Cheesy Italians with Brisket Bacon


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
bought these Italian sausages at local Sendik's (it's their own recipe, pretty good too).
they have green peppers and Provolone cheese inside.

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bought this brisket bacon at local Harry Hansen's Meat Market
(careful reading the reader's comments... some folks up here seriously have lost their minds...
afterall, how can you go from a nice story about a meat market to blaming the government...? )

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started the OTG Green Kettle with Kingsford
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then applied the sausages. direct, these guys squirt liquid cheese all over the place.
I like to shorten that time and finish them indirect.

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you can probably see the mess on the lower grates just left of the dogs.

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we'll cover that up with the brisket bacon (butt only to warm the bacon, or it'll be tough to chew)

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ok, everything's done!
did some quartered Yukons and thin onion slices in the oven and that's cooked too.

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opened an old bottle of Milwaukee's Miller Brew for a wash.

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these rascals were deli-ish-ous! and the brisket bacon is boom boom mancini marvelous!
Thank you for visiting! only two more days until a new weekend starts... YaY!:D
 
Those Italian sausages look terrific, Jim! I like the idea of brisket bacon. I might try making some at home for kicks.
 
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Looks delicious, Mr Lampe! I just wonder, why do you not make a couple of small cuts in the sausage before cooking? Let's say two on one side, and one on the other? Then the leakage is much more controlled, and they do not "explode" or squirt. Just a suggestion.

The brisket, is it beef, or a brisket part of the pig?
 
Jim...Old Milwaukee..they still make that stuff..I guess it like drinking mineral water :cool: The italian's look wonderful by the way!
 
Jim the sausage looks great but that bacon is out of sight. I have NEVER seen let alone tasted, bacon like that. Oh yes!
 
Geir my man, you're walking on thin ice giving brat cooking advice to a guy from Wisconsin:p

Hey Jim, where's the ketchup and sauerkraut:confused:

Super looking Italian dogs and briskie bacon James!
 
Looks good as always Jim.

Bob, ketchup! on a brat with sauerkraut! Ok, everybody has their favs. I just can't ruin a processed meat in it's own intestin with KETCHUP:p! ALAWAYS! ALWAYS! MUSTARD! Come on man, step into my office:)
 
First of all, it was more a mixture of a question and a suggestion :)

Of course you are quite right, but let me assure you, I've walked on thin ice more than the average member. We are having freezing temperatures from november until mid april.
 
thanks for your kind words, i appreciate them very much :)
Geir, cutting the casing lets out all the wonderful juices that are trapped inside that EXPLODE in your mouth on the first bite :p
i rather let the grill break/burn/char the casing before i'd cut into it. The deal is: Not to let the grill break/burn/char the casing before your first bite!
anyway... :D brisket bacon is beef bacon

Kim, thats a old label on new Miller High Life bottles, called the Heritage Label line. BTW, the contents is EXTREMELY wonderful tasting! I plan to have more tonight at Classic Lanes ;)

and Gene, Bob is jokin'... he KNOWS i hate catsup and my dislike of kraut, although, i am trying it fresh these days.
No, nothing on my brats butt maybe real MAYO and Salsa!

and no more talk about thin OR thick ice, it'll be here soon enough!

Thanks again everyone:)
 
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