long boring story)...
http://good-times.webshots.com...44970105566169trroWS
Um... I forgot to add some ingredients that I meant to, must have been too excited about the whole ordeal... I wanted to use someone's idea of using kielbasa wrapped in cheese for the center but I went brain-dead when shopping and did not pick up any...
So, I opted for cooking the leftover bacon and breaking that up and added a half of red pepper sliced and one whole sliced poblano pepper along with some barbeque seasonings I concocted... also WANTED to drizzle some sauce over it all, but again... I forgot.
http://good-times.webshots.com...05380105566169cHkYQl
all rolled into Italian sausage from Sendik's (very good Italian sausage, I love their stuff!) Anyway, this is it all ready to go for Monday...
http://good-times.webshots.com...15130105566169dqzUZY
It weighs a ton and I'm guessing it's gonna take about two to 3 hours in the WSM. Not planning on using water, thought I'd go with an empty water bowl, just foiled to catch the bacon drops. Before I cook this pig, if you think I'm going in the wrong direction, please tell me, I appreciate any advice/criticism.
After looking at the photos, I think I'll add more seasoning to the outer shell and I will take photos after the thing is all cooked up and hopefully edible.
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Looks good to go to me Jim.

Nice bacon weave!
You'll do well with basket weaving, when you hit the nursing home
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ya know Bob, I told my wife the other day when I showed her a photo of someone else's weave,
"Who in the world would do something like that? Someone CERTAINLY with too much time on their hands."
...and she said,
"Yeah, someone like YOU!"
The weave is a pain in the tush. Then rolling the sausage is nearly as painful. This thing better be dang tasty.
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I missed the only half my Badgers played good football.
 
Make sure to try and crisp the bacon. If you can throw it on a high heat grill after it comes out better in my oppinion....otherwise the bacon is soggy...
 
Put on the WSM at 415pm at 235'...
This photo taken 1 hour on WSM (internal temp, 145')
http://good-times.webshots.com...28970105566169ZnqNwt

At 6pm internal temp read 165' in multiple areas... time to come off and rest a bit... smoker dome temp ranged between 245 and 260' during cook... I planned on a higher temp/shorter cook...
http://good-times.webshots.com...02410105566169xPPagE
done after only 1 and three quarter hours...

The smoker was still hot (275') after removing the beast so I gotta use the heat while it's there... Right?
I halved the last surviving Vidalia onion and add that and a couple of naked (no EVOO) long sliced Yukon Gold Potatoes to the top rack with the empty water pan removed.
Here is the bacon "fatty" thing sliced after resting about a good 40 minutes or so...
http://good-times.webshots.com...07830105566169yyTjta

This was GGGRREAT! And, I certainly will do this type of plate again, adding onions, cheese and who knows what.... Very good and very tasty!
I have read some success stories on this plate and some VERY bad.
Today, I succeeded.
Thank you for this web site and your time.
 
Looks great Jim!!

A better name for these would be "Hearty Attacky"
but a person has to treat themselves once in awhile!
 
thanks folks, it turned outr better than expected and all the kids that tried it at work loved it and want more...
I'll do another one someday... it was fun (kinda)...
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