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  1. #1
    Senior Member
    ~Rowdy~'s Avatar
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    Icon7 The Food Chronicles

    Figured I'd start a thread where people can post their delicious meals and recipes if people want them. I for one love seeing new recipes and trying new food. Just ordered 3 new cook books.

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    Last edited by ~Rowdy~; April 10th, 2012 at 10:43 AM.



  2. #2
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    Re: The Food Chronicles

    Bacon Explosion
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    Time: About 3 hours
    2 pounds thick-cut sliced bacon
    1 1/2 pounds Italian sausage, casings removed
    3 tablespoons barbecue rub
    3/4 cup barbecue sauce.
    1. Using 10 slices of bacon, weave a square lattice like that on top of a pie: first, place 5 bacon slices side by side on a large sheet of aluminum foil, parallel to one another, sides touching. Place another strip of bacon on one end, perpendicular to the other strips. Fold first, third and fifth bacon strips back over this new strip, then place another strip next to it, parallel to it. Unfold first, third and fifth strips; fold back second and fourth strips. Repeat with remaining bacon until all 10 strips are tightly woven.
    2. Preheat oven to 225 degrees or light a fire in an outdoor smoker. Place remaining bacon in a frying pan and cook until crisp. As it cooks, sprinkle bacon weave with 1 tablespoon barbecue rub. Evenly spread sausage on top of bacon lattice, pressing to outer edges.
    3. Crumble fried bacon into bite-size pieces. Sprinkle on top of sausage. Drizzle with 1/2 cup barbecue sauce and sprinkle with another tablespoon barbecue rub.
    4. Very carefully separate front edge of sausage layer from bacon weave and begin rolling sausage away from you. Bacon weave should stay where it was, flat. Press sausage roll to remove any air pockets and pinch together seams and ends.
    5. Roll sausage toward you, this time with bacon weave, until it is completely wrapped. Turn it so seam faces down. Roll should be about 2 to 3 inches thick. Sprinkle with remaining barbecue rub.
    6. Place roll on a baking sheet in oven or in smoker. Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness. When done, glaze roll with more sauce. To serve, slice into 1/4 to 1/2-inch rounds.
    Yield: 10 or more servings.

    ***I use harvest thick cut bacon and Spolumbo's spicy chorizo for this recipe. Also have made it with shredded cheddar cheese and diced jalapeno's in the middle***
    Last edited by ~Rowdy~; April 10th, 2012 at 10:32 AM.

  3. #3
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    Re: The Food Chronicles

    Rice, onion and ground beef stuffed peppers.
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  4. #4
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    Re: The Food Chronicles

    Sauteed mushrooms, asparagus, rice and steak with bernaise sauce.
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    Fry mushrooms in a frying pan with a bit of butter, worchestershire sauce and sault until brown.
    Fry asparagus in a quarter size amount of olive oil to desired tenderness.
    Cook white or brown rice.
    Grill steak to perfection. Cover with bernaise sauce.

    Bernaise Sauce Recipe: (I usually just go with the packaged stuff)

    Prep Time: 5 minutes

    Cook Time: 15 minutes

    Total Time: 20 minutes

    Ingredients:


    • 1/2 pound (2 sticks) unsalted butter
    • 4 shallots, finely chopped
    • 2 tablespoons fresh tarragon leaves
    • 4 white peppercorns, crushed
    • 1/4 cup white wine vinegar
    • 1/3 cup dry white wine
    • 4 large egg yolks
    • 1/4 teaspoon salt
    • Pinch of cayenne

    Heat the butter in a medium saucepan over medium heat just to melt. Boil shallots, tarragon, and peppercorns in vinegar and wine in a nonreactive medium-size saucepan over medium heat until reduced to about 1/4 cup. Strain into the top of a double boiler. Whisk in the egg yolks. Place the top over the bottom of the double boiler containing simmering water. Make sure that the top of the water is below the bottom of the upper part of the double boiler. Whisk constantly. The second that the yolk mixture begins to thicken slightly, remove the top of the double boiler from above the hot water and continue whisking. Turn off the heat. Add four ice cubes to the bottom of the double boiler to cool the hot water a little. Put the pan of yolks back above the hot water. Whisk in the melted butter, drizzling it in very slowly. If at any time the sauce looks as if it is about to break, remove the top and continue whisking to cool it down or whisk in 1 teaspoon cold water. With constant whisking, whisk in the salt and cayenne. When all the butter is incorporated, taste and add more salt or cayenne as needed.

    Yield: 1-1/2 cups
    Last edited by ~Rowdy~; April 10th, 2012 at 10:37 AM.

  5. #5
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    Re: The Food Chronicles

    Your bacon explosion turned out great! Mind you, so did the rest, but bacon is on a whole nother level.

  6. #6
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    Re: The Food Chronicles

    Recipes to go with the photos please!!!

  7. #7
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    Re: The Food Chronicles

    I think we should put a disclaimer on this thread..... "Do Not View if Hungry"
    Member of Team SLIM

  8. #8
    Timber King

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    Re: The Food Chronicles

    Open package of bacon place in frying pan
    Open beer enjoy beer while frying bacon
    Open another beer, eat whole package bacon



    ....that is all
    Murray


    If my wife asks.....It cost about 20 bucks

    Don't be offended......I hate everyone equally

    Member of Team Slim

    Remember ride it.....don't worship it



  9. #9
    Senior Member
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    Re: The Food Chronicles

    Quote Originally Posted by powderpilot View Post
    Recipes to go with the photos please!!!
    I will edit later and put the recipes with my photo's. I actually started this thread in hopes you would place some of your amazing recipes up. For those of you that don't know...powderpilot is a FANTASTIC cook!

  10. #10
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    Re: The Food Chronicles

    Also, for anyone interested in nutrition, I watched a very interesting and informative movie last night called "In Search of the Perfect Human Diet". I highly recommend anyone to watch it.

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