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The Water Cooler
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Tonight's smokin' & grillin'
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<blockquote data-quote="tRidiot" data-source="post: 2594986" data-attributes="member: 9374"><p>So I wanted to do something different tonight. And I had a 3-lb package of bacon in the fridge... was trying to figure out what to do with it. So you guys know what popped into my tiny little pork-obsessed mind, right?</p><p></p><p>Of course you do.</p><p></p><p></p><p></p><p>And without any further ado.... here it is:</p><p></p><p></p><p>Step 1. The Bacon Weave.</p><p></p><p><img src="https://www.okshooters.com/data/MetaMirrorCache/i236.photobucket.com_albums_ff121_tRdoc_Grillin_202014_002_zpsa0673a12.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>Step 2. A little seasoning. Just some of my pork rub I make up - Tony's, Old Bay, paprika, garlic powder, salt, onion powder, black pepper.</p><p></p><p><img src="https://www.okshooters.com/data/MetaMirrorCache/i236.photobucket.com_albums_ff121_tRdoc_Grillin_202014_012_zpsce106e82.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>Step 3. About 1.5-1.75 lbs of Jimmy Dean's ground Italian sausage. And a little more pork rub.</p><p></p><p><img src="https://www.okshooters.com/data/MetaMirrorCache/i236.photobucket.com_albums_ff121_tRdoc_Grillin_202014_017_zpsce6a25bc.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>Step 4. More pork. Some previously-cooked and chopped up bacon and some "julienne" Earl Campbell's polksa kielbasa (I wanted to add just a little something different).</p><p></p><p><img src="https://www.okshooters.com/data/MetaMirrorCache/i236.photobucket.com_albums_ff121_tRdoc_Grillin_202014_022_zps44de03b0.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>Step 5. Roll the sausage layer. Then wrap it in The Bacon Weave.</p><p></p><p><img src="https://www.okshooters.com/data/MetaMirrorCache/i236.photobucket.com_albums_ff121_tRdoc_Grillin_202014_025_zps40ab815f.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>Step 6. The Smoker.</p><p></p><p><img src="https://www.okshooters.com/data/MetaMirrorCache/i236.photobucket.com_albums_ff121_tRdoc_Grillin_202014_032_zps3c38a77c.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>About 2.5-3hrs later - 165F internal temp.</p><p></p><p><img src="https://www.okshooters.com/data/MetaMirrorCache/i236.photobucket.com_albums_ff121_tRdoc_Grillin_202014_037_zpsbe9a12e0.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>I decided I wanted to crisp the bacon up a little bit, so I took it back out and threw it on the grill for a few minutes.</p><p></p><p></p><p>The Finished Product.</p><p></p><p><img src="https://www.okshooters.com/data/MetaMirrorCache/i236.photobucket.com_albums_ff121_tRdoc_Grillin_202014_044_zps8f922469.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p><p></p><p></p><p>Enjoy! I know I will!!!!</p></blockquote><p></p>
[QUOTE="tRidiot, post: 2594986, member: 9374"] So I wanted to do something different tonight. And I had a 3-lb package of bacon in the fridge... was trying to figure out what to do with it. So you guys know what popped into my tiny little pork-obsessed mind, right? Of course you do. And without any further ado.... here it is: Step 1. The Bacon Weave. [IMG]https://www.okshooters.com/data/MetaMirrorCache/i236.photobucket.com_albums_ff121_tRdoc_Grillin_202014_002_zpsa0673a12.jpg[/IMG] Step 2. A little seasoning. Just some of my pork rub I make up - Tony's, Old Bay, paprika, garlic powder, salt, onion powder, black pepper. [IMG]https://www.okshooters.com/data/MetaMirrorCache/i236.photobucket.com_albums_ff121_tRdoc_Grillin_202014_012_zpsce106e82.jpg[/IMG] Step 3. About 1.5-1.75 lbs of Jimmy Dean's ground Italian sausage. And a little more pork rub. [IMG]https://www.okshooters.com/data/MetaMirrorCache/i236.photobucket.com_albums_ff121_tRdoc_Grillin_202014_017_zpsce6a25bc.jpg[/IMG] Step 4. More pork. Some previously-cooked and chopped up bacon and some "julienne" Earl Campbell's polksa kielbasa (I wanted to add just a little something different). [IMG]https://www.okshooters.com/data/MetaMirrorCache/i236.photobucket.com_albums_ff121_tRdoc_Grillin_202014_022_zps44de03b0.jpg[/IMG] Step 5. Roll the sausage layer. Then wrap it in The Bacon Weave. [IMG]https://www.okshooters.com/data/MetaMirrorCache/i236.photobucket.com_albums_ff121_tRdoc_Grillin_202014_025_zps40ab815f.jpg[/IMG] Step 6. The Smoker. [IMG]https://www.okshooters.com/data/MetaMirrorCache/i236.photobucket.com_albums_ff121_tRdoc_Grillin_202014_032_zps3c38a77c.jpg[/IMG] About 2.5-3hrs later - 165F internal temp. [IMG]https://www.okshooters.com/data/MetaMirrorCache/i236.photobucket.com_albums_ff121_tRdoc_Grillin_202014_037_zpsbe9a12e0.jpg[/IMG] I decided I wanted to crisp the bacon up a little bit, so I took it back out and threw it on the grill for a few minutes. The Finished Product. [IMG]https://www.okshooters.com/data/MetaMirrorCache/i236.photobucket.com_albums_ff121_tRdoc_Grillin_202014_044_zps8f922469.jpg[/IMG] Enjoy! I know I will!!!! [/QUOTE]
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