HOLY COW these things are AWESOME!
I decided to make two of these with mushroom, onion, spinach and gruyere. I sauteed up the onion until translucent, added the mushroom until they started shrinking, added the spinach to heat and incorporate, all that in about a stick of butter. Then tossed it in the fridge to cool while I finished the rest of my prep.
Freshly grated some gruyere, rolled out my sausage in a gallon zip-lock using the method in the sticky. Got that rolled up into some nice logs and proceeded on the bacon weave.
The bacon was the Costco stuff that comes in 4# packages, and it was nice thick-cut bacon of mostly uniform rectangular shape. Thus, I was able to make a pretty nice weave for a first-timer, I think. I shudder to think what this would have looked like if I had lesser bacon!
Wrapped the weave on the logs, into the fridge overnight, and into the smoker in the morning.
When I pulled these out on Saturday while I had all my buddies over watching football, let me just say that some jaws hit the floor.
Only things I'd change for next time:
1) I had them in the smoker with some brisket, so I was just below 250. I'd get it hotter next time to get the bacon more crisp.
2) I'd probably use more cheese.
But either way, this was pretty ridiculous. I will do these again!
I decided to make two of these with mushroom, onion, spinach and gruyere. I sauteed up the onion until translucent, added the mushroom until they started shrinking, added the spinach to heat and incorporate, all that in about a stick of butter. Then tossed it in the fridge to cool while I finished the rest of my prep.
Freshly grated some gruyere, rolled out my sausage in a gallon zip-lock using the method in the sticky. Got that rolled up into some nice logs and proceeded on the bacon weave.
The bacon was the Costco stuff that comes in 4# packages, and it was nice thick-cut bacon of mostly uniform rectangular shape. Thus, I was able to make a pretty nice weave for a first-timer, I think. I shudder to think what this would have looked like if I had lesser bacon!
Wrapped the weave on the logs, into the fridge overnight, and into the smoker in the morning.
When I pulled these out on Saturday while I had all my buddies over watching football, let me just say that some jaws hit the floor.
Only things I'd change for next time:
1) I had them in the smoker with some brisket, so I was just below 250. I'd get it hotter next time to get the bacon more crisp.
2) I'd probably use more cheese.
But either way, this was pretty ridiculous. I will do these again!
