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| j e f f |
 Posted: Thu Jan 08, 2009 8:11 pm |
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| j e f f |
| Posted: Mon Jan 12, 2009 1:31 pm |
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| Soulcrusher |
| Posted: Sun Jan 18, 2009 1:07 am |
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ORDER OF THE SKULL
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Location: Cunt Back, MT
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| topug |
| Posted: Wed Jan 28, 2009 5:35 pm |
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ORDER OF THE SKULL
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| Xgecko |
| Posted: Wed Jan 28, 2009 5:48 pm |
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Joined: 06 Sep 2008
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Location: Westerly RI
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cooked see below |
Last edited by Xgecko on Wed Feb 18, 2009 11:37 am; edited 1 time in total
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It is almost like racism to seperate street skating and longboards. |
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| Xgecko |
| Posted: Wed Feb 18, 2009 11:32 am |
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Joined: 06 Sep 2008
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Location: Westerly RI
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Things I learned....
1) the Bacon weave has to be really tight,
2) let the sausage meat warm up to room temperature before you work with it
3) you can put anyting you want inside it when you roll it up (experiment)
4) make sure that you only have 2 lbs of sausage (my 1lbs packages were about 1 1/3lbs each)
5) Neighbors and construction workers will be very interested in what you are cooking even in the dead of winter |
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It is almost like racism to seperate street skating and longboards. |
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| topug |
| Posted: Wed Feb 18, 2009 12:26 pm |
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ORDER OF THE SKULL
Joined: 01 Nov 2006
Posts: 991
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Quote: Things I learned....
1) the Bacon weave has to be really tight,
2) let the sausage meat warm up to room temperature before you work with it
3) you can put anyting you want inside it when you roll it up (experiment)
4) make sure that you only have 2 lbs of sausage (my 1lbs packages were about 1 1/3lbs each)
5) Neighbors and construction workers will be very interested in what you are cooking even in the dead of winter
Wow. Amazing. So it tasted pretty good, huh?
Thanks for the tips, I will keep them in mind when I try it myself! |
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I am evil Homer! |
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| Xgecko |
| Posted: Wed Feb 18, 2009 1:03 pm |
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Joined: 06 Sep 2008
Posts: 456
Location: Westerly RI
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| The Rub and the BBQ sauce I used were of my creation neither was all that hot nor salty (though spicy). I boiled the bacon for the stuffing before I fried it to remove some of the salt. I served it in slices on potato rolls with a mustard slaw so any grease content was cut significantly. My wife really enjoyed it and recommended that it be added to the permanent rotation of recipes I cook |
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